Learn how to prepare a traditional meal which you shall finally taste in our café’s private dining room.

From the market to the plate: the culinary experience is accompanied by a stroll through the souk to discover the spices and aromatics used in our recipes. The menus are created daily using local & seasonal products. Take inspiration from our list of dishes and let us know what inspires you.

Here is a list of traditional dishes we prepare at the workshop. Please let us know what you would prefer to learn. In some case we might change the starter to make sure the class works. Some dishes, marked by a “*”, are seasonal or depend on the fishermen catch.

Starters
· Zaalouk: cooked salad with aubergine
· Tchakchouka: cooked salad with peppers
· Harira soup
· Courgettes with chermoula
· Briouates
· Grated carrots with chermoula
· Lentils salad
· Bissara: broad bean purée
· Marinated beans salad (winter dish)
· Bakkoula: mallow salad (winter dish)

Main dishes
· Beef or lamb tajine with almonds and dates / with caramelised carrots and tomatoes / with apples & quinces(autumn dish) / with apricots and dry fig / with peas and artichokes(winter dish)
· Kefta (meatballs) tajine with eggs
· Chicken tajine with olives and preserved lemons / with caramelised carrots and tomatoes / with raisins and sweet onion
· 7 vegetables and tfaya couscous
· Chicken pastilla
· Chicken seffa with vermicelli
· Sea bream and vegetables tajine
· Souiri tajine (with sardine balls)
· Squid tajine*
· Seafood pastilla