Flavors of the Arabian Seas at the Pantry with Nadia

Fresh seafood dominates the vibrant culinary traditions of the Arabian Seas and in this class, Nadia Tommalieh will teach you how to prepare a menu inspired by the rich maritime heritage of the region — blending spices, herbs, and sauces. You’ll learn how to prepare samak makli (marinated and fried whole fish) served with batata harra (spicy potatoes in Aleppo pepper and cilantro sauce); habbar “squid” mahshi (stuffed squid in tomato and pomegranate molasses sauce); fattet gambari (layers of toasted pita bread, tahini, caramelized onion, and sauteed shrimp in spicy citrus sauce); and salatet jarjeer w shamandar (roasted beets, arugula and parsley salad in pomegranate molasses dressing).