‘Core’ activity unlocked! Learn the intricate method of making the traditional Lebanese dish Mahshi Koussa with mother-and-daughter team Justine Youssef (from Dayaa School Kitchen) and Siham (from Sahtein's Lebanese Feasts) on Sunday 23 March at Magenta House. The Dharug-based duo are packing up their corer utensils and chopping boards (and a whole lotta’ plump zucchinis!) to stage this special workshop for the first time on Gadigal. Join us for a nourishing afternoon of cooking and taste testing! You’ll take home the food you make and get your own custom-made, wooden engraved Mahshi Koussa utensil by Custom Cut Creations to continue to cook this ancestral dish in your home.
Bookings are limited to keep interactions intimate and invested.
Team
Facilitators / Cooks: Siham Chamoun, Justine Youssef
Event organiser: Mariam Ella Arcilla, Justine Youssef
Documentation: Hyun Lee
Read a wrap-up of the event in Magenta Digests.
Bios 🐣
About Dayaa School Kitchen
Founded by Justine Youssef and her mother Siham Chamoun, Dayaa School Kitchen is a cooking school devoted to reviving ancestral Lebanese recipes that are being lost with displacement. Dayaa means village in Arabic, and through these classes, they weave history, hands-on learning, and the joy of gathering. The school is based on Dharug Country in Sydney, Australia where First Nations sovereignty never ceded. Instagram
1pm – 3pm
