18 Reasons: Levantine Home Cooking

We’re excited to welcome a new instructor to our classroom, CJ Villareal! As a student, CJ was initially drawn to the Levant by the region’s language and history—but it was through food that she began to truly understand the culture. Some of her most meaningful memories took place in home kitchens: watching family members prepare meals together, learning the importance of generosity and hospitality, and discovering how recipes carry stories from one generation to the next. In this class, we’ll explore the flavors of the Levant through staple dishes from across Palestine, Lebanon, Syria, and Jordan. You’ll learn foundational techniques and flavors that define the region, from charring eggplant for baba ghannoush and balancing a bright fattoush dressing to caramelizing onions for musakhan and baking syrup-soaked hareesa. Along the way, CJ will share stories and hard-earned lessons from years spent studying Arabic and living in Jordan while we explore the role food plays in hospitality, family, and community throughout the Arab world. MENU Baba Ghannoush – Roasted Eggplant Dip Fattoush – Chopped Salad with Toasted Pita Mussakhan – Sumac Chicken with Caramelized Onions and Pine Nuts on Flatbread Hareesa/Nammoura – Semolina Cake with Citrus Syrup and Almonds Leymon Wa Na’naa’ – Mint Lemonade Slushy