Breakfast of the Eastern Mediterranean *In-Person*

Learn how to create the elements of a bountiful breakfast spread, perfect for an indulgent weekend meal. We will make Borekas filled with greens and cheese and a chopped salad with seasonal vegetables from the farmers’ market, as well as Cilbir (Turkish poached eggs with yogurt). You will also learn the basics of a foolproof sourdough bread that will complete any meal, and take home your own starter. We will put together a cheese board, fruit platter and plate the spread just as you would find in Israel or Turkey. Instructor: Sabrina Pashtan

Sections

Instructor

Sabrina is a chef; she trained at La Escuela de Cocina Luis Irizar in San Sebastian, Spain. She has worked in restaurants in the Basque Country and at Boston University as the sustainability coordinator of the dining services. She is passionate about using local produce to create delicious, wholesome food, with a focus on various Mediterranean and Middle Eastern cuisines. She has a deep respect for cultural tradition and tries to honor that when teaching and cooking. She is also very interested in the intersection between foodways, hospitality, family and community.