Cooking Arabic Food: the art of stuffing

Cooking Arabic Food: the art of stuffing

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

My name is Aseel Arabia. I am a home chef, a freelance chef and a cook to large events and people all over the world. I specialise in pan-Arab dishes but most of all, the rich tastes and flavours that come from the Levantine. I hope this course will be easy for you to follow so you can replicate and share some of my lovely recipes.

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." Please feel free to try the series, I have plenty more courses you can try!

Learn to master stuffed foods from across the Arab region

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What you will learn

• Students will learn the art of stuffing in Arabic cuisine - from peppers to eggplant to zucchini/courgette
• Preparing pickled vegetables
• Preparing cooked/stuffed vegetables

Rating: 0

Level: All Levels

Duration: 37 mins

Instructor: Aseel Arabia