Learn to make Greek Stuffed Pepper and Caper Salad in a private online class!

Approximately 1.5 hours

English

Your host Maria

Maria is a professional chef who has worked in the culinary world since 1998. She is passionate about Greek cuisine and loves to showcase the unique ingredients and flavors that can be found in the various regions and islands of Greece. She loves creating food that has a strong sense of place by using local ingredients and techniques. Maria has lived on Syros for 4 years and strongly believes the island is a herbal paradise. She now specializes in collecting and using wild herbs and greens in her cooking, along with organic products from local farms, exceptional Cycladic cheeses, spices and grains which give the dishes a unique, fresh and often unexpected flavor. Maria is excited to share her culture through food and offer the best Greek online cooking class experience.

Highlights

In your Greek online cooking class, learn to make stuffed pepper and caper salad
Private online Greek cooking course, one-on-one instruction with a Greek native
Scheduled mutually at your convenience (host lives in Syros, Greece (GMT+3))
Customization available for dietary restrictions or preferences
Recipes and ingredients list will be emailed in advance of class
Online Greek cooking class from the comforts of your own home!

What will you cook together

Menu for your Online Greek cooking course:
Greek stuffed peppers with millet and herbs
Cycladic caper salad with almonds

Ingredients

See Full Ingredient List

Ingredients for your Greek cooking class online:
12 medium-size long green peppers, or any other kind
1/3 cup chopped dill
1/2 cup chopped parsley
1/4 cup chopped spearmint leaves
3 spring onions
1 shallot
2 medium-size zucchinis
2 medium-size carrots
1 medium-size aubergine
4 tablespoons raisins
4 tbsp pine nuts or sunflower seeds
10 tbsps wheat or barley bulgur (if you use quinoa, millet or brown rice soak them overnight)
1/4 tsp turmeric
1 cup of green tea or other herbal infusions with rather neutral taste to use instead of water for boiling
3 + 6 tbsp olive oil or other cooking oil
Raw salt and black pepper, as per taste
4 medium-size potatoes
1 fennel bulb with the green leaves (optional)
2/3 cup raw almonds, skin on
2/3 cup capers
1 tbsp vinegar (in Greece, we use wine vinegar but you can use any kind but balsamic as you need a sharper taste)
1/3 cup chopped dill
1/2 teaspoon fennel seeds
3 tbsp olive oil or any other kind of cooking oil, except coconut oil

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