North African Cuisine Cookery Classes

Maghreb cuisine is the cooking of the Maghreb region, the northwestern most part of Africa along the Mediterranean Sea, consisting of the countries of Algeria, Libya, Mauritania, Morocco, and Tunisia. The region has a high degree of cultural diversity which influences its cuisine and culinary style.

In Maghrebi cuisine, the most common staple foods are wheat, couscous, fish, dates, olives marinated with cumin, paprika, cinnamon and saffron. Fresh peppermint, parsley or coriander are also very common. Spice mixtures such as was el hangout, baharat and chilli pastes like harissa (especially in Tunisia) are frequently used. 

The Moroccan Cuisine Cookery Class is full of Exotic North African dishes. Hence, each are big on flavour, aroma and spice. We can try an easy chicken tagine, or roll up some Speedy Moroccan meatballs. As well as, making your own preserved lemons to take home.

Couscous  is prepared daily in many Moroccan homes. Couscous with Seven Vegetables, is one of the most popular versions. Lamb, beef or chicken is stewed along with a variety of vegetables then arranged on a glorious heap of tender, steamed couscous grains. As with many other Moroccan dishes, everyone gathers round to eat from one super-sized communal plate.

Not into veggies? Then you may want to try Couscous Tfaya with Caramelized Onions and Raisins.

Come to learn how to make some of the best dishes in the Morrocan world.