Sunday June 8th Moroccan Cuisine with Mehdi Boujrada of Villa Jerada
Mehdi Boujrada is the very charming founder and owner of Villa Jerada, who grew up in Casablanca, Morocco. Vila Jerada is a producer and supplier of Moroccan and Levantine spices, spreads and sauces. If you ever wondered what makes the food at one of your favorite restaurants in Seattle especially tasty, unique and flavorful, it is often because they use Mehdi’s ingredients. He has become the secret spice of many of the best dishes of Seattle.
Those products include Harissa, Za’atar, Dukkah, preserved lemons, olive oil and tahini. My favorite is a Kefta rub that makes any simple dish I make extraordinary.
Mehdi will be coming out to the farm this June to teach us how to make a few of his favorite Moroccan dishes. These will be items that are approachable and that you are likely familiar with and which you would love to re-create at home.
The menu will be three salads: Zaalouk salad, a Taktouka salad and a roasted beet salad. Zaalouk is made with eggplant, tomatoes, garlic and paprika; Taktouka with sweet peppers, tomatoes, olive oil and cumin.
The main course will be a saffron chicken tagine. Mehdi will share his recipe for this well known Moroccan dish of braised chicken with saffron, preserved lemon and olives.
For dessert we will all make almond briouates, beautiful pastries coated with honey and fulled with almond paste and orange water.
Mehdi Boujrada is the very charming founder and owner of Villa Jerada, who grew up in Casablanca, Morocco. Vila Jerada is a producer and supplier of Moroccan and Levantine spices, spreads and sauces. If you ever wondered what makes the food at one of your favorite restaurants in Seattle especially tasty, unique and flavorful, it is often because they use Mehdi’s ingredients. He has become the secret spice of many of the best dishes of Seattle.
Those products include Harissa, Za’atar, Dukkah, preserved lemons, olive oil and tahini. My favorite is a Kefta rub that makes any simple dish I make extraordinary.
Mehdi will be coming out to the farm this June to teach us how to make a few of his favorite Moroccan dishes. These will be items that are approachable and that you are likely familiar with and which you would love to re-create at home.
The menu will be three salads: Zaalouk salad, a Taktouka salad and a roasted beet salad. Zaalouk is made with eggplant, tomatoes, garlic and paprika; Taktouka with sweet peppers, tomatoes, olive oil and cumin.
The main course will be a saffron chicken tagine. Mehdi will share his recipe for this well known Moroccan dish of braised chicken with saffron, preserved lemon and olives.
For dessert we will all make almond briouates, beautiful pastries coated with honey and fulled with almond paste and orange water.
Mehdi Boujrada is the very charming founder and owner of Villa Jerada, who grew up in Casablanca, Morocco. Vila Jerada is a producer and supplier of Moroccan and Levantine spices, spreads and sauces. If you ever wondered what makes the food at one of your favorite restaurants in Seattle especially tasty, unique and flavorful, it is often because they use Mehdi’s ingredients. He has become the secret spice of many of the best dishes of Seattle.
Those products include Harissa, Za’atar, Dukkah, preserved lemons, olive oil and tahini. My favorite is a Kefta rub that makes any simple dish I make extraordinary.
Mehdi will be coming out to the farm this June to teach us how to make a few of his favorite Moroccan dishes. These will be items that are approachable and that you are likely familiar with and which you would love to re-create at home.
The menu will be three salads: Zaalouk salad, a Taktouka salad and a roasted beet salad. Zaalouk is made with eggplant, tomatoes, garlic and paprika; Taktouka with sweet peppers, tomatoes, olive oil and cumin.
The main course will be a saffron chicken tagine. Mehdi will share his recipe for this well known Moroccan dish of braised chicken with saffron, preserved lemon and olives.
For dessert we will all make almond briouates, beautiful pastries coated with honey and fulled with almond paste and orange water.