Cuisines of the Maghreb and Arab Levant

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Skill Level: Medium

This course will take you a culinary journey through the eastern coasts of the Arab Levant, across the river Nile and along the Maghrebi seaboard. By drawing on the similarities of the region as well as the characteristic definitions that set them apart as individual cuisines, you will begin to develop a more accurate story of the food culture of a people. 

Our course begins in the Arab Levant. Here you will develop a basic understanding of the importance of spices and seasoning, as we paint a picture of how a culture cooks and eats. With this in mind we will guide you through the processing of preparing a table loaded with mezze that wouldn’t be out of place in any Levantine restaurant!  

We will travel south through the Maghreb and look at the cuisines of north Africa, how the flavours change here, and the differences in the way people eat. The true culinary gems lie in the food created for feasts and celebrations. We will replicate that same excitement as we work through the process of baking a bastila and preparing a tajine with authentically prepared cous cous.

Overall, this course will give you an understanding of the culinary practices and rituals of this vast region and the variations within. Upon completion you will find yourself able to produce – with nothing more than a well-stocked pantry and fresh ingredients – a feast fit for any Middle Eastern celebration.


Day 1 - Introduction to the Arab Levant
In this introductory lecture, we begin by exploring this region, as well as its cultural and historical influences. The flavours of this region are often defined by their use of spices. We will uncover the secrets of spices and learn a number of exciting, traditional Levantine preparations.
Day 2 - The Mezze Table
The image of the Mezze table has become omnipresent in popular food culture today. It is a cornucopia of small plates – hot and cold preparations, spanning the array of countless colours, tastes, textures and aromas. If the offerings aren’t large enough, rest assured that it can be spread or broken off onto a piece of pita. We plan to imbue you with the techniques and abilities to replicate the same image of the mezze table in your own home, with confidence and creative liberty.
Day 3 - Pies and Pastries of the Maghreb
We will begin dissecting the cuisines of this north African region by looking at the many pies and pastries on offer. We will examine the various doughs used and where they came from. Demonstrating their uses through the Moroccan Bastilla, the Tunisian Brik and what we expect will be a familiar dessert: the Makroudh.
Day 4 - Food for Feasting: Tajine
To celebrate the final day of the course, we will all hold a feast! The preparation of the tajine was typically reserved for celebration days, weddings and highly-esteemed guests. You will team up to create your own creative representation of this famous north African dish, accompanied by traditionally steamed cous-cous.


  • Historical and geopolitical influences on regional cuisines
  • Spice trading in the Mediterranean
  • Feasting in the Maghreb
  • Mezze in the Levant & Nutrition

Science & Nutrition

  • The science of dough
  • Rice and grain structure Technique

Cooking Technique

  • Correct knife skills
  • Timing, planning, and organisation in a kitchen
  • Tajine
  • Pie and dough making
  • Traditional couscous
  • Pilaf and rice cookery
  • Deep frying
  • Traditional mezze


  • Authentic pantry items
  • Unique spices, spice blends, and herbs
  • An exploration of the grains used in the region

Group A

Day Date Time Title
1 11th January 2018 18:30 Introduction to the Arab Levant
2 18th January 2018 18:30 The Mezze Table
3 25th January 2018 18:30 Pies and Pastries of the Maghreb
4 1st February 2018 18:30 Food for Feasting: Tajine

Group B

Day Date Time Title
1 13th January 2018 14:00 Introduction to the Arab Levant
2 20th January 2018 14:00 The Mezze Table
3 27th January 2018 14:00 Pies and Pastries of the Maghreb
4 3rd February 2018 14:00 Food for Feasting: Tajine

The Mediterranean Culinary Academy classroom at No 4, Sappers Street, Valletta

All of our courses will be held at our purposely-designed professional kitchen class room on Sapper Street in Valletta, conveniently close to the nearby open-air public car park.

Our modular classroom has been created to morph effortlessly between technical and theory exercises, with plenty of space for you to work, cook and learn. Designed for up to 12 students and a lecturer at a time, our classroom is also home to the latest cooking equipment – although it still feels like a comfortable home kitchen.

We look forward to welcoming you!

Bookings Now Open!

What's included?

  • MCA Apron
  • Food & Drink
  • Recipe Pack
  • Course Notes
Early Bird Christmas Special Price
2994 sessions over 16 hours