Moroccan Cuisine
Discover authentic Moroccan culture through its cuisine, and without taboos. With Najat Kaanache, Chef at Nur, the best restaurant in Africa, and the best Moroccan restaurant in the world.
Chef at Nur, the best restaurant in Africa and the best Moroccan restaurant in the world (Fez, Morocco)
A selection of recipes most representative of Moroccan cuisine
In this online course you will learn traditional Moroccan recipes with Najat Kaanache, owner of the best restaurant in Africa and the best Moroccan restaurant in the world.
Najat will share the philosophy, culture and typical gastronomy of Morocco. You will discover how this cuisine is so deeply rooted in wonderful products, and has survived over time, regardless of trends and fashions.
Patience, timing and joy are the keys to achieving good seasoning that will delight the palate and nourish the soul. This generous cuisine invites us to share banquets filled with great food and conversation.
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Course Syllabus
Course Content
Chapter 2 - Introduction to Moroccan Cuisine
Chapter 3 - Steam Cooking Technique: Couscous
Chapter 4 - Smoke Technique: Seafood Bastilla
Chapter 5 - Charring Technique: Rolled Zaalouk
Chapter 6 - Steam Cooking Technique: Chicken Tagine
Chapter 7 - Khubz: Moroccan Bread
Chapter 8 - Harira: Soup with Legumes
Before you go
You will discover the magical flavors and aromas of Moroccan cuisine.
What you'll learn
Najat Kaanache will teach us how to prepare seven wonderful savory recipes. You will learn the technique to correctly prepare a classic couscous with perfectly defined grains that fall like rain, accompanied by vegetables. You will see how to cook a chicken tagine steamed in a traditional clay pot.
In addition, chef Najat Kaanache will share Moroccan cuisine from a very personal perspective, as she prepares Khubz, a fried Moroccan bread that can be served at any of the five customary daily meals; and Harira, the traditional soup served during Ramadan. Let’s not forget the Bastille or Bastilla that’s made with filo dough, and stuffed with seafood and noodles.
At the end of the course you will be acquainted with Najat’s philosophy, and her respect for agriculture, and natural cuisine.
Who is it for?
This course is intended for professional chefs, amateur enthusiasts, and anyone with an interest in Moroccan cuisine, the Middle East, the use of spices, and Mediterranean cuisine.
Recommended equipment
Instruments or materials suggested in some of the recipes (not essential for the course):
- Tagine
- A cuscusera (pot to steam the couscous)
- Oven
Course recipes
In this course you will learn
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Meet your Instructor
Chef at Nur, the best restaurant in Africa and the best Moroccan restaurant in the world (Fez, Morocco)
Najat has become one of the most influential women on the African continent and has set an example for many cooks who seek to lead great kitchens. In 2023 he won 3 awards from the World Luxury Awards: Best Moroccan Cuisine (global), Best Luxury Innovative Restaurant (Africa) and Best Head Chef (Africa).
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Every course includes a downloadable recipe book
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Ratings and Reviews
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BBQ TongTwister
Tasty hearty food.
Definitely going to keep and try some of these recipes. Really tasty food and love the freshness and healthy dishes made. One small comment. I cook tagine a lot and there is no way that tagine was cooked with that lid on. A bigger tagine pot was needed. Some of the translation could be better.
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Wonderful Course!
This is a wonderful and fascinating introduction to the world of Moroccan cuisine. The instructor has a delightful and engaging personality and teaching style. Highly recommended!