|
Explore the exotic tastes of North Africa in this hands-on cooking class. Students will experience the magic and simplicity of home-cooked North African dishes and learn to use aromatic spices such as coriander, cardamom, saffron, and cumin.
Dishes to be prepared will include fresh salads; typical North African appetizers; Mediterranean vegetables and fruits (onions, garlic, tomatoes, aubergine, lentils, chickpeas, orange, and lemon); as well as the most famous North African main dishes: tagines (stews) and couscous. Some of the main features of Sephardic cuisine will also be presented.
Sample menu:
|
