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Essentials of Moroccan Cooking

Essentials of Moroccan Cooking

The history, culture, and geography of Morocco are all richly evocative. It is easy to imagine yourself 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 powerful 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.

Essentials of Moroccan Cooking

Course ID: E-MOROCC Duration: 4.50 hour(s)


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