Mediterranean Cooking Class: Healthy eats with fresh taste
The menu included:
Grilled Eggplant and Zucchini
When we arrived at the class, which had about 15 other cooks in training, we got right to work. Wafa assigned me to the job of toasting the pita bread. Meanwhile, I spied on all the other jobs and took pictures so I could remember the steps of the recipes.
We started out with a Lentil Soup made distinct with the juice of a lemon and a whole lot of garlic.