Kibbeh
Kibbeh Nayeh is Lebanon’s national dish. The freshest lamb is finely ground to a smooth paste and blended with soaked burghul (cracked wheat) onions, mint and spices. Traditionally, the meat was pounded to a fine paste with a large pestle (modaqa – usually made from wood) and mortar (jorn – made from natural stone). You will be taught how to serve this raw and cooked, a must!

Tabbouleh
Tabbouleh is a world famous salad. When tabbouleh is made the authentic way, there is nothing like it and it all starts with just one ingredient: parsley!

Hummus
Drizzled with extra virgin olive oil, topped with whole chick peas, parsley, paprika, pomegranate seeds and mopped up with Lebanese bread. Hummus is synonymous with Lebanese cuisine. At almost every occasion or get together, there is sure to be a huge bowl of hummus to be devoured.

Baqlawa
A popular sweet made all over the Middle East and the Mediterranean with layers of fillo pastry, filled with nuts such as pistachios, pine nuts and cashews then baked and drowned with a fragrant syrup. Dating to as far back as the 8^th century, Baqlawa was only baked on special occasions and was a luxury that only the rich could afford. There are many variations of Baqlawa and during this class, Norma will share with you her favourite recipe. Prepare for an indulgent finish!