The Flavors of Morocco, Lebanon and Turkey: Hands-On Cooking & Wine Pairing
with Carl Raymond
Location: The Kitchen
Price: $125.00
Date:
Sat, Mar 27th, 12:00 PM - 4:00 PM
We're sorry, this class is sold out!
Morocco, Lebanon, and Turkey each have cosines that are distinct but each has been influenced by Asia, Europe, and Africa, and in each case the food comes together to create a style of cooking that, for all of its unique characteristics, reflects a melting pot of cultures - an amalgamation of techniques, spices, and styles.
In this class we'll create an array of dishes typical to each country's cuisine. From Morocco we'll prepare a classic Lamb Tagine with preserved lemons, as we discuss the principles that are crucial in creating this moist, flavorful dish. We'll also create a selection of Mezze (small dishes traditionally served throughout the Arab world) from both Turkey and Lebanon incorporating classic ingredients like eggplant, pomegranate, walnuts, garlic, tahini, and pine nuts. You'll learn to make Chicken with Plums, and unusual and delicious dish from the eastern part of Turkey, influenced by the cuisine of Georgia. Finally, our desserts will include a Turkish milk and almond pudding and authentic Moroccan "Bride's Fingers", pastries made with cinnamon, almonds, and phyllo dough flavored with aromatic orange water.
Once your culinary creations are complete, we'll gather around the table as a resident wine expert leads us through a tasting of Middle Eastern wines. While only just beginning to gain in popularity in America, these countries have a long history of dynamic winemaking. We'll explore the breadth of exotic flavors they have to offer as we discuss general principles of pairing wine with food.