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Lamb is an underutilized meat in American cuisine that plays center stage in Kurdish food and culture. It’s the only organic, environmentally friendly animal source that is known to be a natural aphrodisiac in Kurdish culture. Learn how to cook a tasty stew with boney lamb from the neck and back (tenderloin) baked with eggplant, pearl onions, garlic, tomatoes, seasonable peppers all complemented with Mesopotamian spices, and slow cooked to perfection. Learn how to make flavorful side dishes with simple ingredients, such as yogurt, cucumber, mint, and pomegranate sauce.

Menu

Armenian Fall Lamb and Vegetable stew

Tzatziki

Onion salad with sumac and isot

Perfect rice with butter

About Chef Fikri: Fikri is a chef and restaurateur from Southeast Turkey. He’s been working professionally in kitchens and restaurants for more than two decades. He is a master chef in doner kebabs, a technique certified by the government of Turkey. After moving to Washington, DC in 2019 he started PeraEats – a gourmet grill operation utilizing live fire. He is uniquely specialized in meat, Kurdish cuisine and flavors of cooking. The most important thing to know about Chef Fikri is that he loves good food and people with big appetites. He believes that excellent food is worth climbing a mountain for. Climb to Hill Center to join this authentic cooking experience!

Instagram: @peraeats

Facebook: https://www.facebook.com/peraeats

This class requires at least 6 participants. Participants will be notified if the minimum is not met. Registration will close a couple days before the class so the instructor can shop for the appropriate amount of ingredients. 

Hill Center is dedicated to making our programming equitable and accessible to all. If cost, accessibility, or other obstacles are a barrier to attending a program, please contact programs@hillcenterdc.org and we will be happy to work out a solution.