The Arab Spice Pantry at the Pantry with Nadia Tommalieh

Much of what’s distinctive about Arab cuisine comes down to the spices, and in this class NADIA TOMMALIEH will show you how to integrate these inimitable flavors into your kitchen. You’ll learn about sumac, baharat mshakaleh – the most famous spice blend, and the Tommalieh family’s za’atar recipe, before working them into shushbarak (Baharat-spiced lamb and beef dumplings with yogurt and fried garlic, mint, and pine nuts); jebneh makliyeh bi khobez (fried cheese in crispy Arabic bread with tomato and and za’atar spice); and salatet bandora with toum bi sumac (tomato, garlic and herb salad in sumac and pomegranate dressing).