• Avenue Princesse Lalla Amina - Moroccan and Berber Culinary Course Program:

Participants are warmly welcomed into a Moroccan ambiance, fully immersing them in the rich traditions and culture of Morocco.

The day’s program is introduced over Moroccan pastries and mint tea, with participants learning the secrets of their preparation.

Introduction to recipes and spices:

Presentation of selected recipes (such as tagine, couscous, pastilla, Moroccan salads, etc.).

Overview of traditional spices and condiments, explaining their significance in Moroccan cuisine (including ras el hanout, cumin, saffron, cinnamon, preserved lemon, olives, etc.).

Main course preparation: Participants engage in every step of the process, from chopping ingredients to seasoning.

Specific cooking techniques based on the recipe: simmering tajine, steaming couscous, or creating crispy pastilla.

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

Participants gather to savor the dish they have collaboratively prepared.

Conclusion of the course with the distribution of recipe cards 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 promoting the values of Moroccan culture, which emphasize sharing and respect. The operator provides diverse menus featuring fresh or prepared starters, main courses, and homemade desserts. By using fresh, high-quality ingredients, primarily sourced locally, the operator aims to minimize the carbon footprint.

The operator’s main goals are to delight customers, offer a delightful culinary experience, and create unforgettable moments in an authentically Moroccan setting. Special attention is given to cleanliness and hygiene throughout the cooking classes.

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