Palestinian Spring Feast

Join Nadia Tommalieh as you explore the rich flavors and traditions of Palestinian cuisine in a menu that is both celebratory and rooted in everyday cooking—simple techniques, pantry staples, and bold flavors that can easily become part of your weekly meals. Together we’ll prepare rummaniyeh (lentil and eggplant stew with pomegranate molasses, tahini, and caramelized onions); msabaha (warm chickpeas in citrus and garlic sauce served over hummus) with tatbeeleh (jalapeño lemon sauce); kobez taboon (traditional wheat and white bread baked over hot stones); jawaneh (chicken wings with garlic, shatta, and za’atar); and halawet smeed bil asal (semolina and milk pudding with mastic and orange blossom water, garnished with ground pistachios and served with honey).

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.