A black cast iron skillet with cooked chicken pieces, red onions, and red grapes on a beige tablecloth. To the right of the skillet, a glass of water, and to the left, a woven basket containing bread. A slice of bread with sesame seeds is partially visible.

From Tagine to Jawhara: Moroccan Traditional Cuisine

Moroccan cuisine sits in a beautiful intersection between the old European culinary traditions and the North African palate. It is exciting without being overwhelming. In this class, you will learn how to assemble a traditional Moroccan meal, from the appetizer platter with tektouka and homemade khobz to a perfect tagine, harira soup, and jawhara dessert.

This class is 2.5 hours, hands-on, and limited to 4 people.