Sunday, September 13th
3:00-6:00pm
Come join us in exploration of the flavors of Lebanon by making traditional man’oushe, Lebanese flatbread, known for its rustic shapes, playful toppings, and a quick, high-heat bake. The man'oushe is the king of Lebanese street food and is made in many bakeries across the country, with slight regional differences based on family recipes.
We begin our class by preparing a yeasted dough from scratch, using bread flour from Chimacum Grainery. Students will learn how to mix, proof, and roll the dough by hand. As the dough rises, the toppings that make man’oushe so distinctive will be prepared. We will explore some Lebanese street food classics Lamb Bi-Ajine, a savory mixture of spiced lamb, tomatoes, onions and red pepper paste. We’ll also blend our own za’atar oil and turn it into the ingredient that defines one of Lebanon’s most iconic flavors.
Each student will assemble their own flatbreads with a range of vibrant toppings, such as spiced lamb, crispy halloumi cheese, and a bright flei-flei (onion and pepper confit.
Once the man'oushe are baked, it is finished with pomegranate molasses, olives, tomatoes, fresh herbs and more for a perfect balance of savory and aromatic flavors. We will also make an early summer fattoush salad to go alongside our man'oushe, with tomatoes, cucumbers, local greens, pita chips, and a tasty pomegranate-sumac dressing.
Class is limited to 16 students and is offered outside in our covered bakery pavilion classroom. Dress for all weather!
Instructor bio:
Nicco Muratore was born and raised in Boston, where he got his start cooking at the restaurants inside the historic Fenway Park.
He was introduced to Middle Eastern cuisine by Chef Ana Sortun at Oleana Restaurant and Sofra. After three years at Sortun’s restaurants, Nicco joined The Montagu Kitchen in London’s Grand Hyatt Hotel.
Next up was a stint at Danny Meyer’s historic Union Square Cafe in New York, before he returned to Boston to join Chef Steven Postal’s team at the newly opened Commonwealth, where he spent five years working his way from Sous Chef to Chef de Cuisine.
Nicco represented Commonwealth at the historic James Beard House in New York City on four occasions for themed dinners and Chef collaborations.
Nicco joined mamnoon in Seattle as Chef de Cuisine in the summer of 2019. Since then he has taken the menu to new heights and in 2022 took over the role of Mama Group Culinary Director, overseeing the culinary teams at mamnoon, mbar, mamnoon street, hanoon, and mamnoon fine foods.
In 2022, Nicco appeared on an episode of Food Network’s Chopped and took home the victory in a pickle themed competition.
In 2023, Nicco was invited to teach at Harvard University’s Science and Cooking Program, and taught a Koji and Fermentation class with culinary explorer Rich Shih.
In 2024, Nicco branched out from restaurant work and can be found in the community teaching cooking classes on wood fired pizza, fermentation and koji, and cooking with local food.
Nicco lives in Seattle with his wife, Sam, and their dog, Penny. Outside of the kitchen, you can find Nicco in the garden, or in woods hunting for mushrooms, hiking, and skiing.
Sunday, September 13th
3:00-6:00pm
Come join us in exploration of the flavors of Lebanon by making traditional man’oushe, Lebanese flatbread, known for its rustic shapes, playful toppings, and a quick, high-heat bake. The man'oushe is the king of Lebanese street food and is made in many bakeries across the country, with slight regional differences based on family recipes.
We begin our class by preparing a yeasted dough from scratch, using bread flour from Chimacum Grainery. Students will learn how to mix, proof, and roll the dough by hand. As the dough rises, the toppings that make man’oushe so distinctive will be prepared. We will explore some Lebanese street food classics Lamb Bi-Ajine, a savory mixture of spiced lamb, tomatoes, onions and red pepper paste. We’ll also blend our own za’atar oil and turn it into the ingredient that defines one of Lebanon’s most iconic flavors.
Each student will assemble their own flatbreads with a range of vibrant toppings, such as spiced lamb, crispy halloumi cheese, and a bright flei-flei (onion and pepper confit.
Once the man'oushe are baked, it is finished with pomegranate molasses, olives, tomatoes, fresh herbs and more for a perfect balance of savory and aromatic flavors. We will also make an early summer fattoush salad to go alongside our man'oushe, with tomatoes, cucumbers, local greens, pita chips, and a tasty pomegranate-sumac dressing.
Class is limited to 16 students and is offered outside in our covered bakery pavilion classroom. Dress for all weather!
Instructor bio:
Nicco Muratore was born and raised in Boston, where he got his start cooking at the restaurants inside the historic Fenway Park.
He was introduced to Middle Eastern cuisine by Chef Ana Sortun at Oleana Restaurant and Sofra. After three years at Sortun’s restaurants, Nicco joined The Montagu Kitchen in London’s Grand Hyatt Hotel.
Next up was a stint at Danny Meyer’s historic Union Square Cafe in New York, before he returned to Boston to join Chef Steven Postal’s team at the newly opened Commonwealth, where he spent five years working his way from Sous Chef to Chef de Cuisine.
Nicco represented Commonwealth at the historic James Beard House in New York City on four occasions for themed dinners and Chef collaborations.
Nicco joined mamnoon in Seattle as Chef de Cuisine in the summer of 2019. Since then he has taken the menu to new heights and in 2022 took over the role of Mama Group Culinary Director, overseeing the culinary teams at mamnoon, mbar, mamnoon street, hanoon, and mamnoon fine foods.
In 2022, Nicco appeared on an episode of Food Network’s Chopped and took home the victory in a pickle themed competition.
In 2023, Nicco was invited to teach at Harvard University’s Science and Cooking Program, and taught a Koji and Fermentation class with culinary explorer Rich Shih.
In 2024, Nicco branched out from restaurant work and can be found in the community teaching cooking classes on wood fired pizza, fermentation and koji, and cooking with local food.
Nicco lives in Seattle with his wife, Sam, and their dog, Penny. Outside of the kitchen, you can find Nicco in the garden, or in woods hunting for mushrooms, hiking, and skiing.
