TASTES OF JEWISH MOROCCO EU 85pp 9am - 2pm
The Mimouna 1 - 6 guests
This class is taught all year, so you can prepare the Mimouna when it comes around..SO much more than just a sandwich! Living as I do in the Jewish Quarter of the old medina, I have for a while, wanted to introduce a Jewish Moroccan class in celebration of the harmonious once upon a time, as much as I want to celebrate my special friendship with Jewish girlfriends, from my once upon a time, in Melbourne. We will shop for and prepare a wondrous feast with sweet abandon, to give the coming year after the Passover and after the class, a jolly good start to being one of sweetness, prosperity and plenty
This wonderful Jewish Moroccan celebration comes at the end of Passover when leavened foods once again grace the table! Muslim neighbours will return flour and couscous stored in their homes during this period and bring gifts of milk, honey and extra couscous and flour.
9am Beginning over morning coffee we will talk about the dishes, sweets and pastries we are about to prepare, once home from the nearby market with our baskets groaning with dates, butter, honey and almonds in amongst the eggs, fish and raisins...
MUFLETA fine pancake stack which we will then separate and fill with dates, almonds and chocolate
with a generous drizzle of honey and melted butter
ZABANE egg whites, sugar and almonds
MROUZIYA raisin or currant preserve, served in little dishes with a dear little spoon
COUSCOUS with almonds, cinnamon, icing sugar and butter
TAJINE OF SAFFRON FISH representing the meaning of freedom, that came from the arrival at the Red Sea
SHAKSHUKA with Moroccan spices and a tomato jam beginning
WAKHA 3 custard filling : saffron, almond and orange blossom
savoury : tomato Jam : caramelised peppers : honey salted aubergines : carrot jam