Cooking Class

First, let’s delve into the art of Tagine. This quintessential Moroccan dish is named after the earthenware pot it is cooked in. The Tagine pot allows the ingredients to slowly simmer and infuse, resulting in tender meat, aromatic vegetables, and a harmonious blend of flavors. During the class, you’ll learn how to create a succulent Tagine using an array of spices such as cumin, coriander, cinnamon, and saffron. We’ll guide you through the process of selecting the freshest ingredients and mastering the art of layering flavors to create a truly authentic Moroccan Tagine.

Next, we’ll unravel the secrets of Couscous, a beloved Moroccan staple that has gained worldwide recognition. Couscous is a versatile grain dish made from semolina, traditionally steamed over a flavorful broth and then garnished with a medley of vegetables, tender meats, and aromatic herbs. Our expert instructors will teach you the art of preparing fluffy, light couscous and guide you through the steps to create a delightful combination of flavors. From classic vegetable couscous to tantalizing meat variations, you’ll gain insights into the traditional techniques and the delicate balance of spices that make each dish unique.

Finally, we’ll introduce you to the enchanting world of Moroccan Pastilla, a delectable pastry that perfectly combines sweet and savory flavors. Pastilla, also known as B’stilla, is a flaky filo pastry filled with a succulent mixture of spiced meat, such as chicken or pigeon, blended with almonds, eggs, and fragrant herbs. The combination of cinnamon, powdered sugar, and crispy layers of pastry creates a remarkable contrast of textures and flavors. Our instructors will guide you through the intricate process of preparing this culinary masterpiece, sharing their tips and techniques to achieve the perfect balance of sweet and savory.