Seasonal Flavors from Morocco

Moroccan cuisine is redolent with rich spices: cumin, coriander, saffron, chili, cinnamon and ginger which makes it perfectly suited to the winter season. In this class we will explore the traditions and flavors of Morocco in a menu that celebrates seasonal ingredients.

The spicy condiment of garlic and chilies is tossed with olives for a stimulating starter

Spiced Lamb Brik

A tasty turnover filled with ground lamb, Moroccan spice and charmoula

A colorful salad served on arugula and accompanied with a flatbread flavored with sesame and aniseed

Braised Draper Valley chicken in North African spices garnished with pistachios, golden raisins, and caramelized onions served over fluffy couscous

Served with a sesame coconut butter cookie

Instructors: Christine Arnerich and Nancy Forrest

Date: Monday, February 5 at 6:30 pm

Fee: $100