The Prep: We start from scratch with soaked chickpeas, fresh herbs and warm spices, learning how to grind and balance the mixture for authentic Lebanese falafel. The Technique: I’ll show you how to shape, fry and achieve that perfect contrast—crispy and golden on the outside, light and flavorful on the inside. The Toppings: Learn the traditional way to pair and layer your toppings, from creamy tahini and crunchy pickles to fresh tomatoes, parsley and other classic Lebanese accompaniments.

The Marinade: Learn how to build an authentic Lebanese chicken marinade to keep the chicken juicy, tender and full of flavor. The Sides: We prepare fresh fattoush, creamy hummus and my signature garlic paste. The Technique: I’ll show you how to skewer, grill and cook the chicken properly for that beautiful char while keeping it moist inside. The Feast: We bring everything together with warm pita and classic Lebanese accompaniments for a complete feast.

The Blend: We mix fresh herbs, onions and warm Lebanese spices into high-quality meat for authentic kafta flavor. The Technique: Learn different ways to shape and enjoy kafta — traditional skewers, juicy burger-style patties and kafta smashed onto pita. The Mezze: We prepare creamy hummus, smoky eggplant dip, fresh tabbouleh and warm pita. The Feast: We grill, assemble and enjoy kafta in several delicious styles, showing just how versatile this Lebanese favorite can be.

You can ask this chef to create a meal around your preferences.