ArabishWay

The Jordanian Table: Mansaf
2025-10-09 18:00 - 21:00, 2025-10-22 18:00 - 21:00, 2025-10-23 18:00 - 21:00 (America/Los_Angeles) | the Pantry, 1417 NW 70th Street, Seattle, WA, 98117
Join Nadia Tommalieh for a journey into the heart of Jordanian hospitality through its most iconic dish. In this class, you’ll explore the cultural roots and rituals surrounding mansaf as you learn to prepare it, from slowly braising lamb shanksin a rich, tangy sauce made from jameed (dried yogurt) to serving the lamb over turmeric- and ghee-scented rice, nestled on top of shrak, a delicate Bedouin flatbread. To complete your Jordanian table you’ll prepare galayet bandoura(sautéed ripe tomatoes with garlic, olive oil, and chili, served with crispy pita chips); zaiytoon (green olives marinated in lemon, jalapeño, turmeric, and olive oil); mkhalel left (bright pink pickled turnips in brine); and, for dessert, awameh(light, crispy dough balls soaked in orange blossom syrup and sprinkled with crushed pistachios).

Palestinian Street Food Classics
2025-10-12 11:00 - 13:30 | Whisk, 10385 Main St, Bellevue, WA, 98004, United States
In this hands-on class we will explore some of the most popular street foods and staples of Palestine and other neighboring Levantine countries such as Jordan, Lebanon and Syria. Chef Hend Yahya will guide you through some of her cultural family favorites. Your culinary street food journey will begin with classic falafel bites brimming with spices and herbs and accompanied by a silky tahini sauce. Next you will create a light vegetable filled salad ( Fattoush) with fried pita croutons. Every street food experience must include Saj, an unleavened thin flatbread which you’ll use as a wrap for your chicken shawarma. Shawarma is bold spiced marinated meat which is grilled and sliced thin. You will complete your wrap with fresh cut vegetables and a zesty yogurt garlic sauce. Join Chef Hend for a culinary journey through the beautiful food culture of Palestine and the Middle East.

Falafel with Tahini Sauce (chef demos blending, students form and fry)
Saj (thin Flatbread)
Fattoush, Romain lettuce tossed with tomato, cucumber, radish, fried pita chips with a mint and sumac vinaigrette
Grilled Chicken Shawarma, Middle Eastern Pickles and Yogurt Garlic Sauce

Pizza for Palestine
2025-11-02 16:00 - 20:00 | 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 | 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).
