Join our special guest chef Sami Tamimi, one of the business partners who founded Ottolenghi and an 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 IS A PURCHASE OF A RECORDED CLASS AND ONCE YOU RECEIVE YOUR EMAIL CONFIRMATION YOU CAN ACCESS AT ANY TIME FROM THEN UNTIL YOUR TICKET EXPIRATION.

This recording of a live class will include:

• How to make musaqa'a, a tasty Palestinian aubergine, chickpea & tomato bake
• How to make a delicious salad or side dish; winter tabbouleh with a blood orange dressing
• Learn about Palestinian cuisine and the stories behind the food
• Hear about Sami’s cookbook Falastin described by his co-author Tara Wigley as “Sami's love letter home”
• Link to recording valid for a minimum of 14 days after purchase
• Recipe handout

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

Fee*: £28 - 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. By supporting our fundraising programme you have an opportunity to learn new skills, support a worthy cause, and enjoy delicious food!

Location:  Zoom, details to be provided via email (the day after the live class). Check your junk mail if need be!

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

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.

Musaqa’a Aubergine, chickpea and tomato bake (Serves four, as a main, six as a side)

• 5 medium aubergines (1.25kg)
• 120ml olive oil
• 1 onion, finely chopped (160g)
• 6 garlic cloves, crushed
• 1 tsp chilli flakes
• 1 tsp ground cumin
• ½ tsp ground cinnamon
• 1½ tsp tomato paste
• 2 green peppers, deseeded and cut into 3cm chunks (200g)
• 1 tin chickpeas, drained (240g)
• 1 tin chopped tomatoes
• 1½ tsp caster sugar
• 15g coriander, roughly chopped, plus 5g extra to serve
• 4 plum tomatoes, trimmed and sliced into 1½ cm-thick rounds (350g)
• Salt and black pepper

Winter tabbouleh with a blood orange dressing (Serves six)

• 200g bulgur
• ½ tsp ground cinnamon
• ½ tsp ground allspice
• 1 tbsp olive oil
• 225ml boiling water
• 250g cavolo nero, stems discarded (or saved to chop up and pan-fry for another dish) and leaves roughly shredded (150g)
• ½ a small head of red cabbage, core cut out and discarded, then thinly sliced by hand or on a mandolin (550g)
• 40g parsley leaves, roughly chopped
• 25g mint leaves, roughly torn
• 6 spring onions, finely sliced (90g)
• 4 blood oranges (or 2 regular oranges, as an alternative) (500g), peeled and sliced into ½cm-thick rounds
• 85g pomegranate seeds (from ½ a pomegranate)

Blood orange dressing

• 1 blood (or regular) orange, squeezed to get 50ml of juice
• 1 lemon, squeezed to get 30ml juice
• ¼ tsp ground cinnamon
• ¼ tsp allspice
• 2 tsp pomegranate molasses (or substitute for balsamic vinegar or molasses + vinegar)
• 1 tsp caster sugar
• 130ml olive oil
• Salt and black pepper

EQUIPMENT LIST

• 1 large knife 
• 1 small sharp knife 
• 1 chopping board 
• 1 vegetable peeler 
• 1 garlic crusher 
• 1 large mixing spoon 
• 1 medium sauté pan with a lid 
• 1 small whisk 
• 1 medium bowls 
• 2 large mixing bowl 
• 1 Large oven tray 
• Parchment paper 
• 1 large saucepan or sauté pan 
• 1 large baking dish 20 X 30cm 
• Foil paper