Masterclass - Taste of Palestine with Tamara Tahhan

Taste of Palestine with Tamara Tahhan

Date and Time

Saturday 27th February 2016

12:00pm - 4:30pm

Cost

£65* (£52 Concession) includes a delicious organic lunch

Location

Made In Hackney, Food For All Basement, 3 Cazenove Rd, Stoke Newington, London, N16 6PA

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

The Event

''The most wonderful Middle Eastern dishes come from people’s homes! Recipes pass from generation to generation with unique adaptations and whispered secrets. A love of seasonal ingredients and good food is a way of life and cultural bloodline. I will share my passion and give you the techniques, skills and confidence to create your own delicious and innovative dishes at home.'' Tamara Tahhan from My Clapton Kitchen

The class will include:

  • An introduction to the food history and culture of Palestine, the seasonal produce and flavour combinations
  • Using techniques such as fermenting vegetables, making cheese and yogurt
  • Creating a conventional taboon oven to bake and smoke
  • Making seasonal dishes such as Mahshe as well as traditional and creative modern Middle Eastern mezze
  • How to make a traditional and seasonal Palestinian feasting dish
  • A delicious organic lunch and recipes to take home

* This fee is used to fund our program of free courses to vulnerable and low-income community groups
For information: Info@madeinhackney.org / 02084424266. Regretfully, the kitchen is not wheelchair accessible.

What's On
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.