Moroccan cooking class
The complete Moroccan cooking class: starter, main and dessert made from scratch, then enjoyed at the table. All day, every day.
600 MAD / person
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- Friday couscous
Friday couscous
Roll the semolina by hand, prepare the seven-vegetable broth and share Morocco's Friday dish.
Moroccan cooking
The class in detail
On Friday, we make couscous the way it is made at home. You learn to roll the semolina by hand, set up the couscoussier, steam the grain three times and prepare the seven-vegetable broth. As a bonus: tfaya, onions slowly caramelised with raisins and cinnamon.
Programme
- Welcome with mint tea
- Rolling the semolina by hand
- Seven-vegetable broth
- Steaming in the couscoussier
- Tfaya: onions and raisins
- Shared meal, recipes to take home
Included
- Ingredients and equipment
- Apron provided
- Tasting at the table
- Recipe booklet to take home
Other classes
Tagine & homemade bread
The dish that defines Moroccan cooking: a slow-cooked tagine and khobz bread kneaded by hand.
650 MAD / person
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