Springtime in Palestine

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 petals).

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