08 Nov Cooking Class in Marrakech
Posted at 06:00h in Travel
A usual activity for me is to do a cooking class wherever I go and how can I not do one in Morocco! Our hotel Dar Attajmil offers cooking classes with the chef Fatima who’s been cooking for us everyday (also the lady who scrubbed me at the Hammam). Their cooking classes holds not more than four people but we actually got the whole class to ourselves and got to pick whatever we wanted to make!
Our menu was:
- Tatouka (roasted green pepper and tomato salad)
- Zaalouk (eggplant salad)
- Tomato jam
- Spiced watercress salad
- lamb tagine with quince
I love markets!!!! And I love cooking classes that comes with a market tour. Off we go to the market as the first stop to get fresh produce. The market in the Medina is even busier than their retail stalls. We went a little early so it wasn’t as crazy as usual. From the veggie stores seeing the cutest okra to the butchers hanging meats in front of the shops and fish monger resting their fishes on the bench, there’s not much differences compared to say wet markets in Hong Kong (except Hong Kong sells live seafoods). When I asked the question about why are food just resting on the bench rather then being in the fridge as you know Marrakesh is hot, the guide explained that the food is so fresh that they don’t need to worry about the hot weather compared to what you’ll get from the supermarket. From a food supply point of view, everything is grown and supplied locally except some fruits which are imported.
After a stroll in the market, we head back to the kitchen at the guest house which looks just like a cozy home kitchen and started making the tagine. Let’s just say, it’s very easy to make. I got the recipe somewhere but it’s really good pieces of lamb neck or shank, fresh spices e.g. cumin, ginger, turmeric, paprika, salt, a good dose of sunflower oil and fresh red onions.
Once the tagine is settled slow cooking on the wood fire stove, we started preparing the starters. Out of the four starters, my favourite is the Zaalouk. Actually I love all of them and can’t wait to cook them again when I get home. Hope they’ll taste the same!
Lastly, the soul of the meal – BREAD!!!! Fatima took out a large plate what’s used for bread kneading or serving of couscous when there’s a big party and everyone use a spoon to eat couscous out of the plate, how fun!!!
Moroccan bread is made with semolina flour, wholemeal flour, salt, fresh yeast and water. It doesn’t need to proof like our bread do and it’s cook on a pan, not an oven.
Meal time!!!! After three hours of cooking, learning and laughing, we could finally eat!! Like I always said, the kitchen is where nourishment and love is made and I am so grateful to be able to experience this at a Moroccan kitchen today. Bon appetit!