1)      Moroccan Couscous with Beef and Assorted Vegetables

An authentic recipe for Moroccan Couscous with Seven Vegetables, the ultimate comfort food to enjoy with family and friends. Lamb, beef, or chicken is stewed with assorted veggies, then served atop a mound of light, fluffy steamed couscous. A rich broth seasoned with ginger, pepper and turmeric is poured over all or offered on the side.

2) Caramelised Onions and Raisins

 

3) Moroccan Orange Dessert Salad

Moroccan oranges with cinnamon is usually served as a dessert salad at the end of a meal, especially when navel oranges are in season. The oranges are garnished with ground cinnamon and orange flower water.  It’s one of the healthiest dessert options you can find and one of the most delicious with its fresh Moroccan flavor.

 

4) Bonus Demo: “Lben“ (Fruit-Flavoured Buttermilk – Greek Yoghurt with Milk & Salt)

The term leben, variously laban, lben in the Arab World, refers to a food or beverage of fermented milk. Generally, there are two main products known as leben: in the Levant region and parts of Arabia, Yoghurt; and in Arabia and North Africa, Buttermilk. Leben can be served at breakfast, lunch or dinner.

 

Date: On Request – Private Workshop with min 6 pax (subject to studio & instructor’s availability)

Time: 10.30 am – 2.30 pm (Workshop Duration: 4 hours)

Hands-on Workshop Fees: $180 / pax

Our Moroccan Instructors’ Bios:

Brief Bio on Safia, our Moroccan Instructor:

Safia is from Casablanca, Morocco and her culinary skills are greatly influenced by her mother, who grew up in Fez, the second largest city & one of the richest Moroccan cities, in history, culture and gastronomic flavours. Safia acquires good culinary knowledge which was passed down through generations through her mother. The authenticity and diversity in Moroccan dishes and the ancient traditional culinary techniques, have often placed Moroccan Cuisine at the top of international rankings.

Before moving to Singapore, where Safia has been for the last 6 years, she also lived 15 years in Paris where she studied architecture and worked 5 years as an Architect in Paris. She was able to immerse in rich French culture and exposed to French Cuisine, one of the world’s best cuisines.

With her diverse exposure to various cultures across different continents, she is keen and delighted to share the rich heritage of the Moroccan Kitchen and Cuisine.

Brief Bio on Houda, our Moroccan Instructor:

Cooking has always been a passion for our Moroccan Culinary Instructor, Houda. Her culinary interests began in her homeland

Morocco. From a young age, she enjoyed baking and cooking family meals with her mother and has been deeply inspired by her respect for food quality and tradition.

After working as an IT Engineer for several years in Canada, Singapore and Morocco, Houda has taken a career break to tend to her young children. During her free time, she spends time and efforts to delve into perfecting her Moroccan culinary skills and is eager to share her culinary knowledge of Moroccan exquisite cuisine and techniques with others. Houda has been living in Singapore for the past 6 years.

*** To be more environmentally-friendly, participants are requested to bring along their own airtight containers to bring home their bakes.

Check out our other workshops’ listing:

 Studio Classes

 Online Classes