As a country with two coastlines (the Mediterranean sea and the Atlantic ocean), fish is a key ingredient in Moroccan cuisine.

In this class, we will be making baked soles with oregano, a tasty simple dish that will put a smile on your face. With its delicate taste and its ability to soak up flavors, the sole does not require much seasoning when prepared. Hence, in this recipe, you will only need some salt, pepper, dried oregano, and fresh bay leaves to create an explosion of flavors!

This recipe is the absolute go-to for when you are busy or lazy to cook. It takes only fifteen minutes to cook the soles to perfection! This dish is a great way of including more fish into your diet. Serve along a salad and some grains (rice or bread) to get a perfectly balanced meal.

In Morocco we usually serve this dish and other fish dishes alongside Za’louk (aubergine dip), grilled peppers, tomato and onion salad, or even lentil soup.

In summer, Moroccan families love to eat fish together next to the beach (mostly Whiting, Sardines, Soles and seafood) whether grilled, fried or in a tagine.

This recipe is already simple and the dada does a fantastic job walking us through every single detail. Just follow the steps to get the authentic local taste.

Morocco is a majority Muslim country where alcohol is not prominent in the culinary heritage. The main beverages in Morocco are mint tea and a variety of fruit and vegetable juices that are popular due to the abundance of fresh produce in the markets.

These juices are commonly made at home, but they are also readily available in street stalls, markets, and in mahlabas; which are small shops that sell sweets, juices and snacks, and that are present on every street in the country. If you can get your hands on beet juice in one of these classic Moroccan locations, you should not miss out on this opportunity!

But if there are no juice shops nearby, making beet juice at home is not that complicated of a process. All you need is a blender and a few ingredients; mainly beets.

Across the world, beets are known to be a savory item that is often added to salads, but in Morocco people love to use it in juices, because it tastes amazing, and even beet haters tend to love beet juice because it’s sweet, and has a very appetizing dark red color.

The orange juice tones down the earthy aroma of the beets and offers loads of vibrancy. A drizzle of orange blossom water adds a pleasing floral tone, and makes this juice quintessentially Moroccan. Beets are also a super food, making this beet juice a fantastic immune booster, and a great alternative to your green smoothie! Moroccans have a sweet tooth; Which is why in this course, you will find that the dadas (chefs) make the juices with a lot of sugar!

However, do not hesitate to reduce the amount of sugar or use honey, dates, maple syrup or any sweetener of choice as a substitute.

If you are in the mood for a light and healthy alternative dish, this orange and carrot soup is your go-to! It is a guilt-free delicious one-pot meal that comes together very quickly and demands very little prior cooking skills.

Soups are famous components of the Moroccan table, they are made all year around with the seasonal produce available. When in Morocco, you will find a wide variety of soup making methods, depending on where you are. Harira might be the most popular, but the vegetable based soups are just as delicious and vibrant.

The orange and carrot combo is very popular in Moroccan cuisine, as the two ingredients blend incredibly well. In this recipe, the orange peel adds a zesty, slightly bitter tang that pairs wonderfully with the sweet carrots, making an exceptional and very unique soup.

Make this soup over the week and store it in the fridge. Preheat it whenever you desire. It is perfectly good on its own as a meal-in-a-bowl, or along with crusty bread or crunchy toast. Serve hot or warm and enjoy!

If you are looking for an easy and practical one-pot meal, this Moroccan vegetable tagine is the recipe you've been looking for! It is nutritious, easy to make and, most importantly, very delicious!

To make this tagine, you will only need vegetables, fresh herbs, and some staple Moroccan spices. The Dada (chef) in this video uses carrots, zucchini, potatoes, peas, tomatoes and onions, but you can use any vegetables you like or have on hand! Some Moroccan favorites include peppers, cauliflower, sweet potatoes, and green beans.

Once you've peeled and chopped your vegetables, all that's left is to flavor them with chermoula, which is a North African marinade made with a mix of warm spices and fresh herbs. Then place all the vegetables in a tagine and dinner is ready in under 30 minutes!

A tagine, is a clay pot that is traditionally used for cooking stews in Morocco. It is highly recommended to use a tagine for an authentic version of this dish, but if you don't have one, you can make this recipe in a pot or pressure cooker.

Serve up the vegetables with their flavorful thickened sauce alongside some Moroccan bread, and enjoy!

Kefta tagine is a classic Moroccan staple that is easy and quick to make. The blend of zesty tomatoes with juicy kefta balls (spiced ground beef) is an irresistible and filling dish that will be loved by everyone.

Ground beef balls are included in a lot of international cuisines, and in the Moroccan kitchen, they are small and flavorful. The kefta is cooked in a thick tomato sauce, until it absorbs all the flavors, it is lightly seasoned with herbs and spices (ground cumin, ground ginger, paprika and chili powder- this remains optional if you don’t like your food to be spicy).

This dish is traditionally made in a tagine, but you can use whatever pan or pot is available to you. You can also replace ground beef with chicken, turkey or fish.

In this course, the dada will guide you with clear instructions to make the most delicious kefta tagine, the authentic way. Serve it with crusty bread, Khobz, and enjoy!