Fish Lover's - North African Edition
Duration:
3 hour
Number: 10 person
Difficulty level:
Use of ingredients:
Cultural depth:
Language: Hungarian
The diversity of North African cuisine stems not only from the richness of local spices but also from the abundance of the Mediterranean. In this edition of our "Fish Lovers" series, we explore how harissa, cumin, ground coriander, lemon, and orange are used and how they complement seafood and fish along the coasts of Morocco, Tunisia, and Libya. Let’s dive together into this exciting and exotic world!
MENU
- Briwat / Deep-fried pastry roll filled with shrimp and fish
- Domo eltamasih / Seafood soup
- Slata meshweya / Grilled vegetable salad
- Tajine hoot / Golden bream tagine with preserved lemons
- Merqet el kalamar / Stuffed squid in a green pea sauce
DATES
COURSE REMINDER …
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