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 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.