COOKING CLASS 4
Pre-Class Prep, Guidelines, Ingredient & Utensil Checklist,
We have a few suggestions to make the most of this class. PLEASE review the information on this page prior to the class. You will find everything you need for your maximum participation and enjoyment of the program from shopping lists to what to prepare yourself. We look forward to seeing you!
Pre-Class Preparation and Notes:
* We recommend preparing all ingredients before class. This preparation will give you more time to listen, watch the instructor, and ask questions.
Overview
Dishes Made:
• Lablebi
Culinary Concept:
Mise en place
1 / Gather Ingredients in Advance:
Please collect all necessary ingredients before the class if you plan to cook along. "Mise en place"**
Organize the ingredients by recipe on rimmed baking sheets for easy access.
2 / Pre-Measuring:
While it's not mandatory, you may find it helpful to pre-measure ingredients.
3 / Gather Tools in Advance:
Describe the item and include any relevant details.
For the couscous sauce and topping:
400g of soaked chickpeas (soaked overnight for 12 hours) preferably, or 4 cans of ready-to-use chickpeas
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1.5 liters of bone broth (for a richer flavor), or regular water (if you prefer a lighter version). This quantity serves 3 to 4 people.
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At least half a baguette per person (2 baguettes for 4 people)
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6 to 8 eggs (2 per person), or alternatively, 4 eggs (1 per person).
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At least 2 tablespoons of olives per person
(adjust to personal preference)
2 tablespoons of tuna per person
4 garlic cloves
2 tablespoons of cumin
1/4 cup of olive oil
Harissa,
capers,
salt (to taste)
1 tsp turmeric
1 tsp salt
½ cup olive oil
Feel free to include, omit or swap out vegetables. Seasonal, local or your favorite veggies will likely be tastier.
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Steps #1 & 2
Gather Ingredients & Pre Measure
Our Instructor, Selma Sellami, hails from the vibrant city of Sfax in south-east Tunisia, known not only as the financial hub of the country but also for its rich history, diverse culture, and flavorful culinary scene. At the young age of 11, Salma crafted her first meal—a pot of Couscous, earning her the title of the Youngest Chef in Sfax.
In 1999, Salma moved to the US, bringing with her the culinary experiences and skills she honed in Tunisia. With an extensive repertoire, she can whip up any Tunisian dish, often infusing her creative touch to cater to diverse tastes. Salma's commitment to using only the freshest, organic ingredients makes her a regular at local Farmers Markets.
For Salma, the kitchen is not just a place of necessity; it's her kingdom—an arena where she transforms cooking into an art form, expressing herself with each dish she prepares.
"The Kitchen Is My Kingdom"
-- Salma Sellami
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