Harvesting olives starts in November in Morocco. Experts say that very best quality is achieved when all the colours of the olive are on the tree. Morocco is the fourth largest producer of olive oil in the world. And olive horticulture has a [...]
Harvesting season for dates (a symbolic fruit in Moroccan & Islamic culture) We all love to eat luscious plump dates. They are rich in fibre, vitamins and minerals, and keep for months without refrigeration. Dates are the fruit of a desert palm tree that [...]
Eid Al Mawlid Annabawi is an Islamic holiday that commemorates the birth of the Prophet Muhammad (Peace Be Upon Him). The religious celebration takes place on the 12th day of Rabi’ Al Awwal, the third month of the Islamic calendar. So this year it [...]
The North African Jewish cuisine of Morocco is influenced not only by Jewish traditions but also the Mediterranean and Arabic cultures that surround them. During Spain's infamous Inquisition, Jews were forced to flee the country for more welcoming shores. Many of these refugees landed [...]
Sellou, an unbaked Moroccan sweet made from toasted unhulled sesame seeds, fried almonds, and flour that has been browned in the oven. Sellou is traditionally served during Ramadan with Harira and after childbirth, when there's a greater need to restore energy and maintain good [...]
Moroccan Chicken Rfissa: Moroccan Chicken Rfissa; A fabulous Moroccan dish of stewed chicken, lentils and onions served on a bed of shredded Msemen, trid pastry or bread. A fragrantly seasoned broth is poured over all. There are some Moroccan foods that are so good. [...]
Harira: The Traditional Ramadan Moroccan Soup Harira is a traditional Moroccan soup of tomato, lentils, and chickpeas. Wonderfully fragrant with zesty seasoning, it often ranks high on lists of must-try Moroccan foods. It’s a popular offering in Moroccan homes and restaurants, and you can [...]
Moroccan Skhina Recipe: For Moroccan Jews, the end of the Passover holiday is not complete without a Mimouna feast; and at its centre is Skhina. We can largely consider Skhina to be the Jewish version of Moroccan tajine. There’s one process to make it [...]
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), [...]