Soups can make for instant meal classics given the right direction, helping you stay hydrated and mobile for a fresh spring. Our world cuisine series of classes allows us to dabble in global travel by taking whatever class we choose. In the Middle East, the possibilities for what a soup can be are most luscious and satisfying, which is why we’re transporting our culinary mindset to the region. We’re finding stimulation in all of delicious subtle delights in this class. You’ll learn the basics of soup making, troubleshooting techniques from balancing acidity and deepening flavors using herbs and spices. We’ll explore Middle Eastern flavors and way of composing them, discovering cultural similarities and differences in ingredients and preparation between countries and regions. You will come away knowing how to draw flavors out of the main components of each soup and how to prepare the textures of the ingredients to be the tastiest. We’ll prepare a flatbread, as well, to accompany the soups.
Recipes: Israeli Beet Kube, Egyptian (Green) Moloukhiya Soup, Moroccan Red Lentil Soup, Chick Pea Noodle Soup with Persian Herbs & Yogurt, Herbed Flatbread
Class Type: World Cuisine, hands-on cooking class
Class Notes: Dive into the healthy and flavorful foods of the Middle East!
Managing Director the Ger-Nis Culinary & Herb Center in Park Slope, Brooklyn, Nissa Pierson, is the utmost of a food enthusiast in the kitchen. Nissa began her food journey as a child in Central America later to open Ger-Nis International LLC, a fair-trade, organic fruit & vegetable distribution company with an emphasis on fresh herbs and helping small subsistence growers throughout the world bring their goods to market for fair pricing. To further her desire to teach others about healthy living and eating, as well as agriculture and food sustainability, Nissa opened the Ger-Nis Culinary & Herb, specializing in a wide range of recreational cooking and educational classes for adults and children; promoting healthy eating and living habits through hands on and lecture style classroom environments. She is fully committed to the community, as well as the planet, focusing on the entire cooking and eating process, from grower to “cooker.” In addition to traveling the world seeking organic and fair-trade conversation for her business, she is a noted cooking instructor & recipe writer focusing on fresh herbs as well as an extremist in proving that the art of eating and cooking well is a relatively simple process and just takes enthusiasm and some tidbits of knowledge. She has specialized in children’s cooking classes for many years and believes children are seeking better food knowledge and is always up for the challenge. Besides being a passionate about food she enjoys spice in general life, good food & cultural & political conversation and debates, kickboxing, the ocean and surfing, and submersing herself in the food and culture of the world. She loves solving problems and turning lemons into lemonade. Contact Nissa