Plant-Based Moroccan Cooking by Salma Boudina

If you’ve ever wanted to master the aromatic spices and vibrant textures of Moroccan cuisine, this is your chance. Hosted at the Centre for Social Innovation on Spadina, this hands-on workshop led by Salma Boudina offers a deep dive into the plant-based staples that define Moroccan home cooking.

What’s on the Menu Salma brings a wealth of knowledge to the kitchen, focusing on authentic techniques passed down through generations. You’ll learn to prepare a variety of traditional dishes, including:

* **Adas:** A comforting, spice-forward lentil stew. * **Khizzou:** Tender carrots seasoned with chermoula, a tangy, herb-heavy condiment. * **Chlada dyal btata:** A rustic, garlic-infused potato salad. * **Chlada dyal lkhyar w maticha:** A classic, refreshing tomato and cucumber salad. * **Roz bal hlib:** A delicate, non-dairy rice pudding finished with orange blossom water.

Why It’s Worth It Beyond just learning recipes, this class is about storytelling. Salma approaches cooking as a craft, and you’ll leave with a better understanding of the history and cultural significance behind these dishes. The Depanneur has been a staple of Toronto’s food scene for over a decade, and their workshops are always a fantastic way to meet fellow foodies. Located in the heart of Spadina, you're perfectly positioned to explore the nearby shops or grab a coffee in Chinatown after the class.