About the event

This interactive live-stream cooking class is perfect for food and culture enthusiasts who love to discover an Egyptian taste for Iftar, the typical evening meal with which Muslims end their daily Ramadan fast at sunset. This class hosts up to 100 participants and gives food explorers the opportunity to connect with people who are eager to mix and mingle with others online and learn how to cook something new!

About the Chef

Chef Shery Mesbah was raised in a home where it was all about food; her mum is an amazing cook and her grandma was the master of all cooks. Almost two years ago, she started following her passion and created her Instagram blog @the_nomad_cookery. It combines the two things she loves the most, which are exploring all the different cuisines in the world through her travels and experimenting with and creating recipes that are delicious and easy to follow. In her travels, she immediately fell in love with the cuisines of the Mediterranean region which she has become an expert in. Through her blog she also revives her traditional Egyptian cuisine which is extremely underestimated. A while back she started obtaining certifications in the world-class cooking school “Le Cordon Bleu” to help develop her techniques and further enhance her creativity with food. In her classes, you will not only love what you’ll cook with her but you’ll also enjoy the experience and get all the tips and tricks you need.

Language of Instruction English

Learn how to cook

Sobia: rice and coconut milk drink commonly consumed in Egypt during Ramadan.
Roz Maamar with chicken: traditional baked rice dish in a creamy sauce with a layer of tasteful chicken pieces
Bamia: Egyptian okra cooked in a rich tomato sauce with a beautiful infusion of garlic, onions and coriander.
Om Ali: baked bread pudding full of flavors.

Full list of ingredients listed below. People with allergies may use appropriate replacements i.e. almond milk instead of milk, gluten free alternatives or forgo using nuts.

Before the Class

Check your email for a booking confirmation
Stay on the lookout for a Zoom session invite with login credentials
If you cook along, you should review our FAQ page to better understand how to login, prepare your kitchenware, ingredients and food on the day

During the Class

You will be able to:

Cook along with the instructor or simply watch and entertain yourself
Interact and ask questions throughout the session
Mix and mingle with other participants after the class
Access real-time ChefPassport technical support, should any issues arise

Ingredients: Based on a serving size for 2 people

You should purchase the necessary ingredienets or alternatives prior to the class. Don't forget to buy a few dates so we can all break the fast together, after cooking!

Sobia:

1/4 cup or 55 grams short grain rice (soaked in water for 2 hrs in advance)
1 cup or 250 ml water
1 cup or 250 ml cold milk
3 tbsp caster sugar
1/2 cup or 125 ml coconut milk
1 tsp vanilla
Optional: ice cubes/ crushed ice, ground cinnamon, shredded coconut

Bamia:

500 grams okra (cleaned and washed - frozen ready packs can be used) or green peas as an alternative
1 tbsp butter or vegetable oil
1 cup or 250 ml chicken or stock (alternatively you can use water as a vegan option)
1 chopped onion
3 minced garlic cloves
3 tbsp tomato paste
2 tbsp dried ground coriander
1 lemon (juice)
Salt and pepper to taste
Optional: 1 chopped green pepper

Roz Maamar with chicken:

1/2 cup or 115 grams rice (soaked in water for 15 min in advance)
2 tbsp butter
1 cup or 250 ml whole milk
2 tbsp creme fraiche/sour cream/ heavy cooking cream
2 thin boneless skinless chicken fillets
1/2 cup or 125 ml chicken stock
1/2 cup or 125 ml fluid cooking cream
salt and pepper
Optional: 1 tsp paprika powder

Om Ali:

2 sheets filo dough (homemade or store bought), puff pastry as second best option
1 cup or 250 ml milk
1/2 cup or 125 ml cooking cream
3 tbsp sugar
2 tbsp creme fraiche or heavy whipping cream
1 tbsp ground cinnamon
1 tsp vanilla
1 tbsp shredded coconut
1 tbsp powdered sugar
optional: 2 tbsp raisins, 2 tbsp nuts (of your choice, and preferably toasted and coarsely chopped)

Kitchenware needed throughout the class

Small pot
Saucepan
Small pan
1 large over dish
3 medium-sized pots
3 small/ medium oven dishes (portion for 2 people)
Blender or food processor (for Sobia)
Cheese cloth, sieve, or kitchen napkin (for Sobia)

Flavors of Iftar