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So on March 3rd, we trekked to San Mateo for the class. I was expecting that we would be getting our hands dirty and actually do some cooking, but it turned out to be a demo! We watched the chef cook and then ate as things came off the stove/out of the oven! Now, this is my type of cooking class! :)
The chef is an Israeli (I think this is the first time meeting someone from Israel!) and she would talk about the spices they use in Israel. For example, Za'atar, an herb from the oregano family, is a much-loved spice in Israel. Za'atar, as it turns out, is hyssop in the Bible!
I just loved that. Somehow, I don't know why, I felt more spiritually connected. I thought about how lucky the Israelites were to be God's special chosen people. They're so fortunate to have a culture that was so closely tied to the Bible--unlike me as a Chinese, nothing in my culture or tradition is remotely related to the Bible. Yet, it's so tragic that they forsook their elite status...
Of the dishes we learned, I really loved the Fatoush (a salad with tomatoes, cucumbers, feta cheese & pita chips) and the Beef Kofta Kebabs. After the class, I felt much more comfortable trying my hand at Mediterranean cooking, so I decided to make those two dishes for dinner last Thursday. :) Here's how it went.