Cooking Classes in Morocco
Your cooking vacation in Morocco will introduce you to the diversity of flavors that define Moroccan cuisine. The most common element is the combination of the sweet and the savory – meats such as lamb prepared with dried fruits such as apricots, raisins, and dates. Moroccan food is full of spices, but is not spicy. Cinnamon, ginger, saffron and paprika are staples in the cooking of Morocco. The tagine – the conical-shaped earthenware vessel used in traditional cooking – lends its name to many of the dishes. Couscous, light and fluffy semolina pasta, is both a side dish and a base for vegetable or meat stews. As part of your Moroccan culinary tour you can add a cooking class focused on learning how to hand-roll couscous with the Berber women. Your cooking class vacation in Morocco will teach you how to combine these exotic ingredients into a mouth-watering feast that you can recreate at home.
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