Dreams and passion Get to know the team members of the Fez Cooking School, their Dreams, and passion. How they live their lives in the medina in Fez, why they are here, and what they aspire to. They are honest from the heart. We [...]
The Moroccan Tanjia: A Moroccan Tanjia is a slow-cooked Marrakesh dish that is traditionally prepared in a clay pot called a Tangia. Rather than cook the meat at home, the Moroccan tangia would be brought to an oven adjacent to a "hammam," (Moroccan bathhouse), [...]
The Moroccan Cracked wheat soup makes the perfect light supper on a night when you’re not in the mood for much fussing in the kitchen but want something hot, delicious, and satisfying. The measures below yield a somewhat peppery broth; reduce the ginger and [...]
Pumpkin Mderbel Recipe: Pumpkin Mderbel is a traditionally cooked salad in Fez. The pumpkin paste itself is making a comeback as part of the assortment of salads served at wedding celebrations. In Morocco, we make this easy pumpkin paste ahead of time to freeze [...]
Moroccan Mrouzia Recipe: Moroccan Mrouzia Recipe is an old and traditional Moroccan Tagine of meat, raisins, almonds and honey, widely spiced and sticky sweet. It’s our must dish to prepare days after Eid al Adha when extra meat is on hand from the Eid [...]
Palais Amani: a memorable day, or how to learn the secrets of Sephardic cooking at the Fez Cooking School.
Palais Amani: a memorable day, or how to learn the secrets of Sephardic cooking at the Fez Cooking School. We recently welcomed the Singer’s for a Sehardic cooking workshop. Their appreciation of what turned out to be a whole day is so evocative of [...]