DIP DUO: Moroccan Roasted Tomato Matboucha AND Greek Almond-Garlic Skordalia

Cuisine & Diet: Dairy-free, Gluten-free, Greek, Hanukkah, Mediterranean, Middle Eastern, Mimounah, Mizrahi, Moroccan, North African, Passover, Rosh Hashanah, Shabbat, Vegan, Vegetarian

Class Format: 1-DISH VIRTUAL PRIVATE COOKING LESSON ($150/individual household; $30 for each additional household signing in)

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Moroccan Matboucha Dip with Roasted Tomatoes, Garlic, and Smoked Paprika
Greek Skordalia Dip with Almonds, Garlic, and Lemon

GENERAL INGREDIENTS:
For Matboucha:
Vine ripe tomatoes
Garlic
Coriander or Italian parsley leaves
Extra virgin olive oil
Kosher salt
Sugar
Smoked paprika
Hot paprika (optional)
Flat bread (such as naan) or pita, for serving

For Skordalia:
Blanched almonds (can be whole or slivered)
Kosher salt
Extra virgin olive oil
Garlic
Lemon

EQUIPMENT:
Measuring cups and spoons
Large chef’s/chopping knife and cutting board
Food processor (for Skordalia)
Small baking pan (for Matboucha)
Fork or potato masher (for Matboucha)
Large skillet and mixing spoon (for Matboucha)