North African Tagines, Dips and Sauces

Learn about the famous sauces and dips of North Africa with a modern twist. A collection of pounded or blended sauces, they’re characterized by the inclusion of olive oil and garlic with other ingredients ranging from nuts and seeds to spices, herbs, and other aromatics. Join Chef Nancy as she transports you to North Africa where you will explore these sauces, dips, and learn to prepare the perfect tagine.

Harissa (Tunisian Hot Chili Pepper Sauce)
Zaalook (Smoky Roasted Eggplant)
Vegetarian Tagine
Chicken Tagine
Steamed Couscous

Seats are priced per person.

Please list any dietary restrictions in the comment section.

To receive a refund or credit, cancellations must be submitted no less than 48 hours before the class begins. Please contact the school at or call us at 801-428-0365 with any questions.

March 24 @ 11:00 am
11:00 am — 1:00 pm (2h)

City Creek

Chef Nancy Carruthers

Price: $65

8 seats available

This class starts within 12 hours.
Online registration is closed. Call school to inquire about availability: (801) 428-0366