In this class we go beyond Morocco’s culinary contribution of couscous. We explore the fragrant dishes of North Africa which were influenced by Seventh-century Arab invaders who brought with them Eastern spices such as cinnamon and ginger, and also introduced the Persian habit of adding fruit and honey to savory dishes, to produced the unique sweet-and-sour flavor of many Moroccan recipes.
Moroccan Tomato & Red Lentil (Harira) – a hearty & fragrant, mildly spiced traditional Moroccan soup
Tagine of Chicken with Ras el hanout, Chickpeas & Raisins – braised chicken with the famous Moroccan Ras el hanout spices, honey, chickpeas and raisins.
Harissa-spiced Carrot & Sweet Potato Mash
Roast Pumpkin & Almond Couscous – roast butternut pumpkin, almonds & coriander couscous
Almond & Cinnamon B’stilla – an elegant & sweet dessert b’stilla to finish. Layers of flaky filo pastry with Almond & cinnamon and an Almond Milk & Orange Blossom Syrup.