Middle Eastern Cooking Class | 21st October 6.30pm | 2.5 hours | Crouch End feed-gpc-4005 The differences are small

The differences are small

The lid is slightly domed and designed to enable air to circulate and to catch moisture during the cooking and baking process

it holds an incredibly sharp edge with a 61 Rockwell hardness rating

elegant base ensures maximum surface area for gentle aeration

The knife with a straight edge

Middle Eastern Cooking Class | 21st October 6.30pm | 2.5 hours | Crouch End feed-gpc-4005 The differences are smallMiddle Eastern food is built to be eaten together rather than in courses. The falafel and the koftas are rich; the amba, the muhammara and the sumac dressing are what cut through them. You take a bit of everything, in no particular order, and keep going back. You'll fry falafel from soaked raw chickpeas, not cooked ones the difference between a crisp shell and a dense one and make amba from scratch, a mango pickle that reached Iraq from India along