Basics of Moroccan Cooking Traditional Dishes

In-Person Cooking Class for Adults

Traditional Moroccan Dishes Series

4-Week Hands-On Series | Every Tuesday in December
18h00 – 20h00

Here's a revised version of your class description incorporating your new weekly recipes and December dates while keeping the engaging tone and structure of the original:

Step into the heart of Moroccan home cooking in this four-week culinary journey led by our expert Dadas. Each Tuesday evening in November, you’ll explore a beloved Moroccan dish or tradition, mastering essential techniques and flavor combinations that define the country’s rich and diverse cuisine.

From vibrant seasonal salads to the comforting depth of a beef tagine and the sweetness of classic harira, this series is ideal for curious home cooks, food lovers, and anyone eager to bring the warmth of Morocco into their kitchen.

Class Lineup

Week 1: Pumpkin Zaalouk & Spinach Bakoula

2 December | 6:00 PM – 8:00 PM
Begin your Moroccan culinary journey with two classic cooked salads that highlight the richness of vegetables and spices. You’ll prepare:

• Pumpkin Zaalouk – a smooth, spiced pumpkin purée full of warmth.

• Spinach Bakoula – tender spinach with preserved lemon, garlic, and olive oil.

Learn the art of seasoning and texture that makes Moroccan salads the perfect start to any meal.

Week 2: Harira (Traditional Moroccan Soup)

9 December | 6:00 PM – 8:00 PM
Immerse yourself in the heart of Moroccan home cooking with Harira, a hearty, aromatic soup made with tomatoes, lentils, chickpeas, and fresh herbs. Traditionally enjoyed during Ramadan, this comforting dish is a staple of Moroccan family meals

Week 3: Beef Tagine with Quince

16 December | 6:00 PM – 8:00 PM
Discover the depth of Moroccan slow-cooking with this Beef Tagine with Quince. Tender beef, gently simmered with spices, is paired with caramelized quince for a perfect balance of savory and sweet flavors—a refined and fragrant Moroccan classic.

Week 4: Seffa Couscous

23 December | 6:00 PM – 8:00 PM
Conclude your culinary experience with Seffa Couscous, a festive and comforting dish made of steamed couscous layered with cinnamon, almonds, and powdered sugar. Sweet, aromatic, and beautifully presented, it’s the perfect finale to your Moroccan cooking adventure.

Return Policy:
You can contact us at least 48 hours before the scheduled class to choose another class if you cannot attend the one you purchased. After this period, no changes will be allowed.

Translation:
Our Moroccan cooking classes are conducted in Darija (Moroccan Arabic). If you require a translator in English or French, an additional fee of 100 MAD per reservation will apply (covering all members of your group).