Taste of Palestine

Join Nadia Tommalieh as she introduces you to the techniques and flavors that make Palestinian cuisine unique. In this class, we’ll explore the rich culinary heritage of Palestine through a variety of traditional dishes and the memories, stories, and traditions behind them. On the menu: quidreh (oven-baked one-pot dish made with spiced rice, tender lamb shanks, chickpeas, and garlic); dagga ghazawieh (Gazan salad with tomatoes, dill, jalapeño, and an olive oil and citrus dressing); laban bi a’shab, (herbed yogurt sauce); mutabal saliq (sautéed Swiss chard with caramelized onions and tahini); and halawit smeed (semolina pudding with orange blossom water and topped with coconut flakes and crushed pistachios).

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.