North African cooking class

The gourmet journey of this cooking class takes you to a lovely and beautiful spot - North Africa - the land of gastronomic delights, of picturesque grounds, and of colorful sea-food, vegetable, and fruit markets. This regions has been influenced by many cultures such as the Romans, then came the Arabs from the east and brought with them their spices and culinary flavors.

The Arabs were followed by the Turks, who left their imprint in the Egyptian and Tunisian kitchens in particular. The Andalusians brought with them from Spain the hot chilies that they had discovered in Mexico early in the sixteenth century.

Having lived in North African countries for many years, Samira favors the cuisines of two specific countries in the region: Tunisia and Morocco. These cuisines artistically combine the East's herbs and spices and the southern European flavors, all in one. A Moroccan or a Tunisian dinner table is known for its imaginative, colorful and visually exciting dishes.

Join the fun of preparing and feasting on dishes such as:

• Harira
• Tunisian briks
• Chicken and olives tagine
• Moroccan bread
• Fish soup
• Couscous
• Lamb with prunes and almonds tagine
• Fish tagine
• Sea food bastilla
• Tunisian meat loaf

...and many more will be prepared during this cooking class. Participants should come with an empty stomach, and an enthusiastic appetite for a pleasurable gastronomic experience.