I just love hearing about how much people get out of my classes and also for their encouraging words, they remind me why I love teaching.
Thank you for a delightful, informative day hosted in your lovely kitchen (6th May) as we chopped, stirred, sliced and then shared the delectable outcomes of the class. I was pleasantly full for hours! Your style is very accessible; you involved us all in a friendly way, gave us each a chance to try our hand, provided information about what and why we should follow traditions (like only chopping herbs in one direction), and showed us how to use a tight-fitting cover to finish off cooking chicken and fish to a tender perfection.
The smoky baba ghanoush looked stunning with its brilliant red “pearls” of pomegranate, and it was the most delicious version I’ve tasted. The contrasts really made the meal unforgettable. Firstly colours (cream, red, green, white), then flavours (tangy, sour, umami, sweet), and finally textures (crunchy nuts and herbs over the succulent fish, covered in tahini sauce; silky smooth baba ghanoush; tender chicken with slivered almonds and fragrant rice; roasted cauliflower coated by another version of tahini sauce).
Thank you for all the energy, preparation and thinking that went into the class. I would highly recommend it to those wishing to learn about the delights of Lebanese cooking (and some information about Lebanon, which I’d love to visit).
(happy for you to post!)
Thank you Martha for your wonderful and encouraging email.