Moroccan Tagine

Person adding herbs to a bowl of salad in the kitchen.
04/11/2016|Asheville Mountain Kitchen|

A man with a microphone and a woman with a violin performing on stage.

Saturday May 20th, 2016 | 06:00-09:00| $65 PER PERSON

From the other side of the Mediterranean Sea, right near the bottleneck of Gibraltar, lies Morocco.

A small country with many influences. The flavors, spices, and ingredients all reflect those influences, which are expressed through the unique food, dishes, and culture. We will learn to work with a tagine, this traditional cooking utensil, and learn about its form and function. In this class we will make lamb tagine with dried fruit and preserved lemons, couscous to serve it over, vegetable sides, and for dessert, mint tea in beautiful Moroccan glasses and Moroccan doughnuts.