Cooking Arabic Food: the art of stuffing

Learn to master stuffed foods from across the Arab region
Aseel Arabia
1 student enrolled
English [Auto]
Students will learn the art of stuffing in Arabic cuisine - from peppers to eggplant to zucchini/courgette
Preparing pickled vegetables
Preparing cooked/stuffed vegetables

“Mihshee” or the plural “Mahashee” is the Arabic word for stuffed foods. And it is an art.

Calling all Arab food lovers and stuffed vegetable enthusiasts, this course is for you! If you’re interested in levelling up your cooking skills by exploring the rich and vast cuisine of Arabia; if you love the Arabic language and have found yourself drawn to this course or if you’re simply just a chef, food lover or home cook looking to expand your cooking repertoire, this course will offer you a chance to explore stuffed foods such as stuffed peppers, stuffed eggplants, stuffed courgettes or zucchinis and the ever-famous stuffed vine leaves (dolma) amongst plenty of other dishes.

Popular in the Levantine region of Arabia; which encompasses Lebanese dishes, Syrian cuisine, Jordanian food and Palestinian food, you should be well on your way to pickling, roasting, cooking, poaching and stuffing some parcels of goodness by the end of this course. This course is part of a large series of very intricate videos outlining cooking and food in Arabia entitled “Cooking Arabic Food.”

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1 hours on-demand video
Full lifetime access
Access on mobile and TV
Certificate of Completion
Cooking Arabic Food: the art of stuffing