Les régions de culture La cueillette

Mediterranean Cuisine

Cooking in the Middle East is deeply traditional and nonintellectual. It is an inherited art. It is not governed by strict rules, nor is it precise and sophisticated. Its virtues are loyalty and respect for custom and tradition, reflected in the unwavering attachment to the dishes of the past. Many have been cooked for centuries from the time they were evolved, with relatively few changes. Cooks with their artfulness and wits, their sensuous feeling for the food, its texture and aroma, can create unique and exquisite dishes with the imprint of their own individual style.

Sample Classes


Khubz Arabee - Pita Bread
Abakadoo ma' Taheena - Avocado Appetizer
Hummus bi -Taheena - Chickpea Puree
Labana ma' Za'tar - Drained Yoghurt with Za'tar
Baba Ghannooj - Eggplant Puree
Olives with Za'tar
Labana ma' Habaq - Yoghurt and Basil Appetizer
Salatat Khurshoof - Artichoke Salad
Khiyar bi-Laban - Cucumber and Yoghurt Salad
Tabboola - Parsley and Burghul Salad
Fooliyya - Fava Beans in Oil
Mana'eesh - Za'tar Pies


Tajin - Beef, Spinach and Tomato Pie
Kabkabou - Fish Stew
Tajine Bread - Griddle Bread
Tarayoun - Pistachio Creme with Rosewater


Tajin Dajaj bi-Barqooq wa Lawz - Chicken with Prunes and Almonds
Salatat Fulful - Fried Pepper Salad


Tapa - Champinones al Ajillo - Mushrooms in Garlic Sauce
Tapa - Gambas al Ajillo - Garlic Shrimp
Tapa - Chorizo - Chorizo
Paella - Chicken and Seafood with Saffron Rice
Gazpacho - Cold Vegetable Soup
Mermelada De Limon - Lemon Flavoured Creme


Monkfish in saffron sauce with almonds
Toasted baguette with eggplant caviar
Mussels braised in white wine and Pernod
Nicoise salad


Arancini Con Asparagi, Prosciutto E Mozzarella - Rice Balls
Penne alla Amatricianna - Penne Amatrice Style
Insalata Di Fagioli Con Prosciutto - Fava Bean Salad with Prosciutto
Pesce Fritto Misto - Assorted Fried Seafood


Mezethakia - Small Appetizers
Avgolemono Soupa - Soup with Lemon and Eggs
Koriatiki Salata - Greek Salad
Garithes Youvetsi - Shrimp in Sauce with Feta


Lamb pot au feu with orzo pasta
Agik Ekmek or Pide - flat Bread
Baklava - Honey Nut Cakes

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