Moroccan cooking class Overview:

If you want to know the secrets of Moroccan cuisine and learn to cook some of their dishes, we propose a Moroccan cooking class. It is an ideal activity for culinary lovers, and for families. You can prepare a Moroccan cooking class for children.

What will you learn?

Throughout the professional cooking course, we hope our apprentices can:

Assimilate the basic fundamentals of culinary and Moroccan gastronomy.
Know the design of different types of food through Moroccan cuisine.
Understand how we can organize events and banquets.
Understand the processes associated with kitchen management.

Moroccan cuisine is considered one of the richest in the world, known for its profusion of flavors and colors, the result of multiple cultural heritages (Berber, Arab, Jewish, Andalusian). This cuisine is characterized by the mixture of sweet/salty and the contributions of many spices, again present both in savory dishes as desserts. Moroccan cuisine is a reflection of its history and successive peoples who settled there.

As well as the many variations on tagine and couscous, here are a few local specialties and snacks to keep an eye out for whilst wandering the Medina:

B’stilla: The classic Moroccan dish is traditionally made with pigeon or chicken meat encased in thin flaky pastry and sweet spices, but other fillings such as seafood are available too.

Briouats: Little triangular samosa-like filled pastries, stuffed with meat or sweet almond paste.

Harira: Traditionally eaten during Ramadan to break the fast, little bowls of this hearty lentil and chickpea soup are some of the cheapest street foods you can find in Marrakech.

Khobz: The staple Moroccan bread; round, flat, often made with semolina flour and great for dipping and scooping.

Loubia: Moroccan baked beans! Traditionally a morning dish. Dip your khobz.

Mint tea: It’s almost impossible to leave Morocco without having tried ‘Berber Whisky’. Mint leaves brewed with green tea, poured from a height to induce bubbles and usually served with a stack of sugar cubes.

M’smen: flatbread-like pancakes with honey and smen (fermented butter), spices, or dipped in amlou.

Svenj: Moroccan doughnuts.

Tangia: A Marrakechy special of lamb and preserved lemon slow-cooked overnight in the furnaces that heat the hammams.

Some tips for healthy eating in Marrakech