If you’ve ever wanted to turn a casual dinner into a lavish, social feast, mezze is your gateway. In Győr, a hands-on workshop is bringing the abundant flavors of Lebanon and Syria to the table with an approachable, indulgent lineup. Mezze traditionally refers to an array of appetizers, but it often expands to cover an entire meal—sometimes 30–40 small plates in one sitting. This class won’t go quite that big, but with 6–8 dishes on the menu, there’s plenty of tasting, layering, and sharing to satisfy serious flavor hunters.
The Mezze Workshop takes place on Wednesday, 2026.01.14, at 9000 Győr, Szent István Road (Szent István út) 8. It’s designed as a cook-along experience with a curated set of mezze staples and sweet finishes that are big on spice, texture, and aroma. Expect to chop, stir, roast, fold, and drizzle your way through recipes that balance smoky, tangy, nutty, and herb-forward profiles—classic Middle Eastern comfort food built for crowd-pleasing spreads.
What’s Cooking at the Workshop
The lineup features both familiar crowd-pleasers and regional favorites that deserve more attention.
– Muhammara: A bold, brick-red dip blending roasted red peppers, walnuts, breadcrumbs, pomegranate molasses, olive oil, and warm spices. It’s sweet, tangy, slightly smoky, and fantastic with pita or crisp vegetables.
– Köfte: Spiced meatballs or patties shaped from minced meat (often beef or lamb) with onion, herbs, and a punch of cumin and paprika. They’re tender, deeply savory, and perfect for dipping or stuffing into flatbread.
– Fatteh Makdous: A layered Syrian specialty built around eggplant, toasted pita, a cool, garlicky yogurt sauce, and pine nuts. It’s rich, crunchy, creamy, and fragrant with spices—mezze comfort food in a dish.
– Malabi: A silky milk pudding perfumed with rosewater, often topped with pistachios. Light, floral, and gently sweet, it cleanses the palate and closes the meal on a graceful note.
– Katmer: A flaky pastry typically folded with nuts and syrup—crisp-edged, sticky, and irresistible with tea or coffee.
Other dishes appear depending on the session, keeping the table varied and generous. The point isn’t just to cook, but to assemble a full mezze table—layering dips, hot bites, breads, and sweets so you can graze and share like a local.
Beyond January: More Dates, More Regions
If you miss the January 14 session, the feast returns. On 2026.02.09, a Mezze Feast in Győr features Turkish, Syrian, and Lebanese dishes—a broader sweep across the Eastern Mediterranean with a similar spirit of abundance. Then on 2026.02.25, an Arab three-course dinner tightens the focus to a composed menu:
– Starter: Fatteh Makdous. Eggplant meets toasted pita, garlicky yogurt, and pine nuts in generous layers and spice. It hits all the textures: crunchy, creamy, and tender.
– Main: Moroccan Tagine. An iconic North African stew simmered in a clay pot for depth and tenderness. Expect a choice between chicken or lamb with spices and aromatics, or a vibrant vegetarian version packed with vegetables, dried fruits, and those unmistakably warm, exotic spices. Slow cooking brings everything together into a glossy, aromatic sauce.
– Dessert: Muhallabia. A light, creamy milk pudding scented with rosewater and crowned with pistachios—elegant and soothing, the perfect finish.
How to Join
The workshop invites you to call and book; the listing provides both an email and a phone contact. It’s a friendly setup: you’ll cook, taste, and likely leave with new favorites to recreate at home. The format suits curious beginners and confident home cooks alike—anyone who appreciates food as a shared experience and wants to build a mezze table from scratch.
Why Mezze Works
Part of mezze’s charm is the rhythm of the table. You don’t rush through a single plate—you linger, sample, pass, and talk. Dishes are vibrant but not fussy, leaning on pantry staples like tahini, yogurt, olive oil, pomegranate molasses, warm spices, fresh herbs, and toasted nuts. Many items can be prepped ahead, layered at the last minute, and served at room temperature, which makes them ideal for hosting. With a handful of techniques—roasting peppers for smokiness, toasting pita for crunch, balancing sweet and sour with pomegranate molasses—you can build a spread that looks lavish without turning your kitchen upside down.
Make It a Győr Getaway
If you’re traveling in for the class, Győr’s accommodation options cover every vibe. You’ll find Baroque charm in the historic old town, greenbelt guesthouses near the Little Danube (Mosoni-Danube), and practical stays with kitchens and parking for longer visits. Whether you want elegant hotel rooms named after local luminaries, a family-run pension a short walk from the center, or a budget-friendly base with shared kitchens and laundry, the city’s hospitality scene is set up for both leisure and business travelers.
Győr itself is easy to navigate on foot, with a compact, atmospheric core and riverside paths for decompressing after a long cooking session. Make a weekend of it: enjoy a mezze-filled evening, then wander the old streets, sip coffee, and plan your next round of Middle Eastern flavors.
Ready to turn a weeknight into a feast? Book your spot, roll up your sleeves, and let Győr’s mezze workshop lead the way.
