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Middle Eastern
Learn from Erez in this unique lesson how to bake the Middle Eastern staple in your home oven, and how you can turn the pliable pita dough into Sficha and Manakeesh, two Middle-Eastern pizzas.
Complete your shawarma with colorful finishing touches that will make your mouth explode with flavor, including dukkah (an Egyptian blend of nuts, seeds, and warm spice), feta cheese, and herbs.
Make bread in just minutes and learn how to char it over an open fire (or in your oven) until golden and crispy on the outside, and fluffy on the inside. This will be your go-to flatbread and makes a wonderful accompaniment to fire food.
You only need three ingredients to whip together this versatile accompaniment, which not only works well with shawarma but other meats and salads, too.
A vegetarian shawarma like you’ve never cooked before. Learn how to marinate and roast humble vegetables, turning them into a total crowd-pleaser. Then, pack the flame-roasted veg onto homemade flatbreads with DIY pickles, tahini-yogurt, dukkah, feta cheese, and fresh herbs.
There’s an art to cooking perfectly fluffy rice, and Jamie will show you how.
A vegetarian shawarma like you’ve never cooked before. Learn how to marinate and roast humble vegetables, turning them into a total crowd-pleaser. Then, pack the flame-roasted veg onto homemade flatbreads with DIY pickles, tahini-yogurt, dukkah, feta cheese, and fresh herbs.
Tasty, colorful, and full of the good stuff, learn how to prepare pan-seared salmon and seasonal vegetables, couscous, and harissa yogurt in just 10 minutes. Drawing from decades of experience and his own dedicated Nutrition team, Jamie shows you how balanced, healthy eating can be both satisfying and delicious
Jamie teaches you how to max out on flavor with this heart-warming veggie dish, ideal for any day of the week. Learn how to make a nutritious curry from scratch, balance spices, and cook perfectly fluffy rice.
Onions, mint, marjoram, and basil are finely blended together to form an herbaceous sauce.
This levantine mezze consists of game or goat meat mixed with bulgur, lemon zest and juice, spices and formed into kibbehs. A traditional Middle Eastern tartare.
Go back to primitive cooking methods and cook lamb kebabs the old fashioned way. Erez teaches how to chop, spice, and grill a perfect lamb kebab.
The incredible marinade on this fish kebab is what makes this one of Asma’s favorite recipes. Asma teaches how to make this flavorful dish, explains what type of fish is best to use, and reveals her mother’s secret skewering, grilling tips, and butter basting tips.
Erez’s friend Shafia shows him how to make delicious chosi, veal and onion confit, slowly simmered with a baharat spice blend. Absolutely delicious.
Erez fires up his Taboon oven to create a traditional Lebanese dish named for the pan it’s roasted in, with lamb kebabs, tomatoes, and raw tahini.
In Arabic, “baharat” means “spices” and can refer to different blends, each made for a specific dish or ingredient. Make Erez’s special spice blend with crushed peppercorns, allspice, fennel seeds, nutmeg, cardamom pods, and cinnamon.
Make the hot red chili pepper paste at home. It will last for months in an airtight container and will add some true spice and zing to your next dish.
A leafy green salad with roasted pine nuts and dressed with lemon juice for added freshness. If you can’t find mulukhiyah leaves, substitute with spinach, kale, baby Swiss chard, or any other firm greens.
A delicious spicy Libyan salad with charred eggplant, onions, and peppers. The heat of the peppers balances well with the sweetness of the date honey syrup and fresh mint leaves.
Forget store-bought tahini, learn how to make your own at home with just a few ingredients.
The national lunchtime favorite in Israel consists of deliciously spiced fried chickpeas. It’s easy to make and incredibly tasty.
An Israeli mezze spread wouldn’t be complete without this chopped Arabic-Israeli salad filled with fresh and crunchy chopped vegetables, and simply dressed with lemon and olive oil.
A spin on the regional Tabbouleh salad, with other variations offered in Erez’s class, this one stands out with the use of Papaya. Tangy, tart, and caramelized peanuts to add some crunch and sweetness. As Erez would say, ‘Wowowowow’.
This Arabic spicy relish is used across the Middle East, and can be found in many Israeli kitchens. Erez uses it as a topping masabacha, but you can slather it on fried fish, drizzle on eggs, or douse on falafel.
Preserved lemons are an important part of Erez’s kitchen. The salty, briny, citrus flavor brings a beautiful pop of color and flavor, and brightens up any dish. Beautiful, delicious, and long-lasting, get these lemons on your countertop, too.
Turn pliable pita dough into Sficha, a Middle Eastern pizza.
A joyful bowl of crunchy textures, this refreshing salad combines cucumbers, hot chili pepper, wild mint, and creamy labneh balls.
This delicious Yemenite green sauce can be easily made with a blend of herbs and spices. It’s wonderful served with warmed hummus, pita, falafel, or really any dish.
A staple in Erez’s kitchen, the simple nature of Labneh balls can be used in a variety of ways: in salads, with eggs, over a toast, it’s really up to you. Learn the secrets to creating perfectly preserved balls of cheesy love.
Transform pliable pita dough into Manakeesh, a Middle Eastern pizza.
Learn the secret to make the most flavorful tomato-based egg dish and your weekend breakfasts will never be the same.
Erez marinades chicken breast before grilling over charcoal and showering with garden fresh greens, tomatoes and stone fruit, which balances spicy with sweet. Multifaceted and mouthwatering, it’s a flavor you won’t forget.
All you need is a mortar and pestle and spices to make this aromatic Middle Eastern spice blend.
This traditional Iranian recipe is taught with the help of chef Deb Mikhail, and adds an unexpected dimension. The recipe was inspired by Nancy’s celery and burrata dish at Mozza Bar, a plate that Deb said proved to her that “celery can actually be cool.” Doctored up with turmeric, crushed Persian lime and fresh mint, this dish is bright and vibrant.
Learn the eggplant essentials, like how to score, salt and sweat them to release any bitter juices. Caramelize onions, “candy” your garlic, and top with whey to take this dish to another level.
We’re back in Nancy’s home kitchen where she’s preparing Spiced Lamb Ribs for a dinner party. Learn fun hacks like how to double wrap your meat in plastic and aluminum before it goes in the oven, and get a glimpse into Nancy’s quirky culinary world when she busts out a flea market coffee grinder to make her spice rub.
Luscious globe eggplants are roasted with aromatics and spices to create an unforgettable side for your next dinner party. Learn the eggplant essentials, like how to score, salt, and sweat them to release any bitter juices. Caramelize onions, “candy” your garlic, and top with whey to take this dish to another level.
Preserved lemons are an important part of Erez’s kitchen. The salty, briny, citrus flavor brings a beautiful pop of color and flavor, and brightens up any dish.
A spin on the regional Tabbouleh salad, with other variations offered in Erez’s class, this one stands out with the use of Papaya. Tangy, tart, and caramelized peanuts to add some crunch and sweetness. As Erez would say, “wowowowow”.
A staple in Erez’s kitchen, the simple nature of Labneh balls can be used in a variety of ways: in salads, with eggs, over a toast, it’s really up to you. Learn the secrets to creating perfectly preserved balls of cheesy love.
Asma became famous worldwide for her Indian supper club in London. She has returned to Kolkata to cook an outdoor dinner party on the grill with journalist and friend Kounteya Sinha: fish and cheese paneer kebabs, smoky eggplant dip, and sweet potato salad.
Nancy serves dinner in her Italian garden with a cascade of contorni that highlight the season’s best: roasted tomatoes with thyme & black olives; roasted cauliflower with caraway seeds; baked cabbage with olive oil; and baked onions with sage and vinegar.
We’re back in Nancy’s home kitchen where she’s preparing Spiced Lamb Ribs for a dinner party. Learn life changing cooking hacks and get a glimpse into Nancy’s quirky culinary world when she busts out a flea market coffee grinder to make her spice rub.
Learn the eggplant essentials, like how to score, salt and sweat them to release any bitter juices. Caramelize onions, “candy” your garlic, and top with whey to take this dish to another level. An unforgettable side at your next dinner party.
The recipe was inspired by Nancy’s celery and burrata dish at Mozza Bar, a plate that chef Deb Mikhail said that “celery can actually be cool.” Doctored up with turmeric, crushed Persian lime and fresh mint, this dish is bright and vibrant.
Travel to a small Arab village and learn about the secrets of this Lebanese delicacy. Kibbeh Nayyeh, considered the tartare of Lebanon, is prepared with a special blend of spices and bulgur wheat for an insane aroma and one of a kind Middle Eastern flavor.
Erez fires up his Taboon oven to create a traditional Lebanese dish named for the pan it’s roasted in, with lamb kebabs, tomatoes and raw tahini.
Erez invites friends to prepare and grill lamb kebabs over an open fire, with roasted corn and Mashwiya and Mulukhiyah salads.
Join Erez alongside best-selling cookbook author, Adeena Sussman, to create this amazing Harissa chicken dish featuring green tomato and peach salad. Learn how to make harissa, marinate, grill, and a fresh summery salad.
Mezze is an assortment of small dishes eaten as an appetizer or light meal. From hummus to falafel to Arabic-Israeli salad, and all the dipping sauces, serve this spread at a dinner party and your friends will love you.
Pita – the deliciously edible envelope – can be stuffed with almost anything. Learn how to bake the Middle Eastern staple in your home oven, and how you can turn the pliable pita dough into Sficha and Manakeesh, two Middle-Eastern pizzas.
Erez teaches his quintessential Israeli breakfast: fiery-hot Shakshuka, alongside a fire-roasted eggplant salad and refreshing cucumber salad, served beside his beloved Challah bread.
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