Essentials of Moroccan Cooking
The history, culture, and geography of Morocco are all richly evocative. It is easy to imagine oneself sipping mint tea while sitting on a terrace in Casablanca or Marrakech, or hiking the Atlas Mountains. The cuisine of Morocco reflects its Berber, Mediterranean, African, and European influences, with a generous use of flavorful spices. In this class, you will make some of the most acclaimed dishes of the Moroccan repertoire, including Couscous aux Sept Légumes (seven-vegetable couscous); B'stilla (sweet and savory squab pie); Kefta; Harira; Chicken Tagine with Preserved Lemons and Olives; Lamb Tagine with Prunes and Almonds; Roasted Pepper and Tomato Salad; Carrot Salad with Lemon-Garlic Dressing; Beet Salad with Rose Water; Harissa; Moroccan Bread; and Mint Tea.