Our Egyptian cooking class: the details

By : Leah | 0 Comments | On : October 19, 2012 | Category : Classes

We are thrilled to have our first official cooking class scheduled for next Thursday, October 25! After months of planning and a successful crowdfunding campaign, this is truly the moment we have been waiting for.

For our first class, we wanted to make sure we were offering up some unique eats that aren’t readily available in New York’s many restaurants and food establishments – a recipe that would be entirely new and unfamiliar to our participants. So when our chef instructor Ragab suggested koshary we knew it was the perfect fit.

Warm and hearty with a hint of spice, Koshary is a staple food in Ragab’s native Egypt, embraced by Egyptians of all walks of life. But it can be difficult to find in restaurants outside of the country because it is traditionally prepared as an eight-pot meal, requiring chefs to keep all of the ingredients (including rice, lentils, tomatoes, peppers and lots of garlic) warm and simmering before tossing them together over a heap of pasta.

We tried out Ragab’s recipe ourselves and we loved the layers of flavor and spice; it was a perfectly balanced combination of spicy, sweet and tart. We are excited to see him in action on Thursday as he prepares the traditional dish alongside Middle Eastern classics like hummus and tabbouleh.

Please come join us for a fantastic evening of cooking and eating – sign up here! The first class is BYOB and vegetarian friendly.

To learn more about Ragab, see our instructor bios.

And to learn more about koshary, we recommend this great article.