From The Pantry, a community kitchen in Seattle Spring in Palestine is a time when simple, seasonal ingredients are transformed into a delicious family meal. In this class Nadia Tommalieh will introduce you to Palestinian home cooking via classic dishes remembered from her childhood, with stories of spring foraging traditions. You’ll make sorar freekeh bil lahmeh (baked freekeh and beef pastries); salatet betinjan bil laban (fried eggplant salad); hindbeh bil zeit (sautéed dandelion greens with pomegranate molasses and lemon); and, for dessert, mhalabiyeh bi ma’ elzaher (milk pudding infused with orange blossom water, topped with crushed pistachios and dried rose...

From The Pantry, a community kitchen in Seattle Along the coastlines of Palestine, Syria, and Lebanon, you’ll find beautiful and delicious seafood, brought to life by the perfect mix of spices and herbs — and for Northwest seafood lovers looking to expand their range of flavors, the spice is the essential ingredient. Join Nadia Tommalieh to learn how to make a delicious seafood spice blend and put it to use in samak mahshi (a whole roasted sea bass, stuffed with an Arabian-style herb mixture); bakdonseeyeh(tangy tahini and parsley sauce); Gazan-style zibdiyit gambari (spicy baked shrimp casserole); burghel bil she’airiyeh (vermicelli...

From The Pantry, a community kitchen in Seattle Along the coastlines of Palestine, Syria, and Lebanon, you’ll find beautiful and delicious seafood, brought to life by the perfect mix of spices and herbs — and for Northwest seafood lovers looking to expand their range of flavors, the spice is the essential ingredient. Join Nadia Tommalieh to learn how to make a delicious seafood spice blend and put it to use in samak mahshi (a whole roasted sea bass, stuffed with an Arabian-style herb mixture); bakdonseeyeh(tangy tahini and parsley sauce); Gazan-style zibdiyit gambari (spicy baked shrimp casserole); burghel bil she’airiyeh (vermicelli...