Moroccan cooking class in Essaouira city

You will learn how to prepare iconic Moroccan dishes such as tagine, couscous, pastilla, and rfissa, while discovering the spices that have made this cuisine famous worldwide, including ras el hanout, saffron, cumin, cinnamon, and preserved lemon. Guided by a Moroccan cooking expert, you will take part in every step of the process: preparing and cutting ingredients, seasoning, learning the secrets of Moroccan spices, and mastering traditional techniques such as slow-cooking a tagine or steaming couscous to perfection. While your dishes are cooking, relax and enjoy a traditional Moroccan mint tea served with delicious homemade pastries. You will also discover the rituals and know-how behind the preparation and serving of this iconic symbol of Moroccan hospitality. To conclude this memorable culinary experience, gather around the table and savor the dishes you have prepared together in the warm and authentic atmosphere of a traditional Moroccan home. A unique culinary journey that invites you to discover Morocco through its flavors, hospitality, and art of living.

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Chicken tagine with candied lemon and olives — Slowly simmered with fragrant spices, this dish combines the tenderness of chicken with the tangy flavor of candied lemon and olives. · Chicken tagine with prunes and almonds — Slowly simmered with sweet spices like Ras El Hanout, this dish combines the tenderness of chicken with the sweetness of prunes and the crunch of almonds. · Zaalouk: grilled eggplant puree — A delicious Moroccan salad with grilled eggplant and simmered tomatoes, with garlic, cumin, paprika and olive oil. · Shlada machwiya: Moroccan tomato and roasted pepper salad — A tasty Moroccan salad of roasted peppers and tomatoes, seasoned with garlic, cumin, paprika and a drizzle of olive oil. · Carrots and courgettes with chermoula — A vegetable salad delicately cooked then coated with a chermoula based on garlic, coriander, parsley, cumin, paprika and olive oil. · Couscous — Prepared with light steamed semolina, with seasonal vegetables, meat or chicken, a rich and scented dish with spices. · Rfissa — Prepared with chicken simmered with lentils, onions and spices, Rfissa is served on a bed of crumbled msemen and tasty sauce. · Fish tagine with vegetables — The fish, marinated with chermoula with herbs, garlic and spices, simmers slowly with vegetables: potatoes, carrots, peppers, tomatoes. · Vegetarian tagine — A tasty Moroccan dish of seasonal vegetables and spices: cumin, turmeric, ginger and fresh herbs. · Msemen — Famous Moroccan flaky patty, prepared by hand and tasted nature, with honey or salty fillings.