Cooking Class: Summer in Greece with Mitra Mohandessi

With a culinary history of close to 4000 years, Greece is known to be the forerunner of Western cuisine. In this class, Mitra demonstrates how to make the popular Avgolemono, a smooth and flavorful chicken soup with lemon and egg, Domatokeftedes, tomato patties from made with ripe tomatoes and fresh herbs, Moussaka, a baked dish of lightly broiled eggplant and lamb with delicate béchamel sauce, Yaprakia tis kerkyras, cabbage leaves filled with Arborio rice, meat and pancetta braised in lemon sauce, and for dessert, Kataifi, almonds and walnuts wrapped and baked in shredded phyllo with lemon-scented honey syrup. Complementary wine pairing. $45