A Taste of Marrakesh

Using inspiration from our trip to Marrakesh in Summer 2015, we will take you through how to make some of the most delicious and authentic Moroccan dishes!

The menu: Free-range Chicken Tagine Mkfoul- Moroccan Carrot Dip- Za’atar Taboon Flatbread

Level/ Suitable for: Beginners to intermediate. Those with an interest in Moroccan cuisine/ expanding their recipe repertoire.

Skills/ techniques/ content covered: Cooking with spices, storage and use of Moroccan spices, pan frying chicken, shaping and cooking flat breads, softening onions, knife skills, adapting recipes.

Age suitability: 16 years upwards.

Suitable for: Please advise at the time of booking if you would like this menu adapted for a vegetarian, vegan or gluten-free diet. A £3 supplement applies for a gluten-free alternative, and is payable on the day of the workshop. For any other special dietary requirements, please contact us before booking.

Tutor: Dot or Louise.

Workshop Length: 2 hours + 30 minutes dining.

Workshop Frequency: 1-2  times per month.

Already been to this workshop? You might also enjoy: Thai Street Food Evening, Curry Club, Taste the Heat, or Little Italy @ Little Kitchen.

What to bring: Just yourself! If you fancy bringing a bottle of wine to enjoy with the food, our expert Wine Tutor Rebecca Quayle-Long recommends a Spanish white such as Godello or a Shiraz. Beer more your tipple? Our beer expert Dan recommends Westmalle Trappist Dubbel or Brooklyn Lager.

Please note: Dishes are cooked in pairs. Tickets are sold individually. This is a dine-in workshop. Induction hobs will be used in this workshop.

A Taste of Marrakech

Tickets

3 available
Taste of Marrakech 29th Oct£58.00TOM 29/10 6:30-9pm

A Taste of Marrakech

Tickets

6 available
A Taste of Marrakesh- 25th Nov£58.00ToM- Thurs 25th Nov, 6:30-9pm

A Taste of Marrakech

Tickets

10 available
A Taste of Marrakesh- 5th Feb£58.00ToM- Saturday 5th Feb, 6:30-9pm

A Taste of Marrakech

Tickets

12 available
Taste of Marrakesh- 5th March£58.00ToM- Saturday 5th March, 6-8:30pm