Lebanese Cooking with Jeanette

Upcoming Workshops:

Saturday, Jun 10 | 1pm-6:30pm
Sorry, workshop is full!
Immersion Workshop #3
$175
Saturday, Jun 17 | 1pm-6:30pm
4 spots available
Immersion Workshop #2
Veg
$175
Saturday, Jun 24 | 1pm-6:30pm
3 spots available
Immersion Workshop #3
$175
Saturday, Sep 23 | 1pm-3:30pm
4 spots available
"Taste of..." Workshop
Veg
$110
Saturday, Sep 30 | 1pm-6:30pm
6 spots available
Immersion Workshop #1
$175
Saturday, Oct 14 | 1pm-6:30pm
6 spots available
Immersion Workshop #3
$175
Saturday, Oct 21 | 1pm-6:30pm
6 spots available
Immersion Workshop #2
Veg
$175
New workshops are added regularly. Join our mailing list or follow us on social media to be notified when we post new workshops.
All immersion workshops include a light lunch and beverage, 3.5 hours of hands-on cooking instruction, a full dinner, and a booklet of recipes and in-depth culinary info.

All "taste of" workshops include a welcome-snack and beverage, 1.5 hours of hands-on cooking instruction, a small meal, and a booklet of recipes and in-depth culinary info.

Cooking with Jeanette:

Jeannette is a shining example of the hospitality that Lebanese culture is known for. When you spend the afternoon in her home, you will feel like both a student and an honored guest. Jeannette puts incredible care and detail into her cooking, as you will see when you work with her.  Upon arrival, you will sit down to a cup of cinnamon tea and a beautiful array of Lebanese sweets and snacks, such as Middle Eastern flatbreads with za'atar, labneh with cucumber, and pistachio cookies.  In her workshops, you will discover new dishes that aren't served at restaurants, and experience familiar classics as you've never tasted them before. At the end of the day you'll go home newly inspired with all the recipes and a shopping guide to Jeannette's favorite food markets.

locationLocation: Jeanette's Kitchen in Bay Ridge, Brooklyn
transportationTransportation: About a 5 min. walk from the 77th Street R stop.
accessibilityAccessibility: First floor walk-up / one flight of stairs.

"Taste of..." Workshop Veg

An exciting introduction to Lebanese cuisine! This 2.5 hour class begins with a warm welcome to Jeanette’s home, where she will greet you with a cup of cinnamon tea and a delicious homemade snack. You will learn how to make yogurt from scratch and then how to properly strain and dress the yogurt to make labneh, a delicious and healthy yogurt spread. You’ll then make hummus, where you will learn how to start with dried chickpeas to get the most flavor, and the proper proportion of tahini, garlic, and fresh lemon to get the most kick. Then you will make Jeanette’s famous 100% Lebanese tabbouleh, a bright, fresh, lemony salad that’s unlike any tabbouleh you’ve had before. You will learn her special technique for handling and shaving the parsley to get maximum fluffiness. Lastly, you’ll sit down as a group and enjoy the delicious food you’ve made.  You’ll go home with a booklet of recipes and in-depth culinary info so that you can re-create these fantastic dishes at home.

* Food Allergies: This menu includes dairy and wheat.

Immersion Workshop #1

In Workshop #1 (Non-Veg), you will start off by learning how to make yogurt from scratch and then how to properly strain and dress yogurt to make labneh, a delicious and healthy yogurt spread. When you make hummus with Jeannette, you will learn how to start with dried chickpeas to get the most flavor, and the proper proportion of tahini, garlic, and fresh lemon to get the most kick. And you will learn how to to arrange and shave parsley to create maximum fluffiness for Jeanette’s famous 100% Lebanese tabbouleh. For the main course, Jeannette will show you a unique and stunning dish called maldoum that involves arranging slices of fried eggplant and potato, peppers and seasoned ground meat into a circular pattern to slow cook in a red pepper sauce. Roz bil shaghrieh, rice with pan-fried vermicelli accompanies this main dish. For a sweet send off, you and Jeannette will bake k’ak bi tamer, her favorite date cookies, which are topped with sesame and nigella seeds for both a sweet and savory taste. In the process, you will  discover one of Jeannette’s “secret” ingredients -- mahlab, which give her cookies a distinctly sweet, nutty flavor.

Immersion Workshop #2 Veg

In Workshop #2 (Vegetarian), you will start off by making a smoky, garlicky baba ganoush, an eggplant spread, which you'll take to a sour and sweet place with a topping of chopped tomato and a drizzle of pomegranate molasses.  You will then learn to make mujaddara, a famous Lebanese lentil and rice porridge, which is topped with crispy fried onions, and served with salatet malfoof, a fresh bright cabbage salad dressed with sumac, lemon juice, olive oil, and dried mint.  Lubiyeh, silky stewed green beans and tomatoes cooked with whole garlic cloves and served with rice with pan-fried vermicelli will become your new favorite weeknight meal. And for a sweet, you'll learn to make maamoul, a beautiful and festive semolina shortbread cookie, perfumed with rose water, orange blossom water, and mahlab, and filled with walnuts and pistachios.

Immersion Workshop #3

Jeanette

Lebanon
“I'm always learning in the kitchen, even if I've made something many times. I love trying out a new dish and changing something to make it my own.”

Bio:

Jeannette grew up in the Lebanese city of Zahle and moved to the U.S. in 2006. She became interested in cooking as a teenager and vividly remembers  learning to make tabbouleh from her aunts, a recipe she has painstakingly perfected over time. Formerly an elementary school French teacher, Jeannette now lives in Bay Ridge, Brooklyn, with her husband and three children, where she is an active member of her church and local community, as well as a caterer of small parties and events.

Why do you love to cook?

Because it keeps me busy and engaged with life. My passion is baking. I love how small the dough is when it starts, and then seeing how it takes shape and changes color in the oven. I feel happier and more positive when I’m baking sweets.

What are some of the ingredients you use the most?

Ground cloves, cumin, sumac and paprika.

Besides cooking, what do you enjoy?

I like parties, I love my friends, I love hosting.

Do you have a particular cooking philosophy?

I think we eat with our eyes as well as our mouths. So I don’t like to just cut a cucumber. I like to think about how to design it on the plate and make it look special. It’s important to cook with love.

What students are saying about workshops with Jeanette:

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.

I had a wonderful experience. I expected a light snack upon arrival, but Jeannette had prepared an amazing feast. Everything was delicious. She was very sweet and eager to chat with us. She made us feel very comfortable and we were able to talk and laugh the whole time.  I learned a lot while we cooked.

— Rebecca S.

I loved the class with Jeanette, she is such a gem! The League of Kitchens is more than sharing a meal, it's about building community. Everyone had stories and cooking tips to exchange in the kitchen! I will definitely tell my friends & family about the classes.

— Glory E.

My wife and I spent a Saturday afternoon learning Lebanese cooking from Jeanette. It was a delightful experience.  In many ways it was like a meal among friends where everyone gathers in a kitchen and chips in to prepare a meal.  It differed only in that Jeanette did the shopping and led our efforts and in that the food was unfamiliar.  She was eager to answer our many questions.  Added bonuses were walking the neighborhood before we arrived (we were sent a list of her shopping locations) and meeting her family. We left sated and knowing more about a cuisine and a culture.

— Dan B.
Banner testimonials
“The workshop was a lot of fun, a really special thing. It was really well done and everything was so thought through. Above and beyond what was expected.”
— Jeff O.
“Despina & the League of Kitchens allowed me to do a few of my favorite things all at once: eat amazing food, learn how to cook that food for myself, visit a new NYC neighborhood, and meet some fabulous new people!”
— Kemi I.
“It was a delightful experience. In many ways it was like a meal among friends where everyone gathers in a kitchen and chips in to prepare a meal. We left sated and knowing more about a cuisine and a culture.”
— Kemi I.
“I had a great experience with Nawida. She is a natural teacher. Also, I liked hearing about Nawida's story. There aren't many opportunities to share an experience with folks from other cultures without feeling like a tourist or voyeur. The workshop really fulfills an unmet need in that regard.”
— Dan B.
“Yamini welcomed us into her home, introduced us to her wonderful cuisine, and imparted her knowledge in a very warm, enthusiastic manner. The love for her culture and the Indian cuisine was felt in every technique and bite. She is an amazing women and great home chef! It was a wonderful day!”
— Joyce E.
“The meal was delicious—and unlike anything to be found in a restaurant. We lingered over it like old friends.”
— The Wall Street Journal
“Quite possibly the coolest foodie thing to do in New York, whether you’re a visitor or local.”
— Condé Nast Traveler
“It’s a culinary cultural exchange without a plane ticket.”
— The New York Times
“An afternoon with the League of Kitchens is inspiring, fulfilling and filling.”
— Tasting Table
“The best cooking class I've ever been to.”
— Max Falkowitz, Editor of Serious Eats NY
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