Join Melek Erdal, a chef, cookery teacher, writer and specialist in Middle Eastern cooking, to learn how to prepare a healthy authentic feast that celebrates this part of the world. Melek will show you how to turn everyday pantry ingredients into a feast for the eyes, hearts and stomachs.
The class will include:
Learning to make your own feast of authentic middle eastern dishes; slow cooked confit chickpeas, filled Kurdish flatbreads known as gozleme, traditional hummus, and red cabbage & parsley slaw
How to make a simple unleavened flatbread dough and the versatile ways to use it, including sweet and savoury fillings
How to make authentic hummus
Make a beautiful salad packed with flavour
Tips on how to cook without recipes, layering textures and flavours, and how to time manage when cooking multiple dishes
How to peel a pomegranate
Knife and presentations skills
Opportunity to ask Melek questions
For ingredients and equipment needed see below
Melek is an Istanbul-born Kurdish chef and homegrown Hackney-ite. Her style of cooking is strongly influenced by her Kurdish and Turkish heritage and the broader Middle East, as well as growing up in multicultural London. Having trained at the Westminister Cooking school, Melek opened her popular cafe in Dalston in 2013. Melek has moved on to community activism working both on a local and international level; teaching cookery in communities, making films and writing about food culture. Melek is passionate about using food as a way to bring people together and communicate culture and history.
Fee: £20 (£10 concession). All funds raised go towards our community meal service providing free nutritious, tasty meals to households who need them during these challenging times.
If you would like to be added to our FREE online community class mailing list - just drop a line to email@example.com. Please note that, in the interest of fairness, opportunities to attend free classes are limited.
Refunds: we require a minimum of 24 hours' notice for any cancellations or transfers once you have booked onto a class.
2 tins chickpeas drained
11 garlic cloves
200ml Extra Virgin olive oil
1 tablespoon tomato paste
30g fresh ginger
1 red chilli
300g cherry tomatoes
2 teaspoons chilli flakes
1/2 tsp turmeric
2 teaspoon coriander seeds
2 teaspoon cumin seeds
2 x 400g tins chickpeas or 300g dried chickpeas (soaked in 1 teaspoon bicarb overnight/min 8hrs)
2 tablespoons lemon juice
1-2 garlic cloves
2 ice cubes
Flatbread and gozleme dough:
200g wholemeal flour
2 pinches of salt
100-150ml lukewarm water
Gozleme filling: savoury and sweet
spinach and mushroom:
300g chestnut mushrooms
4 spring onions
1 bunch long stem spinach / 1 pack regular spinach
Made In Hackney uses cereals containing gluten namely: wheat (spelt and khorasan wheat), rye, barley, oats; peanuts; all other nuts; sesame; all other seeds; soybeans; celery and celeriac; mustard; sulphur dioxide/sulphites; lupin; tomatoes and other allergens in it's classes. Our food is freshly prepared in our busy cookery school kitchen that
handles allergens, so we cannot guarantee that our food and drinks are allergen-free. Even in classes where these ingredients are not being used, they will be on site in our store rooms and our equipment will have previously come into contact with them. Participants attend at their own risk.