The Moroccan Kitchen

In this hands-on 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. 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 a 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