Discover the exotic flavours of Morocco. This part-demonstration, part-practical class uses aromatic spices like saffron, coriander and cumin to prepare wonderful dishes such as couscous, tagines, preserved lemons and harissa. NOTE: The course fee includes $20.00 for ingredients for the first class only.
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This part-demonstration, part-practical class uses aromatic spices like saffron, coriander and cumin to prepare wonderful dishes such as couscous, tagines, preserved lemons and harissa. Tutor Sahar, of Iraqi birth, has lived and worked as a cook in many countries, learning many cuisines and food customs on her journeys. She values cooking delicious meals as a way to honour her family and guests, and wishes to share this approach with you.
Moroccan cuisine has developed over the centuries through the exchange and interactions with other cultures and other nations. Moroccan cuisine is typically a mix of Berber, Arabic, Andalusian and Mediterranean influences. In traditional Moroccan cooking, common meat used include beef, goat, mutton, lamb, chicken and seafood, although in this course we'll focus on more cooking with typical NZ meats. Characteristic flavourings include preserved lemons, olives, citrus and spices such as cinnamon, cumin, turmeric, ginger, paprika, coriander, saffron, mace, cloves and others. A total of 27 spices are blended to create the famous spice mix Ras el Hanout. Commonly used herbs include mint, parsley, coriander, bay leaves and oregano.
Bring a tea towel, small container for any leftovers and apron (optional). For the second, third, fourth and fifth weeks, Sahar will tell you what ingredients to bring to the course. Your course fee includes ingredients for the first night only ($20).
Those wanting to explore different flavours to add a new dimension to their home cooking. Those with an interest in North African food and culture.
Comments on cooking tutor Sahar Majeed from previous courses: