Moroccan Cuisine

This part-demonstration, part-practical class uses aromatic spices like saffron, coriander and cumin to prepare wonderful dishes such as couscous, tagines, preserved lemons and harissa. 

Tutor Sahar, of Iraqi birth, has lived and worked as a cook in many countries, learning many cuisines and food customs on her journeys. She values cooking delicious meals as a way to honour her family and guests, and wishes to share this approach with you.

Moroccan cuisine has developed over the centuries through the exchange and interactions with other cultures and other nations. Moroccan cuisine is typically a mix of Berber, Arabic, Andalusian and Mediterranean influences. In traditional Moroccan cooking, common meat used include beef, goat, mutton, lamb, chicken and seafood, although in this course we'll focus on more cooking with typical NZ meats.

Characteristic flavourings include preserved lemons, olives, citrus and spices such as cinnamon, cumin, turmeric, ginger, paprika, coriander, saffron, mace, cloves and others.

A total of 27 spices are blended to create the famous spice mix Ras el Hanout. Commonly used herbs include mint, parsley, coriander, bay leaves and oregano.