Cooking Workshops

In traditional Druze restaurants in the Golan Heights, you will just need to take a seat and the waiters will do the rest. In seconds, they will cover the whole table with a lot of small plates: pickles, vegetables, small salads, many kinds of spreads and dips, broken wheat with herbs and olive oil, Hummus, Tahini and many more.

 

Called meze or mezze in Turkish and Greek or tapas in Spain, you can find these dishes all over the Mediterranean. Paired with “Raki”, “Ouzu” or “Arak” and in Spain, with a cold glass of Cava or sangria. Sometimes they are just starter dishes, sometimes side dishes and sometimes they make up a whole meal.

 

I call them “Mediterranean bites.” They are key to a good dinner, a cocktail event or a quick surprise for someone you love and are willing to cook for.

 

Join me and learn how simple and fun it is to host with “Mediterranean bites.”

This is a changing seasonal menu and will be tailored before each workshop.

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