One of our most inspiring cooking sessions to date happened when we met Chef Reem Alshaer from Damascus. She came all the way from Braunschweig just to meet and cook with us.

It was so much fun to spend the day with her, listen to her stories, cook with her and celebrate the food from Damascus. Not only did we have delicious Mezze dishes like Mutabal (grilled aubergine with lemon juice, garlic tahini and yogurt), but we our taste buds went crazy with Horaa Osbao (a stunning traditional dish from Damascus made of lentils, dough, tamarind, grenadine molasses, garlic, coriander and caramelized onions) and Freekeh (slow cooked toasted green wheat in chicken stock & spices, topped with poached/lightly roasted chicken, pine nuts and almonds). YUM! We are salivating just by writing about it and can’t wait to cook with Reem again!

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