Archive for the ‘Cookery Courses In Marrakech’ Category

Marrakech recipe – ‘Gazelle Horns’, a tasty Moroccan patisserie

Monday, March 17th, 2014

While Moroccan meals typically conclude with a helping of fresh fruit (figs, dates, oranges with cinnamon), or just a mint tea, the most common dessert is a selection of classic Moroccan patisseries, notable among them being Kaab el Ghazal, or gazelle horns. Flavoured with cinnamon and orange blossom water, they consist of a scented almond paste wrapped in delicate pastry, moulded into a crescent shape and baked until just golden. Here is the recipe.

Making Almond Paste

To make these delicious little sweetmeats, you need first to create the almond paste. For this, you will need the following ingredients (enough to make 50 ‘gazelle horns’).

  • 500 g (1 lb) skinned, blanched almonds
  • 275 g (1 1/3 cups) sugar
  • 75 ml (1/3 cup) orange blossom water
  • 60 g (1/4 cup) melted, unsalted butter
  • 1/4 teaspoon cinnamon
  • Gum Arabic or mastic powder (optional)

Grind the almonds in a food processor for about five minutes and then mould the resulting mix into a paste. Using your fingers to mix them thoroughly, add the remaining ingredients into the paste, adding extra cinnamon, sugar and/or orange flower water to produce the desired flavour. Shape small portions of this paste into sticks, each roughly the size of the little finger; cover and place them into the fridge.

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Learn to cook in Marrakech

Friday, February 7th, 2014

Marrakech is renowned for its tasty food – terrific tagines, beautiful briwats, fabulous faqqas… traditional breads, Atlantic and Mediterranean fish, locally produced fruit and spices galore!

Growing in popularity are cookery courses inspired by a desire on the part of many tourists to learn about Moroccan culinary specialities and how to prepare them. Half day cookery workshops, perfect for time sensitive travellers, aim to introduce novices and even professionals to the secrets of Moroccan cuisine and, above all, to the role in it of local spices. Les Borjs de la Kasbah has been running courses for several years now with conspicuous success.

Residents at the hotel may choose to attend between one and three sessions over several days learning, usually from the chef himself, how to prepare a traditional three-course Moroccan meal from a list of options.

A typical meal might include, for example, a starter selection of Moroccan salads or harira chickpea soup, a main course of chicken tagine with preserved lemons or seven-vegetable couscous and, for dessert, a milk pastilla or orange salad with cinnamon.

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Perfect couscous – Marrakech style! How to make perfect couscous

Friday, March 15th, 2013

Couscous is a versatile staple of Moroccan cuisine. It comes in two forms, the standard ‘as-nature-intended’ version or pre-steamed, although the latter, despite being easy and quick to make, tends to lose some of its flavour in the process. Here’s how to make perfect couscous, Marrakech style.

To make this dish one really needs a couscoussier, a perforated steamer, although a fine colander may suffice.

1)      Moisten the couscous by adding ½ cup of water to 3 cups of medium grain couscous. Leave the couscous to absorb the water for 10 minutes.

2)      Repeat this process. Each grain should now be swollen and you should be able to pass each through your fingers without lumps!

3)      Add 2 tablespoons of olive oil to the couscous.

4)      Bring a pan of water to the boil and steam the couscous on medium heat for 20 minutes.

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How to make Marrakech Stuffed Flatbreads (Khobz Bishemar)

Friday, February 15th, 2013

Bread, in some form or other, is served with most meals in Morocco. In Marrakech, as everywhere else in the country, it is normal to prepare bread at home each morning and then have it baked in the traditional manner at one of many communal ovens in the neighbourhood.

One particularly tasty type of speciality bread made in Morocco and other North African countries is Khobz Bishemar, a wholewheat flatbread made with a blend of spices and herbs and filled with beef suet and onions.

Here is a simple and delicious recipe for it which you might wish to try.

Ingredients:

For the Bread:

  • 1 packet active dried yeast
  • 60ml lukewarm water
  • 280g unbleached flour
  • 1 tsp salt

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What is Pastilla?

Monday, May 14th, 2012

What is Pastilla? A sweet and savoury meat pie made with crisp filo pastry, a Pastilla is a traditional Moroccan dish, usually made with squab (young pigeon).

As squabs can sometimes be hard to come by there are several variations on the Pastilla theme, most commonly shredded chicken and, occasionally, fish or offal. The filling also contains onions, hard boiled eggs and almonds spiced with cinnamon.

Pastilla (pronounced ‘bastiyya’ or, in Berber, ‘bastela’), is generally served as an entrée at the beginning of a special meal. The filling is prepared a day ahead and is made by browning the meat pieces in oil.

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7 Unusual Activities around Marrakech

Tuesday, October 25th, 2011

Marrakech is justly renowned for the colourful animation of its feudal main square, Jemaa el Fna, and never ending labyrinth of its souks. But there’s plenty more to the city and its surroundings to attract the tourist visitor. So here are our suggestions for the top 7 alternative attractions in and around Marrakech.

* Get high in Marrakech. African Sky has been operating for 21 years now and its hot air balloons are perhaps the best way to admire the city and High Atlas landscapes. One can book direct on +212 524 43 28 43 or via Les Borjs de la Kasbah.

* For the ‘kids’. Ludiparc is a recreational haven for youngsters with a series of indoor and outdoor water features. Over 55 species of birds can also be found here, some flying free. Pedal boats and playgrounds make this a ‘must visit’ if you have children with you. The best bit? Adults go free!

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Moroccan Cuisine

Monday, October 3rd, 2011

One of the most sensual in the world, Moroccan food attracts our senses of smell, sight and taste in a way that few other cuisines can better, due largely to the use of characteristic Moroccan spices.

But while spices characterise the essence of Moroccan cuisine its diversity is explained largely by the disparate nature of Berber, Arab, Mediterranean and Moorish influences.

Spices are used extensively in Moroccan food. Although spices have been imported to Morocco for thousands of years, many ingredients, like saffron from Tiliouine, mint and olives from Meknes and oranges and lemons from Fez, are home-grown.

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Easy and Authentic Recipe for Moroccan Lamb Tagine

Monday, August 22nd, 2011

This simple tagine recipe for the classic Moroccan lamb dish is so straightforward that one is virtually guaranteed a perfect result every time. Indeed, the hardest part of this whole recipe is probably getting all the ingredients together!


There are just six simple steps to tagine heaven!

Ingredients

1 tsp cayenne pepper, 2 tsp ground black pepper, 1½ tbsp paprika, 1½ tbsp. ground ginger, 1 tbsp turmeric, 2 tsp ground cinnamon, 1 x shoulder of lamb, trimmed and cut into 5cm/2in chunks (about 1.1kg/2½lb meat in total), 2 large grated onions, 2 tbsp olive oil, 2 tbsp argan oil, 3 crushed garlic cloves, 570ml/1 pint tomato juice, 2 400g tinned chopped tomatoes, 115g/4oz dried apricots cut in half, 55g/2oz dates cut in half, 55g/2oz sultanas or raisins, 85g/3oz flaked almonds, 1 tsp saffron stamens soaked in cold water, 600ml/1 pint stock (preferably lamb), 1 tbsp clear honey, 2 tbsp coriander (roughly chopped), 2 tbsp flat leaf parsley (roughly chopped).

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5 Reasons to stay at Les Borjs de la Kasbah

Monday, July 11th, 2011

When it comes to choosing accommodation in Marrakech there is no shortage of large international hotels for package tourist and business customers and there is no lack, either, of riads of all kinds, the vast majority of them unregulated and run by non-professionals.

However, Les Borjs de la Kasbah, with its eighteen rooms,  is one of a small number of boutique hotels in Marrakech to offer an intimate and exclusive atmosphere in addition to a full range of services of the highest standard.

Opened in 2006 after a three year building and restoration project, this friendly, luxury hotel is a haven of peace and tranquillity amid the hustle and bustle for which Marrakech is so famous. Here are some reasons for staying with us:

1)     Location: just yards from the Royal Palace, Les Borjs de la Kasbah stands in the heart of the fortified Kasbah, in the most southerly part of the old city, an entertaining walk from the central Jemaa el Fna square but far enough away from its hurly burly atmosphere to be delightfully peaceful by comparison.

2)     The Pool: a secluded leisure area houses the 5m x 10m heated pool with its sun terrace and poolside bar. After a day busy shopping and sightseeing in Marrakech you can unwind in this remarkable haven of tranquillity sipping a mint tea or iced drink – you can take a light lunch here too.

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3 Top Tagine’s – The best of Marrakech cuisine

Friday, February 4th, 2011

Les Borjs de la Kasbah, one of the best character hotels in Marrakech, has compiled the best recipes for Tagine, the quintessentially Moroccan dish.

Bursting with aromatic spices and flavour, a meat tagine is an exotically spiced, slow cooked casserole, as tender as you can get, its simplicity producing perfect results every time. BK’s popular courses in Moroccan cuisine can help you to become a Marrakech masterchef!

tagine-marrakech-5star-hotel

Jamie Oliver’s beef tagine

We don’t know how much experience of Marrakech Essex boy Jamie Oliver has, but he can rustle up a mean beef Tagine. He describes a Tagine as a “stew with attitude”, this one certainly is. Jamie’s easy steps will ensure you can produce something really special too.

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