by Carl Rose
Local women celebrated ten weeks of learning authentic Arabic cooking at the Furnival this December, with a middle-eastern feast prepared by the students.
Dozens of delicious looking halal meat and vegetarian dishes were spread on tables the length of the room. Everyone was then invited to tuck in and try samples of a huge variety of dishes, such as fhalafil, stuffed chicken, tabula, meatballs and hummus, to name a few.
The course has now been extended to July this year. Course tutor, Laila Wragg, explained how retaining the same students for a 30-week course would give them detailed knowledge and enable them to pass on what they have learned.
Laila, who originates from Palestine and has lived in Burngreave since 1987, told the Messenger:
“It is a practical course, the students have learned how to take an individual ingredient, like rice, and create many dishes.We have also looked at how to modify recipes to make them healthier – healthy eating has been an important part of the course.”
To find out more contact Helen Platt at the Furnival on 272 7497.
Maklba – Rula, A Jordanian Dish
Ingredients:-
2 cups of rice, 1 cauliflower
2 potatoes, 1 chicken
1 tablespoon of vegetable oil
handful mixed spices/salt
Method:-
Wash the rice and chicken.
Boil the chicken till tender.
Fry cauliflower and potatoes.
Put cauliflower, potatoes, rice,
chicken, spices and salt together.
Simmer for 20 minutes.
Serve with salad/yoghurt.