Archive for the ‘Cours de Cuisine à Marrakech’ Category

Themed Break Bargains in Marrakech

Thursday, December 18th, 2014

While enjoying a short sunny break in Marrakech there are many activities you can indulge in, from golf to trekking in the Atlas Mountains and shopping in the souks. But there are many other options for getting the most out of that precious weekend away.

At Les Borjs de la Kasbah, for example, in the Marrakech medina, one can join a cookery class on Moroccan cuisine, enjoy a series of spa treatments including the traditional hammam bath, or visit Marrakech and its surroundings with a series of excursions.

There is even a Romance package with champagne, flowers and more for that special occasion.

The big difference at Les Borjs, however, is that these themed activities are included – i.e. there is no charge at all beyond the cost of a room!

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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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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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5 alternative activities in Marrakech

Friday, February 1st, 2013

A hive of activity year round, Marrakech fizzes along with its varied menu of delights to tourists from the world over. As we have covered a number of these in previous posts we thought it would be useful to mention a short selection of alternative attractions, most of them outside the city of Marrakech itself.

1)     The Berbers of Morocco. The Berber Cultural Centre offers a glimpse into the history and culture of Morocco’s indigenous people (Arabs began to arrive only in the 8th century) comprising around half of the population today, most of them in the south-west and the mountainous areas of the High and Middle Atlas.

This fascinating centre reveals the full colourful history and customs of the Berber people from pre-Arab times to the present day.

2)     Jetski in Marrakech! Why not?! Just 30 minutes from Marrakech, at the foot of the High Atlas, snow capped in winter, you’ll find Lake Takerkoust, home to Atlas Jet and a private beach. Here you can ‘max out’ on thrills thanks to the latest Yamaha jetskis.

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