After numerous conversations and emails from our lovely customers, we’ve realised that many of you are keen to get into the kitchen, roll up your sleeves and learn the secrets of Arabica’s Alchemy! So we’ve decided to run some cookery courses later this year.
Meze Made Simple ( Saturday session )
Meze, sometimes spelt Mezze, is derived from the Arabic word t’maza, meaning ‘to savour in little bites’. It’s the ultimate form of sharing food. Each small dish provides a different taste and textural sensation, making the experience of eating healthy food a constant, joyous culinary adventure.
Your guide on this journey will be James Walters, Executive Chef and co-founder of the Arabica Food & Spice Company.
The morning will start with warm pastries and Arabic Coffee. After a short introduction, students will work in small groups to produce an array of seasonal meze dishes using locally sourced british produce and some of Arabica’s ingredients such as Wild Sumac, Dukka and Shade-dried limes.
The day concludes with lunch served with Lebanese wine followed by some of Arabica’s hand-made baklawa pastries. Some food may be taken home
Menu
Jerusalem artichoke hummus with dukka
An unctuous puree of chickpeas, sweet earthy Jerusalem artichokes with a hint of tahini and garlic, lemon juice and extra virgin olive oil
Roasted butternut squash moutabel
Sweet, creamy Butternut squash with a hint of roasted red chilli, garlic, tahini and extra virgin olive oil, topped with toasted Lebanese pine nuts and sultanas
Mushroom & ricotta cheese borek
Lightly, fluffy, crisp filo pastries stuffed with sauteed mushrooms, cinnamon, lemon, wild flat leaf thyme and ricotta cheese.
Cauliflower magloubeh
Slow-cooked Egyptian rice with crispy florets of cauliflower and caramelised onions infused with black lemons, shade-dried limes and whole fragrant spices
Herb salad with clemantines, toasted almonds and wild sumac