Memorial Union

International Culinary Experience

Thursday, April 26, 2018

Washburn A/B 

Join the International Programs and Memorial Union for our International Culinary Experience. Presented by the award winning writer and Chef Anissa Helou. Experience a buffet of recipes from her new book Feast: Food of the Islamic World, a talk on her extraordinary experiences and an interactive cooking workshop.

Register Now
Space Is Limited

  • Registration • 9:30 am
  • Lecture • 10:00 am – 11:00 am
  • Gourmet Buffet • 11:30 am – 1:00 pm
  • Interactive Cooking Workshop • 1:30 pm – 3:30 pm

About Anissa Helou

Anissa Helou photoAnissa Helou is a chef, food writer, journalist, broadcaster, consultant and blogger focusing on the cuisines and culinary heritage of the Middle East, Mediterranean and North Africa. She is the author of numerous award-winning cookbooks including Sweet Middle East, Levant, The Fifth Quarter, An Offal Cookbook, Modern Mezze, Savory Baking from the Mediterranean, Mediterranean Street Food, Café Morocco, and Lebanese Cuisine, which was a finalist for the prestigious Andre Simon awards and chosen as one of the Los Angeles Times’ favorite books in 1998.

An accomplished photographer and intrepid traveler, she runs culinary tours to various Mediterranean countries and also teaches cooking classes. She was the featured chef in the travel/cooking Show, Al Chef Yaktachef (meaning the chef discovers), that was shown on Abu Dhabi TV in 2010. She has also featured as one of the judges/mentors to a team of chefs in Taste Arabia, which aired on Al Nahar TV in Egypt and OSN all over the Arab world and was one of the guest judges in the final of the last series of Top Chef Arabia. Ms. Helou is fluent in French, Arabic, and English and soon to be fluent in Italian as well.


10:00 AM – 11:00 AM

Anissa Helou has been researching and writing about food from the Mediterranean, Middle East, and North Africa for more than 20 years. In this illustrated lecture, she will talk about some of her extraordinary experiences in the world of Islamic cuisine.

Gourmet Buffet

11:30 am – 1:00 pm

  • All you care to eat buffet.
  • $10 in advance / $12 at the door
  • Tickets available in advance at the Ichabod Service Center or online.
  • Bod Bucks, Cash, or Credit Card accepted!


Poussin Tagine with Carrots, Olives and Preserved Lemon
Djaj Bkhizü

A delightful tagine prepared with baby carrots, anise and sesame seeds. The sweet flavor of the carrots is exquisitely offset by the tart preserved lemon and salty olives.

Lamb with Frikeh

Frikeh is wheat that has been harvested still green and burned in the fields, then threshed before being dried and cracked. It has a wonderful smoky flavor. Wherever you eat it, it is a wonderful grain and a must add to your larder.

Turkish Bulgur Wheat Salad

Kissir is the Turkish version of tabbüleh, but with bulgur wheat as the main ingredient. It is a scrumptious and healthy dish with an intriguing sweet and sour taste imparted by pomegranate syrup dressing.

Indonesian Fried Rice
Nasi Goreng

Nasi Goreng is Indonesian fried rice, flavored with chilli sambal, shrimp paste, a sweet Indonesian soya sauce and palm sugar.

Eggplant and Yogurt Dip
Borani-e Bâdenjân

A wonderful dip with a subtle flavor of caramelized onion and saffron and a silky texture offset by the lovely crunch of the walnut garnish.

Vegetable Curry

Many people in India have this curry for breakfast with plain rice or a slice a bread. A wonderful start to the day, recreated using grated coconut.

Mixed Herbs and Toasted Bread Salad

There are endless variations of fattoush, both in how it is seasoned and in the way it is prepared. Regardless of all the variations, fattoush remains an essential salad for breaking the fast during the month of Ramadan in both Lebanon and Syria.

Almond Coconut Semolina Cake
An Egyptian semolina cake drenched in syrup, semolina treats are popular throughout the Middle East and parts of Europe. There are, quite frankly, too many variations out there! Enjoy this delicious cake topped with coconut chips and shaved almonds!

Pumpkin Halva
Assidat al-Bobar
Pumpkin in classical Arabic is yaqtin or laqtin, but in the Emirates where they speak a slightly different Arabic, pumpkin is referred to as al-bobar and this pumpkin “halva” is a perfect example of the sweet-savory desserts that are so typical of that part of the Muslim world.

Interactive Cooking Workshop

1:30 pm – 3:30 pm

  • Free for Washburn University and Washburn Tech students.
  • $10 for Faculty and Staff
  • Anissa Helou demonstrates dishes from her new book, Feast: Food of the Islamic World, and introduces some of the key concepts and basic techniques of everyday Islamic cooking. Challenge yourself to match the skills of the Washburn Tech Culinary team.
  • Featuring recipes for Poussin Tagine with Carrots, Olives and Preserved Lemon & Pumpkin Halva!