Morocco’s unique history at the crossroads of civilizations has given its cuisine the well-deserved reputation as the culinary star of North Africa. For 44 years, Morocco was a protectorate of France, and this link allowed culinary exchanges between the two countries. Join food writer and chef-instructor Shawnie Kelley as she shares some of the incredibly flavorful and fragrant dishes she discovered while living in the south of France. You will create ras-al-hanout, a North African spice blend to be rolled into Moroccan lamb meatballs, then served with an aromatic lemon saffron couscous studded with olives and herbs. Bright cucumber and mint salad will help to take the edge off any heat. During class, Shawnie will discuss the flavors specific to Moroccan cooking and where to find ingredients. For dessert, you’ll shape pastry crescents around almond filling to make classic “gazelle horns” often enjoyed with coffee or tea after dinner. At the end of class, you can enjoy your meal with a glass of wine or mint tea.

You will be making:

· Moroccan Lamb Meatballs

· Saffron Couscous with Olives

· Cucumber and Mint Salad

· Gazelle Horns (almond filled crescents)