Familiar flavours from the Lebanon and Middle East all too often seem to be shrouded like mist, delicate, light and sometimes the spice and herb blends not obvious yet they complement the main ingredients. This workshop indeed embraces some of these very qualities by working oils and spices mixes to ingredients most of us are already familiar with in a very sophisticated way; saffron fused in rosewater, cardamoms ground with cinnamon and figs and like a mosaic they come together on a plate. The course unfurls unusual dishes from Syria, Lebanon and Maghreb which represents the North African countries. Unlike our other workshops which aim to create a balanced plated menu, this capitalizes on the mezze concept which is a way of eating and lifestyle within Middle Eastern communities. This course content is a far cry from what so many high street Middle East restaurants both present and represent. This workshop is shared with London Vegetarian School where recipes can be prepared with either vegan/vegetarian.
