While traveling throughout Morocco a few friends and I had the opportunity to take a
cooking class during our stay in Marrakech! The experience itself not only gave us helpful insights into the many flavors and spices that make up many of their tasty traditional plates, but also about the moroccan culture and the people who live there. Kim, Cooper, and I, had booked the class in advance with our ever talented chef and teacher for the morning, Nejlae. You can find out more information about her class through the following link:
Our teacher, Nejlae, was a very inspiring and unique young woman for someone living in such a conservative culture. She not only supported herself through this business, but also her other family members. She spoke a lot about the relationship between herself and her husband as well. Instead of him ruling her — as is the most common dynamic here — they choose to work as a team and as equals. She wore whatever clothes she wanted and told us that in giving these classes she learned so much more about other ways of life and the freedoms she strives to attain.
Below are some descriptions of how we prepared our meals and some extra pictures to make your stomach rumble and roar. However, if you’re looking for the specifics you’ll either have to make your way to Chef Nejlae’s home or find a seat at my table — let’s get cooking!
Main Courses:
Lamb with prunes:
Start by cutting the lamb in small cubes, adding all the spices (ginger, saffron, cinnamon) and the oil, 3 tablespoons of water, the piece of chicken and marinating everything (the more time it is marinated the better it is). Cook in a pressure cooker (45 minutes) or on the stove until lamb is tender.
Tagine with vegetables / meat:
Start by cutting the vegetables and marinating them with all the spices (red pepper, ginger, curcuma, saffron) and the oil by adding 5 tablespoons of water. In a tagine we put the chopped onion with the oil over low heat for 3 to 4 minutes and we add the marinated vegetables. Add the remaining sauce. Try to decorate the tagine creatively. Leave on low heat until cooking. (If adding meat i.e. chicken, beef, lamb, it may take up to 2 to 4 hours to cook in the tagine).
Appetizers, Salads:
Salad Zaálouk (eggplant):
Boil the eggplant until cooked. Dry off the eggplant and mix with the grated tomato in small amounts. Add all the spices (garlic, paprika, cumin, saffron). From time to time you have to crush all the mixture. Let it cook until the water evaporates.
Salad Khiar (cucumber):
Grate the cucumber and mix with other ingredients (vinegar, sugar, orange flower water). When it is time to serve, drain cucumber and place on a plate.
Salad Juzra (carrot):
Cut carrots into cubes. Add all the other ingredients and spices (cinnamon) and cook in a saucepan. The carrots must be cooked and caramelized before ready to be served.
To read more about my experience in Morocco follow this link to learn about my journey through Fez, Chefchouen, Tangier, and Marrakech:
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