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.
Each class has a theme that corresponds w a holiday, a season or a favorite cook book. In each class we learn 3-6 dishes, depending on their complexity and the number of participants. We nibble and taste throughout the class in a very casual atmosphere. At the end of the class we have a meal together. My cooking style is simple, I do not over complicate recipes.