World Cuisine Series (Breakfast Edition) Lebanese Style

March 17, 2012 11:00 am
March 17, 2012 1:00 pm
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Ger-Nis Culinary & Herb Center
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540 President Street, Suite 2E, Brooklyn, NY, United States, 11215

Lebanon, with its capital often referred to as “the Paris of the Middle East” is our next stop on our World cuisine series, showcasing breakfasts from all over the world. But forget brie and croissants, this breakfast is in the spirit of a fresh Middle Eastern breakfast, featuring fresh vegetables and salads, olives, hummus, and their very own yogurt-esque dip, Lebaneh. To call Lebanese food “Middle Eastern” is simply inaccurate, as Lebanese food combines the sophistication and subtleties of European cuisines with the exotic ingredients of the Middle and Far East. Perfect for vegetarians, Lebanese breakfast uses animal products rarely and sparingly, focusing on the fresh and local produce. But what breakfast is complete without coffee? Drinking coffee is the activity de rigueur in Lebanon, where even a short visit is occasion for a coffee date. So come with us as we explore the vibrant and fresh cuisine and social graces of a country steeped in splendor.

Recipes: Cappuccino, Fresh Citrus Juice with Mint, Manouche (Lebanese Pizza), Lebanese Fatoush Salad, Minted Lebaneh, Herbed Olives, Hummus, Herbed Eggs Baked in Tomato

Class Type: World Cuisine Series, hands-on cooking class

Class Notes: Learn how to start your day right with the fresh Middle Eastern style of the Lebanese!

Nissa Pierson

Managing Director of Ger-Nis International, Nissa Pierson, is a firm believer in mastering food as art. In addition to traveling the world seeking organic & fair-trade conversation for her business, she is a noted cooking instructor specializing in fresh herbs as well as an extremist in proving that the art of eating & cooking well is a relatively simple process. Besides being a passionate teacher of fresh herbs, organics and fair-trade, she enjoys spice of life, good conversation and debates, kickboxing, surfing, and submersing herself in the food and culture of the world. Contact Nissa

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