Morocco has been on my culinary radar ever since I first ate couscous in the Paris Jewish neighborhood of the Marais at age 12–it was a revelation. In years since, I had the opportunity to work with several Moroccan and Tunisian chefs, who inspired me to finally plan a trip there. Researching my two books on spices (Field Guide to Herbs & Spices and The Magic of Spice Blends), I became convinced that I needed to make that trip. And, I am very happy to say that my culinary/cultural tour with 13 guests was a delight for all, though not without its challenges–road to the Sahara closed due to snow (!), very slow-going to cross the Tichka Pass over the snow covered peaks of the High Atlas Mountains to Fez, and sleeping bundled up in every piece of clothing I owned including hat and gloves in a tent in the bitter cold of the Sahara night, which was nonetheless a high point of the trip for all.
I am happy to announce that since my first tour sold out, I am organizing a second Morocco Culinary & Cultural Tour starting February 13, 2018 for a 11-night tour filled with culinary delights, cooking classes, market tours, tastings, and visits to farms. We’ll learn to make an array of the small Moroccan salads such as the ones shown above, whether eggplant, carrot, artichoke, zucchini or fava beans. We’ll enjoy wonderful flavor-packed food based on seasonal vegetables, local olive oil and rare argan oil, purple, green, black and violet olives, fresh local seafood, and a deft hand with herbs and spices. For this small-group tour (maximum 10 guests), we’ll be staying in riads (traditional inn with inner courtyard based on Andalusian style) and will even have one night in the desert where we’ll stay in a luxury camp and bake bread in hot sand fueled by an open fire.
Tour highlights include: Tasting tour of Fes (the Moroccan spelling of Fez, Spice Workshop with Master Blender, an Exploration of Moroccan-Jewish Cooking, and cooking classes in the Atlas Mountains, a visit to the spectacular Dades Valley where we’ll stay at the justly-famed Chez Pierre, Marrakesh, and Fes.
Beginning in Rabat, the historic, Atlantic Coastal capital of Morocco, we’ll travel next to the Imperial City of Fes. Next we travel south into the Sahara Desert, and then onto the Dades Valley. We continue to Marrakesh, the beautiful ochre city and then on to the charming, windy fishing village of Essaouira before heading to Casablanca for a final night before departing Morocco.
We’ll be drinking pots full of Moroccan mint tea made with nana mint (spearmint), traditionally poured from a great height to cool the boiling hot tea.
Only two spaces left!
Here are some images from the heritage-rich riads and hotels where we will be staying:
Window at Maison Arabe, Marrakesh
Poolside dining at Maison Arabe, Marrakesh
Court with pool, Palais Amani, Fes
Click on this link to get to the itinerary for the tour (I’ll upload a new file with the correct dates in the next few days but the itinerary will be the same as shown here with the tour starting February 20th): Itinerary for February Morocco Culinary Tour
Click on this link to get to the Payments page for pricing information: Aliza Green Morocco Cooking Tour Feb 18 Pricing
Any questions, please send a message to ChefAlizaGreen@gmail.com.