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Moroccan Cooking Class

Spice Bazaar presents an engaging, fun and authoritative Moroccan cooking class.  Learn to blend spices.  Master how to use and cook Moroccan tagines and cous cous!  Prepare delicious mezze plates and Chermoula Prawns. We know Moroccan and Middle Eastern cuisines with 20 years experience blending spices and cooking, along with exploratory trips to Morocco. 

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Duo Of Yoghurt Mezze With Turkish Bread
red pepper, walnut and pomegranate - tamarind and chilli

Prawns In Chermoula Paste
the irresistible spicy chermoula spice is perfectly matched with prawns!


Homemade Moroccan Harissa Paste
Harissa is the Moroccan spicy paste used as a tagine base, marinade and condiment!

Bright red, creamy consistency, and spicy accompaniment

Ethopian Berbere Chicken Pastries
Spicy, earthy and rich, Berbere flavours a tomato red meaty interior encased in a crispy bite-sized pastry


Moroccan Tagine Of Chicken With Ras El Hanout, Honey & Pomegranate
Traditional slow-cooked classic dish with the amazing, intense aromatics and complex flavours of
Ras el Hanout, that famous Moroccan "Top of the Shop"spice blend 


Tagine Of Lamb Kefta With Lemon & Herbs
this traditional dish is found in restaurants and streets across Morocco - flavours of spice, lemon and herbs is Moroccan cooking at its finest


Salad Moroccaine With Sumac 
the classic Middle Eastern salad: healthy, flavoursome, crunchy and light, garnished with sumac.
Ideal with rich tasty tagines


Cous Cous With Currants, Pine Nuts & Tunisian Spices
this is a traditional North African staple dish - the Tunisian Tabil spice blends add great flavour alone or with tagines


Pears Poached In Moroccan Spices, With A Citrus Labne Whip 
the amazing finale! Luscious, spiced, sweet, citrus. Irresistible!



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Indicative menu only.  We reserve the right to vary the menu somewhat based on seasonaliity, ingredient quality/availability, menu refinements, and chef's inspiration!

We will endeavour to accommodate dietary requirements if made aware on booking.
Due to the nature of taking part in a group activity, however, it is unfeasible to omit certain ingredients from all dishes in a class. 
Some of our classes are more appropriate than others for those with dietary requirements - please contact us for further information on suitability of class menus.

 

Allergens present in classes: nuts - seafood - wheat - dairy - egg

 

Customer Testimonials

Excellent experience, service exceptional and would highly recommend for any team event or private activity, Paul Oct 2017

Exceeded my expectations, Lee Sep 2017

The class was fantastic, hands on, with the ability to engage and ask questions, very informative and enjoyable evening, Gaye Aug 2017

Food, environment and presentations were all fantastic.  Wayne, private birthday cooking class, May 2017

Fantastic, delicious experience, can't wait to come back.  Lou, private birthday cooking class, May 2017

Really fun and approachable recipes. Jess, private birthday cooking class, May 2017

For someone that doesn't cook, it was a great night.  Raelene, private birthday cooking class, May 2017

 
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