North African Cooking Class February 26, 2011

North Africa and the souks of Morocco, Algeria and Tunisia bring us plenty of spices to create an exotic combination of flavors influenced by French, Mediterranean, Arab and African cultures. Combining sweet and spicy - truly wonderful cuisine.

Saturday, February 26th @ 4:30pm

Moroccan Bisteeya - Chicken and Almond Phyllo Pie with Cinnamon and Saffron

Chicken Tagine with Preserved Lemons and Cous Cous

Roasted Vegetables with Tunisian Harissa

Pistachio Stuffed Apricots and Dates with Mascarpone and Honey

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