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Let’s go to Morocco! (Class only)
February 4 @ 4:00 pm PST
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Moroccan Tagine with melting onions, saffron, preserved lemon & olives over couscous
Poached apricots stuffed with mascarpone & pistachio
Follow the Spice Trail to one of the most elegant, beguiling, and wonderful menus at Hipcooks! You’ll make these dishes again and again to wow your friends.
This menu, an exotic mix of sweet and savory, is typical of what you’d find in a Moroccan medina – its labyrinth souk is a feast for the senses. Saffron, preserved lemons, and a multitude of spices are combined in a heavenly Morrocan Tagine. Make it with the protein of your choice: use chicken or fish.
Let’s Go to Morocco Class Kit
Save time sourcing ingredients, or send the Class Kit as a Gift! The Let’s Go to Morocco Kit has what you need for class, in a lovingly packed box! The purchase price includes the kit, shipping costs, and the class.
Without the kit, this is what you’ll need for class:
Spices: Turmeric, Cumin, Paprika, Cayenne, Ginger, Saffron, & Cinnamon Sticks
Preserved Lemons: purchase these or make your own, at least 2 weeks before class. Here’s our recipe.
Green Olives (1 jar’s worth)
Israeli Couscous: 1 – 2 cups
Dried Apricots: about 16
Pistachios: about a quarter cup
Cream Cheese: about half a package
Vanilla Bean Paste: a plop!
Rosewater: if you have it
Butter/ Olive oil for cooking
1½ cups Sugar
2 pounds of a protein of your choice (we’re using turbot, halibut, or whatever nice white fish is available. Skinless boneless chicken is also an option.)
a Chef’s knife and cutting board
A heavy-bottomed pot or large skillet and ovenproof pan
a small pot
Sturdy cooking spoon. We recommend the Exoglass spoon: heat-proof, stain-resistant, and very sturdy.
Microplane or grater
Mixing bowl & silicone spatula
A piping bag (don’t worry if you don’t have one, there is an easy hack you’ll learn in class.)
Our Moroccan Class is also available to book as a private group class for you and your teammates, family and friends. We have an optional shipped ingredients kit to all participants. More info on our private Group Virtual Cooking Classes is here.