In a short while, the Lotus Chief, Marrakech has turn out to be a reference within the metropolis. Situated in a wonderful Riad within the coronary heart of the medina, the resort provides moroccan cooking courses and rather more. We have been there to find the key of the tasty dishes of the dominion. A complete immersion within the culinary tradition of morocco. We didn’t see the time cross, liked it !
moroccan Delicacies, kitchen berber delicacies judeo-marocaine or baking, the Lotus Chief, Marrakech invitations you to find the genuine recipes of the emblematic dishes of moroccan and benefit from the know-how of the dadas, chiefs, conventional cooking stoves in Morocco.
upon our arrival, we have been warmly greeted by Ikram, who is aware of the historical past of moroccan delicacies on the information of the fingers. We begin with the moroccan tea, spices and merchandise of the soil. Sitting comfortably in the lounge, she explains to us the historical past of moroccan tea, its components, its origin and why is it on this method ! Past the aesthetics of the factor, serving tea in moroccan fashion brings an actual stability between all of the components. After tasting our tea, we put together our personal home made bread with Fatiha. Semolina, flour, water, sesame seeds, and right here we’re within the vibrant alleyways of the medina, within the course of the oven of the neighborhood the place our bread can be baked. An oven which can be grilled breads, fines, peanuts, wood-fired.
On our return to the Riad, we take our greens within the small market of the Lotus Chief for the preparation of the tajine berber within the firm of Dada, Amina. Cauliflower, carrots, tomatoes, peppers, potatoes… and naturally, the sauce, is crucial to any good moroccan tagine. Colourful and ragoûtant, one in saliva upfront. Place within the tagine with hen, olives and candied lemon, however earlier than that, we are going to put together two moroccan salads : Zaalouk (based mostly on eggplant) and tomato/cucumber. Dada Amina additionally reveals us the best way to make a wonderful rose from the pores and skin of tomatoes. Visually, it modifications every little thing. Lastly comes the flip for the principle dish : Rooster, olives, preserved lemon, spices, olive oil, our good little tagine will carry to a full boil on the fireplace whereas we put together our crepe marocaine.
everybody on the desk. Now we are going to get pleasure from what we ready and our home-baked bread arrives on the proper time.
Settled comfortably on the terrace, which provides an excellent view over the medina of Marrakech, we devoured our scrumptious meal : home made bread, tagine, berber, salad moroccan, tajines, hen and our dessert, the crepe with honey and fines. For an actual deal with. It isn’t somewhat proud.