Moroccan cuisine is often described as rich, sensual and colorful, sophisticated and artfully presented. It has been influenced by the ethnic groups that historically populated different regions of the country, by Portuguese and Spanish invasions during the 15th-16th centuries, and by Morocco’s proximity to Mediterranean, Middle Eastern and African neighbors. These diverse influences led to the adoption of a wide variety of foods from elsewhere, often modified to make them uniquely Moroccan. Some key characteristics of the cuisine are: a wide variety of salads, special breads, meat combined with dried fruit and nuts, phyllo-layered dishes, preserved lemons, sumac and special spice mixtures, and desserts with fruit, nuts and nut flours.
CLASS SESSIONS
- A 1 ½ hour Zoom class will introduce the characteristics and history of Moroccan cuisine, answer questions, and present the recipes we will cook the following week.
- During the second class, we will meet at the instructor’s house from 9:00-2:00 and spend the morning cooking the featured recipes. Around noon, we will gather around the table to enjoy our 3-4 course Moroccan lunch.
INSTRUCTOR(S)
Anne McNabb loves exploring international cuisines. She bought her first Moroccan cookbook in 2000 and has been cooking classic Moroccan dishes and acquiring more cookbooks ever since.