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Cooking Class: Middle East Inspired BBQ and Tangy Tamarind Iced Tea with Jennifer Abadi
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- ½ cup tamarind concentrate/paste (get type that resembles blackstrap molasses; not lighter Thai brands)
- 3 to 4 tablespoons superfine or regular sugar
- ¼ cup apple cider vinegar
- ½ cup extra virgin olive oil
- Ice cubes (for chilling tamarind drink)
- Kosher or sea salt
- 2 teaspoons dried mint leaves
- 1 tablespoon za’tar spice mix/blend (green type such as Israeli blend; not red kind with sumac)
- Ground black pepper
- Ground allspice
- Ground ginger
- Ground sweet or smoked paprika, mild chili powder, or Aleppo pepper flakes
- 1½ cups plain/unflavored pita chips (optional but recommended)
- 6 tablespoons plain breadcrumbs or matzah meal (gluten-free okay)
- Flatbread (such as Greek, Indian Naan, Mediterranean), for serving kufta kebabs (optional)
- 1 pound ground beef or lamb (or mix of the two)
- 1 medium yellow or white onion
- ¼ cup finely chopped scallions
- 1 bunch fresh mint leaves
- 4 cups flat-leaf/Italian parsley leaves (bunch should be rinsed and dried; not chopped)
- ½ cup finely chopped flat-leaf/Italian parsley or coriander leaves (can use 2½ tablespoons dried parsley if fresh unavailable)
- 1 head romaine lettuce, rinsed and dried
- ¼ cup pine nuts or pomegranate seeds
- 2 large lemons (need 3 tablespoons freshly squeezed and strained lemon juice + 1 cut into wedges)
- 2 teaspoons crushed or very finely chopped garlic
- 3 vine ripe or kumato tomatoes (get best available; cherry/grape tomatoes okay too)
- 5 Israeli or Persian cucumbers (can use 3 Kirby or 1 English cucumber)
- Measuring cups and spoons
- Large chef’s/chopping knife and cutting board
- Medium mixing bowl, for blending kufta kebab mixture
- 2 to 3 dozen disposable wooden skewers or metal (optional; for broiling kufta kebabs)
- Baking pan, for broiling kufta kebabs
- Large pitcher and mixing spoon, for tamarind drink
- Small bowl or jar, for mixing salad dressing
- Small bowl and spoon, for mixing tahini dressing
- Large serving bowl and spoons, to toss and serve salad
Jennifer Abadi is a native New Yorker, born, bred and raised on Manhattan's Upper West Side. She is half Sephardic (Aleppo, Syria) and half Ashkenazic (Riga, Latvia). She is a researcher, developer, and preserver of Judeo-Arabic and Sephardic recipes and food customs, focusing on the Jewish communities of the Middle East, Mediterranean, Central Asia, and North Africa. She is the author of two cookbooks: "Too Good To Passover: Sephardic & Judeo-Arabic Seder Menus and Memories from Africa, Asia and Europe" and "A Fistful of Lentils: Syrian-Jewish Recipes From Grandma Fritzie's Kitchen." Jennifer teaches cooking at the Institute of Culinary Education (ICE) and at the Jewish Community Center Manhattan (JCC), as well as privately. Jennifer has been providing Jewish Food & Culture tours on Manhattan's Lower East Side for Context Travel since 2012."
This conversation is suitable for all ages.
90 minutes, including a 30 minute Q&A.
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