Breakfast
Included in all stays, the breakfasts are copious with a choice of breads, jams, eggs, yoghurt, fruit juices, pancakes, dates and local pastries.
Lunch and dinner menu
Gourmet menu consists of a mouth with soup (harira, vegetables...) layout, a selection of different inputs (cooked and/or fresh salads, pastilla...), a flat hot hearty and refined (tajine choice of couscous...), a dessert made House, tea or coffee as well as a bottle of mineral water.
Cooking classes
�����Ou buy ras el hanout (27 �pices m�lange), how pr�parer m�morable or r�ussir tajine preserved its lemons? It will initiate you to the secrets of the marocaine� cuisine
�����Au menu: fresh products to the souk, three hours of cooking of the flat pr�par�s. � et�d�gustations march�
Moroccan cuisine internships focused on a theme, for example 'knowledge and use of spices in the Moroccan cuisine ".
Preserved tomatoes "halaoua".
Dip 2 kilos of ripe tomatoes in boiling water in order to remove the skin. Epépinez them and cut them into pieces before placing them in a casserole with 3 tablespoons of oil.
Mix on the fire and let Cook until tomatoes are transformed into purée, then add a tablespoon of e cinnamon half powder, 5 pieces of sugar, 4 tablespoons of honey, 1 pinch of pepper and a teaspoon of salt. Leave caramelise then Sprinkle sesame seeds to serve warm or cold.
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