Washington DC Wine-TasteDC Introduction to Moroccan Cooking Class

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Spice Bazaar in Marrakech, Morocco

Join us for a culinary excursion into the food treasures of Moroccan cuisine!
Moroccan cuisine is influenced by many cultures including the native Berber population
as well as Turkish, Middle Eastern, European as well as Jewish. Although not considered
a "spicy" cuisine, aromatic spices are used in many dishes such as cumin, saffron and turmeric.
Meat is almost always slow-cooked (never served medium-rare!) and cooked with various fruits
such as apricots, quinces and raisins. Our Chef for this event is Executive Chef Mohammad Khartami
who has worked in various regions in the Middle East for 12 years before arriving in the U.S.,
including the Sheraton in Casablanca, Morocco. Printed recipes are included in this demonstration
cooking class Lunch will be served after the cooking class - wine is NOT included in the price..

Introduction to Moroccan Demonstration Cooking Class and Lunch Menu:

Dish 1: Zaalouk: Oven roasted eggplant, lightly sautéed with fresh tomatoes paprika, garlic, and cilantro
Dish 2: Bastilla Chicken: Baked filo dough, filling of shredded chicken and almonds sprinkled with cinnamon and powdered sugar
Dish 3: Fish Tagine: Fish artfully prepared in a traditional Moroccan tagine served with Moroccan spices and seasonal vegetables
Dish 4 (Dessert): Brewat: Minced Almonds Stuffed in Phyllo Dough Brushed with Sugar and Orange Blossom Water

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