We were invited to teach the Art of Couscous  in Montreal’s premier Jewish learning, arts and culture festival;  LeMood.
 

Extract From Lemood program;
The dynamic husband and wife team behind NYSHUK are on a mission to bring Sephardic cooking traditions into the mainstream and to redefine widespread associations of Jewish food being only about deli and bagels. Recently featured in the New York Times for their dedication to old-world, home-style Middle Eastern techniques, Ron and Leetal Arazi are New York-based chefs from Israel bringing their culinary traditions to LE MOOD for the first time. They celebrate “The Art of Couscous,” which has been lost to the processed instant supermarket couscous. Experience the labour-intensive process – which Jewish cooking guru Joan Nathan described as “mesmerizing” – of working semolina flour sprinkled with water and rolled by hand to form tiny granules of couscous. Celebrate with Ron and Leetal the resurgence this lost culinary ritual and enjoy the rich flavors of Morocco, Turkey, and beyond.  

 first stop; doughnuts at Chez Boriz

first stop; doughnuts at Chez Boriz

 Atwater farmers market

Atwater farmers market

 when in montreal.. eat poutine

when in montreal.. eat poutine

 one of the great stores at 'Petit Maghreb'

one of the great stores at 'Petit Maghreb'

 let the class begin!

let the class begin!

 Explaining the rolling the process

Explaining the rolling the process

 A taste of the final dish; hand rolled couscous, chickpea stew and a tomato salsa with lots of Harissa

A taste of the final dish; hand rolled couscous, chickpea stew and a tomato salsa with lots of Harissa