I love Moroccan food. I love the use of vegetables and spices, of honey and nuts. Over the years I’ve had the great privilege to cook in many Moroccan homes and I have picked up tips for a more modern type of Moroccan cuisine which I’m excited to share with you. For over 600 years the Moors lived in Vejer and although all aspects of their culture were banished from Andalucia in 1492, their legacy lives on through the local cuisine.
Our 3 days and 4 nights will be action-packed. I aim to share with you my knowledge of Moroccan cuisine including how to prepare preserved lemons, make warka pastry, Moroccan bread, marinades, spice mixtures, many vegetable dishes, chicken, lamb and fish. Throughout, we will be matching all our dishes with Sherry and local wines. We have so much to cover.
40 minutes drive south of Vejer lies the bohemiam windsurfing town of Tarifa which is where the Moors first arrived in Spain, it’s the closest point of Europe to North Africa and it’s from here that we will leave for our day in Tangiers where we will shop for spices, dates, nuts, pottery and fabrics.
This short-break Moroccan Cooking Course makes a wonderful gift for foodies who would love an authentic food culture experience in a spectacular part of Spain. Also as an add-on to any existing Spanish travel plans, see my suggestions below for extending your trip and contact me with any questions.
If you do have more time, look at my 9-night Moroccan Imperial Cities Culinary Tour