The Art of Arabic Cooking
Fall/Winter Arabic Cooking Series
Welcome to our Winter/Spring 2024 Arabic Cooking series, featuring classic Arabic recipes taught by experienced, local cooks. If you have any questions, please email us at info@alifinstitute.org.
Cooking is one of the best ways to get to know a culture! Join us for a fun-filled and educational afternoon learning to cook and enjoy popular Arabic dishes with our talented guest chefs. Want to support this program? You can also SPONSOR a session with a tax-deductible donation of $250!
- All classes this semester are on Saturdays, from 2 PM – 4:30 PM. (Except our first Valentine’s Day class on February 10, which goes from 5:30 – 8 PM.)
- Ages 13 years old and up!
- No experience is required and all levels are welcome.
- Spaces are limited, so first come, first served for registration.
- You can register by yourself or share your station with a partner.
- Up to 48 hours prior to the session: Refunds and credits are available up to 48 hours prior to your reserved session. For refunds, an administrative fee of $5 will be applied.
- No credit or refund is available after 48 hours before a reserved class.
Saturday, February 10, 2024
5:30 pm – 8 pm
$55 / $60 non-members
$75/pair, $80/pair, non-members
Registration deadline:
Friday, February 9 at 10 AM
To become a member, please click HERE.
(You need to be signed into the website as a member to get the member price.)
Guest chef: Rania Renno of Hungrily Homemade
Saturday, March 23, 2024
2 pm – 4:30 pm
$45 / $50 non-members
$65/pair, $70/pair, non-members
Registration deadline:
Friday, March 22 at 10 AM
To become a member, please click HERE.
(You need to be signed into the website as a member to get the member price.)
Guest chef: Widad Saad
“Be it Easter or Eid, holidays in the Levantine region of the Middle East are incomplete without a shortbread cookie called maamoul. Stuffed with date paste or chopped walnuts or pistachios, and dusted with powdered sugar, these buttery cookies are the perfect reward after a month of fasting during Ramadan or Lent.
The dough is made with wheat flour or semolina (or a combination of the two), then pressed into special molds, traditionally carved in wood. And the fillings are fragrant with rosewater or orange blossom.”
— NPR
Saturday, May 4, 2024
2 pm – 4:30 pm
$55 / $60 non-members
$75/pair, $80/pair, non-members
Registration deadline:
Friday, May 3 at 10 AM
To become a member, please click HERE.
(You need to be signed into the website as a member to get the member price.)
Guest chef: Hadia Ibrahim
Kufta is a seasoned ground beef consisting of tomato, parsley, onion and warm spices that give it a moist texture. Baked kufta with potatoes “kafta bi-siniyeh” can be made flattened in a baking pan or made into oblong, football-shaped pieces along with potatoes and tahini sauce (sesame seed paste). The ingredients are layered into a baking dish and baked until the flavors meld and become deliciously tender.
Saturday, June 8, 2024
2 pm – 4:30 pm
$55 / $60 non-members
$75/pair, $80/pair, non-members
Registration deadline:
Friday, June 7 at 10 AM
To become a member, please click HERE.
(You need to be signed into the website as a member to get the member price.)
Guest chef: TBD
Shakshuka is a nourishing originally Tunisian meal made by the combination of simmering tomatoes and / or red pepper sauce, onions, garlic, spices and gently poached eggs. An easy one-pan dish, the name Shakshuka comes from the Tunisian word for “shaken up.” It is also popular in northern Africa and in the northern Levant Arab countries.
