Mediterranean Kitchen

On this Mediterranean cookery course we take a trip around the countries of the Mediterranean, moving from Southern Europe to North Africa and on eastwards towards the Middle East. The trade routes set up by the Phoenicians many centuries ago still have an impact on the style of food of the countries bordering the Mediterranean and on this course we try to explore as many different flavours as we can.

The food prepared will be:

Demonstration

Spanakopita (Greece)

(Spinach and Feta Pastries)

Slada Bil Fawakih (Lebanon)

(Fruit Salad with honey and Orange blossom water)

Practical

Pide (Turkey)

(Pizza Bread made with Yoghurt)

Panzanella Salad (Italy)

(Tuscan bread and tomato salad)

Tagine of Lamb and Caramelised Onions and Pears (Morrocco)

Imam Bayildi (Turkey)

(Aubergines stuffed with onions and tomatoes)

Spanakopita (Greece)

(Spinach and Feta Pastries)