Moroccan Feasts

with Erin Baker


Thursday 22nd February 2018

In this class we will gain insight into the enchanting culture of the Moors by creating traditional foods with authentic ingredients. Learn how to balance bold flavours with subtle sweetness. This vegetarian class will discover how to make homemade harrisa, stuffed flatbreads, tagine and – conquer the art of cooking light fluffy couscous or use millet as a gluten free alternative. The vegetable garden will be our inspiration for the dishes.

Example menu:
Lemon and almond couscous
Roasted vegetable tagine with ras el hanout
Lentil and pumpkin tagine
Chickpeas and spinach in chermooula
Orange and date salad
Spring onion and parsley stuffed flatbread


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