Levantine cooking and baking by Community Chef

A very special workshop on the food and bread of the Levant – the lands on the eastern coast of the Mediterranean Sea which include Israel, Jordan, Lebanon, Palestine, and Syria.
Dishes include: 

Manakish, a flatbread topped with zaatar and cheese, served with Baba ganoush, seared aubergine puree  and Muhammara, roast pepper and walnut dip
Fatayer, cheese pastries served with Mabanikh, spinach salad with pine nuts and sultanas
Falafel, chickpea and fava bean patties, stuffed into fresh Pita, the ubiquitous bread of the Levant with Tahini dressing and Tabouli, chopped herb salad

Suitable for beginners and enthusiasts.  Vegetarian.
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