Moroccan Masterclass

Meet at: Arabica Bar & Kitchen, 3 Rochester Walk, London, SE1 9AF

Class Type: Hands on

Your guides on this culinary adventure will be Executive Chef, David Jones.

The format:

The morning will start with welcome pastries and coffee at Arabica Bar & Kitchen.

Followed by a whistle stop tour of the market, where David will pick up some seasonal produce from a handful of their favourite stalls to be incorporated into the cooking session.

Then its off to The Cookhouse which overlooks the buzzing Market, where you will produce an array of seasonal meze dishes featuring some of Arabica's larder essentials like Urfa chilli flakes, Orange blossom water, Preserved lemons and Couscous spices.

The day concludes with an informal meal, enjoying the food you’ve cooked, served with Lebanese wine.

Example Recipes:

Zaalouk - Smokey Aubergine Salad

Mechouia - A Tunisian classic of Roasted peppers, coriander, cumin

Cheese & chervil Briouat - Crisp, Moroccan pastries stuffed with Neal's Yard goats curd.

Chicken Tagine - Free-range slow grown Fosse Meadows chicken with preserved lemons and green olives

Cous Cous - Fragrantly spiced and enriched with raw Hook & son butter

Roasted Chermoula Carrots - Heirloom carrots tossed in a pungent North African sauce of earthy spices, smoky sweet paprika and toasted cumin seeds