Traditional Moroccan and Berber cooking classes

Welcome participants in a Moroccan setting with immersion in Moroccan tradition and culture. Presentation of the program of the day around DE Moroccan cupcakes and a mint tea, from which you will learn the secrets DE preparation. Introduction to recipes and spices Presentation of selected recipes (tajine, or couscous, or pastilla, Moroccan salads, etc.). Presentation DE traditional spices and condiments and explanation of their role in Moroccan cuisine (ras el hanout, cumin, saffron, cinnamon, candied lemon, olives, etc.). Preparation of the main course: Participants are involved in every step DE the preparation, from cutting ingredients to seasoning. Specific cooking techniques according to the recipe: simmered tagine, steamed couscous, crispy pastilla. Preparation DE sala DE Moroccans: Preparation of classic salads such as carrot salad with chermoula, eggplant zaalouk, or taktouka. Participants settle down to enjoy the dish they have prepared together. Exchange around DE recipes and Moroccan culture.