Moroccan cooking

Moroccan cuisine is marked by the variety of ingredients and different styles of cooking. It is believed to be one of the oldest and richest cultures of food in the Mediterranean region. Unlike other North African countries that immensely are influenced by the effects of other cultures and traditions, has evolved as a distinct Moroccan cuisine. It did adopt the various ingredients and styles, but his style remained dominant. You'll get a hint of different styles in Moroccan cuisine including Berbers, Arabs and Turks and also Italian, but these cannot be defined as the biggest influence. Moroccan food are unique in their own way, that differentiates the Moroccan cuisine from other cuisines of the region. Let's take a look at the various elements of Moroccan cuisine.

Fruits and vegetables: Moroccan cuisine is prepared using a large number of fruits and vegetables which makes sense as you'll get a greater variety of food that is grown within the country. Although not all foods are natives of this country even after the invaders or immigrants brought these here these are being grown here. Mediterranean atmosphere is responsible for this big time that is suitable for a variety of crops. Onions, beans, tomatoes, potatoes, chilli, egg-plants and olive oil make important products from the Group of fruits and vegetables.

Meat: shepherding is one the oldest occupation in the Mediterranean region and therefore is in Morocco. Natives tend flocks of sheep, goats, cows, bulls and buffaloes. This is what makes each kind of red meat readily available locally. Among the white meat chicken and fish are commonly used. Another type of meat pigeon meat is also used to prepare some Moroccan dishes.

Spices: spices make important part of the Moroccan cuisine. There will be a very few dishes that do not make use of aromatic and flavor enhancing spices. These are different spices which are the essential element of Moroccan dishes for example routine cumin, ground cinnamon, ginger, turmeric and paprika.

Herbs: herbs are also widely used that not only add nutrition to food, but also to improve its flavor. Parsley, fresh coriander, mint, Rosemary, and thyme are used in dishes.

Dried fruit: a specialty of Moroccan dishes is the use of dried fruit. If it is salty, sweet dish or meat dish or a vegetarian, the dried fruit is commonly used. Almonds, pine nuts, walnuts and resins are typical examples.

Moroccan specialities: as it is for other renowned cuisine is the case with Moroccan cuisine that some dishes become a specialty of this kitchen. Couscous and Tagine are two of the dishes. Couscous is cooked wheat in typical Moroccan style, which is used as a boundary or the basis for other dishes while Tagine is a special dish of meat which is cooked in special called tagine pot.

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Cooking Vacation in Israel - Small Kitchens

Would you like to learn authentic Moroccan cooking, or Yemenite, or Egyptian, Greek, Indian, or just about any other style of cooking that you can imagine? Would you like to do this whilst enjoying gorgeous sunshine, marvelous scenery and meeting really friendly people? Then a cooking vacations in Israel is for you!

I doubt whether there is any other place on this planet where so many different styles of cooking, so many ethnic kitchens abound than in this small country. Add the sights, sounds and smells of the Middle East to your cooking vacation and you have an unbeatable combination. Israel is a culinary paradise for all those who love food, the perfect place for a cooking tour. On almost every corner you will find small family restaurants specializing in ethnic foods handed down from generation to generation and still cooked with the same methods and often the same utensils as they were 50 years ago.

The food is exotic, authentic and just plain delicious. What better way to spend a cooking holiday than by tasting this wonderful food and learning the secrets of its preparation? Often, these small gems are in one of Israel exotic food markets so you get a bonus, not only amazing food but also the chance to see, hear and smell what food is all about.

There can be no doubt really; a cooking vacation in Israel is the experience of a lifetime! Sun, sea, history, natural beauty combined with amazing food prepared with the finest, fresh ingredients and a collection of cooking techniques and recipes that will amaze your friends and family when you return home.

So, if you love food, love to cook and love to learn, then a cooking holiday in Israel is the perfect place for you.

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Tagine kitchen utensils-cooking equipment ideal for

For women who love to Cook, having few tagine kitchen utensils in their kitchen would be ideal. Here are some reasons why make ideal kitchen equipment.

Easy to use

These Moroccan tagines are very easy to use. They consist of only 2 parts which is the base and a cone-shaped lid. Traditionally used by nomads as a portable oven to cook their food, these pots tagine made their way into our homes as more and more people are made aware on how easy it is to use them. Not to mention the delicious food that can improvise with these vessels. All you need to do is to use it on a stove or oven.

Cook delicious stews

If you are vegetarian or love to eat meat, all you need to do is to heat the base. Add the olive oil and sear your meat that could be beef, chicken, fish, lamb or mutton. Remove the meat, and use the base to stir fry vegetables. Add in your own chicken stock or tomato juice and allow to boil before adding back your flesh. Think of the dish as a slow cooker since the top cone allow condensation to occur in order for your stew does not dry up so quickly. Also, please note that some tagines are cooking tagines, while some may be serving tagines. It is of course possible to use a tagine to Cook as you intend only to serve. So you can have more than a tagine in your kitchen to use.

Internal or external use

If you prefer to use these Moroccan tagines indoor on your stove or to bring them to cook some coal is totally up to you. In fact, it will be a wonderful experience to have friends and family over when you use these cooking pots so that tagine get to enjoy the beautiful stews that kitchen. You may choose to obtain a tagine glazed or unglazed depending on your taste. However, these traditional clay cooking pots is destined to be a success, as is sharing a meal with guests.

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As you can, that's why these pots make an excellent addition tagine to your range of kitchen equipment. Other than whipping beautiful Moroccan cuisine, are easy to use both indoors or outdoors. Enjoy Them!

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Moroccan Tagines easy cooking tips for beginners

If you step foot in the kitchen hardly to cook something, you'll find that is not so bad after all. Beginners that are eager to try something new should consider getting some Moroccan tagines to create some tasty dishes. Here's how the cooking process is simple.

Get the ingredients

You must first decide on what you'd like to cook with these baking tagines. People normally use them to cook stew. So it depends on what kind of meat or vegetables do you eat. The traditional Moroccan dish would be lamb or vegetable stew. Once you've made up your mind, find the list of ingredients and get them from your local shop. Cooking is basically that a breeze provided that you have taken some time to plan. Prepare the ingredients by chopping vegetables or and make sure that the meat is cut into pieces.

Cooking stew

Moroccan Tagines consist of 2 parts. Cone-shaped top cover that is brilliant in keeping the stew of drainage during the cooking process. That is why the heat travels upward condenses at the top of the cover and moisture will flow down the pot. The other part is the basis of which you only need to put on a stove, add some cooking oil on it and start the cooking process. It is basically the same way of cooking with Moroccan tagines. Heat oil and cook the meat. Some people prefer to cook the meat to seal juices before removing them. Then just add in your garlic, onions, spices, vegetables and mix well. You can add in water or broth, depending on your taste. Let boil before adding in your flesh. Cook for a couple of hours or until meat is tender enough.

Serve the dish

You could add in some garnish on your, if you like stew. Apricot or nuts would be recommended. But you can be as creative as you like. You may choose to serve your dish in tagine cooked with or that you could transfer everything to a tagine. I.e. If you're big on style of presentation. The stew can be served with refreshing mint tea for drinks and freshly baked bread, go with the stew.

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Now that wasn't so hard to prepare a simple stew with baking tagines right? Even if you're a beginner, you can get done once you know the basics. Enjoy a wonderful meal with family and friends.

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What makes the cuisine with Moroccan Tagines special?

If you have never seen any Moroccan tagines before, you may be a bit surprised when you have a look. The first thought that comes to mind is what can maybe cook with it? Or maybe thought it would be elegant to serve your guests with this peculiar looking pot? Anyway, here are some reasons why cooking with these pots tagine is special.

Easy cooking experience

Many people don't like to spend a lot of time to cook elaborate dishes. Or perhaps the main reason is that they don't want to lose any time in the kitchen preparing ingredients, unless you happen to enjoy culinary dishes. One of the things I like about Moroccan tagines is cooking with them is easy. Basically, anyone could do it. You don't need any special equipment other than a kitchen stove. And you won't have to use different pots and pans to cook a dish with it. In fact, it's so easy, here's a quick rundown on how to cook with it that anyone could try.

Cook any type of stew

If you prefer meat or vegetables, these pots are built to handle tajine stews. It is a cone-shaped lid ensures that heat condensing on top, so that the pot does not dry out even if you leave on the stove for a few hours. Just add olive oil on the basis of the dish, sear your meat to seal in the juices before removing them. Next, add all the vegetables and spices and stir them together before adding in some water or stock, together with the seared meat to cook until soft and tender. The base of the dish is deep enough and depending on your part, you may choose either a small or large pot for cooking your stew.

Culturally rich and single

These are nice taste fantastic stews with freshly baked bread and you could also add some walnuts and apricots to make it more tasty. Is a wonderful dish culture that anyone could Cook and is meant to be shared with friends and family. And the best part is that you don't even have to transfer to another stew dish or bowl, as it could serve only the stew from tagine pot. Keeping the lid on it will keep the dish hot and because the pot is made of clay, your not cool off so fast stew. So you can be assured of a warm stew pleasant to enjoy with others.

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If you're game to try something new, just get yourself a Moroccan tagine and have a wonderful time, the type of stews that you will enjoy cooking. Your family and friends are flocking over to share the pot with you. Have a good!

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Moroccan Cooking

Moroccan cooking is marked by the variety of ingredients and the different styles of cooking. It is considered to be one of the oldest and richest food cultures in Mediterranean region. Unlike other North African countries who are immensely influenced by the effects of other cultures and traditions, Moroccan cuisine has evolved as a distinct one. It did adopt the various ingredients and styles yet its own style remained dominant. You will get a hint of different food styles in Moroccan cooking including Berber, Arabs, and Turks and even Italian yet these cannot be termed as the major influence. Moroccan foods are unique in their own way which differentiates the Moroccan cuisine from other cuisines of the region. Let us have a look at the various elements of the Moroccan cooking.

Vegetables and Fruit: Moroccan food is prepared using a large number of fruit and vegetable which makes sense as you will get a larger variety of foods which is grown inside the country. Though not all the foods are native of this country yet after invaders or immigrants brought these here these are being grown here. Mediterranean atmosphere is big time responsible for this which is suitable for a variety of crops. Onions, beans, tomatoes, potatoes, chili, egg plants and olive make important produce from fruit and vegetable group.

Meat: Shepherding is one the oldest occupation in Mediterranean region and so is it in Morocco. Native people tend herds of sheep, goats, cows, buffalos and bulls. This is what makes all sort of red meat available readily locally. Amongst white meat chicken and fish are used commonly. Some other type of meat like pigeon meat is also used to prepare certain Moroccan dishes.

Spices: Spices make an important part of Moroccan cuisine. There will be a very few dishes that won't make use of the aromatic and flavor enhancing spices. These are different spices which are the essential element of Moroccan routine dishes e.g. cumin, ground ginger, turmeric, cinnamon and paprika.

Herbs: Herbs are also widely used that not only add nutrition to the food but also enhance its flavor. Parsley, fresh coriander, mint, rosemary and thyme are used in routine dishes.

Dry Fruits: A specialty of Moroccan dishes is the use of dry fruit. Whether it is salted or sweet dish, meat dish or vegetarian one different dry fruits are commonly used. Almonds, pine nuts, walnuts and resins are the typical examples.

Specialties of Moroccan Cooking: Like it is for other renowned cuisines so is the case with Moroccan cuisine that some dishes become a specialty of that cuisine. Couscous and Tagine make two of such dishes. Couscous is wheat cooked in typical Moroccan style which is used as a side dish or base for other dishes while Tagine is a special dish of meat which is cooked in the special pot called tagine itself.

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Use whip delicious Tagines holiday dishes

The holidays are just around the corner. Many people are impatient to return home for a meal of Thanksgiving wonderful heading with their families and friends. Excluding Turkey normal, why not make this Thanksgiving a little bit more special by baking tagines to improvise some delicious stews? Here are some tips that you could try out.

Delicious lamb stew

Imagine a delicious lamb stew where the meat is virtually dropped the bone tenderly as you scoop it out of the pot. Talk about having a really good meal with friends and family. This dish is easy to prepare as you don't have to worry about this be complicated. It's really easy to cook with Moroccan tagines, as you can sear meat on the pot in first to seal in the juices. Cook the rest of the veggies and spice before adding in the flesh back into cooking tagine to simmer and boil for a couple of hours. By the time you get ready to serve the dish, your family and friends would all be there waiting to have a nice meal with you. Complete the traditional Turkey with this delicious lamb stew if you happen to have a big family reunion. This is really a wonderful meal to enjoy together.

An alternative to salads

If you are bored with typical Salad Greens, could Cook a stew of wonderful vegetarian with these Moroccan tagines. It will also be ideal if you happen to have any vegetarians who are coming to your House for a meal. Baking tagines thing is that all you have to do is add in oil, heat it up and stir fry spices with various types of vegetables together before adding water to simmer and thicken. In case you are worried that the entire plate will run out, which is where the cone-shaped lid comes in handy as it helps to condense heat retaining plate of drainage.

Leftovers are not wasted

If you're wondering what to do with all the leftovers, meat and vegetables from your wonderful Thanksgiving meal, you could put them all together to create a delicious stew that everyone can enjoy. No point wasting any food. It is to be as creative as you can with as he prepares the food. The stew will taste great with freshly baked bread and delightful tea.

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Everyone loves the holiday season. Not only do you get to the store, but the thought of getting back together with family and friends to enjoy delicious dishes is worth looking forward to. Have a wonderful time with family and friends.

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Kitchen that will help you Tagines manage your time

If you're having guests over to your House, can be threatened to cook up a storm to impress them. Well, if you want to have a relaxing meal without stressing on cooking tons of different dishes, then you might want to consider getting some baking tagines.

Why use Moroccan Tagines?

People who cook Moroccan tagines, will tell you that they are used for the kitchen excellent stews. If you prefer any meat or vegetarian cooking stew, tagines are ideal because they are made of clay and cooking with will help to soften the meat and vegetables, making the dish tastier. On top of that, the shape of these baking tagines help prevent drainage stew, since the upper Cone helps to condense the steam. So basically you could leave the pot to cook for hours without worrying that you'll end up with a dish of burned later.

Is the long cooking process?

Basically, Cook any stew with Moroccan tagines help liberate these your time to do other things. All you need to do is prepare the ingredients that is fairly easy. Depends if you like spicy stew can or not spicy, prepare meat and vegetables. Pour olive oil at the base of the tagine and sear the meat. This helps to seal in the juices. Remove the meat and add the chopped garlic, onions and spices. Cook for a few minutes before adding in your other chopped vegetables. Mix everything well before adding in normal water or broth. Season with salt and pepper to add meat. Cover the pot and allow to simmer for a couple of hours or until meat is tender enough to your liking.

Time to do other things

While the stew is boiling away, you can use that time to do other things. Maybe you want to cook another dish or prepare a simple salad and desert? Whipping up a simple salad will not take up much of your time. In a panic about what to prepare for the desert? Just get an ice cream everyone will like. You can also buy some freshly baked bread to go with your wonderful stew. Once you have finished setting the table and the preparation of the rest, your stew will be ready. Let it cool for a while before serving some of your guests.

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Talk about saving time. Cooking with Moroccan tagines will allow you to devote your time to prepare other things for your relaxing dinner. And your guests will certainly enjoy the meal. Have a good!

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Cooking with Tajine

Tajine is a cooking implement. Is the traditional slow cooker Moroccan. Made of clay, tajine is two parts, a base section where food is layered and crowded and then covered with a cavernous cone-shaped top section and slow-cooked to tender perfection. The round base surface has a flat bottom with a lip where the upper section of cavernous conical. It is designed to capture and restrain the condensation and to prevent dryness during the cooking process.

Traditionally, a tajine dish contains beef, lamb or beef and lentils or pulses and vegetables. For vegetarians baking in a tajine may not be any easier. You can replace the meat with tofu or tempeh hard round or even extra soft tofu.

In the kitchen with a Tagine is really easy and not dissimilar to a slow cooker. All ingredients are layered in the base section, starting from root vegetables like potatoes and slice carrots into cubes, followed by big meat. Concentrated Stock or chopped tomatoes with well-seasoned condiments, spices (such as the cube of ras-el-hanout, warehouse, etc.) and fresh herbs like parsley or coriander may be added to the tajine.

Cover the tajine, placed over a low heat source and leave to cook very slowly for at least 90 minutes to 120 minutes, depending on the volume of food to be cooked. As a result the dishes cooked in a tajine is thoroughly wet with a soft texture blending-in-your-mouth.

If you use a clay tajine, a heat diffuser, also know as a simmering carpet is crucial. It helps to distribute the heat evenly over the surface of tajine and also protects the tajine over heating. Repeated in direct contact with the flame can cause clay tajine of crack for a period of time.

In Morocco tajine is served as a centerpiece, where it is customary to share a meal. It is often served with bread, rice or couscous.

Zainil Zainuddin
Copyrights reserved

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Easy vegetarian cooking with a Tajine

For the uninitiated in the kitchen with a tajine may be intimidating, even for non-vegetarians. But unlike in the kitchen with a tajine is easy once you understand how it works.

Tajine works similarly to a traditional slow cooker or a Dutch oven, which is designed to cook a heat source down but settled for a long period of time.

For best result, food is so stacked in tajine; foods that require more cooking time is placed first, followed by other ingredients. The oil is optional when you cook with a tajine, but for best results use olive oil of good quality. Inserts one or two tablespoons just enough to coat the base of tajine subtly.

Root vegetables like potatoes and carrots are best placed at the base by slicing the vegetables to about 1 cm thick and arrange them to completely cover the bottom of the tajine. Between stratification, flavour vegetable flavoured slices, salt and pepper.

For a taste of authentic Moroccan, a pinch of ras-el-hanout before placing the next layer of sliced vegetables powder and repeat until all vegetables are neatly roads. In ArabicRas-el-hanout means "top shop" or "market leader". ITIS a delicious spice mixture from Morocco and can often contain more than 30 different ingredients composed primarily of aromatic herbs and exotic spices. And is often referred to as Moroccan spice.

Perfect food group to deepen the tajine is big pieces of tofu or tempeh, and other vegetables such as pumpkin, Zucchini or Eggplant cubed of 2.5 x 2.5 cm. Pile food amid the tajine as a pyramid on top of vegetables at the root level.

And to keep and bring together all the different flavors and ingredients, are two or three medium-sized tomatoes chopped generous flavoured with salt, pepper and chopped fresh coriander or parsley Italian dish. Place the chopped tomatoes, herbs, salt and pepper and mix well before you swallow the mixture evenly over vegetables.

Cover the tajine, placed over a low heat source and leave to cook very slowly. Depending on the volume of food, cooking time varies between 90 minutes to 120 minutes. Consequently the dishes cooked in a tajine is moist and tender with a soft texture blending-in-your-mouth.

Zainil Zainuddin

Copyrights reserved

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Top 10 Cooking Schools Around the World

What better way to top off your luxurious travel experience than by joining in the fun at a cooking school, learning to create divine meals using fresh local flavours and traditions? Cooking schools are a popular choice of holiday with a wide variety of choices available. Here are our suggestions for the top 10 cooking schools around the world.

1. Dar Liqama, Morocco

To experience the rich spices of Morocco you can't get any better than the Dar Liqama in Palmeraie, near Marrakesh. This exotic hotel is a fascinating feature in itself, complete with marble floors, antiques and a terrace to sit and idly watch the amazing view. At the Dar Liqama cooking classes you can learn to prepare traditional fare such as lamb dishes, tagines and almond pastries.

2. Le Baou d'Infer, France

In the beautiful countryside of southern France, Le Baou d'Infer teaches confidence in the kitchen rather than precise technique. Guests here will discover how to create the perfect bouillabaisse, aioli and divine French desserts, along with experimenting with local herbs.

3. Rustic Sicilian, Italy

Italians are well-known to love their fresh food and to love cooking, so it's no surprise that Italy has countless cooking schools scattered throughout the country. One of the most famous is the Rustic Sicilian. Prepare and savour the most delicious Italian cuisine, just like Mama makes it, using ingredients -- including vegetables, herbs, cheese and meat -- from the rustic 1000 acre estate.

4. Four Seasons, Thailand

The Four Seasons hotel in Chiang Mai offers excellent cooking classes, lead by head chef Pitak Srichan. In this open hilltop cooking classroom, with view of paddy fields, you can experiment with the unique Thai flavours. Signature dishes you could perfect here include Chiang Mai curry noodle soup with chicken and dry spiced curry with pork and pickled garlic.

5. Samp and Soufflé, South Africa

The Samp and Soufflé is a mobile cooking school that roams around the Cape Town region, offering cooking classes for one day to five days. Guests can even experience preparing and barbecuing an impala on a game reserve along with tasting local wines, cheese, fish and herbs.

6. Ballymaloe Cookery School, Ireland

The Ballymaloe Cookery School in Shanagarry, County Cork, is the oldest established private cooking school in all of Ireland. Courses here range from simple demonstrations to small group classes on basic fare to preparing gourmet dinner party cuisine. The school focuses on food that can be obtained direct from the garden.

7. Swinton Park, United Kingdom

The exquisite Swinton Park in North Yorkshire is a castle hotel that is surrounded by 200 acres of pristine park. Your luxury cooking holiday can be combined with activities such as golf, riding and fishing. The famous Swinton Park Cooking School is run by celebrity chef, Rosemary Shrager.

8. Kea Artisanal, Greece

Located near the sea on the superb island of Kea is the home of award-winning cookbook author, Aglaia Kremezi. Surrounded by almond and olive trees and a beautiful vegetable garden guests learn to prepare delicious Mediterranean cuisine from one of the best, with a focus on seafood, octopus and garlic. Sip wine with your meals while taking in the amazing views and nature on this beautiful island.

9. Kerala Cooking Residency, India

The Kerala Cooking Residency is an Indian home surrounded by a bio-organic garden of spices. Guests can enjoy preparing traditional Indian dishes, including breakfasts, lunches and dinners. When you're not learning about the delicious Indian fare you can indulge in a relaxing Ayurvedic massage.

10. Casa de Sierra Nevada, Mexico

This cooking school is located in a collection of six magnificent mansions from the colonial era, over 6000 feet high in the central highlands of Mexico. Guests here can learn to prepare traditional Mexican meals and sensational margaritas from one of the best Latin America chefs, Sazon.

Whether you prefer the rich flavours of Tuscany, spicy Mexican fare or the heady aroma of Moroccan spices, a luxury cooking holiday makes a perfect getaway at any time of the year.

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Moroccan cuisine

Moroccan cuisine is marked by the variety of ingredients and different styles of cooking. It is considered one of the oldest and richest of food in the Mediterranean region. Unlike other North African countries that are hugely influenced by the effects of other cultures and traditions, has evolved as a distinct Moroccan cuisine. It did take the various ingredients and styles, but his style remained dominant. You will get a hint of different food styles in Moroccan cuisine including Berber, Arabs and Turks and also English, but these cannot be defined as the major influence. Moroccan food are unique in their own way that differentiates the Moroccan cuisine from other cuisines of the region. Let's take a look at the various elements of the Moroccan cuisine.

Vegetables and fruits: Moroccan cuisine is prepared using a large number of fruits and vegetables that sense how you get a larger variety of food that is grown within the country. Although not all foods are natives of this country again after invading or brought these here these immigrants are being grown here. Mediterranean atmosphere is responsible for this big time that is suitable for a variety of crops. Onions, beans, tomatoes, potatoes, chilli, egg and olive plants make important products from the Group of fruits and vegetables.

Meat: shepherding is one the oldest occupation in the Mediterranean region and therefore is in Morocco. Natives tend flocks of sheep, goats, cows, bulls and buffaloes. This is what makes each kind of red meat readily available locally. Among the meats are used commonly chicken and fish. Another type of meat pigeon meat is also used to prepare some Moroccan dishes.

Spices: spices make important part of the Moroccan cuisine. There will be a very few dishes that will make use of aromatic and flavor of the spices. These are different spices which are the essential element of Moroccan dishes for example routine cumin, ground cinnamon, ginger, turmeric and paprika.

Herbs: Herbs are also widely used that not only add nutrition to food, but also to improve its flavor. Parsley, fresh coriander, mint, Rosemary, and thyme are used in dishes.

Dried fruit: a specialty of Moroccan dishes is the use of dried fruit. Whether it's sweet or savoury dish, meat or vegetarian different dried fruit is commonly used. Almonds, pine nuts, walnuts and resins are typical examples.

Moroccan specialities: how is another renowned cuisine so happens with Moroccan cuisine that some dishes become a specialty of this kitchen. Couscous and Tagine are two of the dishes. Couscous is cooked wheat in typical Moroccan style that is used as a boundary or the basis for other dishes while Tagine is a special dish of meat that is cooked in special called tagine pot.

This post was made using the Auto Blogging Software from WebMagnates.org This line will not appear when posts are made after activating the software to full version.

Moroccan Cooking

Moroccan cooking is marked by the variety of ingredients and the different styles of cooking. It is considered to be one of the oldest and richest food cultures in Mediterranean region. Unlike other North African countries who are immensely influenced by the effects of other cultures and traditions, Moroccan cuisine has evolved as a distinct one. It did adopt the various ingredients and styles yet its own style remained dominant. You will get a hint of different food styles in Moroccan cooking including Berber, Arabs, and Turks and even Italian yet these cannot be termed as the major influence. Moroccan foods are unique in their own way which differentiates the Moroccan cuisine from other cuisines of the region. Let us have a look at the various elements of the Moroccan cooking.

Vegetables and Fruit: Moroccan food is prepared using a large number of fruit and vegetable which makes sense as you will get a larger variety of foods which is grown inside the country. Though not all the foods are native of this country yet after invaders or immigrants brought these here these are being grown here. Mediterranean atmosphere is big time responsible for this which is suitable for a variety of crops. Onions, beans, tomatoes, potatoes, chili, egg plants and olive make important produce from fruit and vegetable group.

Meat: Shepherding is one the oldest occupation in Mediterranean region and so is it in Morocco. Native people tend herds of sheep, goats, cows, buffalos and bulls. This is what makes all sort of red meat available readily locally. Amongst white meat chicken and fish are used commonly. Some other type of meat like pigeon meat is also used to prepare certain Moroccan dishes.

Spices: Spices make an important part of Moroccan cuisine. There will be a very few dishes that won't make use of the aromatic and flavor enhancing spices. These are different spices which are the essential element of Moroccan routine dishes e.g. cumin, ground ginger, turmeric, cinnamon and paprika.

Herbs: Herbs are also widely used that not only add nutrition to the food but also enhance its flavor. Parsley, fresh coriander, mint, rosemary and thyme are used in routine dishes.

Dry Fruits: A specialty of Moroccan dishes is the use of dry fruit. Whether it is salted or sweet dish, meat dish or vegetarian one different dry fruits are commonly used. Almonds, pine nuts, walnuts and resins are the typical examples.

Specialties of Moroccan Cooking: Like it is for other renowned cuisines so is the case with Moroccan cuisine that some dishes become a specialty of that cuisine. Couscous and Tagine make two of such dishes. Couscous is wheat cooked in typical Moroccan style which is used as a side dish or base for other dishes while Tagine is a special dish of meat which is cooked in the special pot called tagine itself.

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Cooking Holidays in Marrakech

Early last year I was lucky enough to be invited to join a small group of people and share in a culinary adventure. The 'Cooking School', is a rather formal term for what turned out to be a really relaxed and interesting experience, set in the wonderful surrounds of Dar Liqama, and proved to be a wonderful cooking holiday in Marrakech. My favorite combination of travel, culture and food.

Food is an integral part of a stay at Dar Liqama, and indeed Marrakech. The classes at the Rhodes Cooking School are taught by excellent local chefs, who help you master such dishes as couscous aux sept legumes, lamb tajine with prunes (my favourite) or perhaps baking some traditional bread - with all ingredients fresh and organically produced. How do you know they are fresh? Because you have the pleasure of visiting the local Berber market to purchase your ingredients or picking them by hand from the Dar Liqama garden. Wonderful! This is the beauty of a cooking holiday, as you get to meet the local people, sample the local markets and shops, put it into practice with the local expert chefs, and then the best bit of all - eating!

As for Dar Liqama, the House of Green Mint. This grand maison and its sister villa, Dar Louisa, are located about 10 minutes from the walls of Marrakech and together form one of Marrakech's most luxurious retreats. Each property is exquisitely designed and furnished, each with its own private pool, and a Hammam steam bath, massage and tennis court. Now that is style! Really a wonderful place to stay whether you are on a cooking holiday or just relaxing.

I can't wait to return...or perhaps I will try out the Rhode School of Cuisine in Tuscany....or perhaps Cannes......ahhh decisions decisions! Rest assured there are many good quality cooking holidays on offer and I fancy sampling a few more.

Colin B. Richards is co-founder of http://www.addictedtotravel.com, a passionate and experienced traveller in North America, Australia, Europe and Africa - now providing detailed travel guides and a collection of the best holidays from operators across the globe. Browse our diverse collection of Cooking Holidays and see for yourself.

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