Tagine is the iconic dish of the Sub-Sahara Africa, it is the national food not just in Morocco but around the neighbors. Today’s class will be devoted to the making of 3 different versions of tagine: one with fish, one with minced lamb and one with beef along side with great sides like home made pita bread and couscous. We will have a chance to know the clay pot, we learn to adjust gravy, the thickness and all the exotic spices – just to become tagine experts by the end.
- Sweet lamb tagine with apricot and plum
- Fish tagine with olives and lemon confit
- Meatballs kefta tagine
- Matloua bread / Fresh homemade yeast bread
- Kalb el louzz / Moroccan orange and almond cake