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Moroccan Market Food

Marcia Newlands

In the tiny side alleys of Moroccan souqs, or markets, there are little stalls, open-air carts and one-room cafés serving simple, tasty market fare. This is the food the workers eat as they open their stalls for the day, or shoppers relax with when they take a break. Marcia, who served in the Peace Corps in Morocco, will prepare Kefta (spicy ground lamb, traditionally skewered and grilled), served with harissa (a spice and chile condiment); Berber Eggs (scrambled into a fresh tomato and onion “stew”) with Moroccan spices; and Harira (traditional soup with chicken stock, tomatoes and lentils). For a finishing bite from the sweets stalls, she makes Haroset, Moroccan “truffles” made with dates, almonds and apple. With meat, poultry and eggs; no dairy.

Members: $40, Non-members: $45

  • Wednesday Jan 22, 6:30-9pm. Greenlake Aurora
  • Wednesday Feb 5, 6:30-9pm. Edmonds
  • Wednesday Feb 12, 6:30-9pm. West Seattle
  • Monday Feb 17, 6:30-9pm. Redmond
  • Tuesday Feb 25, 6:30-9pm. Issaquah


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