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(SOLD OUT) Syrian cookery class with Allaa
November 12, 2022 @ 6:00 pm - 7:30 pm
Join Chef Allaa in preparing a wonderful Syrian meal for her online cookery class! She is a wonderful teacher, chef and story-teller. She will share the secrets to traditional Syrian dishes. This is your chance to learn a brand new cuisine, support an amazing cause, and eat great food.
The class will be conducted as an interactive virtual cook-along. The classes usually range from 1-2 hours long. The chef will lead the group step by step through the recipes; stopping frequently to answer questions, share anecdotes, and provide feedback on your dishes!
Before the class we will send you a list of ingredients, quantities and equipment so you can join ready to learn! Please read this carefully as there may be some recipes you need to prepare before the class. We will also send you a reminder email 3 days before the class takes place that will include the Zoom link, titled “Your upcoming online Migrateful Class”. You can also find the Zoom link on the Online Event Page, accessible through the link included in the Eventbrite reminder email.
Chef Allaa’s cook-along dishes will be Syrian Samosas, Mohamarah (Red Pepper and Walnut Dip) and a Pickle Salad.
This menu contains meat (chicken). Allergens include: celery, gluten, nuts, mustard, eggs, milk, sulphites.
- 2 Mixing bowls
- Food processor / Blender
- Cutting board
- Frying pan
- Wooden spoon
- Slotted spoon
- Kitchen paper
- 300g chicken, boneless and skinless, thigh is the best, but breast is also possible (use chickpeas or soya chicken for vegetarians)
- 150g grated cheddar cheese
- 1 red bell pepper
- 1 medium size onion
- 3 medium pickled cucumbers
- 1 large spring onion
- 2 medium tomatoes
- 2 lemons
- 3 cloves garlic
- 1 tin of mushrooms or 50g of fresh mushrooms
- 2 tbsp of pepper paste (any kind you like, hot or sweet)
- 3 tbsp of pomegranate molasses
- 3-4 tbsp breadcrumbs (or a gluten-free option)
- 250g plain flour (or a gluten-free flour like almond or oat)
- 1 egg
- 100g of walnuts (optional)
- 3 tbsp apple cider vinegar
- 1/2 tsp Aleppo seven spices
- 1 tbsp curry powder (hot or normal)
- 1 tbsp nigella seeds
- 1⁄2 tbsp ground cumin
- 1 Maggi chicken stock cube
- 1.5 litres cooking oil
- 100ml of olive oil
- Salt and pepper
Message from Allaa:
“My name is Allaa and I am a spice master and cook from Syria. I had to leave my home city of Aleppo in 2013 and spent some time in Egypt before coming to the UK. When I was in Egypt I set up a spice business selling spices to the growing community of Syrians based there, I was selling around 100kg per week of fresh spice mixes.
In 2019 we settled in Leatherhead, Surrey and feel more comfortable and have a strong community and network. I am in the process of working with TERN to set up a spice business called Bereoa here selling my homemade Z’atar, Aleppo 7 Spice and Turkish Delight. I hope to launch Bereoa in Summer 2021 and to continue teaching my Syrian cookery classes. Sharing my food and sharing my recipes brings me happiness and joy.”
PLEASE READ CAREFULLY BEFORE BOOKING INTO A CLASS:
Payments made through Paypal can take up to 48 hours to have the order confirmed. To guarantee your spot on a cookery class we recommend using a debit or credit card.
Please note that we only process refunds and ticket transfers if we are notified 7 days before the class takes place. No changes are allowed if the class is missed. When you register for this event, you are agreeing to our Terms and Conditions. If you are not able to attend the class, you can pass on your tickets so someone else can attend on your behalf.
We require a minimum of 6 participants to run this class and reserve the right to cancel it due to insufficient enrolment. If this occurs, we will, at your convenience, transfer you to another class of your choice of the same value. If this option does not suit you, you will have the choice to receive either a gift voucher for the class or a full refund. In the case of insufficient enrolment, we will inform you at least 6 days before the class.