From Cairo to Marakech in English » Friday, 18 October 2019 at 19 h
Photo: annie-spratt-538501-unsplash 
69,00 EUR
19 % VAT incl.

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Availability:
Fully booked
Location:
G und S Prenzlauer Berg
Dunckerstr. 9
10437 Berlin
Date:
Friday 18 October, 2019 at 19:00 h
Language:
English

Cooking class in English
From Cairo to Marakech in English
North African cuisine
with Lisa Shoemaker

The influences of the North African cuisine reach from Berber to the Ottoman, the French and Subsaharan Africans. This class brings to you a medley of North-African Dishes, suitable for meat eaters, vegans and anyone in-between.

Please leave comment while booking, that you wish to take a vegan or vegetarian option.

Menu:

  •  Saltit blanquit: Tunesian salad on baguette. We'll prepare a vegetable spread with harissa, to be topped with olives, capers, tuna and eggs, leave out anything you don't care to eat.
  •  Mechouia: Tunesian Grilled Vegetable Salad
  •  Ful medammis: Broad Bean Paste from Egypt
  •  Fish oder Zucchini with chermoula: a Moroccan marinade with herbs
  •  Lamb Tagine with apricots
  •  Vegan/vegetarian Option: Koshari, the street food of Kairo, meat and dairy free, though I like to serve it with tahini yoghurt, which is not traditional
  •  Stuffed Dates
  •  Rice Pudding with Pistachios and Dates, the non-dairy version is made with coconut milk
Lisa Shoemaker

Lisa Shoemaker

Lisa’s culinary coming-of-age was multi-cultural long before the term was coined. It was – of course – her mother’s fault. As a German language teacher, her mother would invite her students to her big, late 19th century flat in Charlottenburg. The deal was: she bought the booze, the students cooked and little Lisa was delegated to the kitchen to „help“. So Lisa chopped chili with Korean nurses – lured to Germany in the 1970s to overcome a shortage –, rolled rice balls stuffed with canned tuna with Japanese students, and after her mother had crossed first North Africa and then Turkey in her Peugeot 404, students from the Southern and Eastern coasts of the Mediterranean steamed couscous, wrapped rice into vine leaves, Israelis and Palestinians bypassed politics and instead discussed whether the chopped salad typical to their region should be called Israeli or Palestinian salad. Lisa did not care, all she knew was that she had encountered herbs and spices that perfectly matched lemon, her favorite ingredient. A lifelong love affair with Middle Eastern food ensued.

» More classes with Lisa Shoemaker

Class type:
Cooking in groups — In this class you will form small groups and each group will be cooking some of the dishes listed in the menu. The other dishes will be cooked by your fellow cooking class participants. However, important steps and basic techniques will be demonstrated in front of the entire class and/or practiced together. Of course you will also see and hear what is going on around you and you are very welcome to ask the teacher questions. The class is designed for you to experience diverse dishes and menu components.
Location:
G und S Prenzlauer Berg
Dunckerstr. 9
10437 Berlin
Date:
Friday 18 October, 2019 at 19:00 h
Language:
English
Duration:
Generally 3 to 3.5 hours (no guarantee).
Participants:
max. 12 persons
Menu:
  •  Saltit blanquit: Tunesian salad on baguette. We'll prepare a vegetable spread with harissa, to be topped with olives, capers, tuna and eggs, leave out anything you don't care to eat.
  •  Mechouia: Tunesian Grilled Vegetable Salad
  •  Ful medammis: Broad Bean Paste from Egypt
  •  Fish oder Zucchini with chermoula: a Moroccan marinade with herbs
  •  Lamb Tagine with apricots
  •  Vegan/vegetarian Option: Koshari, the street food of Kairo, meat and dairy free, though I like to serve it with tahini yoghurt, which is not traditional
  •  Stuffed Dates
  •  Rice Pudding with Pistachios and Dates, the non-dairy version is made with coconut milk
All prices in EUR incl. VAT and excl. shipping costs.