The tanjia at the hammam
MASTER CLASS OF 9 DISHES - MEATS, SEAFOOD, SIDES
B'STILLA, TANJIA, TAJINE 1 - 4 guests
08.50 - 17.00 Dinner and wines 19.30
If you would love non cooking traveling companions to join you for dinner and wines
Coffee poured, notebooks and pens on the table, let's menu plan, writing the shopping list in Arabic before walking to the market, choosing produce to preppitty prep into a wondrous, 9 dish, lunch and dinner feast. Mid afternoon when you are masters of the spices, we will go to the spice trader's, to buy for the recreation of glorious, once home. Recipes are emailed at the end of the class.
Slow pan cooked calamari
Caramelised onion and shrimp, custard crepes with a tomato jam finish
Butterflied sardines on a marmalade bed
Lamb shank tajine
Osso bucco tanjia - at the hammam coals
Saffron, citrus chicken tajine with a roasted garlic glaze
Beetroot parcels with a Brie star finish
White butter mashed turnips cooked in orange juice and saffron with a seasonal berry finish
Tomato and citrus salt making
Lamb neck tanjia - cooked stove top and oven, at the riad
Let's talk seasonal vegetables to include, once here..
All recipes are those of Chef Edwina and the Dada, Hasna
We will send you an online payment form, once your dates are confirmed and any questions or requests you have sent us, have all been answered with the very answer you wanted!