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Cooking Class Marrakech

Get ready for the ultimate cooking classes Marrakech experience, one of a best tour in Marrakech. From market to plate, you’ll learn how to whip up a Traditional Moroccan plates from scratch, using ingredients from the famous Marrakech souks. The best part of it all? You get to devour your Labor after you’ve made it! Stroll among the locals as you select the meat, vegetables, herbs, and spices that form the basis of Moroccan culinary.

Moroccan culinary is renowned for its rich blend of Arab, Berber, Jewish, African, and French influences. It is widely acknowledged for its health benefits and nutritious offerings. The favorable year-round climate and efficient irrigation systems in Morocco contribute to the abundance of locally grown fresh produce. By skillfully incorporating a diverse array of spices, herbs, and oils, Moroccan culinary boasts a unique and flavorful range of dishes. From Tajines to Couscous, Salads to Berber flatbreads, the culinary creations are a delight to the taste buds. Exploring a bustling souk in Morocco provides a glimpse into the vast variety of fresh vegetables and fruits that are readily available to both Moroccan families and skilled chefs.

Cooking class Marrakech is a cook and eat program, private you can choose your slot time by contacting us.

Moroccan Cooking class with locals

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Moroccan Cooking class with local Family

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Moroccan Cooking class with local Family

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Our Blog Cooking Tips & Recipes

Moroccan Food Recipes

Rfissa Express – Fragrant chicken and lentils with papardelle

Rfissa Express – Fragrant chicken and lentils with papardelle

INGREDIENTS 4 tablespoons olive oil 4 large chicken legs 3 large onions, sliced 20g fresh coriander, finely chopped and more for garnish, if desired 3 garlic cloves, peeled and crushed 1 teaspoon ground turmeric 1 teaspoon ground ginger 1 teaspoon ras el hanout ¾ teaspoon salt, or more to taste ¼ teaspoon ground black pepper 1 pinch saffron threads 200ml…
Ras el hanout and dates hotdish

Ras el hanout and dates hotdish

INGREDIENTS Reprinted with permission of the author, including adaptations Serves 6 150 gr (¾ cup) mixture of jasmine and wild rice ¾ teaspoon salt 5 tablespoons olive oil 1 large onion, finely chopped 4 large carrots cut into 1 cm (½ inch) pieces Black pepper 4 teaspoons Ras el Hanout 450 gr minced beef 30 gr plain flour 1 can…
Almond Mhencha

Almond Mhencha

INGREDIENTS Makes 8 mini mhencha Almond paste 250 gr blanched almonds 120 gr caster sugar Pinch cinnamon Pinch salt 3 tablespoons orange blossom water 10 gr unsalted butter, softened To roll the pastry 8 sheets filo pastry, 20 x 30 cm (200 gr) 50 gr unsalted butter, melted 300 gr honey Ground nuts and freeze dried berries for decoration (optional)…

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