Moroccan cuisine
Date: 22.04.2026 godz. 17:00
Duration: 3-4 h
Free places: 14
Price: 290 zł Price included →
Menu:
zaalouk - baked aubergine salad
harira- the most famous soup (with beef)
tagine with chicken and vegetables
tfaya- caramelized onions with raisins-batbout
moroccan breads from the frying pan
loubia - white beans in Moroccan
dessert - oranges in cinnamon and honey
Moroccan specialties perfectly reflect the enormous cultural and culinary richness of the Arab world. It is a kitchen filled with intense scents of spices and herbs. Moroccans eat from a single plate and do not need cutlery for this, but they can always be used. They collect the food from the plate with a piece of bread or soak it in sauce. That’s why after the meal the whole table is in crumbs.
We will cook tagine, among others - it is Morocco’s national dish, which has many versions, varieties, flavors and scents. Tagine is a kind of goulash, prepared from meat and vegetables. The dish of the same name consists of 2 parts: a bowl with a shallow bottom and a conical lid with a handle that keeps steam while cooking and warm after serving to the table. This ensures that the ingredients retain their colour, smell and taste. It is interesting to note that all dishes that are prepared in this bowl take its name.
Detailed information:
Registration: kontakt@przystanek11.pl
After submitting your registration to the above email address, you will receive an email confirmation of your participation, including information about the required participation fee.
Chief: Karolina Żmijewska
The author of blogs kuchniabezglutenowa and thailandiaodkuchni, graduate of the Culinary Academy in Bangkok, passionate about Slavic cuisine, culinary trainer. She visits the world through the prism of culinary glasses, and from every corner she brings recipes and inspirations. more ►
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