Syria & Iran- Mezzes; Cooking Up Culture, Bolinas After School Program

January 22, 2019 3:30 pm
January 22, 2019 5:00 pm
iCal Import
Ger-Nis Culinary & Herb Center
Google Map
271 Poplar Rd., Bolinas, CA, United States, 94924

This year with the Bolinas after school program we embark on the discovery and celebration of global cuisines. Learning flavors, ingredients and techniques of the world while we try to understand how culture, access to ingredients and even politics can shape the foods we eat.

We venture off to the mysterious lands of Syria and Iran and discover the world of mezzes. Mezzes,  literally translates to “tasty snacks,”and this is exactly what we will be making. Hot or cold, spicy or sweet, mezzes are eaten collectively as a meal. The range of dishes can be incredibly extensive, including fried, pickled or grilled meats or fish, as well as other seasonal vegetables. These small dishes reflect the region’s extraordinary bounty, its reliance on seasonal produce, and its emphasis on straightforward preparation. some of the unique ingredients we will use fro this class hailing from the Syrian and Iran regions are: saffron, tahini, Aleppo pepper and barberry in addition to many others. This class is an “all hands on deck” class as there is a lot of ground to over to fill the table with multiple mezzes.

Recipes: Khubtz (Syrian Flatbead) Plain, Z’atar and Sesum (Sesame), Tehineh (Syrian Style Sesame Spread); Tahini, Lemon, salt, Black Sesame Garnish, Syrian Chopped Salad; Cucumber, Radish, Parsley, Mint, Red Onion, Garlic, Lemon, Olive Oil, Little Gem Lettuce, Sesame Seeds, Aleppo Pepper Salt, Syrian “Meat Fingers”,  Ground Lamb, Syrian (Spcice Blend, Pine Nuts, Herbs, Phyllo. Chabahar Milk Tea

Class Type: Bolinas After School Cooking Program, middle school, hands-on cooking class

Class Notes: Students will get to take home a satchel of middle eastern spices.

Nissa Pierson

Managing Director of Ger-Nis Culinary & Herb Center, Nissa Pierson, was smitten with herbs upon her first sight of a sprawling basil field in California. She solicited for employment and got the job, laying the foundation for future herb takeover.  She has been traveling the globe ever since with her organic business with much time spent in the Middle East, where she learned some special tips from the herb heavy cuisine that area capitulates. Besides being a passionate teacher of fresh herbs, organics and fair-trade, she enjoys spice (in her food and in her life), good conversation and debates, the ocean and submerging herself in the food and culture of the world. Contact Nissa