Discover popular Moroccan dishes in a Moroccan cooking class

Photo: Moroccan cooking class.

Moroccan cuisine is a reflection of the country’s rich cultural and culinary history. It’s a blend of Arabic, Mediterranean, Andalusian, Berber, and French influences, which makes it a unique and diverse cuisine. Moroccan food is known for its bold spices, aromatic herbs, and slow-cooking techniques that bring out the flavors of the ingredients.

Traditional Moroccan cuisine is a unique blend of North African, Mediterranean, and Middle Eastern influences, characterized by its bold flavors, use of spices, and diverse array of ingredients.

Morocco is known for its rich and diverse cuisine, which relies heavily on a variety of spices to create complex and flavorful dishes.

Moroccan olive oil is a high-quality, flavorful oil produced in Morocco. Olive oil production is an important part of the agricultural industry in Morocco, and the country is home to a wide variety of olive cultivars that produce a range of unique flavors.

It is typically made using traditional methods and it is used for both cooking and as a condiment. Moroccan olive oil is also known for its health benefits. It is rich in monounsaturated fats, which are considered healthy fats that can help reduce the risk of heart disease and lower cholesterol levels. The oil is also a good source of vitamin E, which is an antioxidant that can help protect against cell damage and may have anti-inflammatory properties.

Two popular types of olive oil in Morocco are Morocco Gold olive oil and Moroccan extra virgin olive oil. Both of these olive oils are made from high-quality olives and have a rich and fruity flavor that enhances the taste of Moroccan dishes.

One of the most popular Moroccan dishes is harira soup, which is a hearty and flavorful soup made with lentils, chickpeas, tomatoes, and various spices, such as cumin, ginger, and cinnamon. This soup typically contains small pieces of lamb or beef, but it can also be made without meat for a vegetarian version. Harira soup is often served with dates or other sweet treats. It is a popular and nourishing dish that is enjoyed by Moroccans and many others around the world.

In a cooking class, you can learn how to make harira soup from scratch, including how to blend the spices and vegetables to achieve the perfect flavor.

Couscous is a staple in Moroccan cuisine. Contrary to popular belief, couscous is not a grain, but rather a type of pasta made from semolina flour. To make couscous, it is better to use a special pot called a couscousiere. The pot has a bottom section for boiling the vegetables and a top section for steaming the couscous. You add the Moroccan spices such as cinnamon, coriander, and saffron to the vegetables to infuse the couscous with flavor. Once the couscous is cooked, you may add Morocco Gold olive oil to give it a rich and nutty flavor.

Here’s a recipe for making couscous:

Serve and enjoy!

Note: You can also add additional flavors to the couscous by incorporating herbs, spices, or vegetables into the cooking liquid before adding the couscous. Additionally, you can use chicken or beef broth instead of vegetable broth for a better flavor.

Moroccan pastries and sweets are a diverse and rich culinary tradition that combines Arab, Berber, and Andalusian influences, characterized by a variety of shapes, textures, and flavors.

In a cooking class, you have the chance to learn how to make traditional Moroccan sweets, such as baklava, which is a flaky pastry filled with honey and nuts. You can also learn how to make other types of Moroccan sweets, such as chebakia, which are sesame seed cookies that are fried and then coated in honey.

These sweets are often served during special occasions like weddings and Ramadan and include popular treats like Gazelle horns, Sellou, Mhancha, Briouats, Makroud, Baghrir, and Halwa Chebakia. The use of ingredients like almonds, sesame seeds, honey, orange blossom water, and cinnamon adds to the unique taste of Moroccan pastries and sweets.