Cooking Class (EN)
5 Oct 2016
Riad Anata Cooking Class
Your four hour cooking class experience at Riad Anata will begin with a trip to the local market. You will wander with your Chef, either Samira or Hassania, through the narrow alleyways of Fes’ ancient Medina to a street lined with produce vendors and butchers.
You & your chef will decide what to make (3 courses menu): couscous, tajine, salad, soup, and dessert are all choices you can make as you see what’s on offer at the market.
When you arrive back at the riad, you will unload your shopping baskets in the beautiful open-air rooftop kitchen. You’ll start by boiling water for traditional mint tea, which will keep you hydrated and refreshed as you cook your four-course meal. You’ll quickly get to work chopping vegetables for salad, learning how to smoke aubergines on the cooktop for stew, and start slow-cooking a meat dish with a delicious blend of spices including turmeric, cinnamon, cracked pepper, and bright orange saffron.
The experience is available to guests and non-guests of Riad Anata. It is offered at 10:00am and 3:00pm daily. Vegetarian options are available. Group classes cost 50 euros per person, and private classes cost 80 euros per person. Guests are welcome to join to partake in the meal for 25 euros each. Children are more than welcome to participate, and they can eat for 15 euros or experience the whole class for 40 euros.
We look forward to sharing this moment in the kitchen with you.
Our Chefs
Hassania & Samira
Our chef recipe
Recipe for Lamb M’Rouzia with Roasted Almonds
Ingredients (serves 5):
- 1.5 kg lamb shoulder, cut into pieces with the bone
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- 10 g ras-el-hanout
- 3 g ground black pepper
- 3 g ground ginger
- 3 g turmeric
- 1 g saffron threads
- 200 g raisins
- 500 g finely chopped onions
- 250 g blanched white almonds
- 100 g butter
- 100 g orange blossom honey
- 5 g ground cinnamon
- 15 g cinnamon sticks
Preparation:
Grind together the ras-el-hanout, black pepper, turmeric, ground ginger, saffron threads, and ground cinnamon.
Set half of the spice mix aside and mix the other half with water to create a marinade. Place the meat in a container and add the water-spice mixture. Let the meat marinate and keep it chilled overnight.
The next day, place everything in a cooking pot, and sear the meat for a few minutes. Then add the finely chopped onions, cinnamon sticks, and fresh ginger (peeled and sliced), cover everything with water, and cook over very low heat.
Rinse the raisins, drain them, and set aside. When the meat is almost done cooking, add the raisins along with the honey and butter. Let it simmer for another 30 minutes.
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