Course Detail
Units:
0.0
Course Components:
Lecture
Enrollment Information
Course Attribute:
University Connected Learning
Description
From the lands of figs and olives comes this ancient amalgam of Berber, Arabic, African, Jewish, and Turkish food. Learn how to prepare a stew of lamb, raisins, and almonds served with steamed couscous. Discover the classic tangine of chicken with preserved lemons and olives. This class witll also uncover the secrets of ras el hanout, the spice mixture sold in heaping mounds on the open-air markets of Fez, Tangier, and Marrakesh.