• Lamb Tagine
  • Couscous
  • Harira (Lentil Soup)
  • Fried Sardines
  • Chermoula Sauce
  • Kefta Kebabs
  • Baba Ghanoush
  • Hummus
  • Caraway Lavash Bread

Class Description

While the sphere of influence of French cuisine is apparent around the globe, my time spent in France was bolstered with the flavors of Morocco; a common type of restaurant found in even the smallest French villages. Blandine even told me of how her father would make the lamb tagine when she was little. How could we NOT have a Moroccan class and share with you some of our very favorites. We will work with exotic spices and interesting proteins (like sardines!!!). At the end of class, we’ll dine on Kefta Kebabs. Then you will take home a portion of each remaining dish as well as brag worthy recipes to recreate and impress.