A small country w many influences. The flavors, spices and ingredients all reflect those influences which are expressed through the unique food, dishes and culture. We will learn to work with a tagine, this traditional cooking utensil and learn about its form and function.
From the other side of the Mediterranean Sea, right near the bottle neck of Gibraltar lays Morocco.
A small country w many influences. The flavors, spices and ingredients all reflect those influences which are expressed through the unique food, dishes and culture. We will learn to work with a tagine, this traditional cooking utensil and learn about its form and function. In this class we will make: Lamb tagine w dried fruit and preserved lemons, couscous to serve it over, vegetable sides and for dessert mint tea in beautiful Moroccan glasses and Moroccan doughnuts.
Those who don’t learn proper cooking techniques are doomed to a life of licking pages from fancy food magazines. Cooking is a life-long essential skill that apart from providing great pleasure to you and those surrounding you, it allows you control over your health and finance. Remember that! Good cooks always have friends.
Join AF French Instructor Meriem Alaoui who was born and raised in Morocco for an afternoon of traditional Moroccan cuisine and a tea tasting!
Morocco is regarded by some as the bohemian capital of North Africa. Chef Shelagh will be your guide as you taste this unforgettable menu, enjoying a zesty feast that'd make Hemingway jealous.
For hearty, wintry dishes, there’s no better tool than the Instant Pot. Join guest chef and Instant Pot expert Rinku Bhattacharya to take your knowledge of the beloved multicooker to the next level.
Join us as we explore the flavors of Morocco and the fun of cooking in a tagine!
Add some spice to your life with exotic Moroccan food. We'll be demonstrating exotic yet simple dishes you can make at home that might include olives with harissa, chicken tagine with preserved lemons and olives, fresh carrot salad, couscous, and a typical sweet.
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