Morocco and the Cuisine of North Africa
Thursday, January 24, 2013 from 6:00 PM to 9:00 PM (EST)
New York, NY
Hands-On and Demonstration, $60
The cuisine of Morocco and North Africa is rich and full of flavor, showcasing many exotic cuisines brought to the region by colonists and invaders from centuries past. In this class, we’ll discuss the hallmarks of North African cookery, and learn about authentic seasonings and spice mixes. Discover the intricacies of harissa and ras el hanout, and learn how to make your own preserved lemons at home, a staple of Moroccan kitchens. Come and see how the most basic culinary techniques can result in an impressively festive meal, brimming with color and tradition.
On the Menu: Classic Chicken Tagine with Saffron, Olives, and Preserved Lemons; Baked Fish with Eggplant, Tomato, and Traditional Spices; Stuffed Tomatoes with Ras el Hanout; Spiced Coucous; Phyllo Pastry with Cinnamon and Nuts.
Instructor: Carl Raymond, Chef-Instructor
When & Where
Bowery Culinary Center, Whole Foods Market
Increase your kitchen confidence!
Whole Foods Market’s Bowery Culinary Center offers classes for urban home cooks of all skill levels with some of NYC’s best chefs, artisans, and growers, including Whole Foods Market’s own in-store experts.
We are the only Whole Foods Market cooking school in the entire Northeast region.
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95 E Houston (at Bowery), Lower East Side, NYC
We are located on the second floor of the store, behind Whole Body.
212.420.1320, ext. 245 (Questions? firstname.lastname@example.org)