The fascinating cuisine of Morocco is a unique blend of African, Jewish, Middle Eastern, and Mediterranean foods, with blends of spices, herbs, and nuts, together making a truly fragrant and delicious combination. Join Mitra for an evening of exquisite flavors as she welcomes you with a hallmark of Moroccan hospitality, a glass of Atay bi na’na, sweetened mint tea. Learn to make Salade de pamplemousse, a tangy grapefruit and fennel salad, and move onto Bathinjan fi shermuleh, roasted eggplants and chermoula, a delightful savory sauce of herbs and spices. She’ll demonstrate how to make Samak bil lowz, white fish baked with almond paste, saffron and orange blossom water, served with Baddaz, corn couscous with mild spices, and for dessert, Meskouta Marocaine an easy and flavor- packed orange cake. Complementary wine pairing.
Under a Moroccan Tent
The fascinating cuisine of Morocco is a unique blend of African, Jewish, Middle Eastern, and Mediterranean foods, with blends of spices, herbs, and nuts, together...
September 30, 2024
6:00 pm
$75
About This Class
Refund Policy: If BSC cancels a class for any reason you’ll be contacted by phone and receive a full refund. If you must cancel a class, please notify us at least four days in advance for a full refund. Cancellations of less than four days will be given 50% credit toward another class. No credit given without pre-cancellation. However, a prepaid reservation is transferable to another attendee.
Instructed by
Mitra Mohandessi
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