Middle Eastern Cuisine: Ancestral Techniques
A cuisine is a medium through which we can discover the cultures of a region.
Let’s travel to the Middle East through food! Get to know its aromatic cuisine that boasts abundant vegetable ingredients and spices.
Chef at Nur, the best restaurant in Africa and the best Moroccan restaurant in the world (Fez, Morocco)
Discover a natural, healthy cuisine, full of textures and flavors that are as surprising as they are unforgettable.
The Middle East offers an extensive sample of cooking styles, due to its African and Mediterranean influences. Both its ingredients and techniques are part of its gastronomic cultural legacy.
Meals in the Middle East were created to share and enjoy, which encourages chat and social gatherings… and, of course, as is customary in those parts: “where four can eat, six can eat.” We are talking about a cuisine where individual dishes do not exist, and large and abundant dishes are shared instead.
The idea of this course is that you can learn about the many applications of ancient cooking techniques such as curing, smoking, steaming, burning, fermenting, etc. You will see how easy it is to achieve a tasty, healthy meal with cheap ingredients.
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Course Syllabus
Course Content
Chapter 2 - Baba Ganoush Tarte Tatin
Chapter 3 - Sweet potato naan bread with kofta and hummus
Chapter 4 - Spinach with fresh cheese, eggs and vanilla
Chapter 5 - Cauliflower Cake
Chapter 6 - Smoked Squash with Tofu Shawarma
Before you go
Ancestral culinary techniques, applied to daily life, in restaurants and at home
What you'll learn
In this course you will learn to prepare classic Middle Eastern dishes such as baba ganoush, naan bread and kofta. Also, some of Najat’s creations such as a hummus sauce, a vegetable shawarma, smoked pumpkin with black tea and pomegranate, and a cake made from caramelized cauliflower.
You will learn to preserve your vegetables in the natural and ancient way, as it used to be done when refrigerators did not exist. You will also learn to use aromatics: cinnamon, clove, bay leaf, garlic and other spices.
Najat shares her philosophy and her respect for agriculture, as well as giving us advice on keeping vegetables natural, tasty and interesting. At the end of this course you will master the ancient techniques of Middle Eastern cuisine, so you can replicate dishes or apply the techniques to your cuisine.
Who is it for?
This course is both for foodies and professionals who want to learn or improve their knowledge of Middle Eastern cuisine, the use of spices and more traditional techniques.
What you’ll need
Tools and equipment recommended in some recipes (not essential for the course):
- Glass jars
- Tagine
- Oven
Course recipes
In this course you will learn
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Meet your Instructor
Chef at Nur, the best restaurant in Africa and the best Moroccan restaurant in the world (Fez, Morocco)
Najat has become one of the most influential women on the African continent and has set an example for many cooks who seek to lead great kitchens. In 2023 he won 3 awards from the World Luxury Awards: Best Moroccan Cuisine (global), Best Luxury Innovative Restaurant (Africa) and Best Head Chef (Africa).
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Every course includes a downloadable recipe book
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Frequently Asked Questions
Scoolinary is the leading online culinary platform for training, that allows you to acquire knowledge and skills in cooking, baking, pastry, mixology, sommelier training, barista and nutrition.
The courses are led by renowned instructors, experts in each subject, and presented in high-quality videos.
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Our courses have been approved by two highly prestigious culinary authorities: Worldchefs   and the  American Culinary Federation (ACF) . This accreditation guarantees the quality and excellence of our programs, giving our students the confidence that they are receiving top-tier culinary education.
At the end of the course, you will have the option to download certificate.
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magical
I loved the course! The way Najat creates dishes with simple ingredients is simply magical. Very inspiring! I will definitely try to recreate some of the dishes