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Homemade Pita & Delicious Dips with Reem Assil

Homemade Pita & Delicious Dips with Reem Assil

Date(s) - 05/20/2022
6:00 pm - 7:15 pm

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$29.95 USD
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Milk Street Live Online Cooking School


Join Reem Assil for a class where you’ll start by learning to make pita breads from scratch.

About this event

NOTE: iphone and ipad users, CLICK HERE to register for class.

Pita bread may be easy to find in most grocery stores now, but it hasn’t always been that way. Pita, or khobz arabi, only became commonplace in the U.S. in the last couple decades. But don’t let the ease of store-bought pita tempt you: nothing can compete with the homemade stuff. Join Reem Assil, a Palestinian-Syrian chef and founder of the celebrated restaurant Reem’s California, for a class where you’ll start by learning to make pita breads from scratch. We promise that with Reem’s guidance, you’ll get that characteristic puff! Pita bread alone doesn’t make a meal, though, so you’ll also learn to make two dips commonly served as part of a Levantine meze spread. We’ll start with baba ghanouj, which balances smoky eggplant with tart pomegranate molasses and tomatoes. Then, it’s time to harness the power of seasonal produce and make a bright green mutabal. Combining nutty tahini, mineraly Swiss chard, garlic and lemon, this is a dip that just might become your whole dinner. As we cook, Reem will share stories about learning to make pita alongside her mother and tips on how to freeze leftovers—if there are any.

About Reem: Reem Assil is a Palestinian-Syrian chef based in Oakland. She is the owner of Reem’s California, a nationally acclaimed restaurant inspired by her passion for Arab street corner bakeries and the vibrant communities that surround them. Barely a year after opening Reem’s in 2017, she opened an Arab fine dining concept, Dyafa, in partnership with Alta Restaurant Group, earning it a place on the Michelin Guide and Bib Gourmand’s List in its first year. Reem is a 2022 James Beard Finalist in the Outstanding Chef category. Before dedicating herself to a culinary career, Reem worked as a labor and community organizer at SEIU Local 1877 and East Bay Alliance for a Sustainable Economy (EBASE). Reem spent more than a decade training organizers and leaders all over the country with organizations like Center for Arab Resource and Organizing Center (AROC), Center for Third World Organizing, School of Unity and Liberation and the DataCenter.

Want to give this class as a gift? You can purchase gift cards here.

Bonus: All attendees of this class will receive a one-time 15% off 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 prior to class (or within 48 hours of registering, if you sign up less than a week in advance), you will receive an email with the ingredients, equipment and prep 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 folder of recipes and resources that we discuss during the event. Class recordings are available to all registered attendees for two weeks following each event.

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. Classes are subject to cancellation at any time. In the case of cancellation by the event organizer, all paid tickets will be fully refunded.

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.

If you have any questions about this class, please don’t hesitate to get in touch via

To register for this event, please click here



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