Join our special guest chef Sami Tamimi, Ottolenghi co-founder and award-winning author, at this exciting class to learn how to prepare a mouth-watering Palestinian meal using recipes from his bestselling cookbook Falastin...

This live interactive class will include:

• How to make a popular Palestinian dish Rummaniyya - lentils & aubergine cooked with pomegranate molasses and crispy onions.
• How to make a delicious salad or side dish - spicy herb salad with quick pickled cucumber
• Learn about Palestinian cuisine and the stories behind the food
• An opportunity to ask Sami your questions 
• Hear about Sami’s cookbook Falastin described by his co-author Tara Wigley as “Sami's love letter home”
• Recipe handout

For ingredients and equipment needed see below

About the chef: Sami Tamimi

Sami Tamimi (Chef and award-winning Author) was born and raised in Jerusalem. He was immersed in food from childhood. He started his career as commis-chef in a Jerusalem hotel and worked his way up, through many restaurants and ethnic traditions, to become head chef of Lilith, one of the top restaurants in Tel Aviv in the 1990s. Sami moved to London in 1997 and worked at Baker and Spice as head chef, where he set up a traiteur section with a rich Middle-Eastern and Mediterranean spread. In 2002 he partnered with Noam Bar and Yotam Ottolenghi to set up Ottolenghi in Notting Hill. The company now has 4 stores and 3 restaurants: NOPI, Ottolenghi Spitalfieds and ROVI, all in London. Alongside Yotam Ottolenghi and Tara Wigley, Sami Tamimi is co-author of three bestselling cookbooks: 

Ottolenghi: The Cookbook, Jerusalem: A Cookbook and Falastin: A cookbook. 

Image by Tamar Matsafi

INGREDIENTS LIST

Have your ingredients ready, weighed out and chopped where necessary before the class starts to help you keep pace with the session and feel more relaxed. 
We also recommend printing out your handout or having it available to view on a separate device if possible.

Rummaniyya - lentils and aubergine cooked in pomegranate molasses (Serves four, as a main)

• 2 aubergines, cut into 3cm dice (500g)
• 60ml olive oil, plus 1½ tbsp to serve
• 150g green or brown lentils
• 4 garlic cloves, crushed
• 1 green chilli, deseeded and finely chopped
• 1 tbsp ground cumin
• 1½ tsp fennel seeds, roughly crushed in a pestle and mortar
• 1 tsp ground coriander
• 1 tbsp cornflour
• 4 tbsp pomegranate molasses (80g)
• 2 tbsp lemon juice
• 1 tbsp tahini paste
• Salt and black pepper

To serve

• 5g parsley, roughly chopped
• 40g pomegranate seeds
• 2 red chillies, thinly slices, with seeds.

Fried onions

• About 400ml vegetable oil, to fry
• 2 large onions, thinly sliced (300g)
• 2 tbsp corn flour

Spicy herb salad with quick pickled cucumber (Serves four, as a side)

• 2 cucumbers (650g)
• 60ml cider vinegar
• 1 tbsp caster sugar
• 2 lemons: 1 squeezed to get 1 tbsp juice and the other left whole
• 20g parsley leaves, picked (with some stem attached)
• 10g picked tarragon leaves
• 15g picked dill leaves
• 15g mint leaves, roughly torn
• 4 spring onions (60g), thinly sliced at a sharp angle
• 40g lamb’s lettuce
• 1½ tbsp olive oil
• Flaked sea salt and black pepper

Seeds

• ½ tsp white sesame seeds, toasted
• ½ tsp nigella seeds, toasted
• 20g pumpkin seeds, toasted
• 1½ tsp coriander seeds, toasted and roughly crushed in a pestle and mortar
• ½ tsp Aleppo chilli flakes (or ¼ tsp regular chilli flakes)
• ½ tsp sumac

EQUIPMENT LIST

• 1 large knife 
• 1 small sharp knife 
• 1 chopping board 
• 1 vegetable peeler 
• 1 garlic crusher 
• 1 Large oven tray 
• Parchment paper 
• 1 medium saucepan 
• 1 large sauté pan 
• Kitchen paper 
• 1 slotted spoon 
• 1 medium sieve 
• 2 medium bowls 
• 1 large mixing bowl 

Fee*: £35 

This is a flat rate for this special guest chef fundraising event

*All proceeds help fund our community meal service which has become a critical food support service delivering 70,000 free nutritious, tasty meals per year to households struggling to access food, and is needed now more than ever by our community.

**Concessionary rates available for students, pensioners and low waged

Thank you for supporting our fundraising programme. We hope you might also consider making a donation to our crowdfunder 'No one goes hungry 2022'  to help secure our Community Meal Service so we can provide meals to households in Hackney who need support with food.

https://www.crowdfunder.co.uk/noonegoeshungry2022/backers#start

If you would like to be added to our FREE online community class mailing list - just drop a line to classes@madeinhackney.org. Please note that, in the interest of fairness, opportunities to attend free classes are limited. 

Location: Zoom Webinar details will be provided in a reminder email 3 days before the class and in a final reminder the day before the class, together with your recipe handout, in an email titled 'REMINDER & IMPORTANT INFO: Your Made In Hackney online class'.

Refunds: we require a minimum of 7 days' notice for any cancellations or transfers once you have booked onto a class.

For information: classes@madeinhackney.org / 020 8442 4266