The Lebanese Culinary Trilogy was a three day cooking event hosted by the Lebanese Club at Cornell where students, faculty and staff of Cornell University learned how to make Lebanese food, firsthand. The classes were held in the Statler Hall Culinary Lab and were led by Antonio Tahhan and his grandmother, Mouna Mekel. A brief demonstration and description of all the different ingredients was given at the beginning and then participants teamed up in pairs to make the dishes themselves. At the end, the dishes were presented buffet-style and everyone got to taste the wide variety of foods made that night.

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