A first time Nibble class instructor, Laila brings decades of professional and at home cooking experience. Growing up in Morocco, Laila emphasizes that making food with only seasonal produce wasn’t even a thought. It just was.
Get excited for a fresh start to spring with a discussion on the Moroccan seven salads: A meze plate of fresh vegetables simply prepared with herbs and spices typically served before a special meal. Students in this class will learn how to make shermula to add to their culinary repertoire. This versatile and tasty spice blend is perfect with meat, vegetables, or fish, and will be the star in our main course. Learn about the food trends in Moroccan cuisine and the shift away from cooking with a Tagine, a clay pot used for making stews throughout North Africa. We’ll sip on homemade Mint tea and hear Laila’s thoughts on tea drinking culture back home. Meet fellow culinary minded folks as we take in a medley of mediterranean spices and knowledge, and then sit down and enjoy. Come hungry and dust off your apron for a fun night of food, culture, and community.
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