Moroccan vegan food

Learn how to cook vegan Moroccan cuisine

Chef and certified natural therapist Avital Sebbag, author of the best-seller Five Seasons in the Kitchen: Zen-Inspired Vegan Cooking, will host a workshop on preparing food that embraces, comforts, and satisfies, where she will share all the cooking secrets that she learned in her mother’s home. We will pull out the pots, and prepare vegan dishes and pastries from the Moroccan kitchen that will warm our hearts, ending with a luxurious meal where we will savor all the ethnic fare we prepared, with wine to live it up.

• Practical cooking workshop accompanied by explanations and recipes
• Wine and light drinks
• Preparation and Tasting of a Variety of Dishes: Beet Carpaccio Salad with Cashew “Labane” cheese in Lime and Acorn Sauce
• Local "Frena" bread from spelled flour
• slow-cooked "Matboocha" salad
• “Hreime” Tofu Kadita and Nori seaweed on a tomato stew and fresh chili
• For dessert: Sphinge-balls in organic maple syrup
• If the weather allows we will prepare a delicious soup in a “Poike” on a bonfire

In the heart of the enchanting landscape of Jerusalem’s mountains in Kibbutz Kiryat Anavim, “Cooking Class” – a cooking school offering a variety of courses and workshops, in a unique and intimate atmosphere with the top leading chefs of the country. Here, Pastry-chef, Efrat Sharf, takes you into her personal kitchen and shares her passion for the kitchen.

• Kiryat Anavim, ישראל
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• http://www.cooking-class.co.il