Live Online Cookery Class - Middle Eastern Feast

Middle Eastern Feast

Date and Time

Saturday 7th November 2020

11:30am - 2:00pm

Cost

£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. 

Location

Zoom, details to be provided via email (usually the day before the class). Check your junk mail if need be!

This a past event and is no longer avaliable.
Please see our calendar for upcoming events.

The Event

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
  • Recipe handout

    For ingredients and equipment needed see below 

    About Melek

    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 are able to donate to our crowdfunder please visit https://www.crowdfunder.co.uk/...

    If you would like to be added to our FREE online community class mailing list - just drop a line to classes@madeinhackney.org. 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.

    INGREDIENTS LIST  

        Confit Chickpeas

    • 2 tins chickpeas drained
    • 11 garlic cloves
    • 200ml Extra Virgin olive oil
    • 1 tablespoon tomato paste
    • 30g fresh ginger
    • 1 red chilli
    • 1 lime
    • 300g cherry tomatoes
    • 2 teaspoons chilli flakes
    • 1/2 tsp turmeric
    • 2 teaspoon coriander seeds
    • 2 teaspoon cumin seeds

      Proper hummus:
       
    • 2 x 400g tins chickpeas or 300g dried chickpeas (soaked in 1 teaspoon bicarb overnight/min 8hrs)
    • 130g tahini
    • 2 tablespoons lemon juice
    • pinch cumin
    • 1-2 garlic cloves
    • 2 ice cubes
    • Pinch salt

      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
    • pinch sea salt
    • pinch aleppo chilli flakes (or regular chilli flakes)
    • 4 tablespoons olive oil

      Tahini & date syrup:
    • 1 ripe banana
    • 2 tablespoons tahini (you can use a nut butter instead)
    • 2 tablespoons date syrup (or carob molasses)
    • 1 teaspoon cinnamon

      Salad:
    • 1/2 red cabbage
    • 1 red onion
    • sumac
    • 1 pomegranate
    • pomegranate molasses (you can use a balsamic vinegar and syrup mix)
    • 1 lemon
    • 1 handful parsley
    • 1 handful mint
    • pinch sea salt

      Before the class:
    • soak your chickpeas overnight with 1/2 tsp of bicarbonate of soda. in a large bowl with double is quantity of water
    • wash all fresh vegetables
    • peel your garlic
    • peel your ginger

    EQUIPMENT LIST

    • 2 sharp knives 
    • 1 small and 1 large chopping board
    • Rolling pin
    • 1 oven proof cooking pot
    • 1 regular cooking pan
    • 1 wide bottomed flat frying pan
    • 1 blender
    • 2 kitchen cloths
    • 3 tablespoons
    • 1 apron
    • Colander
    • Scales
    • 3 mixing bowls
    • Peeler
    • Can opener
    • Serving plates and bowls
    • Spatula
    • Wooden spoon
       

    For information: classes@madeinhackney.org / 020 8442 4266

    Location: Zoom, details to be provided via email (usually the day before the class). Check your junk mail if need be!


    Allergen Alert
    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.