Cooking at Home with Reem Kassis: Fatteh
Date(s) - 11/15/2020
Date And Time
Sun, November 15, 2020
12:00 PM – 1:15 PM EST
About this Event
Join Palestinian cookbook author and food historian Reem Kassis to learn how to make and appreciate fatteh. The word fatteh is derived from an old Arabic verb meaning “to break bread into morsels and steep in liquid or sauce.” Whether it’s bread torn apart and thrown into lentil soup or paper-thin bread topped with rice and meat, the act of soaking torn bread in a cooked meal originated as an austerity food. Nowadays, the dishes are richer. The breads can vary from the same paper-thin flatbreads to crispy fried pita croutons, and the meals and toppings range from vegetables to beans to rich meats topped with cool tahini, lemon or yogurt sauces. Definitely not a austerity food anymore, fatteh is one of the most versatile foods in the Arab kitchen.
In this virtual live hands-on class, Reem teach you how to prepare fatteh, a template more than a recipe, so you can make endless variations of your own. In class we will make three versions together, taking us from appetizer to dessert. The first will be an eggplant-based fatteh perfect for starting a meal. Next, we will make a seasonal main course version with butternut squash. Last, Reem will use the main concept of soaking bread to teach us how to make a dessert using sweet flavored milk. As we cook, Reem will ground the class in related culinary history from the Arab world.
About Reem: Reem Kassis is a Palestinian writer. Her debut cookbook, The Palestinian Table, was nominated for a James Beard award, short-listed for the André Simon Award and the Edward Stanford award, and won the Guild of Food Writers First Book Award. Her other work, which covers food, culture and politics, has appeared in academic journals and specialized magazines as well as publications like the Washington Post and the Los Angeles Times.
Born and raised in Jerusalem, Reem holds two undergraduate degrees from the University of Pennsylvania, an MBA from Wharton and an MSc in social psychology from the London School of Economics and Political Science. A former McKinsey consultant, Reem uses food and storytelling to share the Palestinian narrative and the culinary history of the entire region with the world. Her next cookbook on historically traced modern Arabic food will be out with Phaidon in spring 2021. Reem lives in Philadelphia with her husband and two daughters.
Bonus: All attendees of this class will receive a one-time $15 coupon to the Milk Street Store after class.
This event has limited spots, and you must register in advance via Eventbrite. One sign-up covers one device. Closed Captioning is available for this event.
Immediately after registering, you will get a confirmation email that contains the Zoom meeting log-in information. One week before the class (or within 48 hours, if you register less than one week prior), you will receive the ingredients and equipment you’ll need to cook along with us, if you choose.
After class, you will receive a recording of the event, as well as a packet with recipes and resources that we discuss during the event. If you have any questions about this class, please don’t hesitate to get in touch via firstname.lastname@example.org.
Payments for Milk Street live stream classes are non-refundable. If you find yourself unable to attend, you may transfer the ticket to someone else, but we are unable to refund fees and all payments are final.
Proceeds from live stream cooking classes support Milk Street’s non-profit work with The Big Sisters Association of Great Boston, The Boys & Girls Club of Dorchester, and other partners.