MID EAST FEAST

We are really looking forward to cooking with your team! ​Below are all the details you need for the session, but if you have any questions, feel free to email us

​There will be a waiting room enabled, and the "kitchen doors" will open 5 minutes before the scheduled start time. Please login 5 minutes early so we can start promptly. 
MENU:
This wonderful Mid Eastern street food is easy to make, and totally delicious to eat! The idea is that you make a few elements, then stuff them into a pita pocket, and enjoy. There are many items that can fill your pita, but on this session, we will be making the essentials: Shwarma (chicken or vege), a chopped colourful salad, hoummous and a tahina sauce.  ​​
INGREDIENTS:
The ingredients here are for 4 portions. If you want more, or less please adjust

Please make sure to wash all vegetables/fruit in advance of the session. You don't have to weigh anything out, just make sure you have all your ingredients ready to hand
​  
Protein/Main element:
  • 6-8 boneless, skinless chicken thighs (can use 4 large breasts if you prefer,
  • Vegetarian/Vegan alternative - 4 x large flat mushrooms or 1 large aubergine OR 700g butternut (please peel and chop into a med dice in advance)
Spices:
  • Salt
  • Black pepper
  • Garlic salt/powder
  • Ground cumin 
  • Paprika (regular sweet, not smoked)
  • Ground turmeric  
  • Ground coriander 
  • Ground allspice 
  • Ground cinnamon 
  • Sumac (optional but good)*** 
  • Za'atar (optional but good)*** 
​
Storecupboard:
  • 1/4 cup vegetable or light olive oil (not extra virgin)
  • Extra virgin olive oil (for drizzling, not cooking)
  • 1 tsp pomegranate molasses *** 
  • 125g tinned chickpeas (ready cooked, small 210g tin)
  • 100ml tahina paste*** 
  • 3 pickled cucumbers (optional but good)
  • 12 black pitted olives (optional but good)
  • 250ml cold water
​
​Veg/Salad/Fruit:
  • 2 lemon 
  • 1 - 2 white onions
  • ​1 English cucumber
  • 2-3 plum tomatoes
  • 1 red pepper (or any colour)
  • 1 red onion
  • 1 small bunch mint
  • 1 small bunch parsley

​Bakery:
  • Pita Breads *** 

Notes:
*** The tahina paste, pomegranate molasses, sumac and Za'atar are widely available in mid eastern supermarkets if you cant find in mainstream supermarkets (though they are often available there too). There are some very good tahina paste brands available in supermarkets (like Achva, Al Rabih, Baracke) and we suggest sticking to Arabic or Israeli brands rather than the Cypressa or supermarket own brands as they tend to be bitter. 

Pomegranate molasses is fine from a supermarket but worth knowing that its even better to buy from a Mid Eastern/Turkish shop as the flavours are better. Some lovely brands include Al Rabih,  

Pita breads need to be soft and pillowy, not hard. As such we find they are better sourced from bakeries than supermarkets. If you cannot find soft pita, then you can use flour wraps instead.  You can also substitute the pita for rice (please make in advance of the session)
UTENSILS & EQUIPMENT:
Please have all your utensils out of cupboards and quickly accessible. We wont have time on the class for you to look for equipment.  
  • Oven set to 200 degrees Celcius at start
  • 1 x food processor (small is better, 500ml capacity bowl)**If you don't have this substitute with a pestle and mortar or  just a rolling pin and a ziplock bag 
  • 2 x chopping boards (1 for veg, 1 for meat)
  • 1 x large cook's knife
  • 1 x small utility knife (serrated) 
  • Large shallow roasting tray (lined with tinfoil/baking parchment, or use disposable)
  • Fork or tongs
  • Measuring spoons (Tbsp & tsp)
  • Measuring cups/scale
  • 2 x small mixing bowls
  • Small whisk/fork
  • A few spoons - for mixing and tasting
  • 1 x med serving bowl - for the finished salad
  • 2 x small serving bowls - for the finished hoummous and tahina sauce
  • A flat serving dish/platter for the finished shwarma
  • Apron
  • Oven gloves/thick tea towel
  • Kitchen paper towel  
GENERAL GUIDANCE NOTES:

  • We will send you all the recipes after the session so no need to take any notes
  • Please make sure to wash all vegetables in advance of the class 
  • Have all your utensils out of cupboards and/or quickly accessible 
  • We strongly recommend you log in using a laptop for the optimum experience, so you can see everyone clearly (smartphones and iPad limit you seeing others)
  • Please make sure you have adequate sound/speakers to you can hear instructions
  • There will be a waiting room enabled prior to the start, and then the “kitchen doors” will be opened. Please login 5 minutes prior to the scheduled start so everyone is in the kitchen on time. Please don't be late
  • When you come in your video will be on and your sound unmuted. You will be muted when the cooking starts so that everyone can hear. If you have questions during you should unmute and ask, and then re-mute yourselves again
  • We will not be using the chat forum in this session 
  • Please make sure your name(s) are showing on your screen so we can refer to you correctly - you can rename yourselves
  • Please don't share the Zoom link with anyone - the session organiser will have invited everyone