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Posted by on Jun 6, 2012 in Africa, Eat, Morocco, Travel Info

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
  • Zaahlouk
  • Salad with Green Peppers and Tomatoes
  • Vegetable Briouates
  • Sardine Tagine
  • Ghribas
 

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

Souk Cuisine
Contact: Gemma van de Burgt
M: +212 (0) 673 80 49 55
Zniquat Rahba, Derb Tahtah 5, Medina, Marrakech, Morocco
E: info@soulcuisine.com
www.soukcuisine.com

 

9 Comments

  1. I love Moroccan food! Sounds like a great class and I like that you got to try out making so many different things. One to remember for my next Marrakech trip, thanks.

    • Yes – it is a great atmosphere. Not TOO intense – and nobody judged for my lack of skills. Although I DID prove that I can roll briouates fairly well. Do you have any plans to visit Marrakech soon?

      • Hopefully going to do a week/10 days split between there and Essaouira this October. I travelled around Morocco for a couple of weeks about 7 years ago and can’t wait to go back, especially since I’ve really gotten into photography since and it’s such a photographic place. That and my love of tagines and mint tea!

        • Oh wonderful! It IS just the PERFECT place for photographers. I fell in love with all the colours and designs. I’m not a photographer by any means – but I am snap happy! 😀 I look forward to reading about your Moroccan posts in October!!

  2. gosh that place is gorgeous! food looks yummy too!

    • Oh it was! I enjoy the eating part the best – ALWAYS! Thus my ever expanding waist-line! 😀

  3. Nice post! How much does a cooking class like this cost? I really enjoyed on a trip to Morocco a couple of years ago. I didn’t get to try a cooking class though. :(

    • This class cost 45 Euros – but you were allowed to eat the food! All the other classes in Morocco allow you to cook but not enjoy the fruits of your labour! And they cost more – simply to cook for 2 hours. So this was a great deal for everything I got out of the day!

      • This really sounds great! I will definitely do this if I visit Morocco again. In the meantime I have to try at least one of your recipes from the other post – I am leaning towards the sardines. :)

        If you are interested you can check out how my trip to Morocco went on my blog (just click on the Morocco label in the right column). I can see I visited some of the same places as you did.

        Recently I have also visited a chocolate making class in Perugia, Italy. You can also find details and some nice photos about that on my blog.

        Have fun, enjoy traveling and keep blogging!