A Celebration of Moroccan Food in France

For 44 years, Morocco was a protectorate of France, creating a pathway for Moroccan cuisine to be introduced and popularized in France. Inspired by this connection, Zoe created this class for cooks looking to expand their spice palette and explore the cross-cultural flavors of the Mediterranean!

We’ll begin with zaalouk, a silky eggplant and tomato salad gently cooked with garlic, olive oil, and spices until deeply savory and rich. For the main, you’ll prepare lamb meatball tagine seasoned with ras el hanout, a spice blend that adds warmth and subtle sweetness. You’ll make your own harissa, a bold chili paste with preserved lemon, toasted spices, and olive oil, perfect for adding depth and heat to a variety of dishes. The meal comes together with fluffy couscous tossed with slivered almonds, golden raisins, and Meyer lemon olive oil—bringing brightness and texture.

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Zaalouk - Eggplant & Tomato Salad, slow cooked with garlic, olive oil & warm spices until silky, rich & deeply flavorful 

Lamb Meatball Tagine - Spiced with Ras el Hanout, a spiced blend of cumin, coriander, cinnamon, ginger & turmeric creating a deep aromatic & slightly sweet flavor

Homemade Harissa - Variety of Dried Chilis, Preserved Lemon, Olive Oil & Toasted Spices

Couscous with Slivered Almonds, Golden Raisins & Meyer Lemon Olive Oil

Allergens: Dairy, Egg, Tree Nuts, Wheat. Concerns? Email info@18reasons.org.

Learn more about Zoé here.

Review our registration and cancellation policies here.