Drawing from Arab, Berber, Jewish, African and French traditions, Berber cuisine is widely recognized and provides a healthy diet. Morocco is home to an abundance of locally grown fresh food, due to the wonderful climate year round and a smart irrigation. Used with an imaginative range of spices, herbs and oils, the produce creates a distinct range of tasty meals including Tajines, Couscous, Salads and Berber flat breads. A wander round a souk gives you a sense of the immense range of fresh vegetables and fruits available to Moroccan families and chefs for the best Berber Cooking Class.
Berber Cooking Class preferable to be taken on Mondays, Tuesdays, Thursdays, and Fridays to explore the local Berber weekly market. You experience the cooking from start to finish, from buying the spices and fresh produce at the weekly markets, to enjoying the meal while soaking in the lush mountains and village life surrounding you. The Trip Starts at 9 am, pick up from your accommodation, go to the Berber Weekly Market to select fresh ingredients (meat, vegetables... (Depends what you want to cook Tagine or couscous) by yourself as locals, then we explore the beautiful Ourika Valley, we will visit the women cooperative (where the women make Moroccan oil and herbs part) many stops for pictures. We go to join a real Berber Family in their house, the cookery courses are run by Malika the Grandmother of the Family, an experienced Berber cook whose trade secrets have passed down her family for generations. English speaking driver/guide, will do the translation to English and will be assisting in the course as you learn about the techniques of traditional Berber cooking, how to make mint tea, how to made bread, how to cook it in a traditional oven with wood fire, and how to take milk from cows...). Our cook provides a wealthy source of information in Moroccan cuisine, cooking methods, and spices. Dishes are cooked in traditional earthenware Tajines on a Majmar, a charcoal burning brazier. We will be in Marrakesh around 5 pm.
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