A Celebration of Moroccan Flavors in France

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here. 

For 44 years, Morocco was a protectorate of France. This link between the two countries created a pathway for Moroccan cuisine to be introduced and popularized in France. In this class, we will celebrate the traditional flavors of a fish tagine scented with preserved lemons and olives. The fish is coated in a traditional Chermoula, a flavorful-herb spice paste of cilantro, garlic, cumin, paprika, cayenne, lemon juice & extra virgin olive oil, and then cooked on a bed of vegetables. The word tagine refers to the cookware used to make the stew, which is made of either ceramic or, more traditionally, unglazed clay. The varieties of tagines are endless! 

Learn the trick to super smooth and creamy hummus and top everything off with homemade harissa, the spicy smoky red chili paste that is great on everything! 

Join Zoé McLaughlin for an evening in the kitchen, where she will guide you through her recipes, inspired by her time cooking and living in Paris.

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Smooth & Creamy Hummus with Za'atar Flatbread

Fish Tagine with Preserved Lemons & Olives

Couscous with Toasted Slivered Almonds & Raisins

Homemade Harissa

This menu contains the following common allergens: Fish, Egg, Wheat, Sesame. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together! 

Zoé McLaughlin was born in Paris and raised in San Francisco. She graduated from Le Cordon Bleu in Paris and worked in restaurants in France while she wrote and published her first cookbook – a collection of family recipes influenced by her multicultural upbringing. She now lives in San Francisco, where she works in the non-profit culinary world and hosts online cooking demonstrations. She has a passion for bringing together the diverse flavors and culinary traditions of the Bay Area with the time tested techniques of classical French cooking.

_{Photo courtesy of Zoe McLaughlin}