Taste of Palestine
2025-01-22 18:00 - 21:30, 2025-01-23 18:00 - 21:30, 2025-01-30 18:00 - 21:30, 2025-01-31 18:00 - 21:30 (America/Los_Angeles) | the Pantry, 1417 NW 70th Street, Seattle, WA, 98117
Join Nadia Tommalieh as she introduces you to the techniques and flavors that make Palestinian cuisine unique. In this class, we’ll explore the rich culinary heritage of Palestine through a variety of traditional dishes and the memories, stories, and traditions behind them. On the menu: quidreh (oven-baked one-pot dish made with spiced rice, tender lamb shanks, chickpeas, and garlic); dagga ghazawieh (Gazan salad with tomatoes, dill, jalapeño, and an olive oil and citrus dressing); laban bi a’shab, (herbed yogurt sauce); mutabal saliq (sautéed Swiss chard with caramelized onions and tahini); and halawit smeed (semolina pudding with orange blossom water and topped with coconut flakes and crushed pistachios).
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 Palestinian Bakery
2025-02-12 18:00 - 21:00, 2025-02-13 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).

Whisk Cooking Class: Street Foods of the World
2025-02-15 17:30 - 20:00, 2025-03-28 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!

Flavors of Somalia: Cooking Class
2025-02-17 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).
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 Falafel Stand
2025-02-25 18:00 - 21:30, 2025-02-26 18:00 - 21:30 | the Pantry, 1417 NW 70th Street, Seattle, WA, 98117
For the love of fresh bread, falafel, hummus, and everything in between! In this class Nadia Tommalieh will teach you how to make a traditional “sandweishet falafel” (falafel sandwiches) that will have you convinced you’ve traveled to the Arab world to eat them. You will learn about the different falafel variations of the region as she shows you how to get the perfect puff on your homemade khobez (pita bread), and how to achieve flavorful, crispy falafel every time. This super delicious street food sandwich is never complete without a layer of fresh smooth hummus. You will top your piping hot sandwiches with tarator (tahini garlic sauce), tatbeeleh (jalapeno lemon sauce), Mkhalal left (pickled turnips) and salatah Arabia (Arabic style tomato and cucumber salad).
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.

Hend Yahya: Essential Knife Skills
2025-02-28 18:00 - 20:00 | PCC-Edmonds, 9803 Edmonds Way, Edmonds, WA, 98020, United States
Build confidence in the kitchen by mastering knife skills! Practice knife-handling hands-on and learn how to cut safely and efficiently in this skill-building workshop. Build a foundation of knife efficiency, including proper grip, everyday use and professional techniques. You can bring your favorite chef’s knife or use one of ours. A light snack will be served in class.
About the instructor: After cooking in Michelin Star restaurants and high volume catering events, I made a “temporary” switch to teaching cooking classes. However, the satisfaction and unique experience I received from teaching convinced me that this was my new culinary path. I am a graduate of the Le Cordon Bleu, where I mainly focused on French and Western technique, but I have deep roots in Middle-Eastern cuisine and an enthusiastic, developed passion for Japanese cuisine. In my travels I seek out to learn something new, and for me, the more specific and obscure, the better. My interests and abilities continue to range out further, as long as I can do it, I will teach it.

Flavors of the Arabian Seas at the Pantry with Nadia
2025-03-03 18:00 - 21:30, 2025-03-04 18:00 - 21:30, 2025-03-26 18:00 - 21:30, 2025-03-27 18:00 - 21:30 | 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); habbar “squid” mahshi (stuffed squid in tomato and pomegranate molasses 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).

Jerusalem Street Food
2025-04-22 18:00 - 21:30, 2025-04-29 18:00 - 21:30 | the Pantry, 1417 NW 70th Street, Seattle, WA, 98117
Join Nadia Tommalieh on a culinary journey to the bustling markets of the ancient city of Jerusalem, where she’ll show you how to make iconic street foods that have been savored for generations. You’ll learn the rich cultural history behind these beloved recipes as you make freshly baked ka’ak al Quds (Jerusalem Sesame Bread) and qudsiyeh (creamy hummus with fava beans in a zesty citrus sauce). You’ll discover a twist on traditional favorites with falafel mahshi (falafel stuffed with caramelized onions and sumac) paired with tarator sauce; fattet hummus(seasoned chickpea stew with toasted bread and crunchy fried nuts). No Jerusalem street food experience would be complete without a side of traditional salatah Qudsiyeh, a salad of seasonal vegetables and herbs dressed in a jalapeno and tahini 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.

Chef Hend Yahya at Whisk: Macarons
2025-05-02 11:00 - 13:30 | Whisk, 10385 Main St, Bellevue, WA, 98004, United States
This class features one shell and two seasonal fillings:
– Classic Almond Shells
– Strawberry Shortcake Filling
– Cream Cheese Buttercream

The world of macaron varieties is seemingly never ending. Both the classic almond meringue shell and filling can be flavored and tinted to create an array of tastes, textures and colors. In this hands-on class, Chef Hend Yahyawill teach you how to make the classic French-meringue macaron shell, which is naturally gluten free, and two different fillings.
You will sample your macarons in class and have plenty to take home to wow your family and friends!

Ya Hala Cafe and Retail Space: T'faddlu Game Night
2025-05-02 17:00 - 21:00, 2025-05-09 17:00 - 21:00, 2025-05-16 17:00 - 21:00 | Suzanne Zahr, Art & Architecture, 2441 76th Ave SE, Ste 160, Mercer Island, WA, 98040, United States
Game Night
Music
Cafe
Remember, Ya Hala’s café and retail space is open to all
📣 IMPORTANT: Some events will require registration/RSVP so you can save a spot!
Take a look ahead at the calendar and then keep an eye out for links to sign up for specific events. You won’t want to miss out.
More details about each weekend’s events will drop on the Monday before. 👀

Ya Hala Cafe and Retail Space: Ya Hala Mornings
2025-05-03 10:00 - 13:00, 2025-05-04 10:00 - 13:00, 2025-05-10 10:00 - 13:00, 2025-05-11 10:00 - 13:00 | Suzanne Zahr, Art & Architecture, 2441 76th Ave SE, Ste 160, Mercer Island, WA, 98040, United States
Cafe
Remember, Ya Hala’s café and retail space is open to all
📣 IMPORTANT: Some events will require registration/RSVP so you can save a spot!
Take a look ahead at the calendar and then keep an eye out for links to sign up for specific events. You won’t want to miss out.
More details about each weekend’s events will drop on the Monday before. 👀

Chef Hend Yahya at Whisk: Crepes
2025-05-04 11:00 - 13:30 | Whisk, 10385 Main St, Bellevue, WA, 98004, United States
Be transported to France and dive into the world of French pancakes – Crêpes!
Crêpes are enjoyed as both a street food, and a plated dish. They can be made sweet with assorted fillings and toppings or as a hearty, savory meal option. In this hands on class, Chef Hend Yahya, who was once a ‘crepier’, will teach you how to make classic crêpe batters and share her secrets to creating a smooth, silky batter every time. You will make the world famous Crêpe Suzette, an ideal make ahead dessert for entertaining, along with another sweet crêpe, and several savory crêpes as well. Prepare to be in awe of the wonderful world of crêpe making!
You will make:

Mushroom Béchamel Crêpes
Turkey Pesto Crêpes
Chocolate Hazelnut Cream Crêpes
Crêpe Suzettes

Flavors of the Arabian Seas at the Pantry with Nadia
2025-05-05 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.

Chef Hend Yahya at Whisk: Mom + One
2025-05-11 14:00 - 16:00 | Whisk, 10385 Main St, Bellevue, WA, 98004, United States
Celebrate Mother’s Day by teaming up with your child to make 2 different mini desserts to try here if you want or take home and share, perfect for dessert tonight or packed in your lunch box on Monday! In this hands-on class Chef Hend Yahya will teach you how to make pie dough from scratch, how to roll, and how to make a perfect lattice crust to top your mixed berry filling. You will also learn how to make Lemon Delights, cute mini domed lemon cakes, dipped in a tangy, sweet lemon cream coating.
Menu:

2 – 4″ Mixed Berry Pies
6 – Mini Lemon Dome Cakes

Buy 1 ticket for 2 people. Class is for 1 adult plus child 8 years and above.

Chef Hend Yahya at Whisk: Risotto
2025-05-12 18:00 - 20:30 | Whisk, 10385 Main St, Bellevue, WA, 98004, United States
Spring weather is here, and we are ready to enjoy the abundance of fresh vegetables showcased in this hands on class.
Cooking risotto doesn’t have to be intimidating. With Chef Hend Yahya’scareful guidance, you’ll gain the skills and confidence to produce consistent risotto at home, perfect every time. In this hands-on class, Hend will share her tips and techniques for delicious and unique variations of one of her favorite Italian dishes.
In this class you will make:

Spring Vegetable Risotto, asparagus, english peas, lemon and parmesan shavings
Garden Salad, carrot, radish, snow peas, english peas and feta cheese
Lemon Ricotta Cake, a light fluffy moist cake dusted with powdered sugar
