North African, Greek, Turkish & Middle Eastern Cuisines

All classes listed below are available for Private Group Classes of 6 or more.

-No Mix and Match-

Classes are 3 hours/ 125. to 135. per person/ per class/ inclusive

CLICK HERE: Payment and Class Registration Form

Middle Eastern Delights/ (125.) per person/ 3-hour class

Fresh, healthy and flavorful Middle Eastern favorites!

Falafel Fritters in Pita Pockets with Tomato-Onion-Parsley Salad 

Chickpea fritters w/ cumin, coriander and cardamom, served in a pita pocket w/ tahini sauce, feta and fresh tomato, onion, parsley salad.

Hummus with Fresh Veggies

Chickpea dip with garlic, tahini, lemon juice, sundried tomatoes and fresh vegetable dippers.

Turkey-Zucchini-Green Onion Patties

Ground turkey-zucchini-green onion patties, seasoned with mint, cilantro and Za'atar, pan fried in olive and served with yogurt sauce.

Tzatziki-Sumac Sauce

Yogurt, mint, sumac and cucumber sauce.

Middle Eastern Delights/ All Vegetarian Version/ (125.) per person/ 3-hour class

Fresh, healthy and flavorful vegetarian Middle Eastern favorites!

Falafel Fritters in Pita Pockets with Tomato-Onion-Parsley Salad 

Chickpea fritters w/ cumin, coriander and cardamom, served in a pita pocket w/ tahini sauce, feta and fresh tomato, onion, parsley salad.

Hummus with Fresh Veggies

Chickpea dip with garlic, tahini, lemon juice, sundried tomatoes and fresh vegetable dippers.

Baba Ghanoush

Roast eggplant chopped combined with lemon juice, parsley, garlic and yogurt. 

Tzatziki-Sumac Sauce

Yogurt, mint, sumac and cucumber sauce.

Journey to Jerusalem/ Middle Eastern Vegetarian/ (125.) per person / 3-hour class
Savor the tantalizing, exotic and exuberant flavors of Middle Eastern Vegetarian cooking!
Israeli Sabih (Sabich) Flatbread
Grilled flatbread sandwich filled w/ fried eggplant, pickled cabbage, hard-boiled egg slices, diced cucumber-tomato-onion-parsley salad, hummus and zhoug.
Falafel Salad with Tahini-Lemon Dressing
Little gem lettuces with freshly made falafel fritters, curled carrots, pickled turnips, red onions and a zingy lemon-cardamom-tahini-dressing.
Spicy Cilantro-Parsley Zhoug
A spicy homemade herb sauce made of ground cilantro, parsley, chilies, cumin, cardamom, garlic and olive oil. Very popular throughout the middle east and northern Africa.
Creamy Hummus with Pita and Veggies
Chickpeas pureed with garlic, tahini, lemon juice and cumin, served with pita wedges and veggies.

Casablanca to Marrakesh/ (135.) per person/ 3-hour class/ Gluten Free Menu!
Embark on this amazing culinary adventure creating these enticingly delicious Moroccan dishes!
Char-grilled Eggplant with Spicy Caramelized Onions
(Mezghaldi B’Besla Bil Boudenjal)
Long-slender chargrilled eggplant with spicy caramelized onions, seasoned with cinnamon, Aleppo pepper, ginger and allspice.
Served warm with crusty bread. (omit crusty bread for gluten free menu)
Fish Tagine w/ Potato, Tomato, Olives and Dried Figs (Hout Tungera)
Firm white fish filets baked with layers of potato, chermoula, olives, tomato, spices and dried figs.
Chermoula Sauce
A blended sauce of fresh parsley, cilantro, cumin, paprika, garlic, ginger and coriander.
Orange-Radish-Mint Salad (Shlada Litchine Wa’ L’ Fegel)
Orange segments, sliced radishes and fresh mint, parsley, orange blossom water, lemon juice and olive oil.
Almond Cake With Cardamom and Pistachio
Almond flour cake w/ cardamom, lemon zest, chopped pistachios and powdered sugar.

Moroccan Nights/ (135.) per person/ 3-hour class
Popular Pick!
Cucumber and Olive Salad / Shlada FekkousWa Zitoun
Grated cucumbers, olives, za'atar and fresh lemon.
Pumpkin-Sweet Potato Stew / Marak Gar'a Wa Batat Helwa
Butternut squash and sweet potato stew in a saffron, turmeric and ginger broth.
Chicken Tagine/ Tagine Djej Bil
Braised chicken, apricots, almonds and spices and couscous.
Moroccan Yogurt Cake / Meskouta
Lemon-orange yogurt cake with honey rum syrup.

Tunisia to Old Algiers/ (135.) per person/ 3-hour class

Radish-Caper-Preserved Lemon-Mint Salad/ Slatit Fjill

Radish salad with mint, capers and preserved lemons.

Tajine de Poisson au Safran Saffron

Saffron-laced whitefish Tajine (halibut, branzino or cod) w/ shallots, raisins, olives & spices.

Chermoula Sauce

A blended sauce of fresh parsley, cilantro, cumin, paprika, garlic, ginger and coriander. 

Fava Bean and Garlic Soup/ Bessara

A fresh, healthy and flavorful soup of fava beans, garlic, cumin and lemon juice.

Semolina-Almond-Honey Cake/ Basbousa

Semolina-almond flour cake with rose blossom water and honey syrup. 

The Athenian Feast/ (135.) per person/ 3-hour class
Enjoy creating this delectable Greek Feast with an abundance of fresh, healthy ingredients and evocative Mediterranean flavors.
Horiatiki Salata (Greek Vegetable Salad)
Fresh lettuces, cucumbers, tomatoes, olives, bell peppers, lemon juice, oregano and olive oil.
Fournisto Arni (Roast Herbed Leg of Lamb)
Succulent roast leg of lamb with oregano, carrots, rosemary, garlic and fresh lemon.
Hortopita (Fillo Tort w/ Chard-Spinach-Dill-Feta)
Layered fillo tort with chard, spinach, dill, fennel and ricotta.
Revani Cake (Semolina Cake w/ Orange Blossom Syrup)
Semolina sponge cake soaked in orange blossom syrup and topped with toasted almonds.

An Evening in Greece/ (135.) per person/ 3-hour class
Tantalizingly delicious Greek classics!
Horiatiki Salata (Greek Vegetable Salad)
Fresh lettuces, cucumbers, tomatoes, olives, bell peppers, lemon juice, oregano and olive oil.
Moussaka
Layered eggplant casserole with ground beef, onions, spices, herbs, tomato and béchamel sauce.
Avgolemono Soup
Chicken, rice and vegetable-lemon egg drop soup.
Kataïfi
Finely shredded filo pastry strands brushed in butter and rolled up with a chopped walnut- almond-cinnamon-clove filling and finished with a honey-orange syrup.

The Streets of Athens/ (135.) per person/ 3-hour class
Festive, casual Greek favorites that are a hit at any gathering!
Spanakopita
Spinach-onion-feta tort, layered between sheets of flaky buttered filo dough and baked to golden brown.
Chicken Souvlaki Kebabs
Bite size pieces of skewered chicken breast, marinated in olive oil, Za'atar, garlic, oregano and lemon juice, char-grilled and served with tomato-onion salad and flatbread.
Stuffed Grape Leaves
Grape leaves stuffed with rice, dill, mint, parsley and onions wrapped firm and simmered over broth and finished w/ fresh lemon and a drizzle of olive oil.
Tzatziki
Yogurt, cucumber and mint sauce/salad.

Greek Meze Favorites/ (135.) per person/ 3-hour class
Savory and tantalizing Greek favorites, perfect for a party, team building or friends night out!
Saganaki/ Fried Cheese Flambé
Greek cheese (graviera or kefalotyri), lightly floured, pan fried then flambéed in brandy, finished with fresh lemon juice and served with crusty bread for dipping.
Soutzoukakia/ Greek Meatballs in a Savory Tomato Sauce
Appetizer size, ground beef Greek style meatballs, seasoned with garlic, cumin, cinnamon, mint and parsley, baked in a Savory Tomato Sauce 
Garides Psites/ Greek Style Grilled Shrimp
Grilled or char-broiled shrimp marinated in garlic, olive oil, oregano, black pepper and lemon
Kolokithokeftedes/ Fried Zucchini Fritters
Zucchini fritters with green onions, dill, mint and feta served with herbed yogurt sauce

The Istanbul Connection/ (135.) per person/ 3-hour class
A true delight it will be creating these mouthwatering culinary treasures of Turkish Cuisine
Red Lentil Soup/ Kirmizi Mercimek Çorbasi
Red lentil soup with ground coriander, cumin and cilantro.
Spinach Salad/ Ispanak Salatasi
Spinach, red onion, orange, pine nut and citrus dressing.
Shish Kebab with Yogurt-Mint Sauce/ Şiş Kebabi
Skewered lamb, pork or chicken pieces w/ onions, tomato and peppers, marinated in olive oil, dried sumac, Aleppo pepper, oregano, thyme and lemon, chargrilled to perfection and served with yogurt mint sauce.
Apricot Cookies/ Marmelath Mecidiye
Turkish butter cookies with apricot marmalade filling.

Treasures of Turkish Cuisine/ (135.) per person/ 3-hour class
A Beautiful bounty of Turkish favorites with all the wonderful Mediterranean-Middle Eastern spices and tantalizing flavors.
Imam Bayildi (stuffed roast eggplant-peppers-tomatoes and caramelized onions)
Translates to “The Imam Fainted” roast eggplant, stuffed with caramelized onions, bell peppers, tomatoes, garlic and olive oil baked with a tomato broth and fresh parsley.
Mücver (zucchini fritters)
Zucchini fritters with fresh dill, green onions and feta.
Adana Kebabi (skewered ground lamb kebobs/ grilled flatbread/ salad)
Skewered ground lamb kebobs seasoned with sumac and Aleppo pepper flakes, grilled, served with pita, tomatoes, red onions, parsley and pepperoncini.
Peynirli Tepsi Böreği (cheese-fillo casserole aka börek)
Delicious, tray baked cheese Börek, with layers of flaky phyllo dough, egg-milk custard, mozzarella, dry sheep’s milk cheese and parsley, baked to a golden brown
Sarimsakli Yoğurt
Garlicky Yogurt Sauce.