Information Not Currently Available
Approximately 5¼ Hours
Moroccan cuisine ranks among the most delicious cuisines in the world and it reflects a remarkable diversity of influences. In Moroccan dishes, it is easy to trace the country's long history of the colonists and immigrants who have left their mark on the flavors that come out of the Moroccan kitchen.
The cuisine of the first inhabitants -- the Berbers -- still exists today in tagine and couscous. The Arab invasion brought new spices, nuts and dried fruits, and sweet-and-sour combinations such as dates and lamb. The Moors introduced olives, olive oil and citrus, while the Jewish Moors left behind their sophisticated preserving techniques used for preserved lemons and pickles. The Ottoman Empire introduced barbecue (kebabs) to Moroccan cuisine. The relatively short-lived French era left behind a culture of cafés, pastries and wine. Over time, the chefs of the five royal cities (Fez, Marrakesh, Meknes, Tangier and Rabat) have developed and perfected the dishes that perfectly blend these distinctive tastes.
Learn the secrets to preparing a variety of Moroccan specialties during this memorable cooking class and lunch at the Blue Door Hotel Cooking Classroom. You'll discover that every Moroccan dish has its place in society, and varies with the market, season and region.
Your first stop is at the Grand Socco market -- a cavalcade of color, charm, street musicians, a fish market, quaint handicrafts, and spices. Here, the chef will acquire everything you need to complete your wonderful meal.
Proceed to the classroom, where your arrival signals the need for a refreshment of mint tea. A beautiful, inspiring cookery lesson follows, and you will learn about the spices and methods used in the creation of a variety of Moroccan entrees and desserts.
Finally, enjoy the marvelously flavorful and aromatic dishes that you prepared.