Cooking Arabic Food: the art of stuffing

Learn to master stuffed foods from across the Arab region
Instructor:
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.”

Share it with friends
You can view and review the lecture materials indefinitely, like an on-demand channel.
Definitely! If you have an internet connection, courses on Udemy are available on any device at any time. If you don't have an internet connection, some instructors also let their students download course lectures. That's up to the instructor though, so make sure you get on their good side!

Be the first to add a review.

Please, login to leave a review
1a742010391f106fdba6b527586b7a2b
30-Day Money-Back Guarantee

Includes

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