Thursday, October 14, 2010

Cooking and Souking

Today our menu consisted of:

Moroccan Potato Croquette
Lamb Kebabs
Stuffed Vegetables
Gazelle Horns (Hoofs)

After our lunch it was time to head to the Medina for some shopping.

Spice Shopping

Going to take a magic carpet ride

Djemaa El Fna Square


I want to dive in head first

Fruits and Nuts in abundance!

More fruits and Nuts

Workin' the Souks- I'm getting good at this bargaining thing.

Wednesday, October 13, 2010

Cooking and Marjorelle Gardens Tour

Today our hands-on cooking lesson consisted of lunch and dinner.

Lunch was:
Grilled Pepper and Tomato Salad
Dry Fava Been Soup
Artichoke Tajine
Moroccan Almond Macaroons

Dinner was:
Moroccan Soup -Harira
Steamed Eggplant in Tomato and Coriander Sauce
Chicken Tagine with Preserved Lemon
Orange and Cinnamon Salad

Once we prepared today's meals, we took an excursion to Majorelle Gardens; Marrakech's most famous garden which was purchased by Yves Saint Laurent in the 1970's.

After dinner, we had a surprise birthday cake for Anna which was from a local french bakery called Almondine.  Apparently the best in the city of Marrakech.  The cake was delicious.

Tuesday, October 12, 2010

Atlas Mountains tour and lunch at Kasbah du Toubkal

Today was a no-cooking day.  
Today we will take a trip up into the Atlas Mountains for lunch at Kasbah du Toubkal. and shop in the village.

Local Berber women making Argan Oil

Ready for a mule ride up to Kasbah du Toubkal for lunch

Enjoying the view from the terrace

Lamb with Apples, Figs and Walnuts - Delicious!

Chicken and Vegetable Tagine with Couscous

Our server serves mint tea

Shopping for a Berber Coat - I got a good price.

A mule ride through the village in the Atlas Mountains

Inside Kasbah du Toubkal

Monday, October 11, 2010

Dar Liqama - Cooking Lunch and Dinner, and a camel ride

We woke to the sound of rain for breakfast before starting our cooking lesson.  
Today we will be cooking lunch and dinner.

For lunch, the menu is:
Sardine with Spices
Prawn Briouates
Carrot Salad
Swordfish Brochettes
Moroccan Crumpets 

Sardines with Spices, Prawn Briouate and Carrot Salad
Mark making Baghrir (Moroccan Crumpets)

Although we are making the Tangia this morning, it will cook for 6 to 8 hours.

The afternoon is spent enjoying Dar Liqama and camel ride through the Palmeraie neighborhood.

Mark, Colin and our camel guides - Our camels await!