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Moroccan cuisine is said to be one of the most important cuisines in the world and Fes is considered the capital of Moroccan cooking. Every visitor to Morocco can savor the delights of its gastronomy when they taste tagines (tajines), pastilla, couscous, harira, and a range of other traditional dishes in the various fine Moroccan restaurants. However, few tourists get the chance to experience the preparation of Moroccan cuisine; something that is essential to understanding the culture. From our single day or multiple day cooking lessons, to our 7-day culinary adventure, we promise our clients a completely hands-on experience in the traditional process of food preparation that Moroccans perform every day. Your lesson start with a grocery trip to the local souk, where you will buy all of your fresh ingredients. Next, you will start cooking at Riad Tafilalet, a traditional Moroccan home which has been restored to a beautiful guest house. You will cook with fresh ingredients that have come straight from the souk. Roll up your sleeves, put on your aprons and start your day of learning how to make some of Morocco's traditional and delicious dishes with one of Fes' most popular chefs. Finally, enjoy your Moroccan feast - a three-course meal of your choice accompanied by a local wine and ending with a pot of Moroccan mint tea to digest.
Take a look at our different course offerings, which accommodate everyone from the beginner cook to the experienced chef. Our goal is for all of our students to come home with new recipes and cooking techniques and especially great memories.
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Moroccan cuisine is considered one of the most important cuisines in the world. One of the reasons for its importance is its remarkable diversity of influences. In Moroccan dishes, one can trace the country's long history of colonizers and immigrants who have <myspace>left</myspace> their mark in more than one way. The cuisine of the first inhabitants, the Berbers, still exists today in the staple dishes like tagine and couscous. The Arab invasion brought new spices, nuts and dried fruits, and the sweet and sour combinations that we see in dishes like tagine with dates and lamb. The Moors introduced olives, olive juice and citrus while the Jewish-Moors <myspace>left</myspace> behind their sophisticated preserving techniques that we see in the frequent use of preserved lemons, pickles, etc. The Ottoman Empire introduced barbeque (kebabs) to Moroccan cuisine. The French colony, although short-lived compared to reign of some of these other empires, <myspace>left</myspace> behind a culture of cafes, pastries, and even wine. Over time, cooks in the kitchens of the four royal cities (Fez, Marrakesh, Meknes, and Rabat) have developed and perfected the dishes that blend each of these distinct tastes. Every Moroccan dish has its place in society and varies with the market, the season, and the region.
INGREDIENTS
The Moroccan Spice Cabinet - Moroccan food is marked by the medley of spices found in its dishes. Dried ginger, cumin, salt, black pepper and tumeric is a mixture found in almost every tagine and couscous. Cumin is used in almost every Moroccan dish and is considered so important that it is served on the table along with salt and pepper. Cinnamon can be found in tagines, bisteeya, and fruit salads. Paprika and Sahara chiles are used to spice up some tomato-based dishes, vegetable tagine, and charmoula. The South of Morocco is a source of pure saffron pistils that are used in food, tea and as an herbal medicine. Ras l'hanoot means "the head of the shop". This spice is a mix of 20-40 different spices concocted by the shop owner. Cardamom is used in cream desserts, like muhallabiya. Sesame seeds are found on pastries and are very important during Ramadan to make special Ramadan desserts like sllou, a sweet and heavy paste made with sesame seeds. Cloves are sometimes used when making broth.
Herbs - Maadnous and qsbour (parsley and cilantro) are always bought together in the Moroccan souks. They are the most commonly used herbs in Moroccan cuisine and essential to almost every dish. Liqama, or mint is the second most important herb since it is used to make Moroccan mint tea. Shiba, or absinthe is illegal in some countries because of its stimulative drug properties. However, in Morocco it is a popular repacement for mint in tea during the winter when mint is out of season. Louisa (verbena) and marjolane are also used in tea and are valued for their healing qualities. Anise is used on pastries and bread. You can find thyme used in desserts, like roasted figs and apricots.
Oils - Olive oil is the best oil to cook Moroccan food with. Morocco has a rich land for olives, although most of the best olive oil is exported and becoming too expensive for the average Moroccan. Therefore, in many households nowadays, you see Moroccans cooking with vegetable oil. Argan oil is a strong, nutty flavored oil that is grown in the South of Morocco, between Essaouria and Agadir. It is not a traditional ingredient in Fassi kitchens, but it is used in the South as a dressing for salads, in desserts, and as a dermatological product. Because of these dermatological properties, this oil has also become a hot commodity in some of the luxury European cosmetic stores as a wrinkle-reducing oil.
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