Moroccan Cooking School - Zamzam Riad, Marrakech, Morocco
We have just done a fantastic days cooking course with a Feng Shui Group from America. The day started off with mint tea and a discussion on Moroccan food and recipes. On the menu was Royal Tagine with lamb, vegetable tagine or Berber Tagine as it's called, for one vegetarian lady, Moroccan salads, including Zaalouk, Sweet Carrot and Courgette with spices . I was told by a Moroccan gentlemen who bought the group that Zamzam's Zaalouk is the best he has ever tasted. I would agree! We then ended with a fun session of goat's cheese briouatte making. (little filo parcels). Once the discussion was over we set off to the local market to buy our produce, stopping on the way at the spice shop to smell, discuss and buy spices for the group's personal use. Here you can see the table set up with different oils, tagines, spices, olives and an array of vegetab les, fresh and in season. The olive oil is organic from our groves and pressed in the traditional meth