1)​ ​Moroccan Seafood Bastilla / B’Stilla (Seafood Pie)(Calamari, White Fish, Prawns, Scallops, Bean Vermicelli)

2)​  Seafood Briouates

Briouats are small Moroccan savory pastries that are stuffed with a variety of fillings and then deep-fried. It is like the Indian samosa. These finger foods are good to fill the stomach during iftar.  In the Moroccan version, a crisp, paper-thin Moroccan pastry called warqa is used. Phyllo (Filo) dough or spring roll wrappers can be substituted for the warqa.

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

Workshop Duration: 4 hours

Hands-on Workshop Fees: $198 / pax

Our Moroccan Instructors’ Bio:

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.

Private Workshops (On Request / Advance Notice / subject to availability of Studio & Instructors ): min 5 pax

 

Check out our other workshops’ listing:

 Studio Classes

 Online Classes