Moroccan

Learn the secrets of how to cook real Moroccan food.

The course starts with an introduction to all the traditional Moroccan ingredients and methods of cooking. Cooking traditions are passed down from generation to generation by women with no precise measurements, recipes are not written down, but learnt by feeling and watching, each family will have a different version of the same dish.

Amongst the tempting dishes that you will cover will be traditional flatbreads, Harrira soup, bissara, ras-el-Hanout, briouats (cigar shaped filo parcels), rose harissa, date & aubergine tagine with saffron cous cous, carrot & orange blossom salad, m'henka almond snake pastry and mint tea.

There will be several breaks for tastings and refreshments during the day and we will finish with a shared meal that you have made and organic wines or juices. There is a comprehensive recipe pack to take home.

 

Time: 10am - 4.30pm

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