Serve up a bit of Moroccan magic

It’s not just the markets, the landscapes, the people or the fascinating architecture that people love about Morocco; one of the best things about the place is its cuisine. There really is nothing like an authentic Moroccan tagine, or North African lamb and couscous. The fragrant, distinctive flavours of saffron (known colloquially as Red Gold), turmeric, paprika, coriander, lemon and honey combine in some of the most memorable dishes you’re likely to prepare.

And where better could one learn how to blend these delicious flavours than in Morocco itself? Take a relaxing break with cooking lessons from a local dada (a traditional cook) and – aided by a translator – the dada will share her ancient and precious knowledge. Secrets are passed on: a briouate dough or a flan aux amandes, a weightless couscous, a pastilla that melts in the mouth.

In the meantime (and before you salivate all over your keyboard), here’s a little something that you can add to your dinner table to bring a little bit of Moroccan spice to your next meal:


1 kg aubergines
500 g tomatoes chopped
1tbsp lemon juice
1/2 red pepper
5 to 6 cloves of garlic
5 tbsp olive oil
1 tsp cumin
1 tsp pepper
Black olives
Preserved lemon – sliced

Cut the aubergine into large chunks and cook in salty water. Fry the tomatoes with, oil, red pepper, cumin, garlic, salt and lemon juice. When the egg plant is almost cooked, drain and press it to extract the water, add it to tomatoes and crush while stirring up on a low heat for about 15 minutes. Dress with lemon juice and leave to cool.

Bon Appétit!

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