I thought I would share with you some of the wonderful Moroccan and Berber food coming out of our kitchen. These are a number of Moroccan salads. Morocca salads are usually cooked. The first one is roasted aubergine with steemed carrots, garlic, olive oil and fresh herbs.
The second salad is green peppers cooked with olives and chopped tomatoes, one of my favourites.
You can see a meddly of mushrooms, not traditionally Moroccan, but certainly a fusion dish which is something we are working on for the Zamzam Cook Book.
The lovely Hind, serving them up with fresh chillis from the Zamzam garden and rock salt from the Moroccan coast. We have just started our cookery demonstrations and Moroccan cooking workshops, send us and email if you fancy rolling you sleeves up and getting stuck in!!
I thought I would share with you some of the wonderful Moroccan and Berber food coming out of our kitchen. These are a number of Moroccan salads. Morocca salads are usually cooked. The first one is roasted aubergine with steemed carrots, garlic, olive oil and fresh herbs. The second salad is green peppers cooked with olives and chopped tomatoes, one of my favourites. 
You can see a meddly of mushrooms, not traditionally Moroccan, but certainly a fusion dish which is something we are working on for the Zamzam Cook Book. The lovely Hind, serving them up with fresh chillis from the Zamzam garden and rock salt from the Moroccan coast. We have just started our cookery demonstrations and Moroccan cooking workshops, send us and email if you fancy rolling you sleeves up and getting stuck in!! 
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