Join Hipcooks owner Monika Reti (daughter of MIT Alum Aldo Reti) and Let’s go to Morocco for a virtual dinner party! In this lively livestream class, we’ll make a beautiful Moroccan Tagine for dinner and Poached Apricots in Syrup for dessert.
DurationJoin Hipcooks owner Monika Reti (daughter of MIT Alum Aldo Reti) and Let’s go to Morocco for a virtual dinner party! In this lively livestream class, we’ll make a beautiful Moroccan Tagine for dinner and Poached Apricots in Syrup for dessert. Make this elegant and delicious dinner for your household or crack open the wine and throw a pod-dinner party, cooking along with Hipcooks.
Let’s Go to Morocco Kit
Purchase the Let’s Go to Morocco Class with Kit and we’ll send you what you need for class, in a lovingly packed box!
The purchase price includes the kit, shipping costs, and the cost of the class.
Kit Includes:
Ingredients for 4 servings:
Spice kit, including: turmeric, cumin, paprika, cayenne, ginger, saffron, & cinnamon sticks
a jar of Hipcooks handmade preserved lemons, green olives, onion, garlic, lemon, scallions, Israeli couscous, dried apricots, pistachios, cream cheese, vanilla bean paste and rosewater.
You will need to provide these additional ingredients: butter/ olive oil for cooking, sugar, 2 pounds white fish or boneless skinless chicken, a couple of cups of chicken stock or water
There will be some prep to be completed prior to class. The kit will include prep instructions and the Zoom link for class.
Connect, learn, and eat with Hipcooks Virtual Cooking Classes. We cook step-by-step and side-by-side for an interactive experience.
Learn, Cook, EAT, & most of all have fun! Hands-on cooking classes that end as a big dinner party. Get in touch with your inner chef
Join us as we explore the flavors of Morocco and the fun of cooking in a tagine!
Bust out the tagines and spices, this class is sure to get your taste buds dancing!
In this class we will immerse you in the Moroccan cuisine.
Each hands-on cooking class will feature recipes I’ve learned during my travels around the Morocco and the menus are designed to highlight seasonal ingredients and lots of cooking techniques.
We’ll start with a roasted eggplant and tomato salad and then put together a savory and sweet chicken tagine filled with spices directly from their markets. Top it off with a fruit, nut and honey salad and some mint tea. It’s an evening you’re sure to remember.
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