πŸ“‹ YOUR CHECKLIST
With your checklist you can get ahead of the your schedule by buying the required equipment and ingredients for the course. We've noted what's provided in your Rassa box as well as the remaining ingredients you'll need to buy. For the equipment, most things you'll have in your average kitchen but we have highlighted items which may be less common. No need to worry if there is anything you don't have or can't easily get ahold of, the chefs are on hand to make alternative suggestions.
🍳 Month One: Breakfast & Brunch
Equipment for the module
Kitchen Tongs
Round Cutters
Box Grater
Pastry Brush
(Supplied)
Muslin Cloth & String
(Supplied)
Rolling Pin
Jar
(Supplied)
Food Processor
Juicer
Parchment Paper
Week 1
Week 1: A Focus on Produce - Red Shakshuka
πŸ“¦ Specialist Ingredient of the week
- Tahini
- Hot Smoked Paprika
πŸ—’ Ingredients List
For the shakshuka:
- 4 red bell peppers
- 4 garlic cloves
- 2 jalapeno chilis
- 200ml tinned crushed tomatoes
- Cumin (to taste)
- Turmeric (to taste)
- Hot smoked paprika (to taste) (provided)
- 50g feta cheese
- 4-5 medium sized eggs
- 150ml vegetable oil

For the tahini sauce:
- 50g tahini (provided)
- 1 lemon
- 120ml ice cold water
- Salt (to taste)

For the fennel bishbash:
- 2 fresh fennels
- Pine nuts (to taste)
- 8 mint leaves
- Β½ grapefruit
- 1 large lemon
- Cumin seeds (to taste)
Week 2
Week 2: Exploring Preservation - Fattoush Salad
πŸ“¦ Specialist Ingredients of the week
- Sumac
- Dried Za'atar
- Nut Mix (pine nuts, pistachio nuts, almonds, cashew nuts)
πŸ—’ Ingredients List
For the lemon paste:
- 2 fresh lemons – thicker skin is better
- Rock salt
- Veg oil
- Olive oil

For the fattoush salad:
- 6 tomatoes
- 5 baby Italian cucumber
- 5 radishes
- Β½ red onion
- Β½ cup roughly chopped greens: coriander + parsley + mint + spring onion + oregano leaves.
- Olive oil
- Sumac (for sprinkling on top) (provided)
‍
For the pitta croutons:
- Day-old pita bread
- 1 clove of garlic
- Dried za'atar (for sprinkling) (provided)
- Salt
- Black pepper
- Olive oil
‍
For the dukkah:
- Nut mix (provided)
- 20g coriander seeds
- 20g fennel seeds
- 5g ground cardamon
- 20g salt

For the labneh:
- 500g full-fat greek yogurt
- 500g sheep’s milk yogurt
- 1 lemon
- 1 tablespoon salt
Week 3
Week 3: Baking from the Diaspora - Bourekitas
πŸ“¦ Specialist Ingredients of the week
- Sesame Seeds
- Nigella Seeds
- Olive Oil
πŸ—’ Ingredients List
For the bourekitas (dough):
- 2.5 cups flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon baking powder
- Β½ teaspoon bicarbonate of soda
- ΒΌ cup milk
- Β½ cup veg oil
- 2 tablespoon lemon juice

For the bourekitas (filling):
- 1 cup dried mozzarella
- 1 cup feta
- Β½ cup cottage
- Β½ cup toasted pine nuts
- ΒΌ cup oregano leaves
- Black pepper
- Rock salt
- 1 egg yolk (top)
- Sesame seeds (provided)
- Nigella seeds (provided)
‍
For the tomato resek:
- 5 ripe tomatoes
- 1 garlic clove
- Finely crushed salt
- Black pepper
- Cumin
- Olive oil (provided)

For the tzatziki:
- 2 cups full fat greek yogurt
- 1 crushed garlic clove
- Β½ cup fresh dill
- 2 tablespoon dried mint
- A few sprigs of fresh mint
- Sumac to taste
- Lemon juice
- Red wine vinegar
- Olive oil (provided)
πŸ₯— Month Two:Β Lunch & Street Food
Equipment for the module
Pestle & Mortar
Ceramic Dish
Parchment Paper
Falafel Shaper
(Supplied)
Colander
Slotted Spoon
Microplane
Pastry Brush
(Supplied)
Food Processor
Week 5
Week 5: The Humble Chickpea - Masabacha and Laffa
πŸ“¦ Specialist Ingredient of the week
- Dry Chickpeas
- Tahini
- Buckwheat
πŸ—’ Ingredients List
For the masabacha:
- 350g chickpeas (provided)
- 1 teaspoon bicarbonate soda
- Tahini (provided)
- Lemon juice
- Garlic
- Salt
- Chopped parsley
- Olive oil (for garnish)

For the schug:
- 1 bunch coriander roughly chopped
- 4-5 green chillies
- 3 garlic cloves
- 150ml sunflower oil/olive oil
- Salt
- Pepper
- Spices (optional): cumin, ground coriander, ground cardamom

For the laffa:
- 500g flour
- 50g semolina
- 25g sugar
- 6g dry active yeast
- 10g olive oil
- 340g water
- 10g salt

For the tabbouleh:
- 100g buckwheat (provided)
- 1 cup fresh parsley leaves
- Β½ cup fresh mint leaves
- 5 spring onion leaves
- 15 oregano leaves
- Juice of 2 lemons
- Zest of Β½ lemon
- 2 tablespoons pomegranate seeds
Week 6
Week 6: Honouring the Market Vendors - Falafel and Cauliflower Jaffa Style
πŸ“¦ Specialist Ingredient of the week
- Dry Chickpeas
- Chickpea Flour
- Tahini
πŸ—’ Ingredients List
For the cauliflower:
- 1 large cauliflower
- 4 garlic cloves
- 2 fresh chillis
- Juice of 1.5 lemons
- Salt to taste
- Olive oil
- 240ml tahini (provided)
- 120ml ice cold water

For the falafel:
- 500g dried chickpeas (provided)
- 100g coriander
- 100g parsley
- 200g white onion
- 35g garlic
- 20g green chilli
- 25g salt
- 12g cumin
- 5g coriander seeds
- 3g cardamom
- 5g bicarbonate of soda
- 50g chickpea flour (provided)
- 100g water

For the hamusta:
- 500g mince beef
- 2 onions
- 1 leek
- 4-5 stalks celery
- 1/2 bunch parsley
- 1/2 bunch coriander
- 5-6 cloves garlic
- 1 green chilli
- 1 bunch green chard (or spinach alternatively)
- 3 lemons

For the kubbeh:
- 500g fine semolina
- 280g water
- 1/2 tsp fine salt
- 2 tbsp olive oil
Week 7
Week 7: An Egyptian Delight - Zohar Cake
πŸ“¦ Specialist Ingredient of the week
- Zohar (orange blossom) Water
- Dried Lavender
πŸ—’ Ingredients List
For the cake:
- 120g semolina
- 80g all-purpose flour
- 170g sugar
- 1/3 teaspoon bicarbonate soda
- 2/3 teaspoon baking powder
- 240g oat milk
- 120g olive oil
- 6g apple cider vinegar
- Zest from 1 orange & 1 lemon
- Dried lavenderΒ (for sprinkling) (provided)

For the syrup:
- juice from 1 orange & 1 lemon
- 100g sugar
- 10g zohar water (provided)

For the compote:
- 4 rhubarb sticks
- 200g water
- 200g sugar
- Juice of 1 lemon
- 1 tablespoon zohar water (provided)
- 1 teaspoon coriander seeds
πŸ”₯ Month Three:Β Fire Cooking
Equipment for the module
Kitchen Tongs
Colander
Filleting Knife
Scales
BBQ
Pastry Brush
(Supplied)
Rolling Pin
Food Processor
Parchment Paper
Week 9
Week 9:Β Mastering Ancient Techniques - Pita Arayes
πŸ“¦ Specialist Ingredient of the week
- Baharat Spice Mix
- Tahini
πŸ—’ Ingredients List
For the Pita:
- 1kg strong bread flour
- 20g dried yeast
- 30g demerara sugar
- 700ml water
- 45ml olive oil
- 10g salt
‍
For the lamb (filling):
- 500g minced lamb – 15% fat
- 1 large white onion
- 1 bunch parsley
- Salt
- Black pepper
- Baharat spice mix (provided)
‍
For the green tahini:
- 240ml tahini (provided)
- 1 garlic clove
- Β½ cup chopped parsley
- Β½ cup chopped mint leaves
- Juice of 1 lemon
- Water
- Salt
Last Week
Week 10: Into the Fire - Fish Kofte
πŸ“¦ Specialist Ingredient of the week
- Date Syrup
- Cumin Seeds
- Tahini
πŸ—’ Ingredients List
For the kofte:
- 1kg sea bass (or white fish)
- 2 white onion
- 1 bunch spring onion
- 2 bunches coriander
- 1 lemon peel
- 1 egg
- 7g cumin (provided)
- Salt & black pepper to taste

For the baba ganoush:
- 3 whole aubergines
- 1 clove garlic
- 20g salt
- 10g black pepper
- 30g lemon juice
- 30g olive oil
- 20g raw tahini (provided)
- 30g date syrup (provided)
This Week
Week 11: The Persian Perfumery - Rose Malabi
πŸ“¦ Specialist Ingredient of the week
- Rose Water
- Pistachio Nuts
πŸ—’ Ingredients List
For the malabi:
- 45g cornstarch
- 400ml water
- 400ml coconut cream
- 85g demerara sugar
- 1.5 tsp rose water (provided)

For the syrup:
- 150g fresh strawberries
- 40g demerara sugar
- 2 cloves
- 20g rose water (provided)

For the crumb:
- 200g peeled pistachios (provided)
- 50g demerara sugar
- 1 star anis