The history, culture and geography of Morocco are richly evocative. It is easy to imagine yourself sipping mint tea while sitting on a terrace in Casablanca or Marrakech or hiking the Atlas Mountains. The cuisine of Morocco reflects its Berber, Mediterranean, African and European influences, with a generous use of powerful spices. In this class at the Institute of Culinary Education, you will make some of the most acclaimed dishes of the Moroccan repertoire, including grilled lamb kebabs, chicken tagine with preserved lemons and olives, sweet spiced couscous, carrot salad with lemon-herb dressing, harissa and meskouta (Moroccan orange yogurt cake), all served with mint tea.