ArabishWay

Whisk Cooking Class: Street Foods of the World
2026-03-27 18:00 - 20:30, 2026-05-11 18:00 - 20:30, 2026-06-29 18:00 - 20:30 (America/Los_Angeles) | 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!

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.

Palestinian Spring Feast
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.

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
