Reem’s is proud to take part in the Arab Cultural and Community Center‘s Cooking and Baking Series this Fall.
We will be teaching five 3-hour courses covering basic bread and pastry making skills. Looking for a fun activity or gift for the holidays? Check it out!
Breads, Spreads and Sweets: Arab Baking with Reem’s
Take a hands-on culinary journey, discovering the flavors, aromas,
and techniques of the street-corner bakeries of Damascus, Beirut, and Jerusalem. Reem Assil, the chef behind Reem’s, which brings the Arab street food experience to the Bay Area, will share essential baking skills to make flatbreads, pastries, traditional spreads, sweets, and more! Along the way, you’ll learn about the history and significance of Arab baking as a central component of Arab culture. Each class includes hands-on baking, take-home recipes, and time to break bread with your classmates and enjoy everything you’ve made.
Join Reem’s on a journey to discover the roots and evolution of the core staple of Arab cuisine- bread! In this class, participants will learn about the history, chemistry, and cultural significance of bread in the Arab world and how to make one of the most popular street foods of the Arab world — mana’eesh — fresh-baked flatbreads topped with aromatic herbs, spices, artisan cheeses, meats, and/or fresh vegetables of your choice. Come with an empty stomach!
Learn about Arab breads and pastries enjoyed throughout the Arab world. As a follow-up to the intro to bread baking, participants will learn to make mu’ajinaat, Arabic dough pastries filled with a wide array of fresh ingredients and enjoyed as snacks and appetizers. Learn about the different flavor combinations of herbs, spices, cheeses, and meats used in different pastries. There will be something for everyone’s palate, from the vegan to the meat lover.
Learn to make maza – a variety of shared appetizers, dips and spreads served with bread at the beginning of a meal in the Levantine region, making up a core component of renowned Arab hospitality. Learn about the secrets of the perfect hummus and baba ghanoush, taste new flavors, and create your own combination of breads and spreads!
As the North American holiday season draws near, participants will learn to prepare helou (Arabic for sweets) in time for the holidays. You will learn to make the famous sweet and syrupy baklawa, a phyllo pastry dessert layered most popularly with crushed nuts. We’ll also venture beyond traditional fillings and explore fun flavor combos, from nutella to sweet pastry cream. Don’t count your calories for this class!
Ma’amoul: Helou for the Holidays, Part II
Workshop 5: Saturday, December 20
In this final holiday baking class, participants will learn to make ma’amoul, beautiful semolina flour cookies filled with crushed nuts or dates. Ma’amoul are traditional treats for the holidays and can be served at holiday parties or given as gifts.
About the Instructor
Reem Assil is a Palestinian Syrian baker and social justice activist residing in Oakland, CA. After a decade of working as a community and labor organizer, Reem pursued her passion in baking, working in dessert and pastry catering and as an owner and baker at one of the Bay Area’s most esteemed cooperative bakeries, Arizmendi Bakery & Pizzeria. Her passion for food, culture and community has led her to found Reem’s, a bakery concept that celebrates Arab culture and cuisine through breads and pastries from the Levantine region of the Arab world. Reem’s currently hosts pop ups in locations around the Bay Area and does private events and classes upon request. Check us out on facebook: www.facebook.com/reemsforn.