A 10 DISH LUNCH & DINNER CLASS WITH WINES      EU 150 pp              8.50am - 9pm              2 to 6 foodies
 
This wonderful class allows you to cook many of the longer to prep dishes
including pigeon b'stilla, lamb shank tajine and the House of Fusion 
signature dish, beetroot and orange soup.
 
8.50am the class begins with discussion over coffee as to the day's menu.
Then it's the shopping list in English followed by the Arabic, needed to
claim all, in the souk! 
 
All the spices used at the House of Fusion Marrakech, are provided by a
traditional Mallah spice trader, who deals in sale by the sack. He stores my
sacks for me, releasing a kilo at a time! These spices are for sale in the riad,
following the class,in amounts beginning at 100 gms.
 
Suggestions for your 10 dishes
 
  LUNCH                                           
 
 *Caramelised onion crepes          
  *Tomato jam crepes         
 *Butterflied sardines on a marmalade bed                                
 *Lemon chicken tajine              
 *Savoury m'smmn                     
 *Cucumber sorbet                                                       
 *Moroccan salad                         
 *Honey salted aubergines      
 *Zucchini strips rolled in fine semolina

  DINNER
*Tanjia
*Pigeon b'stilla
*Lamb shank tajine
*Beetroot and orange soup with a camembert star
*Saffron, orange and butter mashed white turnips 
*Slow butter seared calamari in a citrus jus
*Blistered aubergine
*Butter roasted carrots in a semolina coat 
*Citrus curd tart with edible gold leaf                                    
                                       *Selection of salts to takes home...                                       
  
  TANJIA
  This traditional Marrakech dish, is traditionally cooked over 6 hours in the
  local hammam coals, please let us know at the time of booking, your 
  preference for either beef or lamb, so it can be waiting for prepping,
  This dish can be cooked, wonderfully, stove top at home!
 
 
 
 
 
 
 
 

b;stilla
b;stilla

pigeon b'stilla, cooked and dusted

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lamb shank tajine
lamb shank tajine

jointed at the bone only, this lamb shank, rolled in spices, orange juice and oil, will cook stove top for a few hours, lifting the lid a few times, to add a little water

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beetroot and orange soup
beetroot and orange soup

This wonderful dish is the signature of the House of Fusion Marrakech

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