Morocco, Tunisia & Algeria known as the Maghreb "the land where the sun sets".
The course starts with an introduction to all the traditional Moorish ingredients and methods of cooking. Cooking traditions are passed down from generation to generation by women with no precise measurements, recipes are not written down, but learnt by feeling and watching, each family will have a different version of the same dish. Food from the Maghreb is known for its sweet fragrant spices, handfuls of fresh herbs, fava beans and cous cous, nuts & dates & desserts dripping with local honey.
Amongst the tempting dishes that we could cover will be traditional semolina bread, squash or broad bean and pumpkin bissara, fatima's fingers, harissa, preserved lemons, chermoula marinated haloumi kebabs, Algerian ratatouille, Berber stuffed pizza, Tunisian piperade, Moroccan date & aubergine tagine with toasted almond & mint cous cous, chickpea and roasted pepper salad, almond and rose water sweeties, orange blossom pistachio cake and mint tea.
For each course we choose the recipes that fit the season, depending on time of year and the availability and seasonality of produce.
We will taste and talk throughout the day and finish with a shared three course meal which we will have made together which will be accompanied by Italian Organic wines or juices. You will receive a recipe pack full of tips and ideas at the end of the day.