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 vegetables, fresh and in season.  The olive oil is organic from our groves and pressed in the traditional method.  We use our organic olive oil for everything at Zamzam Riad, it is really way to good to cook with.
















The beginning of our Royal Tagine with local organic lamb.

Pretty spices for the tagines.











A Moroccan mint tea interlude!
















Vegetables for the vegetarian Berber Tagine.

Contact us at Zamzam if you would love to come and cook with us, its great fun!  - zamzamriad@gmail.com