ArabishWay

Azoumeh: An Arab Family Feast
2024-09-13 19:00 - 21:30, 2024-09-14 19:00 - 21:30, 2024-10-11 19:00 - 21:30, 2024-10-12 19:00 - 21:30 (America/Los_Angeles) | the Pantry, 1417 NW 70th Street, Seattle, WA, 98117
With all of this fun in the sun comes loads of culinary inspiration, and we are thrilled to announce our next Family Dinner series. This September and October the talented Nadia Tommalieh and our dinners team will present Azoumeh:An Arab Family Feast. Azoumeh is a traditional Arab communal feast filled with shared dishes, vibrant flavors, and warm hospitality. They are typically served family-style, encouraging friends and family to share and savor each dish.
Mint Lemonade Sparkling Wine Cocktail Infused with Orange Blossom Water
Handmade Seedy Crackers
Green Olives Marinated in Lemon, Olive Oil, and Aleppo Pepper
Smokey Roasted Eggplant and Parsley Spread
Avocado Labneh with Za’atar
Roasted Beet Spread with Lemon and Walnuts
Lamb dumplings in Yogurt Sauce with Pine Nuts and Mint Oil
Heirloom Tomatoes with Herbs, Toum, and Jalapeno Lemon Dressing
Sauteed Dandelion Greens with Pomegranate Molasses and Fried Onions
Roasted Cornish Hens in Sumac and Fig Balsamic Vinaigrette
Freekeh with Apricots and Fried Almonds, Cashews, and Pine Nuts
Yogurt, Garlic, and Herb Sauce
Molten Tahini Cake
Roasted Plums, Powdered Olive Oil, and Buttery Pistachios

The Algerian Table
2024-09-19 18:00 - 20:00 | PCC-Issaquah, 1810 12th Ave NW, Issaquah, WA, 98027, United States
Sitting between Morocco and Tunisia is Algeria, the largest country on the African continent. Stretching from the Mediterranean Sea to the Sahara, Algeria is celebrated for its natural beauty and delicious cuisine. While we can’t bring the Algerian landscape to you, we can share its flavors! With Chef Hend at the helm, she will introduce the beloved recipes from her mother’s homeland. Learn to make Vegetable Bastilla, Roasted Spiced Carrots, Msemmen Bread, and Algerian Crescent Cookies.
Contains dairy, eggs, and nuts.
About the instructor: After cooking in Michelin Star restaurants and high volume catering events, I made a “temporary” switch to teaching cooking classes. However, the satisfaction and unique experience I received from teaching convinced me that this was my new culinary path. I am a graduate of the Le Cordon Bleu, where I mainly focused on French and Western technique, but I have deep roots in Middle-Eastern cuisine and an enthusiastic, developed passion for Japanese cuisine. In my travels I seek out to learn something new, and for me, the more specific and obscure, the better. My interests and abilities continue to range out further, as long as I can do it, I will teach it.

The Algerian Table
2024-09-20 18:00 - 20:00 | PCC-Bellevue, 11615 NE 4th St, Bellevue, WA, Bellevue, WA, 98004, United States

The Algerian Table
2024-09-21 10:00 - 12:00 | PCC-Edmonds, 9803 Edmonds Way, Edmonds, WA, 98020, United States

The Algerian Table
2024-09-22 10:00 - 12:00 | PCC-Columbia City, 3610 S Edmunds St, Seattle, WA, 98118, United States

The Algerian Table
2024-09-27 18:00 - 20:00 | PCC – Bothell, 22621 Bothell Everett Hwy, Bothell, WA, 98021, United States

The Arab Pantry: Tahini
2024-10-15 18:00 - 21:00, 2024-10-29 18:00 - 21:00, 2024-10-30 18:00 - 21:00 | the Pantry, 1417 NW 70th Street, Seattle, WA, 98117
Join Nadia Tommalieh as she dives into the versatile world of tahini, a staple ingredient in Arabic cuisine. In this class, you’ll discover the rich history and diverse uses of tahini, learning how to incorporate its unique flavor and creamy texture into a variety of traditional and fusion dishes. This class will guide you through making fresh tahini from scratch, and then showcasing it in an array of savory and sweet dishes. We will make kofta w batata bi tahinia (minced seasoned lamb and beef baked with potatoes and tahini sauce); roz bi sha’rieh (toasted vermicelli noodles and rice in olive oil); mutabal betenjan w khodar (smoky roasted eggplant with tomatoes, peppers, and tahini); and salatet khass w afocado bi tahinia(lettuce and avocado salad with crispy pita and creamy lemon tahini dressing). We will end the class on a sweet note by making traditional halaweh bil foustoq w chokolata (halva with pistachio and chocolate), a must-have dessert that perfectly balances the sweetness of sugar with the nutty richness of tahini.
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.

Cookbook Author Suzy Karadsheh at Book Larder
2024-10-15 18:30 - 20:00 | Book Larder, 4252 Fremont Ave N, Seattle, WA, 98103, United States
Book Larder is delighted to welcome New York Times bestselling author Suzy Karadsheh on Tuesday, October 15th to celebrate her newest book, The Mediterranean Dish Simply Dinner! Suzy will be here for an author talk, Q&A and signing.
Reservations are non-refundable and include a signed copy of the $35 book. Applicable sales tax and a $0.75 transaction fee are also included. Can’t attend but still want a signed book? Order here for shipping or in-store pickup.
About the Book: Mediterranean diet-friendly dinners that are tastier, healthier, and easier than ever with more than 120 fresh and hearty sheet pan, one-pot, and mezze mix-and-match meals from the bestselling author of The Mediterranean Dish. Each chapter focuses on a different save-the-day technique, like the magic of one pot cooking (White Chicken Chili with Chermoula), efficient sheet pan suppers (Za’atar-Baked Halibut with Potatoes and Artichoke Hearts) and fast and lean grilling (Shawarma-Spiced Flap Steak). Skillet meals, supper salads, and mix-and-match mezze abound, along with a section devoted to protein add-ons in case you just want to add some quick skillet shrimp to a Barley and Red Bean Salad with Hazelnuts and call it a day.
Suzy Karadsheh is the founder and CEO of The Mediterranean Dish, the leading site for modern Mediterranean cooking and lifestyle, and the New York Times bestselling author of The Mediterranean Dish. She was born and raised in Port Said, Egypt and now lives in Atlanta, Georgia, with her husband and their two daughters and two dogs, Max and Minnie.

Whisk Cooking Class: Street Foods of the World
2024-10-26 17:30 - 20:00, 2025-01-11 17:30 - 20:00, 2025-02-15 17:30 - 20:00 | Whisk, 10385 Main St, Bellevue, WA, 98004, United States
Want to expand your culinary passport? Are you looking for a new dish to spice up your repertoire? Do you dream of tasty treats on foreign streets, but haven’t been able to get away? If the answer is yes, this class is for you! Join Chef Drew Flanders in this hands-on class where you will prepare simple but flavor-packed dishes inspired by foods sold in the markets, festivals, and by street vendors from around the world. From Morocco to Japan, Mexico to Senegal, in this class you will prepare and enjoy a variety of flavors and textures from the simple perfection of the taco, the warm comfort of “Japanese pizza”, to the glory of two different types of grilled-meat-on-a-stick!
Make, eat and enjoy street foods from

Morocco – Chermoula Chicken
West Africa – Spicy Peanut-Dusted Beef Skewers
Japan – Okonomiyaki – Seafood Pancakes
Mexico – Alambres, Steak and Bacon Tacos with Salsa Verde

Participants will have the option of enjoying wine or beer as street food is always best with a beverage!

The Olive Oil Harvest with Nadia Tommalieh at the Pantry
2024-11-04 18:00 - 21:00, 2024-11-06 18:00 - 21:00 | the Pantry, 1417 NW 70th Street, Seattle, WA, 98117
Join Nadia Tommalieh as she shares the beauty, importance, and tradition of the olive harvest and olive oil pressing across the Arab world. Olive oil is a staple in most culinary cultures, and in this class you’ll learn about the different flavor profiles of olive oil, the best temperatures for cooking, and how to repurpose flavor-infused oils. You’’ll cook an array of dishes traditional to celebrate the olive harvest season, before sitting down to feast on shorabet freekeh bil hamid w zeit al-zaytoon (citrusy freekeh and olive oil soup); musakhan (roasted Cornish hens with olive oil, caramelized onions, and sumac); salatet bandora bil a’ashab(tomatoes and herbs tossed in olive oil and sumac), as well as salset laban w na’ana (garlicky yogurt, mint, olive oil sauce). Yansoonnieh, an aromatic anise and olive oil sticky cake drenched in orange blossom syrup, will close out our meal, and our love letter to the majestic olive.

Palestinian Classics: Maqlouba and Knafeh: Cooking Class
2024-11-21 18:00 - 21:00 | the Pantry, 1417 NW 70th Street, Seattle, WA, 98117
Join Nadia Tommalieh as she dives into the most famous classical Palestinain family-style dishes and the memories, stories, and traditions behind them. You will learn the art of layering and flipping the perfect maqlouba , a world-renowned showstopper of upside-down chicken with roasted eggplant, cauliflower, rice, and fried nuts). You’ll enjoy it with salatet khodar w t’heeniyeh (tomato, herb, and tahini salad); qalayet bandora (spicy tomato, garlic and herb stir fry); and finish the meal with freshly made knafeh nabulsiya (shredded fine angel hair dough stuffed with sweet cheese and sweetened with orange water syrup and topped with crushed pistachio.
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.

Mediterranean Family for Arab people Gathering
2024-12-29 12:00 - 14:00 | Falafel Fresh, 117 Lake St S, Kirkland, WA, 98033, United States
For anyone from Mediterranean background or Arab, who is new to town or been ages since he met people from his hometown. To share stories, have Arabic coffee or plan something together to be fun. We want to gather us to feel powerful and connected.

Bake with a Palestinian: Cooking Class
2024-12-29 15:00 - 18:00 | WA
This is fundraiser where anyone (adult or child) can learn how
to make 3 Arab desserts with a Palestinian baker. A cooking class is held once a month with a different refugee from the Arab world.
Class is $80 and held in Bellevue.
Class location is given to participants after they pay as they are held in a private home.
Contact ACraftyArab@gmail.com
House is not wheelchair accessible but we can provide a temporary ramp for the three steps up, if need be, otherwise there are no other steps.

Moroccan Table: Sur La Table
2025-01-08 16:00 - 18:00 | WA
Cooking Class Description: When you’re ready to spice things up, join us for an evening of fun, laughter and sumptuous Moroccan food. In this hands-on class, you’ll get to know the simple yet impressive techniques behind a menu of chef-inspired favorites. Learn secrets for perfectly preparing steak, cooking with spices, creating classic Moroccan flavors and transforming seasonal ingredients into delicious dishes.

Taste of Palestine
2025-01-22 18:00 - 21:30, 2025-01-23 18:00 - 21:30, 2025-01-30 18:00 - 21:30, 2025-01-31 18:00 - 21:30 | the Pantry, 1417 NW 70th Street, Seattle, WA, 98117
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.

The Palestinian Bakery
2025-02-12 18:00 - 21:00, 2025-02-13 18:00 - 21:00 | the Pantry, 1417 NW 70th Street, Seattle, WA, 98117
Sfeeha yafawiyeh is a traditional Palestinian pastry made with dough that is rolled thin, stuffed, twisted into a spiral, and baked with olive oil. These little twirls are a showstopping addition to any feast, and in this class Nadia Tommalieh will teach you how to make traditional Yafawiyeh dough and a variety of savory and sweet fillings. On the menu: sfeeha yafawiyeh (spiced beef and onion-stuffed pinwheels); yafawiyeh bil jebneh wa za’atar (akawai cheese and zaatar-stuffed pinwheels); and nabulsi tamriyeh (pocket pastries stuffed with semolina pudding, fried and dusted with powdered sugar and pistachios). You’ll enjoy your freshly made pastries with khiar bil na’na (yogurt mint sauce) and salatet jarjeer w shamander (arugula, beets and pine nuts salad with olive oil and pomegranate molasses dressing).

Flavors of Somalia: Cooking Class
2025-02-17 18:00 - 21:00 | the Pantry, 1417 NW 70th Street, Seattle, WA, 98117
Located in the horn with the longest coastline in mainland Africa, Somalia was a powerhouse in the spice trade for centuries and a common stopping point for sailing vessels from all over the world. This allowed indigenous Somali cuisine to expand and incorporate the influence of Indian, East African, Italian, and Middle Eastern flavors, leading to a delicious and unique culinary tradition. Join local chef Ifrah Ahmed in class, where she will teach you about the cuisine of Somalia and how to make some of her favorite classic dishes. On the menu: suqaar digaag (spiced chicken and pepper saute); bariis(Somali rice); sambuus (fried triangular dumplings filled with beef and vegetables); and basbaas (Somali-style hot sauce).
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.

The Falafel Stand
2025-02-25 18:00 - 21:30 | the Pantry, 1417 NW 70th Street, Seattle, WA, 98117
For the love of fresh bread, falafel, hummus, and everything in between! In this class Nadia Tommalieh will teach you how to make a traditional “sandweishet falafel” (falafel sandwiches) that will have you convinced you’ve traveled to the Arab world to eat them. You will learn about the different falafel variations of the region as she shows you how to get the perfect puff on your homemade khobez (pita bread), and how to achieve flavorful, crispy falafel every time. This super delicious street food sandwich is never complete without a layer of fresh smooth hummus. You will top your piping hot sandwiches with tarator (tahini garlic sauce), tatbeeleh (jalapeno lemon sauce), Mkhalal left (pickled turnips) and salatah Arabia (Arabic style tomato and cucumber salad).
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.
