Exotic delights and complex layers of flavor are characteristic of North African cuisine. In this class, you’ll explore some of the common ingredients and pantry items shared by North African countries bordering the Mediterranean, such as Morocco and Tunisia. You’ll also examine the characteristics that differentiate North African cuisine, with an emphasis on its use of spices and spice blends. From saffron and turmeric to cinnamon, ginger, and hot peppers, you’ll create dishes with maximum flavor in minimum time.
No sections of this course are currently being offered.