Sign up to cook and bake along with cookbook author and veteran cooking instructor Jennifer Abadi, who will lead 3 classes in June each featuring a different Sephardi recipe.
June 9th at 7:30 pm ET: Persian Chicken, Pomegranate and Walnut Stew (Fesenjan)
June 16th at 7:30 pm ET: Greek Spinach, Herb Cheese Fritters
June 23rd at 7:30 pm ET: Syrian Flourless Pistachio Cookies and Fresh Mint Tea
Recipes will be posted on
www.TheNosher.com prior to the class with a list of ingredients.
By filling in this form, you agree to receive emails from The Nosher and accept The Nosher's and My Jewish Learning's Privacy Policy:
https://www.myjewishlearning.com/privacy-policyQuestions? Please email
community@myjewishlearning.comSee our website for upcoming online events:
https://www.myjewishlearning.com/the-hub/About the instructor: Jennifer Abadi is a researcher, developer, and preserver of Sephardic and Judeo-Arabic recipes and food customs. A culinary expert in the Jewish communities of the Middle East, Mediterranean, Central Asia, and North Africa, she teaches cooking at the Institute of Culinary Education (ICE), the Jewish Community Center Manhattan (JCC), and Context Conversations at Context Travel. Her first book “A Fistful of Lentils: Syrian-Jewish Recipes from Grandma Fritzie's Kitchen” (now in its new and revised third edition) is a collection of recipes and stories from her family, and her second cookbook is “Too Good To Passover: Sephardic & Judeo-Arabic Seder Menus and Memories from Africa, Asia and Europe.”
