Moroccan cuisine can be traced back the 7th century AD. Its dishes are created using a subtle blending of spices - paprika, cumin, turmeric, ginger, are only a few. Today many of the spices are being found to have unique health benefits. Moroccan dishes also offer a unique blending of meats, nuts and fruits. Learn to prepare and enjoy a few of the these exotic dishes. As you look outside and see the setting sun, dream that you see the melting snows of the Atlas Mountains.
Menu: B’stilla (Savory filled Moroccan Pastry); Spicy Glazed Carrot Salad; How to Preserve Lemons; Chicken Tajine with Melting Onions, Preserved Lemon & Olives, Couscous; Poached Apricots Stuffed with Mascarpone
Instructor - Linda Lewis Elbert
Class Categories - Hands On; Make and Eat; Adults Only