Sunday, June 15, 2014

A tagine cooking class at the Palais Amani, one of the nicest riads in Fes

With the owner of the Palais Amani
The other day in Fes, one of the imperial capitals of Morocco, living a Travelife, we did a cooking lesson with the chef of the Palais Amani.

The Palais Amani is a charming and luxurious riad right in the old medina of Fes itself.

It's not over-the-top luxury, but it's ever so tastefully done up by the owner as an oasis of calm in a pretty chaotic old city.

Everything about it is stylish, including the most simple things like breakfast on a terrace everyday.

More on this in another blog entry....


One of the cultural experiences offered at Palais Amani is a cooking class with their chef. As the Travel Companion and I both love food, we decided to do this.

Actually, I booked it for us without really consulting him, but he ended up enjoying the experience immensely.

In fact, he said it was the best meal he'd had in Morocco so far -- and not just because he cooked it himself.

We made this for dessert. It was so simple and so good.


Our cooking class with the chef of the Palais Amani began with a two-hour walk around the souk to buy ingredients for lunch.

The souk of Fes is literally just outside the Palais Amani, and it's a labyrinth of narrow alleys -- approximately 9000 alleys to be exact.

People really get lost in this souk as it's huge.

In fact, the Travel Companion said to me: "We can't really walk around on our own here. We'd never be able to find our way back."

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The owner of the Palais Amani laughed when we told him this later on. He said: "It's easy to get lost in the souk, but it's also easy to find your way again. Just ask..."

The tagine and the eggplant salad we made for our own lunch in Fes

Nevertheless, we always walked around with our guide, and the only trail we really were able to navigate on our own was getting to and from our car.

Our driver had to park outside the medina each day as there are no roads for cars inside -- so we would meet him outside the medina.


After we'd bought the ingredients for lunch, we went back to the kitchens of Palais Amani to cook our meal. 

We made a chicken tagine, an eggplant salad and then a very simple dessert of sliced oranges with orange blossom water.

Ingredients for a Moroccan salad

The cooking process took another two hours, and the Travel Companion actually did some cooking.

Afterwards, we ate our own efforts in the restaurant, very pleased with the results of a morning's walk and two hours in the kitchen, on just another nice day in Morocco, living a never-ending, and never-endingly eventful Travelife.

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