The Art of Arabic Cooking
Fall/Winter Arabic Cooking Series
Welcome to our Fall/Winter 2023 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 eat!) 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.
- 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.
- 48 days prior to session: You will be credited the full amount of your payment to another session if you notify us up to 48 hours prior to your reserved session.
- 7 days prior to session: Refunds and credits are available up to 7 days 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.
“Tunisian Couscous with Chicken & Vegetables”
Saturday, September 23, 2023
2 pm – 4:30 pm
$45 / $50 non-members
$65/pair, $70/pair, non-members
Registration deadline: Friday, September 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: Ibtihal Mazlout of Ziara Resto Café
Couscous, or KOSKSI, is Tunisia’s official national dish. A North African dish with Amazigh origins, it is traditionally served with meat, vegetables, and spices; fish in the coastal areas; and lamb & dried fruit in the interior. Couscous is a staple dish in Tunisia, Algeria, Morocco, and Libya, but t it’s more than just a staple food: For many families preparing and eating couscous is a ritual and a tradition that binds the generations together. In many ways, couscous is to Tunisia what pasta is to Italy – it’s not just food to put on the table, it’s a centerpiece of family life.
-By Faten Bouraoui, Moroccoworldnews.com
April 8, 2012 (Tunisialive)
“Kababs in Allepo Cherry Sauce”
Saturday, October 21, 2023
2 pm – 4:30 pm
$55 / $60 non-members
$75/pair, $80/pair, non-members
Registration deadline: Friday, October 20 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: Carla Bitar (Alif Arabic Instructor)
Sour Cherry Kabab, a specialty dish from Aleppo, Syria, is a feast equally for the eye and the belly. It is sweet and sour at the same time. The sweetness and sourness of the cherries perfectly blend with the richness of the lamb. The color of this dish is a bright purplish Magenta. So bright and beautiful like a computer-generated color. It is traditionally served on pita bread cut into triangles and arranged in a circle, sprinkled with beautiful green parsley.
http://reinventingnadine.blogspot.com/2013/07/sour-cherry-kabab-kabab-bil-karaz.html, July 18, 2013
“Brunch from around the Arab World”
Saturday, December 9, 2023
2 pm – 4:30 pm
$45 / $50 non-members
$65/pair, $70/pair, non-members
Registration deadline: Friday, December 8 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 chefs: Guest Chef: Rania Renno of Hungrily Homemade
A typical Arabic breakfast usually contains a fairly big spread of a beautiful variety of appetizer-style dishes known as mezze, such as eggs, vegetables, beans, and labneh. The whole family gathers around and everyone takes a piece of bread and uses it to scoop up eggs, cheese, hummus, labneh, etc. It’s family time!
— An Edible Mosaic by Faith E. Gorsky, Jun 30, 2020