The 'hot' cuisine of the moment, featuring the fragrant spices and exciting flavour combinations of Morocco, Tunisia and the Lebanon.
Served on tasting platters, dishes typically included are:
Iman Bayeldi with Grilled Halloumi
Prawns with Sumac, Pistachio Dukkah, Tahini Sauce
Slow-Baked Sweet Onions with Zatar Butter, Parsnip Purée
Roast Aubergine with Saffron Yoghurt
The above dishes are representative of the recipes taught on this cookery course. However, Swinton Park Cookery School reserve the right to change any or all of these dishes, as circumstances require.