In this class we will explore the flavors of Lebanon by making traditional man’oushe—Lebanese flatbreads known for their rustic shapes, fun toppings, and quick, high-heat bake. The man’oushe is the king of Lebanese street food and is made in many bakeries across the Levant, with slight regional differences based on family recipes. We’ll start by preparing a yeasted dough from scratch, using both local whole wheat flour and bread flour. Students will learn how to mix, proof, and roll the dough by hand.
 
While the dough rises, we’ll prepare the toppings that make man’oushe so distinctive. We will explore some Lebanese street food classics Lamb Bi-Ajine, a savory mixture of spiced lamb, tomatoes, onions and red pepper paste topped with pomegranate molasses. We’ll also blend our own za’atar oil and turn it into the ingredient that defines one of Lebanon’s most iconic flavors. Each student will assemble their own flatbreads with a range of vibrant toppings, including the spiced lamb, crispy halloumi cheese, and a bright flei-flei (onion and pepper confit). Once the man’oushe are baked, we’ll finish them with pomegranate molasses, olives, tomatoes, fresh herbs and more for a perfect balance of savory and aromatic flavors. We will also make an early summer fattoush salad to go alongside our man’oushe, with tomatoes, cucumbers, local greens, pita chips, and a tasty pomegranate-sumac dressing.
 

At each Class on the Farm you will get the chance to enjoy Bellsong Creamery cheeses, sip a glass of something special, and gather around a beautifully prepared meal.