Beginner

World Tour: Mediterranean Roots

The ancient art of oil, garlic, and dairy. Cooling sauces for hot climates.

Lessons (7)

1. 1. Greece: Tzatziki

   Strained yogurt, cucumber, and the secret of water removal.

   OsmosisStraining
   15 min
2. 2. Lebanon: Toum

   The garlic cloud. An emulsion of pure garlic and oil.

   EmulsificationStabilization
   20 min
3. 3. Italy: Pesto alla Trapanese

   Sicily's fresh answer to Genoa. Almonds and tomatoes.

   PoundingMacerating
   15 min
4. 4. Canarian Mojo Verde

   Vibrant cilantro and garlic herb sauce from the Canary Islands.

   BlendingEmulsification
   10 min
5. 5. Levantine Tahini Tarator

   Creamy, garlic-infused sesame sauce for street food.

   WhiskingCold Emulsion
   5 min
6. 6. Piedmontese Bagna Caùda

   A warm, rich garlic and anchovy dip from northern Italy.

   SimmeringEmulsifying Fats
   20 min
7. 7. Yemeni Zhoug

   A vibrant, fiery herb sauce packed with fresh cilantro, hot green chilies, and warm spices.

   BlendingSuspensionSpicing
   10 min