Moroccan Cooking with Chef Pam Buono
That Kitchen Place
Pam will be featuring Moroccan basics such as the spice mixture Ras El Hanout, fiery chili pepper condiment Harissa, Preserved Lemons, Basic Couscous and Khobz Dyal Smida (Moroccan Semolina Bread). Moroccan Spiced Olives and Zaalouk (Eggplant Spread) will begin the meal, then onto hearty stews called "tagines" which refers to both the cookware and the stew. Seven Vegetable Tagine and Chicken Tagine with Preserved Lemons and Olives will be served.
Date & Time
April 16, 2016
10:30AM - 2:30PM