Moroccan food is complex and layered, influenced by centuries of interactions and exchanges with other cultures and nations; a mix of Berber, Arabic, Andalusian, and Mediterranean cuisines melded with European and sub-Saharan influences.
One of the quintessential Moroccan dishes is the tagine, a family of fragrant spiced stews traditionally prepared in the unique earthenware cooking vessel of the same name. Join Dali Chehimi for a fun, hands-on introduction to the preparation of a delicious and authentic Moroccan tagine — a classic Chicken Tagine with Preserved Lemons & Olives. Dali’s tagine combines the floral tartness of his homemade preserved lemons, the rich vegetal notes of cracked green olives and the warm, spicy flavours of ginger and saffron to great effect. It is served on a mound of fresh, fluffy couscous and a dollop of his homemade harissa, a spicy North African condiment.
The tagine will be accompanied with a traditional Tunisian salad, Salade Mechouia, made with grilled tomato, garlic, onion, sweet and hot peppers, seasoned with caraway, capers and olives, and topped with tuna, sliced hard boiled eggs, extra virgin olive oil, and served with fresh baguette.
A veteran Toronto restaurateur, Dali Chehimi’s storied career has seen him working at iconic restaurants such as Sassafraz, Sarkis and Avec, as well as catering in Tunisian fare through his pop-up Casbah.
Every week The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.
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