Moroccan food is complex and layered, influenced by centuries of interactions and exchanges with other cultures and nations; a mix of Berber, Arabic, Andalusian, and Mediterranean cuisines melded with European and sub-Saharan influences.
One of the quintessential Moroccan dishes is the tagine, a family of fragrant spiced stews traditionally prepared in the unique earthenware cooking vessel of the same name. Join Hajar Jamaleddine for a fun, hands-on introduction to the preparation of two delicious and authentic Moroccan tagines — a chicken tagine with mushrooms, and a classic 7-vegetable tagine with lamb and couscous — along with classic accompaniments such as zaalouk eggplant salad. Along the way you’ll discover uniquely Moroccan ingredients such as smen, an aged clarified butter, “red gold” Moroccan saffron, and refreshing Moroccan tea.
This class will walk you through the preparation and traditions behind these dishes, and will include a small Moroccan souvenir to take home, and an opportunity to purchase some of the unique Moroccan products imported by Hajar’s new company, Moroccan Way.
Hajar Jamaleddine is the manager of Moroccan Way, a new startup aimed at bringing the best of Moroccan handmade products to Canada. She’s a food lover and passionate cook who loves to share her know-how with others — because food speaks all languages.
Every week The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.