Smug home cook alert! Look for the guide holding an Urban Adventures sign or badge. Get ready for the ultimate tajine experience on this one of a kind tour in Marrakech. The best part of it all? We will start in Djemaa El-Fna, the centre of all the action in Marrakech before heading into the souks. The souks are the legendary markets where all the locals shop for food in Marrakech.
And if not, the local vendors will be happy to teach you more food vocabulary! During your hands-on cooking class the chef will be giving you step-by-step instructions about how the locals cook the perfect tajine. The class takes place in the beautiful setting of a traditional Moroccan riad house , where you will meet the family and hear about medina life for a Marrakech family. Your local guide will then take you back to Djemaa El-Fna Square where the tour will finish. All through Djemaa El-Fna there are fake guides who will try to convince you to do a tour with them.
Morocco is considered by many to be a liberal Muslim country. As a general guideline your shoulders, chest, and knees should be covered at all times. Wearing shorts men or women , low-cut tops, and showing midriff is not recommended as it will restrict your entry into buildings of a religious nature and family homes. Covering these parts of your body will be considered as respectful amongst the locals. Lightweight sleeved shirts, trousers and skirts are respectful, cover your body, and keep you cool in the heat.
If you have your voucher, your booking is confirmed. We'll see you at the start point. Get in touch if you have any concerns or require more information via the email address or phone number business hours only on your voucher. This is a child-friendly tour. Children between the ages of 6 and 11 inclusively are permitted on this tour at the rate listed above.
Children under the age of 6 are permitted to join this tour free of charge. You can do so in the special request box on the checkout page. Karima made the experience lovely and enjoyable! I wish I could have participated more in actually purchasing the vegetables but that would have been hard without knowing Darija Arabic. Karima and her sister Int I hope the names are spelt correct welcomed us very warm and we felt very good in their Company and the nice Riad. The visit of the market with a local was a great experience, Karima told aus many interesting things about the food, the life of the People and the city.
The cooking class afterwards was the absolut Highlight of our trip to Marrakesh and the tajine was by far the best we ate in our Holiday. We can only recommend everyone to take part in the class! Our chef Karima was excellent, very professional and friendly. She took us through the wet market, introduced to us different spices and local produce.
She then taught us step-by-step to make our own tagine and Morocco salad. First time cooking a tagine and it was absolutely delicious. Peter from Hong Kong.
Etymologies
Fantastic trip, with a great host. This was all topped off with a tasty lunch prepared by myself.
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Karima was fantastic, answered all our questions. The trip to the market, then butcher to buy fresh chicken , then to the riad to cook was authentic, fun, and delicious.
Highly Recommend this experience! We had a lovely morning shopping and preparing our tagines. My husband is a vegetarian so we made both a vege and a chicken tagine both of which were delicious. It was very casual and a lovely experience. This class was great!
We loved having the full experience- shopping for the ingredients, learning to make traditional Moroccan tea, learning to make a tajine, and of course getting to eat our work at the end! Overall a great experience. As it was my birthday and another guest's birthday Karima had her staff ran out and brought back one of most delicious birthday cakes. I want to thank Karima and her lovely young staff I can't remember her name for the highlight of my 50th Birthday Tour of Morocco.
Thank you for a magical afternoon. My one suggestions is that they printed and handed out the recipes at the end or beginning of the class. It would make a wonderful souvenir of that day. I can't wait to make Chicken Tagine for my friends. Karima was an excellent teacher and guide, and we really enjoyed the cooking class.
Moroccan Chicken Tagine Recipe
Karima was a lovely host. I loved going to her home, the market, learning some Arabic words and of course the amazing results of our cooking project was delicious. I had such a fantastic time!!! I took this cookery course on the next day I arrived - it's the perfect way to "get into" Marrakech.
Karima's personality and encouragement to buy our ingredients at the market and then cook an amazing meal, was just perfect. I felt so at ease. The food was soooo tasty!
Moroccan Chicken Tagine Recipe - Analida's Ethnic Spoon
Hope you're good and enjoying the sunshine! This was, without a doubt the highlight of our recent trip to Marrakesh. Rest in peace, Margaret. With this trip to Algeria this month, we are addressing a few gaps when it comes to popular recipes from Maghreb , like slata mechouia or chorba that we shared these past two weeks. First of all, a tagine refers to a hollow earthenware baking dish covered by a conical lid. But it is also the name of the dish that is cooked in this cookware itself.
The distinctive shape of the tagine is not only decorative but has an important function.
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Indeed, in an arid region like the Maghreb, it meets a local need to cook food without a lot of water. It also allows to cook without much fat, which keeps most of the natural flavor of food. The steam from meat and vegetables condenses inside the conical walls of the lid before dripping on the entire dish to moisten it. The result is a tasty dish in which food is tender and fragrant, but also slightly caramelized.
Some earthenware tagine pots are used for cooking, where others that are painted are only used for decoration. There is not one but dozens of recipes for tagines. It is interesting to note that this dish is really of Berber origin even if the etymology of the word is uncertain and could be attributed to the Greeks teganon , frying pan or the Persians. It is important to note that Moroccan or Algerian tagine has absolutely nothing to do with Tunisian tagine which is a kind of quiche without any dough. The tajine that I am sharing today is tajine jelbana , also called jelban marqa which is as popular in Algeria as in Morocco or Tunisia.
Indeed, my mother, who was born in Tunisia , often made a version of this dish. This tagine is a peas tagine, and is typically prepared with potatoes, carrots and artichoke bottoms. The meat used for tajine jalbana can vary, but it is generally lamb or veal, although it can also include beef or chicken. It may also be finished with a white sauce prepared with egg and lemon, a similar preparation to Greek avgolemono or chorba beida that Vera was talking about last week.
I discovered that peas were one of the oldest vegetables grown in Europe and Asia, dating at least 10 years. What is less known is that until quite recently, it was eaten in a dry form. It is obtained by removing the seed coat from dried peas, that is relatively indigestible. Eating fresh peas first became popular in Italy and the Netherlands. Snert , our first and only split green peas recipe on flavors so far actually comes from the Netherlands.
When it comes to artichoke, it is often mentioned that it originated in North Africa , Egypt or Ethiopia. You can find artichoke in many North African and Mediterranean dishes such as the dolma qarnoun or couscous au beurre , two Algerian recipes that we published at the beginning of our adventure.