Stay tuned for a globe-trotting new lineup of Nibble cooking classes, but for now, whet your appetite by reading about this upcoming class celebrating Mimouna (April 23). The menu includes mufleta and zaalouk. Not familiar with these dishes? Read on. Not familiar with Mimouna, a Jewish-Muslim holiday that dates back to sixteenth-century Morocco? Go here.
Mimouna Class Description
Mimouna, observed on the last day of Passover, is a tradition marking the return of spring, and of course, the return of leavened bread. Join us on a cross-cultural culinary adventure as we celebrate this Jewish-Muslim holiday with Kitchensurfing Chef Sean O’Brien! Laura Mandel of New Center NOW–an organization that explores Jewish imagination through interaction–will also be on hand to comment on our delicious dishes from a cultural perspective.
Mufleta drizzled with honey is a dish typically eaten by Moroccan Jews and Muslims on Mimouna, which immediately follows Passover.
Chef Sean, whose cooking style spans the globe and ranges from Mediterranean/ Middle Eastern to Creole and Barbeque, will teach students to create a delicious Mimouna-inspired menu, including: mufleta (traditional grilled flatbreads, served with local honey); zaalouk (Moroccan eggplant and tomato salad, served with fresh baguette); almond and goat cheese stuffed dates; roasted whitefish with saffron and lemon, served with herbed pearl cous cous; and almond brown butter cake with saffron cream. Chef Sean will teach students cooking techniques associated with these tasty items. Finally, we’ll sit down to enjoy a Mimouna feast together. This class is a collaboration between the Somerville Arts Council, Kitchen Inc., New Center NOW, and Kitchensurfing.
This class will take place Wed., April 23rd, 6:30-9pm, at Kitchen Inc., 201 Somerville Ave.
