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Technique and Polish: Mastering Moroccan Food

Lecture no. 9 from the course: The Everyday Gourmet: The Joy of Mediterranean Cooking

Technique and Polish: Mastering Moroccan Food

Taught by Professor Bill Briwa | 35 min | Categories: The Great Courses Plus Online Food & Wine Courses

While the cuisines of Morocco and Tunisia share much in common, such as using sweet spices, their differences can be striking. See how they vary, then turn your attention to making a complete Moroccan meal featuring mezze, an elaborate seven-vegetable couscous, and bisteeya, a savory pastry made with chicken.


November 28, 2017