The class focused on preparing three delectable Levantine dishes: Baba ghanoush, Tabbouleh salad, and Hummus.
Baba ghanoush, a Levantine appetizer made with finely chopped roasted eggplant, olive oil, lemon juice, various seasonings, and tahini, was one of the highlights. We also learned how to make Tabbouleh, a refreshing Levantine salad primarily consisting of finely chopped parsley, tomatoes, and seasoned with olive oil, lemon juice, salt, and garlic. Lastly, we delved into the art of crafting Hummus, a savory dip of Arab origin, created by blending cooked, mashed chickpeas with tahini, lemon juice, and garlic.
The Mercure Cooking Class event was not only a great opportunity for aspiring cooks but also a wholesome, family-friendly experience. Chef Hilal Kaafarani shared his enthusiasm for making cooking enjoyable and teaching people how to appreciate and understand food on a deeper level. These cultural-themed cooking classes are just the beginning, as Mercure Hotel Nairobi Upper Hill plans to offer more wholesome culinary sessions.
General Manager Gerard Moutou expressed his excitement and pride in providing exceptional teaching quality, equipping both home cooks and aspiring chefs in Nairobi with transferrable culinary skills.
The cooking classes will be held every Saturday from 9 AM at Mercure Hotel
