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July 28, 2013 at 8:28 PM

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Project Feast cooking class


MARCUS YAM / THE SEATTLE TIMES

Sundus Al Ani, squeezes a lemon for its juice into a middle eastern salad at Project Feast's first Iraqi cuisine cooking class in Seatac, on Saturday, July 13, 2013. Al Mozani and Al Ani, both from Iraq and now reside as neighbors in Kent, underwent the training program at Project Feast and are now teaching their first cooking class. They aim to open up a Iraqi restaurant one day with the training they received from Project Feast.

MARCUS YAM / THE SEATTLE TIMES

Rana Al Mozani, reaches over for an ingredient, as Sundus Al Ani, left, prepare the 'Chicken Biryani.'

MARCUS YAM / THE SEATTLE TIMES

Date Halwa is made out of balling up fried slivered almonds inside a pitted pureed date and then wrapping it with unsweetened ground coconut flakes.

For more photos, visit the gallery.

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