Sold Out: Spanish Morocco

Over the years, North Africa has been influenced by so many different cultures from the Berbers to the Ottomans to the Moors.

The Spanish Muslims (Moors) took from southern Spain to North Africa olives and citrus, then followed by the Jewish-Moors, both who were fleeing the Inquisition, brought with them the ideas of preserving and pickling really helped shape the development of Moroccan cuisine.

In this demonstration style class, we are going to talk about how these influences helped shape a cuisine and see how both cuisines share some basic cooking principals.

On the menu:

• Shrimp Pil Pil – Shrimp with tomatoes, cumin, saffron, and herbs
• Pescado en Charmila – Like it’s Moroccan counterpart – marinated fish in vinaigrette cooked in tomatoes, olives, paprika, cumin, herbs, and saffron
• Tocino del Cielo – Andalusian flan-like dessert with orange blossom water and pistachio