The Cuisines of Lebanon, Turkey, and Morocco

Hands-On & Demonstration, $50  CLICK HERE TO REGISTER


The Middle Eastern- and Mediterranean-influenced cuisines of Lebanon, Turkey, and Morocco may seem quite similar at first, but there are vast regional differences based on climate, geography, and history. In this class, we celebrate these similarities and differences while turning out delicious recipes that represent three great cultures, brimming with tradition and flavor.

On the Menu: Classic Mezze Plate with Handmade Pita Chips; Salad with Orange, Olives, and Cumin Dressing; Moroccan Tagine with Shrimp, Fennel, and Fresh Herbs; Eastern Turkish Braised Chicken with Plums; Phyllo Pastries with Cinnamon and Almond Filling.
Instructor: Carl Raymond, Private Chef and Cooking Instructor


Thursday, April 4, 2013 - 18:00 to 21:00
Bowery Culinary Center, 2nd floor