Reem’s successfully kicked off our workshop series on breads, spreads, and sweets from the Arab world. We were pleased with the excitement of our workshop attendants as we explored the history of bread and its roots in the region, nerded out on baking chemistry, and dove right into the hands-on experience of bread making. Participants made beautiful spreads of the most popular street foods found in Arab bakeries: mana’eesh (singular-man’ousheh), fresh baked topped flatbreads and mu’ajinaat, savory bread pastry treats.
Participants explored the many different flavor profiles of toppings for mana’eesh, including the most popular- different kinds of za’atar- a spice mix found in every household made of wild thyme, sumac, and sesame. Other toppings included: akkawi cheese, a popular melting cheese used on mana’eesh, labne, a creamy double strained yogurt, and sojouk, an armenian cured beef sausage. Our palates were entertained!
In the Mu’ajinaat class, we explored the many different savory pastries enjoyed throughout the Levant and North Africa and focused our attention on three popular pastries: Fatayer Sabaanikh, spinach turnovers, Fatayer Jibneh, cheese turnovers, and Sfiha, meat pies.
Reem’s is excited this weekend, to host Maza: A Taste of Arab Hospitality. Maza, a variety shared small bites enjoyed with bread, is a centerpiece of Arab culture. Join us this Saturday morning to learn how to prepare- and enjoy- an amazing maza brunch!
We will also be hosting a two-part sweets series just in time for the holidays. Check them out here.