Moroccan

Spice up your meals with Moroccan cuisine. We will introduce you to delicious ingredients--preserved lemons, cumin, chermoula—classic to North African cooking. You’ll learn to cook up traditional tajines—lamb with prunes, cinnamon & cumin and chicken with preserved lemons & green olives. Carrot salad, home made Moroccan bread and  Briouat, will round out your Moroccan feast.

Khobz

Traditional Moroccan bread

Loubia

Stewed beans with tomatoes onion 

Carrot Salad

Lemon, parsley and cilantro

Matbukha

Cooked salad of roasted tomatoes and bell peppers

Tajine Dajaj L’hamad Merked Zitoun

Chicken Tajine wit Preserved Lemon

Tajine Rhenemi Barkouk Maassel

 Lamb Tajine with prunes and sesame 

Briouat

Sweet dessert of filo pastry, nuts, spices and butter

* In this class we cook a selection of dishes above depending on class size