Moroccan Cuisine

Through our winter World Cuisine Series on Zoom, we have familiarized the Salt Water Farm kitchen with the rich smells and vibrant colors of Moroccan Cuisine. While this is a country I have yet to visit, I have thoroughly enjoyed learning to use the traditional tagine to steam meats and vegetables, exploring the range of spices included in ras-el-hanout, fluffing the couscous not one, or two, but three times before presenting it and making quick pickles from root vegetables. Cooking Moroccan food ignites the senses and we are thrilled to fold it into our Salt Water Farm repetoire. In this class, we will make a Moroccan Salad of Arugula, Blood Oranges, Roasted Carrots Cumin and Coriander, Cous-cous with Currants, Pine Nuts and Parsley, Chicken Tagine with Cinnamon, Olives and Lemons, Pickled Beets with Fresh Yogurt and Light and Flavorful Walnut Cookies for dessert.