This course will reveal how to prepare various aspects of a typical moroccan feast. We start with the Mezze course, small treats to excite the palate and then create a starter such as the legendary Pastilla, a filo pastry pie of pigeon or fish. The theatre of the feast comes alive with a main course tagine and couscous, followed by a traditional desert. A Moroccan feast is great fun to cook and ideal for large parties, suitable for vegetarians and meat eaters alike.
