According to Wikipedia, Moroccan Cuisine “has long been considered as one of the most diversified cuisines in the world…The cuisine of Morocco is a mix of Arab, Berber, Moorish, Middle Eastern, Mediterranean African, Iberian, and Jewish influences.” It goes on to explain the history of Moroccan cuisine, the use of spices and the different dishes that one should try. You’ll find many sites explaining the origins of Moroccan culinary art its special cooking techniques, but for me Moroccan cuisine is much more than history and technique. It holds the flavors of my childhood and the aromas of my past.
Overview
Syllabus
- Introduction
- Fish Tagine With Vegetables
- Beef Tagine with Green Peas
- Berber Vegetable Tagine
- Moroccan Chicken Tagine (Stew)
- Moroccan Coconut Ghriba
- Carrot and Golden Raisin Salad
- Cheese Stuffed Pastries (Briwat)
- Moroccan Zucchini Salad
- Moroccan Mint Tea
Taught by
Alia Al Kasimi
