The Institute offers a class in the essentials of Moroccan cooking, from 6 to 10 p.m. The cuisine of Morocco reflects its Berber, Mediterranean, African and European influences, with a generous use of powerful spices. The class will make some of the most acclaimed dishes of the Moroccan repertoire, including grilled kefta (lamb) kebabs, chicken tagine with preserved lemons and olives, sweet spiced couscous, carrot salad with lemon-herb dressing, harissa and meskouta (Moroccan orange yogurt cake), all served with mint tea. Cost is $95. Register on the website.
Institute of Culinary Education Class
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