Experience Moroccan Cooking Classes

Exploring the Flavors of Moroccan Cuisine

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A Gourmet Destination of Flavors and Traditions

Morocco is a renowned culinary destination, ranked second-best globally in 2017 by Worldsim Travel. Cities like Marrakech, Fez, Tangier, and Chefchaouen offer rich culinary experiences, with over 15 Moroccan restaurants listed among the world’s top 1,000 by La Liste. From mint tea and tajines to couscous and pastilla, Morocco's cuisine promises an unforgettable journey of flavors.

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MECHOUI

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Mechoui is a traditional Moroccan dish where a whole lamb is slowly roasted, often on a spit or in a clay oven, until the meat is tender and the skin crispy.

COUSCOUS

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Couscous is a beloved traditional dish in Morocco and North Africa, often prepared for family gatherings, especially on Fridays after prayer, and for special occasions. It's made from steamed durum wheat semolina, served with vegetables and meat, all cooked in a special two-tiered pot called a couscoussier.

TAGINE POULET

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Indulge in the exquisite flavors of Moroccan chicken tagine, where tender chicken melds with a symphony of spices like cumin, coriander, and cinnamon. This aromatic dish, slow-cooked to perfection, invites you to experience a warm and comforting taste of North African cuisine, making it a truly unforgettable culinary journey.

PASTILLA

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Pastilla is a traditional Moroccan pie known for its intricate layers and a unique combination of sweet and savory flavors. It is typically served at festive occasions, like weddings and special gatherings, and is known for its delicate balance of spices, textures, and flavors.

RFISSA

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Rfissa is a beloved Moroccan dish featuring slow-cooked chicken served over flaky msemen or bread, accompanied by a spiced lentil sauce. Infused with aromatic spices like turmeric and ginger, it offers a delightful contrast of flavors and textures. Often garnished with fried onions and herbs, rfissa is a hearty meal traditionally prepared for special occasions, reflecting the warmth and hospitality of Moroccan culture.

TANGIA

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Tanjia is a traditional Moroccan dish from Marrakech, featuring tender lamb or beef slow-cooked in a ceramic pot with spices like cumin and saffron. Known for its rich flavors, it is often served with bread, making it a beloved meal for family gatherings and special occasions.

HARIRA

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Harira is a traditional Moroccan soup made with tomatoes, lentils, chickpeas, and aromatic spices, often enriched with meat. Typically enjoyed during Ramadan, it is a comforting dish that symbolizes Moroccan hospitality and brings families together.