Meze Provisions

Meze Provisions Food and Beyond. Located in Nevada County offering Catering, Cooking Classes, Pop-Ups To stay tuned please join our mailing list and like our page.

"One cannot think well, love well, sleep well, if one has not dined well." -Virginia Woolf

The Food Maker events are a CoCreaction. People who are passionate about food, design and music; committed to support local businesses and the community itself. The Food Maker pop-up events are culinary and cultural experience that brings together people, music, and ingredients in a communal and one-of-a-ki

nd dining experience that features innovative takes and artful, never-repeated dishes. Using organic farm fresh ingredients paired with wine and drinks; each event has a different food theme that is aligned with the season and what is available in our local farms. You will receive notifications about future gatherings, cooking classes and events.

05/22/2026

Spring in a bowl 🌿

Fennel, celery, green apple, toasted pine nuts, pistachios, lemon & good olive oil.

Fresh, crunchy, bright, and so refreshing.
The kind of salad that goes with everything and disappears fast at the table.

Save this one Cause you’ll want to repeat it over and over and over

Yalla….. go make it

Spring Fennel & Apple Salad 🌿

Ingredients

* 1 large fennel bulb, very thinly sliced
* 3–4 celery stalks, thinly sliced
* 1 green apple, thinly sliced or cut into matchsticks
* 2 green onions, sliced thin
* 1/4 cup pistachios, roughly chopped
* 2–3 tbsp pine nuts, toasted

Dressing

* 3 tbsp good olive oil
* Juice of 1 lemon
* Salt, to taste

Method

1. Toast the pine nuts in a dry pan over medium heat until golden and fragrant. Keep an eye on them — they burn fast.
2. Thinly slice the fennel, celery, apple, and green onion.
3. Add everything to a bowl.
4. Dress with olive oil, lemon juice, and salt.
5. Toss well and enjoy

🌿 It’s happening!I am so excited to announce my first workshop of the season STUFF IT - Dolmas and More.We are going to ...
05/18/2026

🌿 It’s happening!

I am so excited to announce my first workshop of the season

STUFF IT - Dolmas and More.
We are going to roll grape leaves, stuff peppers, cabbage and onions, make the most delicious sauces and dips — and end with a beautiful feast together. All from scratch. All with love.

This is the kind of cooking I grew up with. Food that takes a little longer. Food you make for the people you love. And I cannot wait to share it with you.

📅 Tuesday May 26 | 10AM–2PM
📍 In Noam’s Kitchen, Nevada City
💫 $140 — everything included
Space is very limited

Swipe to see all the details and scan the QR code or DM to reserve your spot! 🌿

05/14/2026

I am beyond happy — I can already pick lettuce from my garden and we are only in May! Moving to a lower elevation definitely has its advantages. 🌿
Right now I have two types growing — butter lettuce and romaine. Both are so incredibly flavorful that they really don’t need much. Just the good stuff.

If you can’t pick from your garden, head to your local farmers market. That’s the next best thing.

Want to taste it? Come to my next workshop — we’ll be making it fresh from the garden. 🥬

The flower? From the garden too. Got it for Mother’s Day 🤍

The SIMPLEST , most DELICIOUS LETTUCE SALAD
• Lettuce — as fresh as you can get
• Juice of ½ a lemon or more — this is a lemony dressing so be generous
• Good quality olive oil — be generous here too
• Sea salt
Mix. Taste. Adjust.
Top with freshly grated hard cheese — Parmigiano or Pecorino work beautifully.

Yalla — go make it!

🌿 It’s happening!I am so excited to see you at my first workshop of the season — STUFF IT - Dolmas and More.We are going...
05/13/2026

🌿 It’s happening!
I am so excited to see you at my first workshop of the season —

STUFF IT - Dolmas and More.

We are going to roll grape leaves, stuff peppers, cabbage and onions, make the most delicious sauces and dips — and end with a beautiful feast together. All from scratch. All with love.

This is the kind of cooking I grew up with. Food that takes a little longer. Food you make for the people you love. And I cannot wait to share it with you.

📅 Tuesday May 26 | 10AM–2PM
📍 In Noam’s Kitchen, Nevada City
💫 $140 — everything included
Space is very limited.

Swipe to see all the details and scan the QR code or message me to reserve your spot or with any questions you might have. 🌿

🌿 New workshop dates are here — and I’m are so excited!If you’ve been waiting for the perfect excuse to get into the ki...
05/05/2026

🌿 New workshop dates are here — and I’m are so excited!
If you’ve been waiting for the perfect excuse to get into the kitchen and actually learn the secrets behind the Middle Eastern food you love — this is it.

These workshops are more than just cooking classes. You’ll roll up your sleeves, get hands on, and learn from scratch. We cook together, share stories, laugh a lot — and always, always end with a beautiful meal around the table.

✨ Come with a friend. Give it as a gift. Or just gift yourself a really fun morning of doing something you’ll actually remember.

Here’s what’s included:
🫙 Hands-on cooking from scratch
📖 All recipes printed + digital copies to keep
🎁 Goodies and a little gift to take home
🍽️ A delicious feast to end the day together

Space is limited and fills up fast — we keep it small so everyone gets real hands-on time.

👇 Swipe to see what’s coming up

📩 DM to reserve your spot

04/30/2026

Did you know pearl couscous is actually pasta?
Did you know we call it ptitim? Cute isn’t it?

This dish….simple ingredients, one pot, and everything cooks together…
the meatballs, the broth, the marrow — and the ptitim soaks it all in.

This is one of those everyday dishes that somehow feels special.
So good… and it looks like you spent all day in the kitchen.

Save this for later 🤍

Meatballs with Pearl Cuscus (Ptitim), Bone Marrow & Broth

Ingredients

Meatballs
1 lb ground beef
1 onion, grated & well squeezed
2–3 garlic cloves, crushed
Handful parsley, chopped
1 egg
1 medium potato, cooked & grated
1 tsp paprika
1 tsp cumin
1 tsp turmeric
Salt & pepper

Base
Olive oil
1 large onion, sliced
1–2 celery stalks, large pieces
2 cups ptitim (pearl couscous)
2–3 marrow bones (optional but so good)
~4 cups bone broth / stock + water (or just water)

Finish
Fresh parsley

⸻

Method

Mix all meatball ingredients until combined. Roll into small balls.

Sear in olive oil until browned all around. Remove.

In the same pan sauté sliced onion (1–2 min), add celery, then ptitim and mix.

Tuck marrow bones in, return meatballs, nestling them into the couscous.

Add broth just to mostly cover. Bring to a gentle simmer.

Cover and cook ~20 minutes, until ptitim is tender and liquid is absorbed.

Finish with fresh parsley.



Music: Relaxing Ballad
Musician: Alexander Nakarada
Site: https://freepd.com/

04/26/2026

I don’t share this story often, but it felt like the right time.

What started in a small kitchen, in an A-frame in the woods…
was never about starting a business.

It was about slowing down.
Reconnecting — to the land, to my roots, to food that actually means something.

Middle Eastern food, for me, was always more than recipes.
Where I come from, food is about being together.

If you’ve been to one of my dinners or workshops — you know.
It’s not just the food, it’s the feeling.

Yes, I’ll teach you how to cook simple, really good food…
but more than that, I want you to feel confident creating those moments in your own home.

Because food is how we connect.
How we remember.
How we come home.

— Noam 🌿

04/23/2026

Everyone always asks for this recipe. Every. Single. Time. 🫶
Flaky phyllo, spiced kabob filling, golden and crispy straight from the oven — these rolls will be the star of any gathering, brunch or dinner table.

Would you like to learn how to work with phyllo dough? Should I teach these on my next workshop?

04/15/2026

I don’t cook complicated food on weeknights. But I do make sure my family gets a nourishing tasty warm dinner most nights. This is important to me. It’s our time to connect see how the day went and having good food at the table is key.



If you want the full guide with all the recipes I use on repeat, comment DINNER and I’ll send it to you.

Music: Building A Treehouse
Musician: As Tall As Pine (from Audiio)

One pan chicken dinner

Ingredients
• Chicken thighs or legs, bone-in
• Mixed vegetables (onion, carrots, cauliflower, potatoes, sweet potatoes, winter squash, fennel, bok choy, cabbage, garlic — use what you like)
• Olive oil
• Salt
• Black pepper
• Paprika
• Lemon

Vegetable toppings (optional):
• Za’atar
• Sumac
• Pomegranate molasses or silan (date syrup) or honey
• Balsamic vinegar

⸻

Method

Heat oven to 425°F.

Peel and cut vegetables. Keep each vegetable type separate.

In a small bowl, mix olive oil, paprika, salt, black pepper, and the juice of ½–1 lemon. Rub the mixture all over the chicken.

Place the chicken in the center of a well-oiled sheet pan. Arrange vegetables around the chicken by type. Use two pans if needed and avoid overcrowding.

Drizzle vegetables generously with olive oil and season with salt and pepper. Add toppings that complement each vegetable:
• Cabbage with balsamic vinegar
• Cauliflower with za’atar
• Potatoes with sumac
• Carrots & squash with pomegranate molasses, silan, or honey
• Bok choy with lemon
• Everything else with salt and pepper or your favorite seasoning

Roast for 40–50 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden.

Optional: broil for 2 minutes at the end for extra crisp.

03/16/2026

This Winter/Spring Green Tabbouleh is one of those bowls that somehow disappears faster than expected.

Crunchy, bright, lemony and deeply satisfying.

The quinoa makes it hearty enough for lunch, but it’s also the perfect side salad next to grilled fish, roasted vegetables or a simple dinner spread.

Save this one for later.

Yalla… go make it.

Quinoa Green Tabbouleh

Ingredients (I left quantities out cause you can put as much as you like. I use a full bunch of each and be very generous with the walnuts and seeds)

• 1 cup cooked quinoa, cooled
• kale, finely chopped
• parsley, finely chopped
• cilantro, finely chopped
• fresh mint, finely chopped
• walnuts, toasted and chopped
• pine nuts, toasted
• sunflower seeds
• pumpkin seeds
• 1/4-1/2 purple onion diced

• Juice of 1/2 -1 lemon
• Olive oil, to taste
• Salt, to taste

• lemon zest to serve

Method

• Place the chopped kale in a large bowl and drizzle with a little olive oil.
• Massage the kale until it softens.
• Add quinoa, parsley, cilantro, mint, walnuts, pine nuts, and seeds if using.
• Add lemon juice, olive oil, and salt.
• Toss well and let sit for about 10 minutes before serving so the flavors come together.
* grade some lemon zest when serving

Address

Nevada City, CA
95959

Opening Hours

Monday 8am - 8pm
Tuesday 8am - 8pm
Wednesday 8am - 8pm
Thursday 8am - 8pm
Friday 8am - 8pm
Saturday 9am - 8pm
Sunday 9am - 6pm

Telephone

(818) 943-0077

Website

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