Morocco is a vast country stretching from the Mediterranean coast in the north to the Sahara in the south, offering a fascinating mix of landscapes, climates, cultures, and cuisines. No matter which part you visit, the food is infused with the rich, aromatic tastes of Berber, Moorish, and Mediterranean heritage. In this class, Mitra will create beloved dishes with fruits, vegetables, meats, nuts, and a blend of fragrant spices that deliver both sweet and savory flavors. She’ll begin by making Khobz, a traditional Berber flatbread found at every Moroccan meal. Next, she’ll prepare Taktouka, a warm salad featuring roasted peppers, onions, tomatoes, and gentle spices, served alongside the bread and Slada bil Bortokal, an orange salad paired with dried apricots and dates, dressed in orange blossom water. The main course is Basṭīla al-Fāsiyya, also known as Bastilla of Fez, chicken simmered in saffron and mild herbs and spices, topped with toasted almonds and wrapped in flaky phyllo dough. For dessert, you’ll enjoy Ghoriba, coconut macaroons scented with orange blossom water.
Complementary wine pairing.
