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Lebanese Spring Online Workshop

with Jeanette

Learn to make shish touk (chicken kebabs), toum (garlic spread), and tabboule (parsley salad)! 

Day
Saturday, May 11
Time
11am-1:30pm (EDT)
Neighborhood
This workshop will take place online.
Availability
17 spots available
$60 per device (laptop/tablet/etc)
All ages!
All Online cooking classes include interactive cooking instruction, a virtual dinner party, a packet with the instructor's family recipes, and a video recording of the class. Since the price is per device, feel free to invite your partner, kids, or roommates to join!

Since Jeanette can’t physically welcome you into her home, she wants to do so virtually!

Our online classes are designed to be special, meaningful opportunities to share cooking, culture, and connection--just like our real life experiences. We want you to cook along, and we promise there will be plenty of time for questions, conversation, and stories. It will all end with a virtual dinner party where you'll get to share in the fruits of your labor, apart, but together!

In this 2.5 hour interactive online experience Jeanette will guide you through making three of her family recipes.During your class, you'll prepare Jeanette's shish touk (juicy chicken kebabs). Then, you'll learn how to make toum (garlic spread) and tabboule (a fresh parsley salad with bulgur and lemon juice).

Here’s how it works:

After registration you’ll receive an email with the Zoom link, shopping list, equipment list, and recipe packet.

At the scheduled time of your class, you’ll click on the Zoom link and join your class live! Afterwards, you will receive a link to a video recording of your class that you can revisit at your leisure.


Shopping List for This Class

1 head garlic
6 lemons
6 cloves garlic
1 head baby romaine
3 vine-ripe tomatoes
3 bunches fresh flat-leaf parsley
1 bunch scallions
1 red bell pepper
1 1/3 cups plain yogurt (not Greek)
1 ¼ teaspoons sweet red pepper paste or tomato paste
2 teaspoons sumac
1 teaspoon Lebanese 7 spice blend
1 ½ teaspoons Aleppo pepper
1 teaspoon paprika
¼ teaspoon ground cumin
⅛ teaspoon ground white pepper
½ teaspoon ground cloves
2 tablespoons dried mint leaves, crushed
3 pounds boneless skinless chicken thighs, cut into 2-inch pieces
1 ½ pounds boneless skinless chicken breasts, cut into 2-inch pieces
2 tablespoons #1 fine bulgur
2 tablespoons cornstarch
1 ½ cups neutral oil
¼ cup extra virgin olive oil
1 tablespoon white vinegar
salt

Availability

Jeanette was a wonderful teacher! It was an amazing day that was filled with delicious food and great instruction. She and her husband were incredibly welcoming hosts. It was such an amazing experience to learn about her country and recipes. She welcomed us into her home like we were family. 

Danielle H.
Lebanese Spring Online Workshop
$60 per device
Sat, May 11
11am-1:30pm (EDT)
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