A Taste for Moroccan Home Cooking

What's New — By nickmahshie on July 16, 2010 at 6:29 pm

It has been said that in order to really appreciate a meal, it is important to be aware of how it has been produced. Indeed, after tucking into a succulent Moroccan dish, you can often be left bemused by the subtle tangs of the lemon chicken, mystified by the secret complexity of spices that have been combined to make your perfect Tagine. Luckily there is a way of learning the tricks of the Moroccan restaurant trade; investing in a cooking course that gives you the opportunity to really revel in the art of Moroccan culinary culture.

One of the most traditional dishes to be mastered is the Tagine, which comes in various forms depending on ingredients and preparation technique used.  With the name taken from the heavy glazed clay pot it is prepared in, the Tagine is a slow cooked stew of tender meats and aromatic vegetables. The dome shaped pot is specifically designed to preserve the flavors and the moistures of the medley of ingredients, which can range from olives, prunes, preserved lemon, nuts. Couscous is also a staple dish of any Moroccan diet, and restaurant standards prepare the dish enriched with an array of additional ingredient. Learning to cook both dishes will introduce you to the amazing palate of spices that characterize Northern Moroccan style cooking- saffron, cumin, paprika, coriander,  as well as gaining the secret knack of how and when to use each one, that will lead to the creation of a perfect dish.

Many Riads offer cooking classes, but for the best experience take the initiative to book with La Maison Arabe. This legendary Marrakesh restaurant now offers the most superior active culinary experience. The workshop is conducted by a Dada, a traditional Moroccan chef, who is accompanied by a translator, ready to explain with great detail and patience the practicalities of Moroccan cuisine, as well as providing n overview of the history of the dishes, and the cultural significance of their ingredients. The course will usually include the preparation of two traditional Moroccan dishes; an appetizer and a main, and you will learn to prepare you meal from a personal worktop equipped with all the necessary spices and fresh ingredients. After a few hours of slaving over a hot stove,  which will more than whet your appetite, you will be able to relish in the satisfaction of being able to tuck into the fruits of your labor; a true Moroccan style feast. The course is held in stunning surroundings; the restaurant’s country club Kasbah, surrounded by lush foliage, with personal waiting staff attending to your every need, as you dine out on the sundrenched patio. And after taking time to digest your culinary creation, be sure to take advantage of the club’s swimming pool for an after-dinner dip.


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