Tagine & homemade bread

The class in detail

The perfect class for a first time. You make a seasonal tagine from start to finish: marinade, layering, slow cooking under the clay lid. While it simmers, you knead and shape khobz, the round Moroccan bread, and prepare two cooked salads. It all ends at the table.

Programme

1. Welcome with mint tea
2. Tagine spices, to smell and measure
3. Kneading and shaping the khobz
4. Assembling and cooking the tagine
5. Moroccan cooked salads
6. Tasting at the table, recipes to take home

Included

• Ingredients and equipment
• Apron provided
• Tasting at the table
• Recipe booklet to take home