Master Trendy Lebanese Cooking

Thick hummus is usually a tahini-and-water sequence issue. We teach the ice-water whip method that makes hummus silky-smooth even in a basic mixer.

Falafel cracks when the chickpeas are cooked or the bind is off. In class you'll learn the soak-vs-cook rule and the exact mix that keeps falafel intact.

Pita needs the right dough hydration and a properly hot tawa to puff. We teach the heat and rolling technique that gets a perfect pocket every time.

Yes — plating, drizzle and garnish techniques are part of every dish, so your Lebanese spread looks as good as it tastes.

Yes. Every Lebanese recipe in this course is fully vegetarian.

Absolutely. The course is designed to be doable in a single day, even for first-time cooks, with live one-to-one guidance throughout.

Yes. The same masterclass runs online with live video guidance — you cook in your own kitchen while Chef Deepanshi guides every step.