One of the most diversified cuisines in the world, Moroccan food is a melting pot of indigenous Berber, as well as Arab, Moorish, Ottoman, and French cooking traditions. In this class, Moroccan-born Latifa Ben Brahim Self will share her family recipes, passed down from her mother. You’ll learn about the foundational ingredients like homemade chermoula and preserved lemons as you cook a feast of lamb tagine with almonds and prunes; bakoula (sauteed greens with olives and preserved lemon); khobz (traditional round Moroccan bread); and zaalouk (spiced eggplant and tomato stew).

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.