Syrian Delights – Fatayer and Manaeesh with Hummustown, Thursday 12 April

As part of the Dumplings of the World series we are running a special Syrian class – Fatayer e Manaeesh – with Hummustown, Thur 12 April.  This is a fundraising class to help the crowdfunding effort that is aiming to give the fantastic middle eastern catering start-up Hummustown its own kitchen and outlet.  This booking link will take you to the crowdfunding site – first 8 people to donate 50 euro making writing a note saying COOKING CLASS will join us on the evening of Thursday 12 April.

greek-tablehands

On the night we will make Fatayer pastry parcels filled with spiced lamb and cheese, and traditional zaatar Manaeesh.  Of course there will be some of the beautiful Syrian dips to try and after cooking we’ll sit down to enjoy what we have prepared with a glass of wine.

To find out more email Alice – alicekiandra.adams@gmail.com, or Shaza Saker from Hummustown – shazaroman@gmail.com

And even if you can’t make the class but love the initiative – hope on over and donate to the Hummustown crowdfunding, and spread the word!

Beautiful photo by Marie Sjoberg.

Saturday 17 March – Spring in Persia – a Norouz class with Saghar Setareh

28471430_2011171685816450_7357716519098495522_n

The arrival of March means Spring is just a few steps away.  Although we’re still shaking off the winter it’s time to prepare for Norouz, the Persian new year celebrated on the Spring equinox, followed shortly after by Easter.   Spring celebration food everywhere focusses on the new seasonal greens and celebration of growth. Although the classic Persian dish to celebrate Norouz is Sabzi Polo ba Mahi — Persian herby pilaf served with fish — there are also other dishes that are prepared with the fresh produce of Spring.

33464438296_5c3be960ae_o

This Persian feast menù is completely green in color in honour of Spring celebrations. There’s Kuku Sabzi — Persian herby frittata — that is a classic Norouz dish in Tehran. Then there will be Baghali Polo — Persian pilaf with fava beans and lots of dill — that will be served with lamb shanks, cooked with saffron and turmeric. These dishes and the rest of the Menù are Persian inspirations that can brighten up your Easter lunch/brunch for a feast with a middle eastern flavor.

 

Menu

Persian Cheese Platter with herbs (vegetarian)

Main Courses

Bghali Polò: Persian pilaf with fava beans and dill (vegan)
Kuku Sabzi: Persian herby frittata with barberries and walnuts (vegetarian) Lamb Shanks stewed with onions, turmeric and saffron

Tahdig: saffrony, crunchy rice crust Sides

Green beans salad with eggs, potatoes with lime and sumaq dressing Spinach Borani: yoghurt dip with saffron and walnuts

Dessert

Maghut: Persian rose and almond pudding topped with pistachios served with cardamom tea

To book or for any other info or details please contact Saghar – saghar.setareh@gmail.com.  You can find and share content about this cooking class at #PersianCookingClassRome.

33505661525_494f058fb6_o