Moroccan
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.
Amongst the tempting dishes that you will cover will be traditional semolina bread, broad bean and pumpkin bissara, briouats, cigar shaped filo parcels, harissa, preserved lemons, chermoula marinated haloumi, cherry tomato & sweet pepper kebabs, date & aubergine tagine with toasted almond & mint cous cous, carrot & orange blossom salad, chickpea and roasted pepper salad, toasted almond and mint cous cous, almond and rose water sweeties, orange blossom pistachio cake and mint tea.
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