Moroccan Cooking Challenge: A Team-Building Experience

Beschreibung

This immersive group workshop is designed to foster team cohesion, collaboration, and camaraderie through an exciting and hands-on culinary experience. Set in a lively and supportive environment, participants will be divided into teams and guided through a series of cooking challenges centered around traditional Moroccan cuisine.

In our workshop, we use simple, easy-to-use equipment to ensure that every participant can confidently recreate the recipes at home. To enhance the experience, we incorporate traditional Moroccan pottery, adding a genuine touch of culture and charm to every dish prepared.

Under the guidance of an experienced chef, each team will work together to prepare a selection of authentic Moroccan dishes—from fragrant tagines and fluffy couscous to vibrant salads and flavorful pastries. The session encourages teamwork, creativity, and communication, as teams compete in a friendly competition to impress with both taste and presentation.

Whether you're bonding with colleagues, friends, or fellow food enthusiasts, this workshop offers a unique opportunity to learn new skills, explore Moroccan culture, and enjoy a delicious shared meal at the end. Perfect for corporate team-building events, social gatherings, or anyone looking to connect through food and fun.

Note:

• Transportation to and from the experience is included in the offered price.

Menü

You can choose two menu options from each category below.

Assortment of Fine Moroccan Salads (Ingredients may vary depending on the season)

• Zaalouk – Eggplant caviar
• Taktouka – Confit of grilled peppers
• Maassel – Candied pumpkin with almonds
• Khizou – Marinated carrots with cumin, garlic, and parsley
• Bekoula – Mallow leaves with preserved lemon and olives
• Aadess – Lentil salad, with or without khlii (preserved meat)
• Traditional Marrakchi Harira soup with dates from the Sahara

Crispy Starters

• Traditional Chicken Pastilla with grilled almonds
• Signature Seafood Pastilla with ocean flavors
• Assorted Briouates – Cheese, chicken, kefta (minced meat), fish, and vegetables

Tagines & Couscous

• Berber Tagine with seasonal vegetables
• Chicken Tagine with preserved lemon, olives, and saffron potatoes
• Catch of the Day “Mcharmel” style with baby vegetables
• Royal Lamb Tagine with caramelized dried fruits and sweet-savory sauce
• Lamb Tagine with peas and artichoke hearts
• Tanjia Marrakchia – Braised beef shank slow-cooked Marrakesh style
• Vegetarian Couscous with country vegetables and tfaya (sweet caramelized onions and raisins)
• Chicken Couscous with tfaya, carrots, pumpkin, and chickpeas (sweet & savory)
• Beef or Lamb Couscous with seven vegetables

Desserts

• Orange Salad with cinnamon and orange blossom
• Jaouhara – Light cream-filled pastilla with toasted almonds and gum arabic
• Honey & Almond Cigar Pastry
• Seasonal Fresh Fruit with light seasoning

Programm

• Arrival at the cooking school.
• Presentation of all ingredients and equipment slated for use.
• Start of the hands-on cooking session.
• Indulge in the culinary delights crafted during the class.
• End of the experience.