See dates tab for details
What You Learn
How to create and cook tangine
How to make knobz bread and canapes
How to use herbs and spices effectively
What You Get
Certificate of attendance
Hands on training
Materials to Bring
Pen for note taking
Participants are requested to wear flat, enclosed, rubber soled shoes and long trousers for comfort and safety in the kitchens. To ensure food safety procedures are followed, long hair should be tied back and all unnecessary jewellery removed.
Need to spice up your life? Then stop souking and do this class
Take a trip to Morocco and experience a gloriously varied cuisine of Arabic, Andalusian, Berber and Mediterranean flavours with an undertone of European and sub Saharan influences.
A fusion of fruits, spices and herbs helps cement Moroccan cuisine as one of the most distinctive, yet diverse, in the world.
The focus of this class will be discovering the correct technique to create Morocco’s classic dish – tangine; a delicious slow cooked stew made with meat and flavoured with fruits and spices.
Learn how to cook using preserved lemon, orange blossom water, dates, almonds, figs and chermoula (just to name a few ingredients) and produce healthy breakfast foods, breads and pastries, like Morocco’s signature knobz bread, plus canapes, appetisers and desserts.
At the conclusion of the class participants will sit down together and consume the meal they prepared in class, with accompanying beverages.
On completion of this class you will receive a certificate of attendance.
Please note that enrolments will close 48 hours prior to the commencement of the class