Falafel and Small Bites from Around the Mediterranean

Travel around the Mediterranean to create traditionally plant-based mezze or “small plates.” 

Your first stop will be Turkey, where you'll make a red lentil and bulgur “meatball” served cold with lots of lemon. Next, you'll create muhammara using a traditional recipe. This dip, made with red peppers and walnuts, is originally from Syria and very popular throughout the Mediterranean. Next is falafel, a staple in many countries thought to be originally from Egypt. The recipe we'll use use creates a crispy falafel that's easy to make at home. The last recipe will be a very quick and creamy hummus that, once you try it, you'll never go back to store-bought.

At the end of class, we'll share a meal, sampling what we created and a few more items found on a mezze platter, along with taste-testing some tahinis (butter or paste made from ground sesame).

Materials

Class Policies

Instructors or Guides