This course with MCA will take you a culinary journey through the eastern coasts of the Arab Levant, across the river Nile and along the Maghrebi seaboard. You will begin to develop a more accurate story of the food culture of a people.
Day 1 – Introduction to the Arab Levant
In this introductory lecture, we begin by exploring this region, as well as its cultural and historical influences. The flavours of this region are often defined by their use of spices. We will uncover the secrets of spices and learn a number of exciting, traditional Levantine preparations.
Day 2 – The Mezze Table
The image of the Mezze table has become omnipresent in popular food culture today. It is a cornucopia of small plates – hot and cold preparations, spanning the array of countless colours, tastes, textures and aromas. We plan to imbue you with the techniques and abilities to replicate the same image of the mezze table in your own home.
Day 3 – Pies and Pastries of the Maghreb
We will look at cuisines of this north African region by looking at the many pies and pastries on offer. Examining the various doughs used and where they came from. Demonstrating their uses through the Moroccan Bastilla.
Day 4 – Food for Feasting: Tajine
To celebrate the final day of the course, we will all hold a feast! The preparation of the tajine was typically reserved for celebration days, weddings and highly-esteemed guests. You will team up to create your own creative representation of this famous north African dish.
Book Online
Cuisines of the Maghreb and Arab Levant €299
Dates: Jan 21, 2020 – Jan 30, 2020
Takes place every week, total of 4 sessions
Tue 6:30 pm – 10:30 pm
Thu 6:30 pm – 10:30 pm
