Totally Moorish
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 you will cover will be traditional semolina bread, broad bean and pumpkin bissara, fatima's fingers, harissa, preserved lemons, chermoula marinated haloumi kebabs, Algerian ratatouille, Berber stuffed pizza, Tunisian piperade, Moroccan artichoke & pea tagine with toasted almond & mint cous cous, chickpea and roasted pepper salad, almond and rose water sweeties, orange blossom pistachio cake and mint tea.