Philip Juma – founder of Juma Kitchen, famous supper clubs and pop up restaurants in London, to raise awareness on the Iraqi dishes in Europe and the world – will be one of the special guests of Middle East Now, with a cooking class at the Cordon Bleu School (Saturday 8 April), and a special Iraqi Pop Up Dinner (Friday 7 April) at Ditta Artigianale (Via dello Sprone).
A chef on a mission: to prove that Iraq is something more! Indian influences with coriander, cardamom, saffron and cumin are blended with all the flavors of the Middle East, with a contemporary twist! Grape leaves, onions and peppers marinated in tamarind, garlic, pomegranate juice, aromatic spices, slow fire cooking in lemon juice, pomegranate molasses. Traditional dishes revisited with a unique twist that make them even more special. Chef Juma is never bored to prepare and serve them. “I have a vivid memory of my father that comes out of the kitchen with a huge Dolma tray in his hands – says Philip Juma – the smell, the steam rising from the dish and the presentation are exceptional.”
The Juma menu for the Middle East Now cooking class:
_ Dolma: Stuffed onions, peppers, and vine leaves – slow cooked in lemon, pomegranate and tamarind.
_ Saffron Chicken: a touch of modernity, in a family classic
_ Fattoush: Vibrant salad with crispy croutons
_ Timman Bagilla: rice with green beans and dill
_ Knafa: Baked filo with cream and cheese, drizzled in blossom water syrup
A tasting of the dishes prepared at the course will follow.
Saturday, April 8, from 10.30 to 14.00 at the Le Cordon Bleu, Via Giusti 7 – Florence.
Participation fee per person: 40,00 Euro
The price includes the final tasting and 1 ticket entrance to the screening of the film scheduled for Saturday night at the Cinema La Compagnia – see the official program of the Festival.
For information and registration: firstname.lastname@example.org / email@example.com
Phone: 348.3821858 or 333.7840736
The course is open to a limited number of participants.
The event is organized in collaboration with the Le Cordon Bleu
Founder and head chef of Juma Kitchen, of Iraqi father and English mother, Philip has been influenced by modern European cuisine as well as the Iraqi kitchen of his father’s family, Chef JUMA is one of the protagonist of the fervent culinary scene that sees the city of London at the center stage of the most innovative contemporary gastronomic proposals. In his work Chef Juma revisits traditional Iraqi dishes using modern cooking techniques and a little of a Michelin style, but still remains true to the dishes of the culinary tradition of his family. Philip is now a full-time chef at JUMA Kitchen, and also contributor to the British newspaper London Evening Standard, with a weekly culinary and recipies column.