Training Resources for:
North African Cuisine
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North African Cuisine Learn about North African cuisine and the geographic, historical, social and cultural factors that have influenced it. This course introduces you to a wide variety of dishes from countries such as Morocco, Algeria, Tunisia and Egypt. Become familiar with classical ingredients and dishes such as Algerian Fish Soup, Moroccan Sweet Potato, Couscous, Egyptian Stuffed Vine Leaves, Kofta and Kebab, Fried Rice with Nuts, Humus, Tahini, Kosharee and Falafels. Learn to understand North African and Middle Eastern menus and make the best choices for healthy and tasty meals. A Classroom course provided by UBC Continuing Studies in Vancouver, British Columbia, Canada
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