Moroccan Cooking

Join Abdesslem Khalil at Leiths for a morning dedicated to understanding the secrets of Moroccan cooking.

Abdesslem Khalil was born and brought up in Casablanca and learnt the secret of Moroccan cooking from his mother. The success of his company Nomades, which specialises in the production of Moroccan appetizers, spice blends and tagine sauces led to the opening of his restaurant Doukan in 2008. With Khalil’s infectious enthusiasm and inexhaustible knowledge of his native cuisine, this class promises to be truly inspirational. 

Sample Recipes for Moroccan Cooking Day:

Charmoula

Couscous

Lamb tagine in light coriander sauce served with Zaalouk aubergine puree

Chicken Bastilla

What the day involves:

• Coffee & pastries on arrival
• All ingredients are provided and weighed out for you in advance
• Unless otherwise specified, classes are a combination of a talk or demo, then plenty of hands-on cooking
• Wine is supplied at lunch to accompany the meal you have cooked
• Any food not eaten can be taken home
• Unless otherwise stated, a light lunch is provided for classes where students have not cooked a meal
• A recipe booklet
• All guests are assisted by Leiths teachers
• We do the washing up

What you need to bring:

• An apron
• A notebook