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Mona was a runner up on Gordon Ramsay's cooking show, The fWORD, "Find Me A Fanny". Read more
Watch the audition tape, "How To Make Humous In 3 Minutes"
Samara Cuisine offers value for money cooking classes, we were featured in Director magazine. Read more
Samara Cuisine offers value for money cooking classes, we were featured in Director magazine. Read more.
We try out lots of ingredients and we can share the recipes with you.
We offer private lessons in lebanese cookery.
We offer trips to local markets and Arabic shops, providing an introduction to various products.
Tel: 07740 869 849
Email:email us
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A great Xmas, Valentines Day, Mother's Day, birthday gift...or treat yourself!
Samara Cuisine offers hands on cookery classes in Ham, Richmond. In Summer, the classes are held in our
Mediterranean garden, and in Winter the classes take place in our dining room over looking the Mediterranean garden, in
front of a cosy fire.
Each class features three different Lebanese recipes, tips on how to
preserve food, best places to shop, how to choose the ingredients, costs and
the amount you need to prepare for different occasions. You can also join
us, a day before on a shopping trip to the local market or the Arabic shops
to introduce you to many new ingredients , and how to use them.
Each cooking session accommodates four people. Everyone prepares and helps
to put together the meal and at the end of each session we all sit down with
a bottle of Lebanese wine to sample the food.
All participants will take home a plate of Lebanese Baklava, a bag of
Lebanese bread, all the recipes they tried and general cooking tips.
Samara Cuisine can offer you a one-to-one session in your own kitchen, and
the lesson will be tailored to your needs. We can cater for children with
allergies, provide advice on healthy alternatives and offer quick ways to prepare meals and
snacks.
Please call us on 07740 869 849 or email us for further details.
 
Please read the feedback from our latest Lebanese Cuisine cookery classes.
6th August, 2006
Dear Mona,
Thankyou for a wonderful day last Saturday. We enjoyed both the food and the
company. Many thanks!
Nikki Wells
28th July, 2005
Dear Mona,
I just wanted to say thank you for keeping us so entertained on Saturday. All my hens thoroughly enjoyed themselves and I had a great time.
Thank you also for the leftovers, Nigel and his parents were very impressed!
I am sure some of us will be back for more classes.
Very best wishes,
Rachel x
Hen party
Dear Mona,
I thoroughly enjoyed the day on Saturday and I am very excited that now I
know
how to prepare a proper Lebanese meal - I will definitely try it out and let
you know how I go! My husband keeps asking when we are going to have our
lamb! It really was such a relaxing and interesting way to spend the
afternoon, and the meal was delicious! You definitely have a flair for what
you do, and for helping people to enjoy themselves - so all the very best
for the future - I'm sure it will only go from strength to strength! Thank
you also for the wonderful baklava - it's my favourite pudding so I have
been spoilt this week.
My 2 year old son, Kyle, sat down to some of your Lebanese bread and hummous
yesterday and had great fun tearing off chunks and dipping it in the hummous
- he polished it off which was great as he's not always such an easy eater!!
Nikki Waterston
I attended three of Mona's classes during Summer. I run my own business and do not have time to spend hours cooking elaborate meals.
I also got to the stage where I was tired of pre-packaged meals and eating unhealthily. I wanted to learn to cook healthy meals in as short time as possible.
The day before the course, I joined Mona at North End Road market in Fulham, where she showed me which stalls to buy
what from, how to select fruit and veg by look and feel, where to buy meat and lebanese specialities.
When we arrived at the class, Mona showed us how to make fresh, delicious, infallible(!) lebanese lemon juice with a
few interesting variations. We then prepared and cooked 3 dishes in Mona's garden surrounded
by palm trees, beautiful flowers and herbs. With all the chatting whilst preparing the food, I got some
great tips on cooking, storing, freezing veg, fruit and herbs and where best to buy produce. Mona showed us
some tricks on presentation and at the end of the class we sat in the garden, ate the meals we had
prepared and drank lebanese wine.
I came away from the course knowing how to successfully make couscous, rice (unbelievable for me),
hummus, aubergine dip (baba ganouj), kofta, delicious lamb and spinach dish, mint tea and many other dishes
which Mona spoke about during the class that I scribbled down.
I cannot recommend Mona's classes enough. They are unlike formal cooking classes. The atmosphere is
relaxed, friendly and down-to-earth, the surroundings are beautiful and Mona is so friendly and helpful. I will definitely be attending further classes soon.
Lee-Ann Olivier
Just to say thanks so much for a lovely cooking lesson on Saturday. It was such fun and I learnt loads!
I am looking forward to trying it all out in the kitchen - and my husband is very pleased that I have been given some inspiration (and expert guidance on cooking rice).
Belinda Dalgleish
 
Hi Mona
The preparation for my dinner and the meal went really well!! I'm so impressed with the stuffed lamb - so easy and
abs delicious. The only thing that worried me was the rice but it turned out perfectly. I left it on for 14 mins and
then let it sit for a few minutes. The tabouleh however took absolutely ages...you know how slow I am at chopping parsley.
Will definitely have to get you to show me a quicker way. I served tabouleh and hummous as a starter with pitta bread and
then stuffed lamb + rice and fatoush. Have to admit it all looked quite impressive with the huge leg of lamb on rice and
the greens + reds of the salad. Very healthy! Only my mango sorbet dessert was a let down as I had knocked the
temperature in the fridge up to 1 and the freezer start to defrost and sorbet melted. Also, I left the leftovers of the
tabouleh in the fridge (container wouldn't close) and the next morning the damn freezer had dripped into the tabouleh and
I had to throw it out. All that effort wasted! Anyway, most impressed and will definitely cook the stuffed lamb again.
Lee-Ann
Dear Mona,
Having lived and fallen in love with Lebanon many years ago, I was delighted
to discover your website, and remember all the wonderful foods we were
introduced to that quickly became great favourites!
I lived in Aiyshea in southern Lebanon at what was a particularly difficult
time for the villagers, but this never prevented them for showing us the
most generous hospitality.
I loved tabbouleh both the making of and the eating! I have never found
anything in this country that comes anywhere close to the authentic dish of
Lebanon and consequently, have always been disappointed.
I remember making labneh after having first made the yoghurt, and then
eating it with flat Lebanese bread that had a delicious coving of herbs?? I
seem to remember the name beginning with 'M' but it eludes me at the moment.
I do hope to be able to use your services in the future at a gathering of
some kind.
Wishing you all the best,
Helen Shelton.
Hello!!
Thank you for the recipe! Thanks also for teaching me to be interested in cooking, I have thoroughly enjoyed it!
Love Karen
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