Masterclass: The Plant-Based Levantine Table

Step into the warm kitchens of Syria, Lebanon, and Palestine with this hands-on cooking class, featuring amazing products from Zaytoun. Inspired by the home traditions of the Levant, this class celebrates dishes made for sharing—full of fresh herbs, warming spices, and vibrant vegetables. Together, we’ll prepare a full vegan feast that reflects the rich food culture of the region, moving from bright, zesty starters to hearty mains and sweet endings. Along the way, you’ll hear stories behind each dish, pick up family tips, and discover how these recipes bring people together around the table. We are proud to feature products from the amazing Zaytoun CIC, a social enterprise founded in 2004 to support the resilience of Palestinian communities through fair trade. We will be using their extra virgin olive oil—ethically sourced from small-scale farmers in the West Bank—along with Palestinian Medjoul dates and za’atar. Check out their full stocklist here and get involved to support their mission here. Sample Menu (subject to change): Stuffed dates with nuts: featuring Palestinian Medjoul dates from Zaytoun. Pita: Freshly-made pillowy flatbreads, perfect for scooping, dipping, and sharing, paired with za’atar and olive oil from Zaytoun. Fattoush (Lebanon): A bright and crunchy salad of crisp toasted bread, fresh vegetables, and a tangy sumac dressing—a dish that turns simple ingredients into something special. Mutabbal (Syria): Smoky roasted aubergine blended with tahini and...