Sat 26th September, Sat 24th October and Sat 21st November 2009 – 12 noon to 6pm.
This autumn Jamileh Hinrichs, an expert in Persian cuisine, is offering a special series of cooking classes. Class sizes will be kept very small so everyone can join in and learn directly from Jamileh’s extensive culinary experience. You can book the whole course, or pick one date. Feel free to spread the word and invite friends and family.
Persian cuisine is one of the oldest and most sophisticated in the world. The sheer length and breath of the Old Persian Empire (encompassing today’s Iran and parts of Turkey, Greece, Iraq, Azerbaijan, Tajikistan, Afghanistan, the Arabian Peninsula and Egypt) has been the cradle of many distinct flavours and cooking ideas.
For most British tourists, Greece is essentially a succession of islands and beaches. For us, it was mostly a succession of pies. We’d had börek in Turkey, heard talk of burek in Bulgaria; but it was in Greece that the bourek really came into its own.
For one thing, we generally avoided the islands (making an exception for Crete), and spent most of our time on the mainland, where most of the food (and wine) is – and discovering quite a different Greece from the one we’d seen before. But for another, we quickly found that Greeks don’t really go for big breakfasts. After our twenty-three-jam feasts in Turkey, this left us with big breakfast-shaped holes, for which there was only one solution: pies.
OK, and cheese. And spinach. And quite a lot of weeds. But if you try hard enough, you can get all those into pies too. And we did …