MOROCCAN DELIGHTS :

About Moroccan Cuisine:

Moroccan cuisine is practical and unfussy. Dishes have evolved from Persia via the Arabs, from Andalucia with the returning Moors, and from the colonial French. But the overriding principles of Moroccan cuisine were first set by the Berbers, the native settlers of North Africa and by their first guests, the Jewish people. Our prime exhibit is the national dish – tagine and couscous. The word ‘Tagine’ describes the food and the utensil it is cooked in – a shallow earthenware dish with a conical lid that traps the rising steam and stops the stew from drying out. Couscous is a defining staple food of coarse-ground semolina flour steamed slowly in a separate couscoussier beside the rich meat or vegetable stew. It would be unfair, however, to sum up Moroccan cuisine as consisting of these two dishes only. Certainly they are the most popular, but there is much else to be discovered. The idea of a gourmet trip is essentially to have a total experience of real and authentic fine foods and the most original ways of cooking them. An option is to stay in local houses and to learn how to make regional dishes yourself – a chance to put your skills to the test and reproduce local dishes away from the limitations of restaurants and set menus.

The usual menu:

First will be a selection of small hot and cold dishes, called salad maroccaine – actually carrots, peppers, aubergine (eggplant), tomatoes and similar vegetables, each prepared differently and mixed with diced sheep brains and minced liver. Next comes briouettes – little envelopes of paper-thin Ouarka (filo) pastry wrapped around ground meat, rice or cheese and deep fried with shredded pigeon or chicken, almonds, boiled egg and spices, baked and then dusted with cinnamon and powdered sugar. This will be followed by a tagine of lamb or marinated chicken, followed by couscous of chicken or lamb. A desert of flaky pastry drizzled with honey and piled with fruits comes next. All this wonderful variety of food is delivered with Moroccan wine and finished off with mint tea and more pastries.

 

Other menus:

Travelling to the most remote areas of Morocco we have come to appreciate the richness of our culture and the great diversity of our culinary arts. Beyond the usual combinations or standardized versions of Moroccan cuisine there is much more to explore. To add to the variety, every season brings its special fruits and vegetables. Each region, tribe and village has its own traditions that have hardly changed over the years and the variety of cuisine in Morocco is a fascinating cultural feature..

We will take you on a journey of great culinary variety enabling you to share the tastes and delights of the many different dishes of Morocco!

MOROCCAN SKIES SPECIAL:

Moroccan delights:

Combine your adventure, resting times, with your friends or family, with some indepth trips into the Moroccan kitchens imbibed with a secular heritage of spices, fresh food and great encounters. There is more on offer than the standardized menus that are usually delivered to you. Explore it your own way, the way we do it.

These particular tours offer cooking lessons and workshops held in a purpose-built teaching kitchen in a small house, riad or just in the outdoors depending on our itinerary. Each session is preceded by a brief stop where participants, accompanied by the cook or the tour guide, are invited out on shopping expeditions to the local produce market. Once in the place they will get an introduction into the real Moroccan cuisine and the dishes being prepared.

If your ideal way to visit Morocco is a combination of cookery lessons, cultural and adventurous outings contact us since we made forays into unique places where you can both make your own and taste the finest of the real Morocco and the finest of its cuisine.

The golden Tagine :

ITINERARY:

• Day 1 : Rabat visit - cooking in a riad
• Day 2 : Meknes- shopping in a Market- cooking in a local house
• Day 3 : visit Moulay Idriss- Volubilis- Fes
• Day 4 : visit and shopping- night meal in a Riad
• Day 5 : Middle Atlas ( Azrou) - berber cooking lesson-
• Day 6 : Khenifra- Beni Mellal- Azilal
• Day 7 :Marrakech- visit the red city
• Day 8 : cooking in a riad- visit the city
• Day 9 : High Atlas trip
• Day 10 : Day trip to Essaouira- Marrakech

details:

Walking With a Tanjia :

ITINERARY:

• Day 1 : Marrakech souks- cooking Tanjia in a Riad
• Day 2 : day trip to Imlil- cooking a Berber tagine
• Day 3 : El jadida- explore the fish market-
• Day 4 : Essaouira- Argan & fish meal
• Day 5 : Agadir - Mirleft- fish or Goat Tagine
• Day 6 : Tafrawt- walk around-
• Day 7 : Tafrawt-couscous & bread
• Day 8 : Tata - Talsint walk and meal
• Day 9 : Zagora- bedouin camp- nomad meal
• Day 10 : explore the Draa valley
• Day 11 : Ouarzazate- Ait benhaddou-
• Day 12 : Marrakech- explore the city

details:

in style to top end	minimum cooking knowledge required!	Activities: cooking /camel riding / walking/ driving	Accommodation: riad, gite d’étape, hotel,	Assistance: Driver and Guide
Weather: Seasonal	wild camping: possibly!	Joining: Marrakech/ Casablanca	Transport: Bus or 4wd	Period: all year around