The workshop offers a frontal cooking demonstration, with guidance in cooking authentic Arab cuisine, culminating in a delicious meal cooked by all the participants.

Workshop menu:

Vegan Makluba – rice with lots of vegetables, arranged in layers; after cooking the plate is turned upside-down on a serving dish.

Stir-fried okra

Sunnaya – ground meat with tomatoes and tahini, baked in the oven

Mujadara – brown lentils with burghul (wheat groats) or rice

Meluchiya (in season) – a soup made of leaves with garlic and lemon

Simple hummus – with hot chili paste

Fresh hyssop leaf salad with sumac and lemon

Aromatic rice with cardamom, nutmeg, anise and cinnamon

Tabbouleh Freekeh – smoked green wheat

Quinoa and herb tabbouleh

Rice with ground meat and pine nuts, seasoned with baharat

Green broad beans (in season)

Cold potato salad with mint and lemon

Common purslane (in season) with tomato and tahini

Wild endive (in season)

Cooked spinach

Water cress salad

Herb and almond salad

Ballade eggplant with tahini and pine nuts

Rice with zucchini and egg

* Option to add fish dishes

* The workshop includes getting acquainted with local herbs and Arab cuisine

Winter soups

Root vegetable dish

Concentrated cereals with vegetables

Seed and nut spread

Warming winter tea

Dessert – banana ice cream or stewed fruit compote, sesame cookies, baked figs, tapioca with fruit

Workshop menu:

Kidney-strengthening dishes based on Chinese medicine – supportive, nutritious, warming

Slow, concentrated cooking with root vegetables – including nuts and seeds

Soups – ramen with noodles, Japanese miso soup, Japanese vegetable soup

Salads – Asian vegetable salad, spicy cucumber salad, seaweed and thin-noodle-bean salad, seaweed salad

Rice sheets stuffed with mushroom or sweet potato

Tofu – fried, stir-fried with vegetables and noodles, tofu spread, tofu cheese

Dessert – banana ice cream or stewed fruit compote, sesame cookies, baked figs, tapioca with fruit

Workshop menu:

Spreads – peppers, lentils, tofu, lentil hummus

Salads – quinoa, tabbouleh, rice with herbs, black lentils, carrot tabbouleh, stir-fried okra, burghul salad, common purslane with tahini

Vegetables – stir-fried beans, mushrooms

Chard quiche, French gratin pastry, baked lentil and sweet potato patties, brown lentil and mushroom patties

Soups – brown lentil soup, grit and vegetable soup, root soup, spinach soup with lemon and rice

Oven-roasted vegetables – mushrooms, Ballade eggplant with tahini and pine nuts

Cereals – buckwheat, rice, quinoa, Bukharan rice, green wheat with black lentils, black wild rice, polenta with mushrooms, vegetarian makluba

Dessert – banana ice cream or stewed fruit compote, sesame cookies, baked figs, tapioca with fruit

Workshop menu:

Fish dishes – sea bream steamed in baking paper

Sea fish patties fried or steamed, or rolled in chard leaves and cooked in a bamboo cooking vessel

Sea fish ceviche – semi-raw

Salmon in soy sauce marinade

Beer steamed fish – Thai style

Salmon in ponzo-yuzu sauce (Japanese citrus sauce)

Fish in sweet and sour sauce

Mediterranean style steamed fish

Sea fish fillet in coconut milk served on rice

A selection of salads, Asian or Mediterranean style

Dessert – banana ice cream or stewed fruit compote, sesame cookies, baked figs, tapioca with fruit

Red lentil hummus

Brown lentil and nut spread

Seed spread

Pepper spread

Quinoa tabbouleh salad

Green wheat with lentils

Lentil and sweet potato patties

Chickpea flour pancakes

Lentil soup

Vegetable quiche

Stuffed rice sheets

Tofu spread

Almond cheese

Almond milk

Bean spread

Lentil Bolognaise 

Vegan desserts