Thursday January 31

The Cooking of Morocco, Lebanon, and Turkey

The Cooking of Morocco, Lebanon, and Turkey


Chef Instructor Bridget Charters explores the exciting cuisines of three countries- Morocco, Lebanon, and Turkey- with a menu designed from one of her favorite cookbooks, Claudia Roden’s Arabesque.  Claudia Roden, one of the world’s greatest cookbook writers, says these cuisines “are part of the Mediterranean culinary culture that the West has come to love” and the foods of these countries “share legacies from the Islamic world with echoes of ancient Persia, medieval Baghdad, Moorish Spain, and the Ottoman Empire.”  All of which means, this is sophisticated food with a subtle interplay of spices and textures that very much appeals to the modern palate.  This is also a perfect menu for a dinner party since much of the work of braising, baking, and roasting can be done ahead for a glorious dinner that will excite your family and guests.

As you watch Bridget demo, you’ll enjoy substantial tastes of each dish.

A glass of wine or beer is included.

What You’ll Learn and Eat: (demo only)

  • Orange, Olive and Onion Salad- the classic Moroccan salad of sweet oranges, mild red onion, and tangy olives
  • Chicken and Chickpeas with Yogurt- this superb Lebanese chicken dish has a layer of toasted pita soaked in stock, covered with chickpeas and chicken then baked, and topped with yogurt and fried pine nuts
  • Baked Kibbeh with Onion and Pine Nut Topping-this traditional kibbeh is truly delightful and  less complicated than many with only one layer of kibbeh with a flavorful onion and pine nut topping
  • Sweet Potato Salad- in this Moroccan dish the delicate flavor of sweet potatoes marries well with fragrant spices and preserved lemon
  • Eggplant Slices with Pomegranate, Yogurt and Tahini- A stunning treatment for roasted eggplant slices brushed with a sweet-sour pomegranate molasses and vinegar mixture, topped with yogurt, and sprinkled with jewel like pomegranate seeds
  • Pistachio Cake- this moist, nutty cake from Turkey is soaked in a lemon and rosewater syrup

If you have a question about this class, contact

The Cooking of Morocco, Lebanon, and Turkey

Hotel Andra
Thursday January 31
6:00 - 8:00 PM
Enroll $95.00