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Couscous with Fish and Vegetable Kebabs and Charmoula Sauce - Classic Couscous with Butter and Fried Almonds - Chicken Tagine with Feta - Marinated Carrots with Cumin, Coriander and Mint - Olive Oil Couscous Cake with Crème Fraîche and Date Syrup
What you will learn
Thanks to the country’s frequent interactions with other cultures, Moroccan cuisine is quite unique. In this class our chef instructor will walk you through techniques for using a tagine, the traditional North African dish named after the special pot in which it’s prepared. We’ll also share secrets for balancing the sometimes spicy, often aromatic spices used extensively in this exotic fare, with a menu full of dishes that are perfect for a variety of fun occasions. This class is an easy way to add this wonderful cuisine to your cooking repertoire.