By Paul Bryers

• Morning and Afternoon Itinerary: Moroccan Cooking Class
• Meals: Cooking Class at L’atelier Cafe Boutique

Following a late breakfast at the Riad, which offered stunning morning ocean views…..

…..I strolled through the quiet alleys and encountered a friendly wee hairy dog called Dylan before meeting Said.

Said then drove me to L’Atelier Cafe Boutique for my Moroccan cooking class.

The kitchen was impeccably organized, reminiscent of my recent residential cooking classes with Lisa Warren DeMars at Casa Gregoria in Italy.

The class consisted of a diverse group of fellow apprentice chefs from Denmark, Germany, Belgium, and France.

We prepared a starter of finely chopped courgette with garlic and spices and a traditional Tajine dish featuring sea bream, carrot, potato, tomato, green pepper, pickled and preserved lemon, and olives, all infused with a chermoula marinade.

The chermoula marinade was composed of common ingredients, including garlic, cumin, coriander, oil, lemon juice, and salt, supplemented with ground chili peppers, black pepper, salt, saffron, and other spices and herbs.

We began by slowly cooking the finely chopped courgette and preparing the marinade and Tajine ingredients.

Once the courgette was cooked to el dente, ….

….we set it aside and assembled the Tajine ingredients in the Tajine.

We then placed our names in Arabic in the lid cavity of the Tajine allowed the Tajine to cook for approximately 50 minutes …..

…..while we visited the fish market to explore the aromatic spices provided by the school’s supplier, Mr. Mohammed Seddiki.

This experience was truly enriching, as we had the opportunity to smell and sample an array of exquisite spices and even apply black amber and musk to our skin. I smelt delicious.

A particular highlight was the Nigella seeds, which were rubbed together in a cloth and inhaled deeply through each nostril, providing a potent and invigorating sensation. Historically, these seeds have been used to alleviate respiratory issues, including runny noses and head colds. They can also be fried and used as a fragrant lint or crushed and soaked in vinegar to remedy chronic headaches.

Upon our return to the school, we had the pleasure of savoring our culinary creations. The meal was truly delicious, and I extend my commendations to the school and my fellow chefs for a truly enjoyable experience.

Presently, I am indulging in a well-deserved siesta, feeling thoroughly satiated.