The best Middle Eastern food is cooked and eaten at home: it is deeply personal, alive and authentic. It is vaster than a few generic plates like hummus and tabuleh and deeper than a sprinkling of toppings like za’atar and pomegranates. Palestinian cuisine, one of the richest and most unique in the region, combines spices and special ingredients in unexpected ways to create flavours found only in home kitchens.

In this Master Class, Palestinian cook and writer Reem Kassis will invite you into the homes and hearts of Palestinian families by teaching you how to make the authentic foods that have been enjoyed by Palestinians for generations. You will start off the day with tea, coffee and Aniseed Cookies. Then the cooking starts and you will learn to make Cauliflower Fritters, Palestinian Salad and a Chickpea Fatteh in both vegetarian non-vegetarian forms. After sharing all of these for dinner together, we will end class on the decadently sweet note of Bread Pudding with Cream and Pistachios.

Space limited to 16 students.

Copies of Reem’s debut cookbook “The Palestinian Table” are included in the ticket price and Reem will sign your copy at the end of class.

Note: Master Classes are special opportunties to learn about a culture, cuisines, or technique from experts. Unless otherwise noted, they do not require advanced cooking experience.

About The Palestinian Table:

Inspired by three generations of family tradition, The Palestinian Table (Phaidon, 2017) is packed with dishes that have been adapted to suit all aspects of modern-day life, while still retaining traditional techniques and flavours. Sharing Kassis’ collection of nearly 150 delicious, easy-to-follow recipes – from za’atar filled flatbreads and cauliflower fritters, lamb and yoghurt rice stew to fish in tahini and onion sauce, to toasted bread pudding with cream and pistachios and dried fig and walnut preserve – this fascinating cookbook demonstrates that Palestinian food is simple and fresh yet deeply layered with aromatic flavours.

Reading and cooking from this essential book - a thoughtful collection of great recipes, historical and cultural insights, and beautiful photographs - will move you closer to understanding this complex, fascinating part of the world. -- Anthony Bourdain

About Reem Kassis

Reem Kassis was born in Jerusalem to a Palestinian family revered for its cooks. Growing up, she spent days in her grandmothers’, mother’s, and aunts’ kitchens observing and soaking up everything there was to know about Palestinian cooking. A graduate of The Wharton School and the LSE, Reem is a social psychologist and business consultant by training. At heart, however, she is a cook and a writer. Today she is using the power of food, family, and storytelling to preserve the rich culinary traditions of Palestinians and share them with the world. She currently resides in Philadelphia with her husband and two daughters. Her first book The Palestinian Table was named one of NPR’s best books of 2017 and has been featured in The New York Times, New York Magazine, Saveur, food52, Travel + Lesiure, and Departures.

FAQs

What are my transport/parking options getting to the event?

Parking garages:

• Boston Harbor Garage (known as the Aquarium Garage)
• 75 State Street

Trains

• Aquarium stop on the Blue Line
• State Street on Blue and Orange Line
• Government Center on the Blue and Green Lines
• Haymarket on the Orange and Green Lines, and multiple bus lines

Bus Lines

• 4, 92, 93, 352, 354

The entrance to our school is directly across from 49 India Street.

Where can I contact the organizer with any questions?

cookingschool@177milkstreet.com

Is my registration/ticket refundable or transferrable?

Yes. Tickets are refundable up to seven days before an event and transferable to another student at any time. Within seven days of the event, we do not offer refunds.