From the other side of the Mediterranean Sea, right near the bottle neck of Gibraltar lays Morocco.
A small country with many influences. The flavors, spices and ingredients all reflect those influences which are expressed through the unique food, dishes and culture. We will learn to work with a tagine, this traditional cooking utensil and learn about its form and function. In this class we will make: Lamb tagine with dried fruit and preserved lemons, couscous to serve it over, vegetable sides and for dessert mint tea and Moroccan doughnuts.