A B'STILLA & 6 PASTRY LUNCH CLASS EU 85pp 8.50am - 2.30pm 1 to 6 bakers
This class is designed for bakers, with a penchant for pastries
8.50 Discussion over morning coffee what pastries are to be chosen
Then, it's the shopping list in English and then in Arabic, going forth to the grain merchant's store, deep inside the souk, to buy your grains and other pastry needs, shopping in your new language.
Lunch will be what you have prepared, accompanied by salad.
Suggested pastries to choose your selection of six, from :
pigeon b'stilla a signaure dish of Morocco, served at
special occasions
m'smmn savoury filled with unbroken egg and spices,
poured inside the m'smmn, whilst cooking
m'smmn sweet filled with ground almonds, date paste and spices
batbout a round, stove top, pan cooked, little loaf
divine with tomato and salt and pepper
fakkas a twice baked, dried fruit and nut biscote
wakha wraps sweet Moroccan pastry wrapped around ground
nuts, dried fruits and spices
caramelised onion Caramelised red onions stirred into
custard crepes the custardy, crepe mixture before cooking
ghribas soft biscuits of both coconut and walnut
tiny morsels date paste, olive paste and cheese twists and parcels, divine with coffee or a drink!
gazelle horns lovely crescents of the softest pastry, filled
with buttery, ground almonds
krachal not quite buns and not quite bread, soft
and delicious with fennel seeds, lightly
rosewater meringues wrapped around a date and chocolate
wonderful soft little buns with tiny fennel seeds and a coffee egg wash
little breads with olive paste
filled with dates, mandarines and walnuts
wonderful soft little buns with tiny fennel seeds and a coffee egg wash