Explore the vibrant spices of Moroccan cuisine in this hands-on vegetarian class. We'll start with a Zaalouk, a smoky roasted eggplant dip, then we'll move on to a fragrant chickpea, carrot and fennel ras el hanout stew and perfectly fluffy couscous, traditionally steamed and perfumed by the stew below. We’ll also make a jar of preserved lemons—a cornerstone of Moroccan cooking. For dessert, we’ll bake ghriba, melt-in-your-mouth Moroccan almond cookies, and enjoy them alongside refreshing mint tea.
Explore the vibrant spices of Moroccan cuisine in this hands-on vegetarian class. We'll start with a Zaalouk, a smoky roasted eggplant dip, then we'll move on to a fragrant chickpea, carrot and fennel ras el hanout stew and perfectly fluffy couscous, traditionally steamed and perfumed by the stew below. We’ll also make a jar of preserved lemons—a cornerstone of Moroccan cooking. For dessert, we’ll bake ghriba, melt-in-your-mouth Moroccan almond cookies, and enjoy them alongside refreshing mint tea.
