Moroccan Cooking II: Mixing Moroccan Magic
We had our veggies and spices, we were ready to cook. Souk Cuisine has their kitchen in a Riad in the open-air garden in the middle. Palm trees surrounding and sunlight shining down, we were ready to start Mixing Moroccan Magic.
So what would we be making today?
- Moroccan Salad
- Courgette Salad
- Carrot Salad with Almonds and Raisins
- Sweet Cucumber Salad with Thyme
- Sweet Pumpkin Salad
- Salad with Green Peppers and Tomatoes
- Vegetable Briouates
- Sardine Tagine
The open-air kitchen was divided into 3 working stations that would help make three different meals from the list. We were free to move around from table to table to participate in the making of each item. We had Gemma, the owner and chef of Souk Cuisine, and 3 Moroccan woman helping us with our preparations and cooking.
My table was in charge on the Zaahlouk, Courgette Salad, and Carrot Salad with Almonds and Raisins. I commenced my cooking experience by preparing the items for the Zaahlouk. I started by peeling, and slicing the eggplant. Next was peeling tomatoes, mincing garlic, and adding the right amount of spices.
I headed to the stove to fry my eggplant in oil. I hate frying anything as the splatter from the pan attacks me and it is like being stabbed by little burning pins. So I kept my distance, while making sure my eggplant wasn’t burning. I was determined to have a successful cooking class – sans my usual shinanigans. If only it stayed that way.
I was putting all my fried Eggplant in a bowl next to the stove, the Moroccan woman asked me to take the eggplant I had already fried and start mashing them. She handed me the metal bowl. The metal bowl was immensely hot. I burned my fingers. Shinanigans.
I moved to another table after I finished my eggplant mashing (mash mash mash) and they were starting the Vegetable Briouates. These are fried, stuffed pastries. Ours were stuffed with vegetables; carrots, zucchini, green pepper, and onions to be precise. Folding the briouates is a process in itself. Folded in triangles, and keeping the stuffing in simultaneously may be a cooking skill beyond my meagre means. But I managed – Introducing my Briouate. Only 50 more to go.
The best part of ANY cooking class for me is the making of desserts. My sweet tooth is insatiable. But the Ghribas, Moroccan cookies, hit the spot. The ingredients were all added to a wide edged plate and kneaded by hand.
They are placed on the BOTTOM of the cookie sheet (yes, upside down) and cookie as such! Nifty little cookies they are. And the dough is delicious too. Just the right amount of sugar.
And at the end of ANY great cooking class – you get to devour the fruits of your labour. And we did. With everything served dantily on the table, we helped ourselves to our creations and realized that, perhaps we weren’t TOO horrible at cooking. Or perhaps the Moroccan ladies scuttling around us correcting our techniques and adding in more spices from every angle helped with the end result being delicious. Either way – The Food was Great.
The cooking class with Souk Cuisine was unique in that you did could participate as little or as much as you wanted. With each table cooking different meals, you have the opportunity of slipping around the room and spending every 5 minutes doing something different. I didn’t feel the class was as intensive as some of my previous cooking classes, but I did highly enjoy the shopping in the market, and the open-air flow of the Riad-functioning-kitchen.
Moroccan Cooking I: To Market We Go
Moroccan Cooking III: Recipes to Enjoy