Cooking Class: Egypt
A part of the Around the World in 8 Cooking Classes Series
 
Ancient and modern Egyptian cuisine makes heavy use of legumes and vegetables. You may recall that Hebrew slaves complained that the manna was too boring, and they missed the cucumbers of their native land. This year for Passover, we rethink Egypt – a former land of slavery, once haven for a large Sephardi population, always vibrant in its use of ingredients. Falafel originated here, as did Koshari (a mixture of rice, lentils and macaroni) and Ful Medames (mashed fava beans). Learn more about the culture and prepare a special meal for your seder (Sephardi style), or any other festive occasion.

Remy Pessah, born in Egypt, will be doing a traditional menu adaptable to any Passover table. The menu includes:

Egyptian Salad
Seneyat Koromb (cauliflower with ground beef)
Almond Macaroons

All dishes are either dairy or use only kosher meat without dairy products. Substitutions will be discussed.
 
Co-sponsored by JIMENA
 
Date: Tuesday, March 20
Time: 6:30-8:30 PM
Location: OFJCC Catering Kitchen
Fee: Individual Class (Egypt)
$40 Members, $50 Non-Members
Contact: Elisheva Salamo
(650) 223-8618
esalamo@paloaltojcc.org
   
   





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