Moroccan Cooking Workshops
Moroccan cuisine is often considered one of the best in the world. It is known by a wide variety of dishes, couscous, different tagines, pastilla and barbecue. Fez is said to be par excellence the gastronomic city of Morocco. Our chef invites you to share her passion and secrets in a friendly and warm atmosphere.
In a known Marrakech riad: la Maison Arabe
A cooking class starts with a comprehensive introduction that highlights the importance of cooking in Morocco society, and reviews the variety of recipes created by dadas (Traditional woman cooks) over the centuries for special occasions such as marriages, baptisms, and circumcisions. We then proceed to an overview of the most traditional recipes such as pastille, couscous, and the broad variety of tajines (stews usually made with lamb or chicken), while reviewing some of the basic pillars of Morocco cuisine:
- Spices: the Core spices used in Morocco cuisine including ginger, saffron, cumin, ras el hanout (a mixture of up 35 different spices) as well as salt and pepper. Olive oil, of which there is a abundance in Morocco, is also an essential ingredient in the local cuisine, as well as Ghi (a kind of aged butter).
- Herbs: Most Moroccan receipes use parsley and coriander. Other important herbes such as thyme, oregano, bay leaf, rosemary and basil, are used depending on the recipe being prepared.
- Mode of cooking traditionally, Moroccan home used charcoal and clay pots to cook tajines or couscous. Modern Moroccan homes of course use the same gas or electric ranges found in European or American homes. The cooking workshops at the Riad are conducted using modern equipment, so that the participants can easily prepare the dishes they have learned once they have returned to their own countries.
- Cooking Techniques: A typical tajine recipe calls for searing the meat, softening the onions, bringing to a boil and allowing to slowly simmer. This results in a reduced, thick sauce. Finally before the practical part of the cooking class begins, the participants are acquainted with the recipe of the day, whether it’s a chicken tajine with olives and preserved lemons, couscous or pastille, and review the various vegetables and ingredients that will be used.
The cooking classes are structed around easy-to make traditional recipes. Each participant has his or her own workstation and equipment, and follows step-by-step the preparing of the day’s dish. In a typical workshop, one learns how to make a main course as well as a Moroccan appetizer or salad (for example, eggplant or roasted green peppers with tomatoes). At the end of the course, the participants taste the place prepared by them.
The Cookery class is available also in Essaouira, Fez, and the Atlas Mountains….