Morocco and the Cuisine of North Africa


Hands-On and Demonstration, $60  CLICK HERE TO REGISTER

The cuisine of Morocco and North Africa is rich and full of flavor, showcasing many exotic cuisines brought to the region by colonists and invaders from centuries past. In this class, we’ll discuss the hallmarks of North African cookery, and learn about authentic seasonings and spice mixes. Discover the intricacies of harissa and ras el hanout with Chef Carl Raymond, and learn how to make your own preserved lemons at home, a staple of Moroccan kitchens. Come and see how the most basic culinary techniques can result in an impressively festive meal, brimming with color and tradition.

On the Menu: Classic Chicken Tagine with Saffron, Olives, and Preserved Lemons; Baked Fish with Eggplant, Tomato, and Traditional Spices; Stuffed Tomatoes with Ras el Hanout; Spiced Coucous; Phyllo Pastry with Cinnamon and Nuts.

Thursday, January 24, 2013 - 18:00 to 21:00
Bowery Culinary Center, 2nd floor