With our upcoming trip to Morocco in October, our thoughts have naturally turned to souks*, kasbahs* and of course, la cuisine marocaine*. Who better then to lead a cours de cuisine* than our own Myriam El Faris, who will show us how to prepare a traditional meal of couscous aux sept légumes* accompanied by petites salades* and finished with an aromatic sweet surprise.
Presented in French and English, we’ll learn why couscous and tagine are as different as coq au vin*and ratatouille*, the benefits of drinking fermented milk and why it’s considered rude to refuse an offer of mint tea in Moroccan culture.
Price includes instruction, recipes and of course, un déjeuner marocain*. Don't miss out!
*traditional markets | *palaces | *Moroccan cuisine | *cooking class | *seven-vegetable couscous | *traditional entrées | *chicken in wine | *tomato and vegetable stew | *a Moroccan lunch