The Art of Moroccan Cooking

Discover the soul of Moroccan cuisine! Discover the soul of Moroccan cuisine in this immersive, hands-on culinary workshop that brings together aromatic spices, slow-cooked comfort dishes, and time-honoured traditions of hospitality. Under expert guidance, participants will explore the foundations of Moroccan home cooking-where bold spices, fresh ingredients, and thoughtful preparation come together to create deeply satisfying meals. From the fragrant warmth of a traditional chicken tagine to the earthy richness of vegetable-forward sides, this class celebrates the balance of flavour, texture, and culture at the heart of Moroccan cooking. The experience begins with a warm welcome of Moroccan sable cookies and fresh mint tea, setting the tone for a relaxed, communal session. Guests are then introduced to essential Moroccan spices and flavour profiles, including Ras el Hanout, cumin, paprika, ginger, and cinnamon - learning how these spices are layered to build depth and complexity without overpowering the dish. Participants work in small groups of 2-4 people, moving through each stage of preparation: chopping, seasoning, building flavour, shaping dough, and cooking. Along the way, you’ll gain insight into traditional techniques, ingredient ratios, and timing - learning how patience and balance are key to achieving authentic Moroccan style results. As the dishes come together and aromas fill the space, you’ll deepen your understanding of Moroccan culinary rhythm: preparing multiple components simultaneously so the meal is served together, just as it is in traditional Moroccan cooking. The session concludes with everyone sitting together to enjoy the meal they’ve prepared - followed by a simple, elegant dessert of clementines and Medjool dates. What's included Chicken Tagine A classic slow-cooked dish layered with warm spices, including Ras el Hanout, and tender chicken. Zaalouk A smoky eggplant and tomato salad, rich with garlic and spices, served warm or at room temperature. Khobz (Moroccan Bread) Traditional round bread mixed, shaped, and cooked during class, perfect for scooping and sharing. Berber Salad A fresh, vibrant vegetable salad highlighting regional flavours and simple seasoning. Couscous Light, fluffy semolina grains prepared properly and paired with the meal to complete the table. Dessert & Tea Clementines, Medjool dates, and Moroccan mint tea to finish the experience. Participants take home recipes, techniques, and practical tips to confidently recreate these dishes in their own kitchens, along with the experience of sharing a meal made together.