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Cooking Class: Kibbeh Hamdah–Syrian Soup with Lemon, Mint, and Meatballs with Jennifer Abadi
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- ½ pound ground chuck
- 1/3 cup long-grain white rice (if you have a meat or spice grinder) or fine-grain bulgur wheat (coarseness #1) or Cream of Rice cereal (if you don’t own a grinder)
- Kosher salt
- ¼ pound ground lamb or beef
- ½ teaspoon ground allspice
- 2 tablespoons finely chopped fresh curly-leaf parsley leaves
- Two 14.5-ounce cans (about 4 cups) low- or no-sodium beef stock
- 1 cup coarsely chopped celery
- 1 cup peeled and cubed white potatoes (any kind)
- 1¼ cups coarsely chopped yellow onions
- ½ cup of ¼-inch-thick carrot slices
- 2 teaspoons minced garlic
- 1 tablespoon dried mint leaves
- Black pepper
- ½ cup fresh or frozen and defrosted peas (optional)
- ½ cup fresh lemon juice
- 1 large yellow squash or zucchini
- Meat grinder, spice grinder, or food processor
- Large soup pot
- Measuring cups and spoons
Jennifer Abadi is a native New Yorker, born, bred and raised on Manhattan's Upper West Side. She is half Sephardic (Aleppo, Syria) and half Ashkenazic (Riga, Latvia). She is a researcher, developer, and preserver of Judeo-Arabic and Sephardic recipes and food customs, focusing on the Jewish communities of the Middle East, Mediterranean, Central Asia, and North Africa. She is the author of two cookbooks: "Too Good To Passover: Sephardic & Judeo-Arabic Seder Menus and Memories from Africa, Asia and Europe" and "A Fistful of Lentils: Syrian-Jewish Recipes From Grandma Fritzie's Kitchen." Jennifer teaches cooking at the Institute of Culinary Education (ICE) and at the Jewish Community Center Manhattan (JCC), as well as privately. Jennifer has been providing Jewish Food & Culture tours on Manhattan's Lower East Side for Context Travel since 2012."
This conversation is suitable for all ages.
90 minutes, including a 30 minute Q&A.
This is my third cooking class with Jennifer. Always simple, easy-to-follow recipes with very clear instructions, and so tasty! I have been able to complete the dish with every class, and this is not necessarily my experience with all cooking classes I have taken. I also appreciate the history behind the dishes I have learned to cook. Looking forward to many more!