The Moroccan Kitchen
In this class you’ll be swept off to another continent to experience the exotic spices and fresh herbs of classic North African cuisine. This authentic Moroccan menu highlights traditional ingredients that are easy to find here. In this hands-on class, you’ll learn about using preserved lemons, couscous, saffron and fenugreek in the savory dishes and ground almonds, honey and orange blossom water in dessert. Make a fork-tender chicken dish baked in traditional earthenware dish called a tagine. Chef Barbara Sowatsky will show you that spiced doesn’t have to mean spicy as she takes you step by step through this flavor-layered menu.
You will make:
Tagine-Baked Chicken with Meyer Lemons and Olives
Couscous with Saffron & Mint and Basil
Cucumber and Tomato Chopped Salad
Sweet Almond-Stuffed Dates