The ancient way of cooking 

 In this course, you learn how to cook with a whole variety of different ingredients from dried fruits to nuts to seafood and slow-cooked meats. Learn how to use warming spices without the heat that so often is associated with this cuisine. Learn about the flavors of North African, fish, slow cooking, meat, and shellfish dishes, twenty minutes recipes. Explore ancient ways of cooking dishes suitable for hot summer days and cold winter nights reflective of the climate of that region while learning many useful tips and tricks in the step by step videos.

Contents

Chefs eye view video content with PDF recipes

• Section One
  • Eggplant Parsley Salad
  • Middle Eastern Chickpea Salad
  • Moroccan Fish Tagine
  • Mussel Tagine
  • Moroccan Chicken and Lemon Tagine
  • Meatball Tagine
  • Moroccan Lamb Tagine
  • Pork and Prune Casserole with Honey and Almonds
  • Middle Eastern Quinoa and Spiced Eggplant Salad
  • Chicken and Sweet Potato Casserole with Orange
  • Squid and Prawn Tagine
• Section Two- Couscous
  • Cooking Quinoa
  • Couscous plain
  • Couscous with mint and cucumber
  • Couscous with sultanas and pine nuts
  • Couscous with tomatoes and cucumber
  • Couscous salad with feta cheese

Who should take this course?

This course is suitable for total beginners and for those who like rich and spicy flavored foods, for the every-day home cook, and for those who prefer to precook and cook healthy foods at home on a budget as opposed to consuming processed foods.