Cuisines and Traditions of the Middle Eastern Kitchen

Each class in this series will focus on typical ingredient in the Middle Eastern Pantry and show you how it's used across countries like Iran, Afghanistan and Jordan. Use different cooking methods, aromatic herbs, interesting spice, fresh vegetables and legumes and maybe meatballs, to create a celebration of flavours.

The cuisines of the Middle East are as diverse as the countries that make up that region, and the traditions were enriched by numerous travellers that passed through it. A wide range of foods is used from meat and fish to vegetables and cereals with a healthy dose of pastries and sweets to follow. Every country has its version of mezze (mixed appetisers) and rice is a staple accompaniment to most dishes. Teaching the traditions of his homeland and his family, Yuval will be conducting the hands-on classes on Tuesday evenings.

Note: Copies of a new recipe book, featuring Yuval and entitled "Cooking from the Heart", will be available for sale on the night.