Exploring Moroccan Cuisine: A Journey Through North African Flavors
Dive into the vibrant and aromatic world of Moroccan cuisine in this hands-on cooking course, where you'll discover the rich flavors, spices, and culinary traditions of North Africa.
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Mon 12 May
- $153.00 incl. GST
Sessions
Session 1
Mon 12 May 19:00 - Mon 12 May 21:00At Selwyn College, Auckland.Session 2
Mon 19 May 19:00 - Mon 19 May 21:00At Selwyn College, Auckland.Session 3
Mon 26 May 19:00 - Mon 26 May 21:00At Selwyn College, Auckland.Session 4
Mon 02 Jun 19:00 - Mon 02 Jun 21:00At Selwyn College, Auckland.Please note there is NO refund or transfer if you cancel less than 5 working days in advance of a class starting. Our refund policy can be read in full here.
Description
Each week, you'll learn how to prepare exotic Moroccan dishes that are known for their bold tastes, tantalizing aromas, and perfect balance of spices. From savory stews to sweet treats, this course will transport your taste buds to the heart of Morocco.
Over the four weeks, you'll explore the following iconic dishes:
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Week 1: Chicken Tagine
Learn how to create the perfect chicken tagine, a slow-cooked, aromatic stew with tender chicken, vegetables, dried fruits, and a blend of spices like cumin, cinnamon, and saffron. -
Week 2: Harira
Master this traditional Moroccan soup, a hearty and flavorful blend of tomatoes, lentils, chickpeas, fresh herbs, and delicate spices—perfect as a starter or a main course. -
Week 3: Kefta
Discover how to make kefta, Moroccan spiced meatballs, often grilled or cooked in a rich tomato sauce, and learn the secrets of seasoning with cumin, paprika, and garlic. -
Week 4: Baklava
End your culinary adventure with a sweet treat: learn how to make flaky, syrup-soaked baklava with layers of filo pastry, nuts, and a touch of honey and rosewater.
