In this hands-on course, Dena will show you how to make a few of her favorite Tunisian specialties, all of which she learned from her Tunisian grandparents. She’ll go over the basics of brik from the dough to the wrapping and deep frying, how to make a couple excellent salads, and harissa too!
Brik w/ choice of filling: Beef, Tuna, Spinach & Potato
Carrot Celeriac Salad
Spinach Salad w/ Fresh Herbs, Preserved Lemon, & Fried Capers
Almond Cigar—filled w/ Almond Paste & Orange Zest
Dena is a classically trained chef, now specializing in modern Israeli cuisine, celebrating local and seasonal products but also giving a nod to Middle Eastern spices and techniques. SF Bay Area native, she grew up in a Jewish household that celebrated the foods and culture of both the Sephardim (North Africans), as well as the Ashkenazim (Eastern Europeans). Having traveled the globe, cooking and eating, Dena has worked in many restaurant kitchens as well as catering companies. She also spent some time at America’s Test Kitchen, dabbling in the art of food styling, recipe writing & development. She currently spends her days as a Private Chef and Caterer, www.denacooks.com.