ArabishWay

Cancelled: Palestinian Spring Feast with Nadia Tommalieh
2020-05-31 10:00 - 13:30 UTC | the Pantry, 1417 NW 70th Street, Seattle, WA, 98117
This event has been cancelled.
Laden with spices and brimming with flavor, many Palestinian dishes are centered around tradition and community. Join Nadia Tommalieh as she shows you how to create a traditional Palestinian feast to celebrate spring. You’ll make dajaj mahshi (roasted Cornish hens stuffed with spiced meat and rice); salatah bil tahini (spring vegetable and herb salad with tahini yogurt dressing); ful akhdar bil ziet (olive oil-sauteed fava beans); and qalayet bandora (tomato stew with fresh herbs and olive oil).
You can follow Nadia on Instagram: https://www.instagram.com/nadiatommalieh

A Conversation with Palestinian Chef Sami Tamimi About His New Book "Falastin"
2020-06-21 09:00 - 10:00 UTC | WA
At the occasion of publishing the cookbook “Falastin” co-author Sami Tamimi will discuss the book and the importance of Palestinian cooking.

Jun 21, 2020 12:00 PM in Eastern Time (US and Canada)

Yalla Eat! Chef Series: Tariq Nasir presents Maklouba
2020-06-30 14:30 - 16:00 UTC | WA
Our weekly Yalla Eat! Instagram Takeover Chef Series features Arab American chefs demonstrating delectable recipes on our Instagram Stories. Tune in on Instagram to join in, and check out previous recipes on our Instagram highlights or here.

5:30 p.m. EDT, Tuesday, June 30, 2020
Tariq Nasir (Chef Tariq Cooks) presents Maklouba
Ingredients:
Leg of lamb, about 3 pounds
2 cups rice
2 tsp seven spices
1 tsp cinnamon
1 tsp salt
2 large eggplants
1/4 cup slivered almonds, toasted
1/4 to 1/2 cup olive oil

Tariq Nasir is an Arab American food blogger and founder of ChefTariq.com. He empowers the everyday home cook to bring Middle Eastern cuisine to their table. Growing up as a refugee, Tariq has a passion for bringing people together and has found that the dinner table is the perfect place. With a Palestinian father and American mother, Nasir grew up in both the U.S. and Middle East eating both burgers and mahshi. At the moment he lives in Jordan with his wife Harriet and two dogs, Max and Charlie.

The North African Kitchen – Sumac Roasted Chicken at Whisk
2020-07-07 18:30 - 21:00 UTC | Whisk, 10385 Main St, Bellevue, WA, 98004, United States
The North African Kitchen – Sumac Roasted Chicken

Awaken your senses with spice profiles influenced by the regions from Algeria, Morocco, Tunisia and Egypt. In this hands on class with Chef John Thompson you will make 3 different spice blends, and then prepare a palate cleansing course with one of French Morocco’s favorite spice condiments, Harissa. Next you will learn how to slow roasted a chicken highlighted with sumac and roasted citrus, and last but not least you’ll make fried almond pastries often served on the streets of Alger and Tunisia. These dishes will inspire your palate so, forget your passport, and come join us stove side!
The North African menu is;
Watercress-Arugula-Fresh Herb Salad, with a Harissa Vinaigrette
Sumac Roasted Chicken, Couscous with Ras el Hanout Roasted Carrots, and Moroccan Charoula
Fried Almond Pastries, with Cinnamon Ice Cream

Yalla Eat! Chef Series: Rania Renno presents Deconstructed Baba Ghanouj Platter
2020-07-21 14:30 - 16:00 UTC | WA
Our weekly Yalla Eat! Instagram Takeover Chef Series features Arab American chefs demonstrating delectable recipes on our Instagram Stories. Tune in on Instagram to join in, and check out previous recipes on our Instagram highlights or on the Chef Series homepage.

5:30 p.m. EDT Tuesday, July 21, 2020
Rania Renno (Hungrily Homemade) presents Deconstructed Baba Ghanouj Platter
Ingredients:
2 large globe eggplants
Cooking spray; I prefer avocado oil spray
1/2 cup tahini paste
3 tbsp cold water (or more depending on desired consistency)
2 cloves garlic, crushed
Juice of 1 & 1/2 lemons
Salt to taste
1/2 cup finely chopped parsley or dill (choose your favorite)
3/4 cup pomegranate seeds
￼

Rania Renno is a passionate home cook, mama of soon to be two boys, wife, daughter and sister. Her Lebanese and Palestinian heritage have influenced her cooking and the foods she brings to her kitchen table, and to tables all over the world through her writing and recipes on hungrilyhomemade.com. While living in Saudi Arabia for a portion of her life, Rania picked up flavors of the gulf as a part of her influence and had the opportunity to travel all over the world. These experiences shape the food that Rania loves and cooks every day. For some simple, flavorful and incredibly delicious recipes, head over to her website and follow her on Instagram at @HungrilyHomemade.

Mediterranean Mezze at the Pantry
2020-08-07 12:00 - 14:00, 2020-08-09 10:00 - 12:00, 2020-08-10 16:00 - 18:00, 2020-08-17 18:00 - 20:00 UTC | the Pantry, 1417 NW 70th Street, Seattle, WA, 98117
Mezze (small plates) pop up all across the Mediterranean, and they extend beyond the standard hummus and tabbouleh served at most restaurants. In this class, Nadia Tommalieh will show you how to transform local ingredients into mezze that can be served as appetizers or as the centerpiece of a Mediterranean-style feast. You’ll learn how to layer flavors in musakhan (chicken with caramelized onions and sumac), accompanied by salatet betinjan (roasted eggplant, tomatoes, and pomegranate molasses), labneh bil joz (strained yogurt with walnuts and parsley), and soak up any last sauce with homemade koubez saj (flatbread).
This is a live, hands-on cooking class held in your kitchen via Zoom. Class is meant to be as interactive as it would be at our table, with the instructor teaching you how to prepare each recipe. Each class ticket is for one kitchen, and we welcome group cooking on the same screen. All recipes are designed for four servings.
Two days before class we will email everyone the detailed recipe packet and a Zoom link. All classes are listed in Pacific Standard Time.
Please click here for the list of ingredients and equipment that you will need for class.
Don’t feel like shopping? Let us do it for you! If you would like to pick up a pre-measured ingredients kit for this class, please add both the class and the kit to your shopping cart. Please be sure that you select the same date for your ingredient kit and class! Your ingredient kit can be picked up in our garden between 10am-6pm the day before class.

Falafel and Pita - PCC Cooking Class
2020-08-17 16:00 - 17:00 UTC | WA
DESCRIPTION
Make any night falafel night! Tiago will share his taken on this popular Arabic takeout dish, one of his very favorite foods. He’ll demonstrate how to make fresh pita bread – from dough to fluffy grilled final product – and blend, flavor, form and fry falafel. To complete the meal, he’ll show you how to whip up a tangy tahini sauce.
About the instructor: Tiago graduated from the Culinary Institute of America in 2014. After graduation, he honed his skills as a lead sauté cook for a fine dining establishment. He has been teaching cooking classes for the last several years and has found teaching to be one of the most gratifying experiences of his life. Tiago is also a wine enthusiast and certified sommelier.
CLASS NOTES
This is a demonstration class offered live via the Zoom app. You will receive an email with recipes and class details five days in advance. After class, we will share a recorded version. This class is not designed as a cook-along. All key elements will be shown in class; however, instructors may complete time-consuming steps in advance. Online classes are nonrefundable.

Nadia Tommalieh: Virtual Cooking Class: Palestinian Home Cooking
2020-09-16 17:00 - 18:30 UTC | WA
Join food enthusiast and cooking instructor Nadia Tommalieh as she teaches some of her favorite authentic Palestinian home dishes. She will prepare:

Hashweh seasoned rice and ground meat pilaf, topped with a layer of sautéed peas and carrots and garnished with an assortment of roasted nuts
Salatah Arabia an assortment of freshly chopped vegetables tossed with lemon, olive oil and sumac dressing
Khiar bil Laban a refreshing side salad/ dip of diced cucumbers, garlic and dried mint in yogurt sauce.

Cooking by the Book: Falastin
2020-09-27 11:00 - 13:00 (America/Los_Angeles) | WA
Cooking by the Book

Sunday, September 27, 2020
2:00 PM 3:00 PM EST

Click here to register for this event.

Palestinian Feast: Cooking Class at the Pantry
2020-10-08 18:00 - 20:00, 2020-10-22 18:00 - 20:00 (America/Los_Angeles) | WA
Maqlouba means “upside-down” in Arabic, and in this class NADIA TOMMALIEH will guide you as you construct this feat of culinary engineering- a meal in one pot, flipped over to make a savory feast! You’ll make chicken maqlouba with roasted eggplant, cauliflower, rice pilaf, and fried nuts, and salatet bil tahini (vegetable, herb, and tahini salad).
This is a live, hands-on cooking class held in your kitchen via Zoom. Class is meant to be as interactive as it would be at our table, with the instructor teaching you how to prepare each recipe. Each class ticket is for one kitchen, and we welcome group cooking on the same screen. All recipes are designed for four servings.

Online Vegetarian Spotlight: Shakshuka with Sur La Table
2020-11-06 09:00 - 10:30 (America/Los_Angeles) | WA
Class start time is listed in Eastern Time. You’ll need to download the prep packet for your class. (Click here for prep packet and shopping list) This packet contains essential shopping lists, pre-class prep guides and more. Use the shopping list to gather ingredients prior to the day of your class.

Each class is fully interactive, so feel free to ask questions while you work along.

The class fee is per household—you can have as many cooks in your kitchen as you like.

Classes are 1 1/2 to 2 hours, unless otherwise noted above.

Each class is a password-protected Zoom session. You can download Zoom at www.zoom.us

You’ll receive an email with a session ID and password 30 minutes prior to your class.

Login to the Zoom session prior to the start time—late attendees may not be admitted.

Yalla Eat! Chef Series: Sheila Mansour presents Iraqi Spiced Beef Bourek
2020-11-17 14:30 - 16:00 (America/Los_Angeles) | WA
Our Yalla Eat! Instagram Takeover Chef Series features Arab American chefs demonstrating delectable recipes, Tuesday evenings on our Instagram Stories. Tune in on Instagram to join in, and check out previous recipes on our Instagram highlights or here.

5:30 p.m. EST Tuesday, Nov. 17, 2020
Sheila Mansour (Sheila’s Pitas and More) presents Iraqi Spiced Beef Bourek

Ingredients (makes 24 egg rolls):

3 pounds 10-15% fat ground beef
3 bunches chopped parsley
2 medium onions
2 bunches green onions
2 tablespoons curry spice
2 tablespoons cumin
1 tablespoon allspice
2 teaspoons salt
1 teaspoons pepper
3 cloves chopped garlic
1 cup small golden raisins *optional
1-2 packages of egg roll wrappers
2 eggs for an egg wash
Grapeseed oil, for frying

Palestine Writes Conference
2020-12-02 - 2020-12-06 | WA
This conference is 4 days packed full of poets, authors, artists, cooking, comedy and more!
Susan Abulhawa, Amer Zahr and his mother, Susan Muaddi Darraj, Lena Tuffaha, Randa Jarrar, Angela Davis, Isabella Hammad, Remi Kanazi, Acrafty Arab, Wafa Ghnaim and that’s not even the half of it.
You must check out the full program so that you don’t miss a thing!
www.palestinewrites.org/program
and be sure to register and support in advance:
www.palestinewrites.vfairs.com

Middle Eastern Sweets with Nadia Tommalieh
2020-12-05 15:00 - 17:00, 2020-12-12 13:00 - 15:00 (America/Los_Angeles) | WA
Whenever NADIA TOMMALIEH graces the kitchen at the Pantry, she brings with her the stories of her beautiful home and family in the form of delicious and heart-warming food. The holidays are the perfect time to dig into some of her favorite sweet treats yourself, and to share them with those you love. You’ll make ka’ak asawer (Palestinian date cookies) along with toasty barazek (sesame and pistachio cookies) and delicate, ghraybeh (shortbread cookies with orange blossom water).
This is a live, hands-on cooking class held in your kitchen via Zoom. Class is meant to be as interactive as it would be at our table, with the instructor teaching you how to prepare each recipe. Each class ticket is for one kitchen, and we welcome group cooking on the same screen. All recipes are designed for four servings.

Sur La Table: Online Taste of Morocco
2021-01-06 16:00 - 18:00 (America/Los_Angeles) | WA
Menu
Click here for prep packet and shopping list

Braised Chicken with Dried Fruit and Couscous
Carrot Salad with Harissa, Feta and Mint

Instructor: BB

the Pantry Sunday Supper: Classic Kofta with Nadia Tommalieh
2021-01-17 16:00 - 18:00, 2021-01-31 16:00 - 18:00 (America/Los_Angeles) | WA
Whatever your Sunday traditions may be, let cooking with your loved ones be a part of it! Our Sunday Supper series aims to get your whole household cooking together, whipping up a comforting meal to be shared at your table. “Sawani” is the Arabic word for trays, and refers to many kinds of baked trays of comfort food found across the Arab world. In this class NADIA TOMMALIEH will teach you about her family’s favorite sawani: Kofta! You’ll learn how to mix and form kofta for kofta bil bandora (baked lamb and beef patties with potatoes and tomato sauce) with ruz bil she’iryeh (vermicelli rice). We will finish with muhalabia bil bortokal (layered milk and orange pudding) for dessert.
This is a live, hands-on cooking class held in your kitchen via Zoom. Class is meant to be as interactive as it would be at our table, with the instructor teaching you how to prepare each recipe. Each class ticket is for one kitchen, and we welcome group cooking on the same screen. All recipes are designed for four servings.

Making and Cooking Grape Leaves (Warak ElEnab) with Sereen
2021-01-22 11:00 - 13:00 (America/Los_Angeles) | WA
Highline College Arabic Club
Presents
Making and Cooking Grape Leaves (Warak ElEnab) with Sereen
Come and see how to make the famous Arabic Grape Leaves dish Palestinian Style with one of our students, Sereen.
Arabic Club Group Page:
https://www.facebook.com/groups/hcarabicclub
Live on Zoom: https://highline.zoom.us/j/82828994329
January 22, 2021 at 11 AM
Sponsored by Highline College &

The Falafel Stand: Cooking Class
2021-02-01 17:00 - 19:30, 2021-02-07 17:00 - 19:30, 2021-02-22 17:00 - 19:30 UTC | the Pantry, 1417 NW 70th Street, Seattle, WA, 98117
In this class NADIA TOMMALIEH will teach you how to make pita sandwiches that will have you convinced you’ve traveled to the Mediterranean to eat them. You’ll learn about the history of the region as she shows you how to get the perfect puff on your homemade khubez (pita bread), and how to achieve flavorful, crispy, falafel every time. You’ll top your piping hot sandwiches with tarator (tahini garlic sauce), tatbeeleh (jalapeno lemon sauce), and tomato cucumber salad.
This is a live, hands-on cooking class held in your kitchen via Zoom. Class is meant to be as interactive as it would be at our table, with the instructor teaching you how to prepare each recipe. Each class ticket is for one kitchen, and we welcome group cooking on the same screen. To learn more about how class will go visit our FAQ PAGE.

You can find Nadia’s work on Instagram here: https://www.instagram.com/nadiatommalieh

Palestinian Fatayer: Hands On via ZOOM!
2021-02-22 17:00 - 19:30 (America/Los_Angeles) | WA
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 Middle East. In this class, NADIA TOMMALIEH will guide you through the Palestinian take on this most perfect of mezze. You’ll layer a citrusy spinach filling into dough triangles to make fatayer sabanekh, fold cheese and herbs into boat-shaped fatayer jebneh, and make open-faced spiced beef sfeeha.

Palestinian Fatayer with Nadia Tommalieh
2021-03-04 17:00 - 19:30, 2021-03-22 17:00 - 19:30 (America/Los_Angeles) | WA
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 Middle East. In this class, NADIA TOMMALIEH will guide you through the Palestinian take on this most perfect of mezze. You’ll layer a citrusy spinach filling into dough triangles to make fatayer sabanekh, fold cheese and herbs into boat-shaped fatayer jebneh, and make open-faced spiced beef sfeeha.
This is a live, hands-on cooking class held in your kitchen via Zoom. Class is meant to be as interactive as it would be at our table, with the instructor teaching you how to prepare each recipe. Each class ticket is for one kitchen, and we welcome group cooking on the same screen. To learn more about how class will go visit our FAQ PAGE.

There are two options for gathering ingredients for this class! You can shop for your own ingredients or we are happy to pre-measure ingredients and assemble them into a 4-serving kit. And if you like to sip wine while you cook, consider adding a lovingly paired bottle with your kit!
You can preview the ingredients and equipment needed by FOLLOWING THIS LINK. One week before class we will send out a detailed shopping list, and a few days before class we will email you a detailed recipe packet and Zoom link. All classes are listed in Pacific Time.

Cherry Street Village presents Nadia Tommalieh making Ka’ak Fallahi
2021-03-20 12:00 - 13:00 (America/Los_Angeles) | WA
Join Cherry Street Village in welcoming cooking instructor and Instagram foodie influencer Nadia Tommalieh (@nadiatommalieh). This is a live cooking demonstration held in the comforts of your living room via Zoom. To join you must register at: http://bit.ly/CSVNadiaZoom
Those who register will be sent the recipe to enjoy after the demonstration.
Nadia Tommalieh will be showing us how to make Ka’ak Fallahi, a traditional Palestiian sweet cookie made to celebrate the upcoming Easter, Eid or Arabic Mother’s Day holidays. There will also be time for questions and answers.
Nadia shared this about our afternoon demostration: “Our celebrations are never complete without these melt in your mouth traditional Palestinian date stuffed cookies. Also known as “ Ka’ak Fallahi” which translates to farmer’s cookies or “Asawer” which means bracelets. The dough is made from a mix of flour and semolina, kneaded with ghee and olive oil and loaded with aromatic spices. The perfect treat for any occasion!”
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