Cooking Class: Mokabelat: Winter Mezze

Mokabelat (small plates) pop up all across the Arab world, and they extend beyond the standard hummus and tabbouleh served at most restaurants. In this class, NADIA TOMMALIEH will show you how to transform local ingredients into Mokabelat that can be served as appetizers or as the centerpiece of an Arabic-style feast. You’ll learn how to layer flavors in musakhan (chicken with caramelized onions and sumac), accompanied by salatet maqali/hawader (roasted cauliflower, potato, and eggplant with tahini dressing), labneh bil joz (strained yogurt with walnuts and parsley); salatet jarjeer (arugula, onion, and pine nut salad in pomegranate dressing), and toum (garlic paste), that you can soak up with homemade koubez saj (flatbread).