Venue:
Sixth & I
Modern Israeli Cooking: Yom Ha’atzmaut Edition
with Vered Guttman
- This event has passed.
In the second of a three-part Jewish cooking series, our own chef and food writer Vered Guttman demonstrates how to make a modern Israeli celebratory meal in commemoration of Israel’s 70th Independence Day. The class includes a demonstration plus a full three-course meal.
Starters:
- Green tahini
- Roasted eggplant in tahini
- Radish and watercress salad
- Raw zucchini and herb salad
- Roasted whole cauliflower with dukkah (an Egyptian spice mix)
- Ceviche tabbouleh (tilapia, tomato, herb, and bulgar salad)
Main Course:
- Roasted chicken in pomegranate and date molasses
- Okra in tomato and mint
- Mejadra (lentil and bulgar dish with caramelized onion)
Dessert:
- Israeli sundae (vanilla ice cream, tahini, date honey, and halva)
This event is supported by a grant from The Jewish Food Experience, a program of The Jewish Federation of Greater Washington.
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