Law Students Association and International Law Society present:

Faculty Cooking Class: Bruschetta and Haraime with Professor Buss & Professor Ben-Shahar

Appetizer: Professor Buss will demonstrate Italian bruschetta, with an Italian pronunciation lesson included!

Entrée: Professor Ben-Shahar will demonstrate Haraime, a Moroccan dish traditionally made with fish – vegetarian and vegan options are also available.

Friends and family are welcome! You may stay for one or both recipes. Law students who attend the event will be reimbursed up to $20 for ingredients for both dishes. Please email your receipt as an attachment to  LSA_Fac.m9o1zzdux1p68icn@u.box.com including your first and last name in the file name.

Italian Caprese Salad & Bruschetta (Professor Buss) 

Prep & cooking time: ~15-20 minutes total 

Kitchen Supplies: Grill or broiler (the top shelf of an oven). Professor Buss will use a grill. 

Ingredients: 

• 3 garlic cloves 
• 1 small baguette (or part of a whole one)
• 1 large tomato 
• One fresh or fresh packaged ball of mozzarella (not the hard stringy packaged type) 
• fresh basil 
• balsamic vinegar (fairly small amount) 
• olive oil (fairly small amount) 
• salt & pepper 

Moroccan Haraime (Professor Ben-Shahar) – Fish, Vegetarian, or Vegan 

Prep & cooking time: ~20-25 minutes total 

Kitchen Supplies: Pan with cover 

Ingredients:

• Fish option: 2 fillets of any white fish such as tilapia, catfish, or cod. Alternatively, salmon may be used. Professor Ben-Shahar will use tilapia. 
• Vegetarian or vegan option:
  • Vegetarian: eggs (which will transform the dish into “shakshuka” – also a North African dish) 
  • Vegan: eggplant, zucchini; alternatively tofu and breadcrumbs (the latter can be made into patties for the more ambitious) 
• 2-3 Large ripe tomatoes; or a can of crushed tomatoes 
• 1 stick butter 
• fresh garlic 
• 1 onion 
• 1 green or red bell pepper 
• 1 lemon or lemon juice 
• spices (optional): paprika, hot cayenne pepper (alternatively: chili powder or fresh hot pepper, such as jalapeño), cumin, turmeric 
• 1 package of dry couscous (optional) 

Note: Professor Ben-Shahar will make a five-minute couscous while the fish is sautéing.

Zoom Link