The Cuisine of Morocco

Moroccan cuisine is an amalgam of Mediterranean, Arabic, Andalusian and Berber influences imposed on a country rich in tradition and culture. We’ll craft two starters – Rghaif, a folded flat bread stuffed with caramelized onion and raisins and Briouats, spinach rolls with Caper Sauce. We’ll then make two tagines – Chicken with Preserved Lemon, Green Olives & Thyme and a tagine of Sweet Potato, Shallots, Carrots and Prunes. No Moroccan meal would be complete without couscous. We’ll make the traditional steamed version in a Couscousiér along with Braised Beef and Apricots. And for dessert – spiced oranges, whipped cream and mint. $79.

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