Due to the coronavirus outbreak Leiths has made the difficult decision to cancel all planned courses (except our online courses) until the end of June. In these exceptional circumstances all students who have booked places on our courses will be offered the opportunity to cancel or reschedule their course. If you are currently in the process of taking a multi-part course, you will be offered new dates to complete the course later in the year. Of course we will be dealing with a high volume of calls and emails and we thank you for your understanding and patience during this unsettling time. We look forward to cooking with you at Leiths in the near future.


Summary Modern Moroccan Cookery with Nargisse Benkabbou

Healthy, flavoursome and sociable, Moroccan cuisine is loved around the world.

Most of us only eat it in restaurants, but if you have the right skills, it’s easy to create an impressive spread of mezze in your own home.

Named as the Observer's Rising Star in Food for 2018, Moroccan chef Nargisse Benkabbou is just the person to show you how.

We’re thrilled to welcome Leiths alumna Nargisse back to the school following the success of her debut cookbook, Casablanca: My Moroccan Food. 

As you take part in her hands-on cookery class, Nargisse will share her personal experience of Moroccan cuisine, explaining how modern influences have shaken up ancient traditions in the city of Casablanca.

You’ll learn how to create authentic Moroccan flavour combinations as you cook a menu that is sure to inspire. You'll want to cook these dishes again and again! 

Sample menu:


  • Roasted red pepper & preserved lemon salad with butter beans
  • Smoky zaalouk
  • Carrot and green olive salad with tangy cumin and molasses dressing
  • Seafood cigars with labneh and turmeric sauce

Main course

  • Preserved lemon & olive chicken tagine


  • Milk bastila

Please note, recipes and ingredients may change.

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Class structure

Cooking with your classmates is an integral part of your Leiths experience. You will cook some of your recipes in pairs, and some independently – whatever the ratio, there is always more than enough food, and often food to take home too (foil containers and bags provided). 

Your day will comprise of a mixture of hands on cookery and demonstrations performed by the chef who is running the session. The exact format will vary from class to class depending on the style of cuisine and, in the case of visiting chefs,  their  individual teaching style.

Unless otherwise stated, you will be eating the food that you have cooked during your class for lunch, usually with wine or elderflower cordial around a communal table. If your class does not involve cooking lunch you will enjoy delicious sharing platters prepared by the school.

Allergies and dietary restrictions

Please call the school to discuss any relevant allergies with a member of staff. You can read our full policy on allergies and dietary restrictions here.

Practical info Modern Moroccan Cookery with Nargisse Benkabbou

What is included:

  • Refreshments on arrival
  • A recipe booklet
  • All ingredients provided and weighed out for you in advance
  • Lunch of your own making or sharing platters prepared by the school, both with Louis Latour wines
  • We do the washing up!

What you need to bring:

  • Flat soled shoes
  • Long trousers and a long sleeved top are advisable

Allergies and dietary restrictions:

We are happy to make adjustments where possible. Some classes are however unsuitable for people with particular intolerances – where the menu would need to be completely different. We need 10 days' notice to be able to properly check the class and adjust the order accordingly. Please read our full policy on allergies and dietary restrictions here.

* All prices correct at time of publishing. Please note that prices are likely to change at the end of each financial year (April).

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