Overview
Fresh, colourful and healthy, Middle Eastern food is suffused with spice and sensual aromatics. Explore Persian, Turkish and Lebanese cuisine as you produce an array of dishes using signature ingredients such as sumac, pistachios, pomegranate molasses and rose water. Under the guidance of Leiths teachers you will learn to cook a delicious menu.
Menu:
- Muhamara
- Spiced lamb rump
- Basmati & wild rice with chickpeas, currants and herbs
- Cucumber and red onion salad
- Yoghurt tahini dressing
- Baklava cigars
Please note, menu may be subject to change.
Course Structure
Cooking with your classmates is an integral part of your Leiths experience. You will cook some of your recipes in pairs, and some independently. Regardless, there is always more than enough food to go around, and often food to take home too.
Your day will comprise of a mixture of practical cookery and demonstrations performed by the teacher who is running the session. The exact format will vary from class to class depending on the style of cuisine and, in the case of visiting chefs, their individual teaching style.
Around 1pm, you will break for lunch and enjoy the dishes you have cooked with the rest of your class, accompanied by a glass of wine or other refreshments. In some classes, such as skills classes, where dishes may not be appropriate for lunch, a mezze lunch will be provided.
Practicalities
What’s included:
- Refreshments on arrival
- A recipe booklet
- All ingredients provided and weighed out for you in advance
- We do the washing up
What to bring:
- Flat soled shoes
- Long trousers and a long-sleeved top are advisable
Allergies and dietary restrictions
We are happy to make adjustments where possible. However, some classes are unsuitable for people with particular intolerances as the menu would need to be completely different. We need 10 days’ notice to be able to properly check the class and adjust the order accordingly. Please read our full policy on allergies and dietary restrictions here.
