On Sunday January 24th 2016, Open Table held our first Vegetarian Middle Eastern Cooking Workshop. We explored Middle Eastern cuisine using olive oil the cooking stable and aromatic spices such as cumin, baharat, cardamon and rose pistachio. Dishes created included Baharat and Tempeh Terrine, Red Pepper Walnut Dip (Muhammra) and desserts included Cardamon Turkish Coffee Tart (lucky I was able to capture some photos before all disappeared!). At the end of the day we had a delightful feast to taste this incredible food. Everybody was having so much fun and licking their plates, I could not get them to leave!