• Avenue Princesse Lalla Amina - Curriculum for the Moroccan and Berber Cooking Course:

Welcome participants to a Moroccan ambiance, offering an immersive experience in Moroccan tradition and culture.

Begin the day with a presentation of the program, featuring Moroccan cupcakes and mint tea, where participants will uncover the secrets of their preparation.

Introduction to recipes and spices.

Showcase of selected recipes (such as tajine, couscous, pastilla, Moroccan salads, etc.).

Introduction to traditional spices and condiments, explaining their significance in Moroccan cuisine (ras el hanout, cumin, saffron, cinnamon, candied lemon, olives, etc.).

Preparation of the main course: Participants engage in every step, from chopping ingredients to seasoning.

Specific cooking techniques based on the recipe: simmered tagine, steamed couscous, crispy pastilla.

Preparation of Moroccan salads: Crafting classic salads like carrot salad with chermoula, eggplant zaalouk, or taktouka.

Participants gather to savor the dish they have collaboratively prepared.

Conclusion of the course with the distribution of recipe sheets and a final discussion.

• Tea and coffee

• Private transportation

• Vegetarian tajine - Dish made with seasonal vegetables with Moroccan spices and olive oil.
• Vegetarian or meat couscous (chicken or lamb) - Wheat semolina couscous with seven vegetables: squash, carrots, zucchini, onions, tomatoes, green cabbage, turnips, chickpeas, with or without chicken.
• Moroccan salads - Tomato and grilled pepper salad (shlada) or eggplant puree (Zaalouk) or carrot salad with cumin or tomato and eggplant Taktouka
• Cinnamon Oranges - A fresh Moroccan dessert of oranges with cinnamon, or grated carrots with orange and orange flower water, or cucumbers with orange.
• Tagine of sardine meatballs - A tasty tagine made with tomato sauce and sardines in meatballs, seasoned with Moroccan spices.
• Baklawa - Delicious oriental pastry made from almond or walnut fruits and honey.
• Chicken pastilla with almonds - A typically Moroccan sweet and savory, festive and tasty recipe, based on chicken and almonds with the scent of cinnamon and saffron.
• Moroccan soup (Lahrira) - A complete traditional dish with or without meat, chickpeas, lentils, celery, parsley, coriander, tomatoes, faeces, vermicelli, etc.

Proficient in French, English, Arabic, and Berber, the operator enjoys sharing and conveying the values of Moroccan culture, which emphasize sharing and respect. The operator offers diverse menus featuring fresh or cooked starters, main courses, and homemade desserts. Fresh, high-quality, and primarily local ingredients are used to minimize the carbon footprint.

The operator’s priorities include satisfying customers, sharing delightful flavors, and creating unforgettable experiences in an authentic Moroccan setting. Special attention is given to cleanliness and hygiene throughout the cooking class.

For a full refund, cancel at least 24 hours before the scheduled departure time.