Moroccan  (Berber & Arabic) Cooking Class

Couscous

• Seksou b Sbeξ khdari - Seven vegetable couscous
• Seksou T’faya - Couscous Boohaloo: with almonds, caramelized onions and raisins

Tajine

• Tagine b t’mer w l’berkok - Tagine with prune and date
• Tagine b l’khodra: seasonal tagine with vegetables such as quince & okra or wild artichoke & peas each served with a choice of Chicken, Lamb or Beef
• Tagine djaj m’kalli - chicken with preserved lemon and olive
• Tagine b l’hout - fish tagine (dependent on availability in souk
  

Other  various forms of Tajine:

• Tajine with tuna
• Tajine with sardines
• Tajine with lamb meat and caramelized plum
• Tajine with plums
• Tajine with legumes and endives
• Tajine with turkey and potatoes

Moroccan Salads

• Zalouk - roasted aubergine with spices
• Khizou M’shrmel - marinaded carrot salad
• Shlada d l’barba - beetroot salad
• Taktouka - spiced green pepper salad

Berber "Tafernout" flat bread workshop

TBC

Desserts

• Letshine b l’karfa - orange & walnut salad
• Ghriba d l’3sel - honey fassi maccaroons
• Blighat b t’mer - Date and pastry rolls
• Knafa - souk fruit parfait

B’stella

• B’stella b’djaj – chicken bastilla
• B’stella b l’hout – fish bastilla