Masterclass: The Plant-Based Levantine Table

Inspired by the home traditions of the Levant, this class celebrates dishes made for sharing—full of fresh herbs, warming spices, and vibrant vegetables. Together, we’ll prepare a full vegan feast that reflects the rich food culture of the region, moving from bright, zesty starters to hearty mains and sweet endings. Along the way, you’ll hear stories behind each dish, pick up family tips, and discover how these recipes bring people together around the table.

🌿 Sample Menu (subject to change):

Pita: Freshly-made pillowy flatbreads, perfect for scooping, dipping, and sharing—an essential on the Levantine table.

Tamar Hindi: A refreshing, tangy-sweet drink made from tamarind, traditionally enjoyed across the Levant as the perfect balance to rich, savoury dishes.

Fattoush (Lebanon): A bright and crunchy salad of crisp toasted bread, fresh vegetables, and a tangy sumac dressing—a dish that turns simple ingredients into something special.

Mutabbal (Syria): Smoky roasted aubergine blended with tahini and lemon, creating a creamy, flavour-packed dip that’s a staple of every Syrian table.

Maqluba (Palestine): A stunning upside-down rice dish layered with spiced vegetables and toasted nuts, made for sharing at celebrations and gatherings.

Baklawa (Across the Levant): Flaky pastry filled with nuts and drizzled with fragrant syrup—this a classic dessert shared during festive occasions.

Allergens: Tree nuts, sesame, gluten

About the Chef

Omama Zankawan is the founder of Omama’s Kitchen, where she shares the rich, comforting flavours of Syrian and Levantine cuisine. Inspired by her mother’s home cooking and her hometown of Homs, she creates dishes that bring people together through warmth, storytelling, and generosity.

Her cooking celebrates simple, seasonal ingredients—fresh herbs, vegetables, and spices—alongside cherished family recipes and modern twists. While rooted in Syrian traditions, her menus reflect the shared food culture of the wider Levant.

Omama is a graduate of the Food Power programme at The Entrepreneurial Refugee Network and a recipient of the Food Power Street Food Showcase Award and Kerb’s Streets Ahead Grant. She has hosted supper clubs with Beytna for Refugees and New Horizon Youth Centre, and taught at Mercato Metropolitano and the Nourish Hub.

For Omama, food is more than nourishment—it’s a joyful way to share culture, celebrate heritage, and welcome others into the heart of a Syrian home.

Note: This is a fundraising class and the proceeds help us and deliver in our community. At Made In Hackney we believe access to good food is a human right, not a privilege. Every ticket you buy helps us provide essential support to individuals and families facing food insecurity. If you would like to learn more about our work and impact, please click here.

Refunds/transfers: Please understand our charity needs time to resell your tickets as we rely heavily on the income generated by our fundraising classes. We require a minimum of 14 days' notice for any cancellations or transfers once you have booked onto a class. You are also welcome to give your ticket to a friend or family member in case of last minute illness (just email Y2xhc3NlcyB8IG1hZGVpbmhhY2tuZXkgISBvcmc= to let us know).

Vouchers: If you need assistance to redeem a voucher purchased on our website, please contact us via email: Y2xhc3NlcyB8IG1hZGVpbmhhY2tuZXkgISBvcmc=.

We’ve Published Our Debut Cookbook — We Cook Plants! Based on 12 years of experience as a pioneering vegan community cookery school, it offers practical, inclusive, and delicious plant-based recipes with creative solutions to real-life challenges like cost, access, and time. 👉 and support our mission to make healthy, sustainable food accessible to all.

For information: Y2xhc3NlcyB8IG1hZGVpbmhhY2tuZXkgISBvcmc= / 020 8442 4266 / WhatsApp message +44 07833685894

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