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Moroccan Immersion – Hands on Cooking Class
January 13 @ 6:00 pm - 9:00 pm
Come join me as we enjoy diets made with the wonderful ingredients know to Morocco. Cinnamon, cumin, saffron and preserved lemons are just some of the flavors we will cook with in this hands on class.
Chicken Tagine with Prunes and Preserved Lemons, Couscous Pilaf with Scallions and Pistachios, Vegetable Tagine with Preserved Lemons, Orange and Olive Salad with Feta, and Walnuts, Stuffed Flatbreads with Mint and Lamb, Harira Soup with Lentils and Chick Peas, Moroccan Arugula and Herb Salad, Semolina Almond Cake with Lemon Syrup, Phyllo Cigars with Fig and Apricot Filling