Pizza for Palestine
2025-11-02 16:00 - 20:00 (America/Los_Angeles) | Goat Mountain Pizza Company, 215 W Holly St Suite 103, Bellingham, WA, 98225
This Sunday, November 2nd, we are partnering with @whatcomfamiliesforjustice for an amazing fundraising opportunity!
Sunday we will be open from 4:00-8:00pm for a night out for our Bellingham community to raise funds to support families in Palestine 🇵🇸
There will also be vegetarian, vegan, gluten free pizzas available, a salad, and a special N/A punch 🙂
We hope to see you there! 🍉

The Olive Oil Harvest
2025-11-12 18:00 - 21:00, 2025-11-13 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.

The Arab Pantry: Tahini
2025-11-17 18:00 - 21:00, 2025-11-18 18:00 - 21:00 | the Pantry, 1417 NW 70th Street, Seattle, WA, 98117
oin 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 green salad with a 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.

Christmas in Bethlehem
2025-12-09 18:00 - 21:00, 2025-12-15 18:00 - 21:00, 2025-12-16 18:00 - 21:00 | the Pantry, 1417 NW 70th Street, Seattle, WA, 98117
Join Nadia Tommalieh and step into the warmth and flavors of a Palestinian Christmas with this festive menu inspired by the holiday tables of Bethlehem. In this class, you’ll cook a collection of celebratory dishes that blend winter comfort with bold flavors: dajaj mashwi bil za’atar (whole roasted Cornish hens crusted with za’atar spice); salatet freekeh bil a’ashab (a freekeh and arugula salad tossed with fresh herbs, roasted chestnuts, and pomegranate seeds); salatet bandoura w zaiytoon (tomato and olive salad dressed with sumac and olive oil), mutabal ara’a (roasted butternut squash topped with tahini and toasted pine nuts); and for dessert, makrouta, the traditional Palestinian pinwheel cookies filled with dates and infused with anise and cardamom.

Whisk Cooking Class: Street Foods of the World
2025-12-30 18:00 - 20:30, 2026-03-27 18:00 - 20:30, 2026-05-11 18:00 - 20:30 | 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 Palestinian Bakery
2026-01-19 18:00 - 21:00, 2026-01-21 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).

Palestinian Spring Feast
2026-03-02 18:00 - 21:30, 2026-03-03 18:00 - 21:30, 2026-04-23 18:00 - 21:30, 2026-04-24 18:00 - 21:30 | the Pantry, 1417 NW 70th Street, Seattle, WA, 98117
Join Nadia Tommalieh as you explore the rich flavors and traditions of Palestinian cuisine in a menu that is both celebratory and rooted in everyday cooking—simple techniques, pantry staples, and bold flavors that can easily become part of your weekly meals. Together we’ll prepare rummaniyeh (lentil and eggplant stew with pomegranate molasses, tahini, and caramelized onions); msabaha (warm chickpeas in citrus and garlic sauce served over hummus) with tatbeeleh (jalapeño lemon sauce); kobez taboon (traditional wheat and white bread baked over hot stones); jawaneh (chicken wings with garlic, shatta, and za’atar); and halawet smeed bil asal (semolina and milk pudding with mastic and orange blossom water, garnished with ground pistachios and served with honey).
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.

Author Talk: Ham El-Waylly: Hello, Home Cooking: Do-Able Dishes for Every Day
2026-03-31 18:30 - 20:00 | Book Larder, 4252 Fremont Ave N, Seattle, WA, 98103, United States
Book Larder is delighted to welcome Ham El-Waylly to the shop on Tuesday, March 31st for an author talk to celebrate his debut cookbook, Hello, Home Cooking: Do-Able Dishes for Every Day! You may know Ham as a longtime contributor to NYT Cooking, where he is also one half of the YouTube sensation “Mystery Menu” with his wife Sohla. In Hello, Home Cooking, Ham taps into everyone’s nostalgia, with recipes for cooks of all levels, using core flavors from different cuisines, and encouraging you to mix, match, and shake up classic dishes from around the world. Ham will be in conversation with Ahmed Suliman, James Beard-nominated chef of Cafe Suliman.
Reservations are non-refundable and can include a signed copy of the $35.00 book. Applicable sales tax and a $2.50 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: In Hello, Home Cooking, Chef Ham El-Waylly taps into everyone’s nostalgia—his versions of beloved dishes carry a can’t-quite-put-my-finger-on-it heart-warming quality. From Macarona Bechamel that parallels mac ’n’ cheese, and an onion-laden pot roast that rivals any version you grew up eating, to cinnamon toast crunch made out of pita. Hello, Home Cooking shows you a whole new world of comforting classics—all while making sure you don’t need to go to a bunch of specialty stores or take out a second mortgage. With Ham’s guidance, you can make comfort meals adventurous, and brand new dishes will leave you reminiscing like you’ve had—and loved—them a hundred times.
Expect recipes like:
Everything Pita
Overnight Oats with Rose, Cherries, and Pistachios
Better Than Boursin
Focaccia Baladi
Lazy Hummus
Zucchini Poached in Yogurt
Eggplant and Tofu Ragu
Giardiniera Rice
Bolivian Cheesy Rice
Brazilian Hot Dog Party
Carrot Sheet Cake

Book Signing: Ham El-Waylly: Hello, Home Cooking: Do-Able Dishes for Every Day
2026-03-31 19:45 - 20:30 | Book Larder, 4252 Fremont Ave N, Seattle, WA, 98103, United States

Author Talk: Ifrah F. Ahmed, Soomaaliya
2026-04-13 18:30 - 20:00 | Book Larder, 4252 Fremont Ave N, Seattle, WA, 98103, United States
Book Larder is thrilled to welcome Ifrah F. Ahmed to the shop on Monday, April 13th for an author talk to celebrate her debut cookbook, Soomaaliya: Food, Memory, and Migration. Ifrah (a sometime Seattleite!) has created this stunningly photographed living archive of Somali recipes and traditions, from both at home and in the diaspora, spanning cherished classics and modern interpretations that bring the soul of Somali cooking to the world stage. Moderator to be announced.
Ta-Nehisi Coates, National Book Award-winning author, says: “Ifrah F. Ahmed, along with the writers, restaurateurs, herders, and chefs she highlights in this book, underscore the centrality of food to a culture. In Soomaaliya, Ahmed offers something more than a cookbook, with color, profiles, history and, yes, recipes. She offers a reclamation for a people who never should have needed one.”

Reservations are non-refundable and can include a signed copy of the $40.00 book. Applicable sales tax and a $2.50 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: Known by many names, the cape of spices, the nation of poets, and the land of cinnamon, Somalia is nestled in the Horn of Africa and is blessed with fertile fields, rich in spices, and endowed with the longest coastline in mainland Africa. This location and natural abundance have made Somalia a corridor between east and west, and a central point in global trade and migration, dating back millennia.

In Soomaaliya, Ifrah F. Ahmed tells the story of her country through its history, its food, and its people. Through recipes and also profiles of food producers, writers, and chefs, Ahmed shines a light on the many Somalis, at home and abroad, working to both preserve and transform the cuisine. Expansive and generous, and fueled by a deep love, Soomaaliya is a celebration of the richness of Somali food, and the remarkable resilience of its people.
Ifrah F. Ahmed is a Somali-born, New York-based writer, chef, recipe developer, and artist whose work centers around food, history, culture, memory, and migration. Her writing and recipes are published in The New York Times, where she is a regular contributor. Her popular Somali culinary pop-up MILK & MYRRH has routinely sold out in Seattle and beyond. Named one of Cherry Bombe’s “Future of Food 50”, she is dedicated to the preservation of Somali culinary traditions.

Soomaaliya
2026-04-14 18:30 - 21:00 | WA
Then, on April 14 we’re hosting Somali-American chef and writer Ifrah F. Ahmed to celebrate the release of her new cookbook: Soomaaliya. In her debut cookbook, New York Times Cooking contributor Ifrah F. Ahmed tells the story of her country through its history, its food, and its people. Ifrah will join the Pantry team to enjoy some of her favorite dishes from the book. Pricing includes a wine pairing with each savory course, Somali tea with dessert, and a copy of Soomaaliya. The menu:
Soomaaliya
Spiced Beef sambuus (dumplings) with basbaas (green garlic hot sauce)
Little gem salad with radishes, tomato, and tamarind-date dressing
Mallaay qumbe (coconut fish curry) with coconut milk and xawaash, a 7-spice mix
Bariis (Somali-style rice pilaf with cardamom, cinnamon, and cumin)
Doolsho timir (date and cardamom cake)
Shaah (spiced Somali tea) with oat milk and maple syrup

Gaza and Lebanon Fundraiser
2026-04-19 14:00 - 17:00 | Harissa, 2255 NE 65th St, Seattle, WA, 98115, United States
Join us at Harissa Mediterranean Cuisine to support the people of Gaza and Lebanon!
The people of Gaza continue to face an extreme humanitarian crisis marked by widespread displacement, unsafe shelter, limited access to clean water, and ongoing violence that puts civilians—especially children—at constant risk. Despite intermittent ceasefire periods, airstrikes, shelling, and extensive damage to infrastructure persist, leaving families without reliable medical care, safe housing, or sufficient food and clean water. With essential services stretched far beyond capacity, humanitarian aid remains a lifeline.
At the same time, communities in Lebanon are enduring heightened instability following recent attacks in Beirut and in the south of the country. These escalations have compounded an already severe economic and social crisis, leaving many families without access to critical resources, reliable healthcare, or safe living conditions. The growing humanitarian needs across Lebanon make support and relief efforts more urgent than ever. SCM and our clinic in Sidon represent one of the few NGOs still operating and providing aid in the area.
Join us for an afternoon of community, culture, and compassion with live music, dancing, performances, a silent auction, and delicious Middle Eastern appetizers.
All proceeds go to support relief efforts for the people of Gaza and Lebanon.

Fundraiser for PCRF: Eat4Good
2026-05-01 - 2026-05-29 | WA
Order a Delish Vegan & OG Falafel Sandwich!
10% of every order will be donated to PCRF (Palestine Chidlren’s Relief Fund)
by May 29th, pick up in Wedgewood/Seattle neighborhood Friday June 5th between 5-7pm.
See flyer or email summer.nemri@gmail.com for more details

International Hummus Day
2026-05-13 | WA
and a good day to take boycott action against Sabra Hummus.
Here is a fact sheet about Sabra: Factsheet – Sabra
If you see it sold in a cafe, in. at your work snack station, get a contact for who makes those decisions and write them a letter explaining why you do not feel it’s an appropriate product to have available:
Download this letter that you can edit and send: Send a letter to Sabra retailers

Supposedly these are good alternatives:

Cedar’s Hommus (Original): Ranked frequently as the top competitor for its silky-smooth, creamy texture and similar flavor profile.
Boar’s Head Traditional Hummus: A top-tier option that offers that same creamy, thick, and consistent texture, often described as highly satisfying.
Ithaca Hummus (Lemon Garlic) :An excellent choice for a strong, tangy, and garlic-forward profile, similar to the punchy flavor of Sabra.

But honestly, you should just make it from scratch!
https://cosetteskitchen.com/creamy-hummus

The Arabian Table
2026-05-19 18:00 - 20:30 | Whisk, 10385 Main St, Bellevue, WA, 98004, United States
Arabian food, influenced by Nomadic, Persian, Indian and North African traditions, is a diverse, aromatic cuisine characterized by rich spices, succulent roasted meats, and staples like rice, pita bread, olives and chickpeas. Chef Hend Yahya grew up around an Arabian table in the PNW and will share her immense culinary background in this hands-on class by imparting a unique PNW twist on classic Arabian dishes. You will work with warm spices, various nuts and seeds, legumes and herbs, as well as vegetables and meats to create a warm and inviting three course Arabian dinner. Come hungry and be prepared for a unique culinary journey!

Grilled Chicken and Vegetable Kabobs served over Rice
Hummus Fatteh-Layered dish with crispy pita, chickpeas, tahini sauce and various toppings
Hazelnut Baklava-Layered phyllo filled with nuts and soaked with sweetened syrup
Served with Karak Tea

A Crafty Arab: Egyptian Cooking Class
2026-05-24 13:00 - 16:00 | A Crafty Arab Studio, 2701 153rd Ave SE, Bellevue, WA
More info: acraftyarab@gmail.com

Family Dinner: Sahtein, A Modern Arabic Feast
2026-05-29 19:00 - 22:00, 2026-05-30 19:00 - 22:00 | the Pantry, 1417 NW 70th Street, Seattle, WA, 98117
Join us for a dinner where we do all the cooking! Each month we open the doors between our classrooms and seat 40 guests for a five-course family-style dinner, featuring all the ingredients we’re excited about. This season we’re teaming up with Nadia Tommalieh for Sahtein, A Modern Arabic Feast! Pricing includes a wine or nonalcoholic drink pairing with each savory course, and tea or coffee with dessert.
Mokabelat Mushakaleh
Hummus with sauteed morel mushrooms and green chickpeas
Mghanajeh (charred eggplant) topped with peppers, scallions, and tomatoes
Pistachio muhammara with pomegranate seeds
Labneh tabat (labneh bites coated with za’atar and olive oil)
Ka’ak el asrounieh (Lebanese sesame bread)
Honey and baharat-roasted carrots
Warm dates, crispy halloumi, and tahini-date molasses drizzle
Spring fattoush with shaved asparagus and radishes, snap peas, and fava beans
Crunchy pita and herby green olive dressing
Mashawi
Reyash (pomegranate molasses-glazed lamb lollipops)
Shish taouk (yogurt-marinated chicken thighs)
Grilled asparagus & spring onions
Smoked pepper toum, green garlic tatbeeleh (jalapeno sauce), and caramelized carrot labneh
Markouk bread
Olive oil-toasted bulgur with black lime-infused tomato sauce and caramelized onions
Sumac-roasted strawberries with rose and pink peppercorn meringues
Honey-labneh mousse, crumbled filo, and pistachio honeycomb candy
The vegetarian menu will include grilled vegetables in place of the lamb and chicken.
The pescatarian menu will include grilled halibut in place of the lamb and chicken.
The gluten-free menu will include gluten-free crackers in place of the sesame bread, rice in place of the markouk bread , and no crumbled filo with the dessert.

Potluck at the Pantry: Soomaaliya: Food, Memory, and Migration
2026-05-31 18:00 - 21:00 | the Pantry, 1417 NW 70th Street, Seattle, WA, 98117
We don’t always need an instructor to show us how to sit around the table and eat a meal together! So we’re breaking out of the class format in this installment of our cookbook club potluck suppers, where we’ll all explore a new cookbook together. This time around we’ll be cooking from “Soomaaliya: Food, Memory, and Migration”, written by Ifrah F. Ahmed. You cook a recipe from the book, and we’ll pour the wine (and do the dishes!). We’ll be in touch before the potluck so you can sign up for your favorite dish.

Flavors of the Arabian Seas at the Pantry with Nadia
2026-06-01 18:00 - 21:00 | the Pantry, 1417 NW 70th Street, Seattle, WA, 98117
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); 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).
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.
