The Arab Grill
2025-08-14 18:00 - 21:00 (America/Los_Angeles) | the Pantry, 1417 NW 70th Street, Seattle, WA, 98117
Think of Arab cuisine and the first thing that comes to mind is probably the characteristic blend of spices. But equally important is the char that you can only get by cooking with fire. In this class Nadia Tommalieh will introduce you to the perfect balance of smoke, spice, and citrus in a spread of dishes that celebrate the warmth of Arab hospitality. On the menu: shish tawook (grilled yogurt-marinated chicken with sumac and Aleppo); and reyash mashwieh (grllled lamb chops with pomegranate molasses and baharat spice). You’ll round out the meal with tabbouleh (Lebanese parsley and bulgur wheat salad); grilled muhammara with walnuts and breadcrumbs; and three flavors of toum (Arab-style garlic sauce).

Chef Hend Yahya at University District Farmers Market
2025-08-16 09:00 - 14:00 | University District Farmers Market, University Way NE (the "Ave") between 50th & 52nd, Seattle, WA, 98105
Hend is amazing at simultaneously crafting delicious food and captivating a crowd of market goers with her knowledge. She is a true pro and PCC Markets and Whisk Bellevue Instructor and will always delight with her fresh and unique, often culturally inspired, choices. Don’t miss chatting with her. She is an excellent resource.
You can learn more about Hend on Instagram @yayacooksandtravels.
She will also be at the following Farmers Markets:

September 6 at Magnolia

Chef Hend Yahya
September 25 Lake City
Chef Hend Yahya

Palestinian Cooking Class
2025-08-17 13:00 - 15:00 | Common Good Tacoma, 621 Tacoma Ave S, Tacoma, WA, 98402
This will be a class that teaches you how to make a Palestinian salata (salad) called fatoosh. This is a fundraiser for Palestine.

Arab Street Food: Shawarma with Nadia Tommalieh
2025-08-19 18:00 - 21:00 | the Pantry, 1417 NW 70th Street, Seattle, WA, 98117
Across the Arab world, you’ll find variations on their most famous street food: shawarma. Traditionally cooked on a vertical spit that turns, shawarma is universally loved as a picnic spread, a main course, or an iconic street-food sandwich. In this class Nadia Tommalieh will show you everything you need to make shawarma wraps at home, starting with fresh-made saj bread. You’ll fill your warm bread with spiced and thinly sliced beef shawarma, tahini-based taratorsauce; batata harra (crispy cubed potatoes in a citrus cilantro sauce); avocado bil labaneh w za’atar (mashed avocado, jalapeno, yogurt, and Za’atar); and mkhalal left (pickled turnips).

Whisk Cooking Class: Street Foods of the World
2025-08-25 18:00 - 20:30, 2025-09-12 18:00 - 20:30, 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!

Chef Hend Yahya at Magnolia Farmers Market
2025-09-06 10:00 - 14:00 | Magnolia Farmers Market, W McGraw Street & 33rd Ave W in the Magnolia Village, Seattle, WA
Hend is amazing at simultaneously crafting delicious food and captivating a crowd of market goers with her knowledge. She is a true pro and PCC Markets and Whisk Bellevue Instructor and will always delight with her fresh and unique, often culturally inspired, choices. Don’t miss chatting with her. She is an excellent resource.
You can learn more about Hend on Instagram @yayacooksandtravels.
She will also be at the following Farmers Markets:

September 25 Lake City
Chef Hend Yahya

Flavors of Somalia: Cooking Class
2025-09-07 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).

Amna's Supper Club
2025-09-16 18:00 - 20:00 | Register for Location
Back for our last supper club of the season!! Can’t wait to highlight the late summer produce and enjoy fresh bites and a rich meal. See you at the table! Tickets coming soon 🥰

Palestinian Kitchen: Fatayer
2025-09-18 18:00 - 21:00 | the Pantry, 1417 NW 70th Street, Seattle, WA, 98117
The universal practicality of packing deliciousness into a portable dough package ranges from Cornish pasties to empanadas to fatayer, a type of savory pie eaten throughout the Arab world.. In this class, Nadia Tommalieh will teach you how to make Palestinian-style pastries, as you learn how to knead, stuff, and fold fatayer in the traditional way to get perfectly soft and fluffy golden brown pies every time. You’ll make shorabet adas bil hamid (vegetable and lentil soup with lemon and pomegranate molasses); fatayer sabanekh (triangle-shaped spinach-stuffed pies); fatayer jebneh (boat-shaped savory cheese and herb pies); sfeeha (open-faced seasoned beef pies), and dagga gazawyieh (spicy Gaza-style sauce with tomatoes, garlic, jalapeno, dill, and lemon).

Cookbook Club Potluck Supper: Boustany
2025-09-21 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 “Boustany”, written by the Sami Tamimi. 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.

FIELD TRIP: 4-DAY QUILLISASCUT FARM CAMP
2025-09-25 - 2025-09-28 | the Pantry, 1417 NW 70th Street, Seattle, WA, 98117
This summer we’re teaming up with Quillisascut for another round of farm camp! Located in Rice, Washington, Quillisascut is a rural farmstead that includes livestock, a small orchard and extensive gardens that supply the ingredients that nourish the farmers and guests. Every summer they invite guests to the farm for culinary workshops, where you’ll spend your days milking goats, making goat cheese, feeding, slaughtering, and butchering chickens, gathering eggs, harvesting garden vegetables and herbs, and foraging. Out of your day’s adventures, you’ll create meals that will include wood-fired sourdough bread, fresh-made yogurt, fruit jam, wood-oven rotisserie chicken, herbal infusions, wood-fired pizza, and so much more. On top of that, you will learn how to improvise meals based on what you harvest each day from the farm and have additional options in the farm garden to learn about local flowers, crack walnuts from the renowned tree, or try your hand at fermentation projects in the back kitchen.
This 4-day camp led by Nadia Tommalieh and the Quillisascut family will take place July 24-27 and again on September 25 -28. Lodging is included and will be in either the farm’s clubhouse, the shepherds hut, or the glamping tent. There are four shared bathrooms with showers. Camping is also an option for those who want to sleep under the stars. Payment plans are an option, so please send an email to info@thepantryseattle.com if that works better for you.
Quillisascut Farm Camp is geared for adults. Young adults can sometimes be accommodated as an exception based on their age level and interest (as well as must be accompanied by a parent or guardian). Please email to check in with us first if you have anyone under the age of 18 in your party.

The Somali Table
2025-10-04 18:00 - 21:00 | the Pantry, 1417 NW 70th Street, Seattle, WA, 98117
Due to its location and landmass, Somalia is a true culinary crossroad. Indigenous Somali regional cuisines woven with lasting Italian, South Asian, and Middle Eastern influences have resulted in a cuisine that is dynamic and unique. Join local chef Ifrah F. Ahmed in class, where she will teach you about the food of Somalia and how to make some of her favorite classic dishes. On the menu: xawaash-spiced lamb (braised lamb shanks with xawaash spice and cilantro garlic sauce); muufo (corn flatbread); fuul (mashed fava bean and tomato stew); and bariis(Somali-style rice).

The Jordanian Table: Mansaf
2025-10-08 18:00 - 21:00, 2025-10-09 18:00 - 21:00, 2025-10-22 18:00 - 21:00, 2025-10-23 18:00 - 21:00 | 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).

Arabian Dessert Shop
2025-10-09 11:00 - 13:30 | Whisk, 10385 Main St, Bellevue, WA, 98004, United States
Growing up, Chef Hend enjoyed eating many of the sweet treats of her heritage made by her family. In this hands-on class, Chef Hend Yahya will share with you her favorite Arabian desserts with a Fall twist. Think warm spices like cinnamon, nutmeg, clove and cardamom. She will teach you her techniques and tricks to making a swirled, buttery cookie filled with date paste seasoned with Fall spices. You will also learn to make a yeasted sweet, fluffy pancake stuffed with fresh apples and walnuts and soaked in a delicious cinnamon syrup, Chef Hend’s personal favorite! Last, but definitely not least, is a light, flavorful coconut cake made with semolina flour and topped with almonds. You will go home with plenty of desserts to share with family and friends.

Makrouta (Swirled, Buttery Cookie)
Atayef (Stuffed Pancake with Cinnamon Syrup)
Besbousa (Coconut Cake with Cardamom Syrup)

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.

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).
