Moroccan cooking class

Throughout our professional cooking course, we aim for our students to:

1. Master the foundational principles of culinary art and Moroccan gastronomy.
2. Explore the diverse array of Moroccan cuisine, understanding the intricacies of various dishes.
3. Acquire insights into event and banquet organization within the culinary context.
4. Gain an understanding of kitchen management processes.

Moroccan cuisine stands out as one of the world’s most diverse and flavorful, reflecting a rich cultural heritage that includes influences from Berber, Arab, Jewish, and Andalusian traditions. This culinary tradition is characterized by its harmonious blend of sweet and savory flavors, enhanced by a plethora of spices featured in both main courses and desserts. Moroccan cuisine serves as a living testament to the nation’s history and the various peoples who have made it their home.

In addition to the well-known tagines and couscous variations, here are some local specialties and snacks to savor while exploring the Medina:

1. B’stilla: A classic dish made with pigeon or chicken, enveloped in thin, flaky pastry with sweet spices. Seafood versions are also available.

2. Briouats: Triangular samosa-like pastries filled with either meat or sweet almond paste.

3. Harira: A hearty lentil and chickpea soup traditionally consumed during Ramadan to break the fast, commonly found as an affordable street food.

4. Khobz: The staple Moroccan bread, round, flat, often made with semolina flour, perfect for dipping and scooping.

5. Loubia: Moroccan baked beans, traditionally a morning dish, ideal for dipping with khobz.

6. Mint tea: Widely known as ‘Berber Whisky,’ this refreshing beverage features mint leaves brewed with green tea, poured from a height for bubbles and usually served with sugar cubes.

7. M’smen: Flatbread-like pancakes with honey and smen (fermented butter), spices, or dipped in amlou.

8. Svenj: Moroccan doughnuts.

9. Tangia: A Marrakech specialty featuring lamb and preserved lemon slow-cooked overnight in the hammam furnaces.