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Mystique of Morocco

Ancient city walls house a profusion of providores, selling their edible wares. The Moroccans have combined the centuries of new and old ideas to create truly delicious food.

Mystique of Morocco

Hands On

Nomadic Berbers brought magical combinations of ingredients to Morocco over 2,000 years ago. These are still influential in modern Moroccan cooking and have been enhanced by many cultures including Arab, Moor, Ottoman and as recently as the 20th century a short-lived colonisation by the French.

This class includes a mix of popular ingredients and combinations to create many recipes within recipes that can be mixed and matched with stunning success. Pita bread is a staple of every Moroccan meal and you’ll discover how simple it is to make. Warm and puffed from the oven pita can be used in place of cutlery to scoop up food, held between the thumb and first two fingers.

Traders of spices, nuts, citrus, dates and olives make up a portion of the souk, or marketplace on the northwest edge of Africa and a variety of combinations of these items feature in most dishes.

The Moroccans have combined the centuries of new and old ideas to create truly delicious food.

Included in this class…

  • Handmade Pita Bread
  • Mint Cumin Lamb Kofta
  • Lemon, Garlic, Hummus
  • Courtyard Salad, Moroccan Pomegranate Dressing
  • Ras el Hanout Spiced Chicken, Herbed Couscous, Green Beans, CaramelisedOnion, Sweet Potato
  • Almond Lace Biscuits
  • Pistachio Dates
  • Fresh Mint Tea


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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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