The vouchers for the cooking courses are all sold out!
If you have purchased a voucher or received one as a gift, please register for the appointment by telephone as soon as possible. Still there is a selection.
Reservation at Wadie Saliba
017683305592
Amar - the cook
Amar is a gifted chef. He learned to cook from his mother and at hotel management school in Damascus. At the age of 13, he used to stand at the butcher's in his neighborhood every day after school - not just to pass the time, but also as a curious, growing gourmet.
He will guide you through the courses, tell you about his adventures and experiences and show you some of the tricks and special features of Syrian cuisine.
Course content
The focus is on vegetarian and vegan dishes from the Levant, prepared from pulses and fresh vegetables. Of course, we will cook classic dishes such as hummus, falafel and tabouleh together. You will also learn how to prepare delicious recipes with eggplants, okra and chard. Another focus is on the art of cooking with tahini.
We will also cook dishes with various pulses such as lentils, black-eyed peas and bulgur.
Procedure and dates
The courses take place on the following Sundays, each at 12:00 noon. For participants who have decided on a date, the reservation is binding.
- January 19, 2025 - Vouchers sold out
- January 26, 2025 - Vouchers sold out
- February 02, 2025 - Vouchers sold out
- February 09, 2025 - Unfortunately this date is fully booked
- February 16, 2025 - This date is unfortunately fully booked
- February 23, 2025 - Vouchers sold out
- March 02, 2025 - Vouchers sold out
A Cremant awaits you as a welcome drink and the event is accompanied by exquisite wines from Lebanon and a selection of non-alcoholic drinks.
The joint dinner ends at 18:00.
Costs and booking
The price for each course is 125 €. Per person.
Important!
If you have purchased a cooking course, please register for an appointment by telephone as soon as possible. There is still a selection available.
Reservation at Wadie Saliba
017683305592
Best regards,
Your MAZZA team
