house of fusion
marrakech

foodie,flirtY,swoon *marrakech  cooking classes
* traditional, high atlas classes
* day and staying foodies
* thrilling fooding escapades
     TASTING ROOM RESTAURANT
 
  always & forever..
  all about the  food....
 .
                     

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

​