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Algerian Cooking Class

Author: Yasmine, Issue: November 2006, Topic: Classes

Algerian Cuisine is one of the most varied in the world. Rich in colors and flavors, the panel of dishes is very varied, salted or sweetened, mingling softness and strength as well. There have been numerous culinary influences on Algeria and North Africa: native Berbers, Phoenicians, Romans, Arabs, Spanish Moors, Saracens, Turks and finally French.

Studying Algerian cuisine will provide you an almost complete range of cooking techniques and use of Mediterranean ingredients and flavor combinations that no other single cuisine can provide. In short it is the table of the Mediterranean Feast.

So, why not join us in a friendly atmosphere, where you can experience the secrecy of the Algerian cuisine by learning easy recipes of food, cake and dessert?

  • Date & time: November 4th and 18th (Sat) 10:00 to 14:00
  • Place: Kasuga Public Hall Cooking Room (Kasuga 2-36-1)
  • Capacity: 25 people (On a first come basis)
  • Enrolment: 1,000 yen/per person (ingredients fees only)
  • Language: English
  • Contact & registration : tsukuba.life[at]yahoo.fr

Cancellation -- 3 days before the class.

Please bring an apron, tea towel (for drying dishes) and hand towel

Menu Course 1 (Saturday 4th)

  • Tlitli (pasta named bird's tongue)
  • Zaalouka of eggplants (eggplant salad)
  • Raghwat chocolate (chocolate mousse)

Menu Course 2 (Saturday 18th)

  • Chorba fric (soup with green wheat)
  • Dolma (vegetable stuffed)
  • Griouche (sesame cookies)

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