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Middle Eastern Cookery



This journey from North Africa to Iran will awaken aromas & flavours that you haven’t discovered before, as well as learning about new key ingredients to Middle Eastern food. We will learn how to recognise and use the essential spices of the Middle East: cumin, coriander, cayenne pepper, cinnamon, caraway seeds, cardamom seeds, paprika, dried powdered ginger, allspice, saffron, sumac, pomegranate molasses and rosewater. We will use all of these to create delicious appetisers, starters & main courses.

Rupert’s love of the Middle East and his passion for this cuisine is obvious throughout the day, showing you how to make dips, marinades & curries.

Book now for a wonderful culinary experience.

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Course Overview

Duration: 10:00am – 15:00pm

Tutor : Rupert Cooper – Head Tutor 

Max student to tutor ratio: 8/1

Welcome: Meet your tutor and see for yourself the Philleigh Way farmhouse cookery school and garden. Enjoy a morning tea or coffee and a tasty Philleigh Way treat.

The Day: It’s an action packed day with a mixture of demonstrations and practical hands on sessions designed to give you the skills and confidence to prepare your own Middle Eastern feast. With 5 demonstrations, 4 practical elements you’ll leave with knowledge and confidence to impress all of you friends and family. All food and equipment is provided, along with a glass of wine to accompany a delicious lunch.

Close: Have a chat with fellow course attendees and members of the Philleigh Way team. This is a guide to the days activities and may vary depending on the season as well as the group’s interest.

Sample Dishes


Baba ghannouj


Eggs Shakshuka





Chicken & preserved Lemon tagine

Squash Tagine

Pitta breads


Classic spice combinations

Bread making


Tempering spices



Curry pastes

Age suitability: 16+ or 13+ if accompanied by a paying adult.  Under 16’s must be accompanied by an adult.

Additional Information


17th July 2024 (booking from May), 3rd October 2024 (booking from August)

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