Food Explorers Cook and Lunch Recipe Harira

Cook-and-Lunch session #70 (Moroccan)

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Date(s) - 27/04/2017
09:30 - 13:00


Salamou Alaikoum!

Vibrant, spice-laden and a feast for the senses – the food of Morocco is very diverse, thanks to the influences of other cultures and nations over the centuries.  For example, the indigenous Berbers with their tradition of tagine cooking and couscous; the Moors expelled from Spain who relied heavily on olives and olive oil and brought with them the Andalusian flavors of paprika and herbs; the Arabs who introduced the sophisticated cuisine from the Middle East; the Ottoman influence of kebabs and pastry making; and the finesse of the French.

Authentic Moroccan cuisine is a rare treat, and the best way to sample it is to be invited to a Moroccan home for a meal.

When:  Thursday, April 27th, starting at 9.30am till about 1.00pm thereabouts

Where:  Meryem’s home in Ilvesheim (address will be provided to those attending)

What:  Meryem shares her family recipe for “harira”, a traditional Moroccan soup eaten during the month of Ramadan to break the daily fast.  This nourishing one-pot meal is also served on the morning after a wedding celebration.  We can also look forward to “briouats” – Moroccan puff pastries that can be prepared either savoury or sweet. Made with a paper-thin pastry called “warqa“ into triangular shapes, they are stuffed with a variety of fillings and then fried.  In this session, we will be making the savoury version with 2-3 different fillings.

There is space for 8 participants.  Priority will be given to those who missed Meryem’s first session.

Faeimm Tang


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