Moroccan cuisine is somewhat exotic to the American palate, yet deeply satisfying, aromatic, and delicious, usually without hot pepper heat. Home Chef’s in-house cook Louise Roback will demonstrate preparation of Merguez Potato Bake (a Moroccan Shepherd’s Pie) made with Merguez lamb sausage and roasted potatoes. The menu will include accompanying North African dishes to create a balanced, hearty meal for participants to enjoy after the class. A surprisingly easy and oh-so delicious part of the meal is lavash, an amazing flatbread that students will be invited to roll out and cook on the stove during class.
Lunch will include: