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    Moroccan cooking class | Things you must know before you start

    If you are a Moroccan cuisine lover, and you want to try a Moroccan cooking class! Here are the most essential things to consider and know before you start.

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    Moroccan cooking  class utensils

    Here are the utencils you will need to prepare Moroccan traditional food. You will find all of them in the Moroccan markets and in your Moroccan cooking class. Among the most widely used are pottery, copper, wood, “doum”, alfalfa and leather goods. With mehraz, old-fashioned gsââ, khabiate, tajin-slaoui and ghorbel, Moroccan cookery carries on the traditions of rustic charm.

    Place es Seffarin, Fez Morocco
    Place es Seffarin, Fez Morocco “cooking utencils”

    1 GHORBEL : a metal sieve which separates the bran from crushed cereals

    – 2 CHTATO: a silk sieve

    – 3 TAJINE SLAOUI: a round earthenware dish with pointed lid

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    – 4 TBSIL DIAL OUARKA: a round dish the same shape as the preceding one for making puff pastry

    – 5 TBSIL DIAL BASTELA : dish of tin-lined copper for braising Bastela

    – 6MEHRAZ : mortal

    – 7 MAQLA DIAL TRAB: round, earthenware dish used for the preparation of rghaïfs and beghrir

    – 8 ROUND MEJMAR: hot charcoal barbecue made of iron or copper which goes with tbsil dial ouarka

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    – 9RECTANGULAR MEJMAR : rectangular charcoal barbecue with notched side edges for grilling on skewers

    – 10 M’GHAZEL : iron or silver skewers

    – 11 KESKES : upper part of a couscous steamer

    – 12 COUSCOUS POT : lower part of the couscous steamer designed for use with the keskes

    – 13TBECK : large, shallow basket for sorting the grains of couscous according to size

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    – 14 QUETTARA : still for distilling rose and orange-flower water

    – 15 GSAA: a very large, deep dish made of earthenware, or wood, for mixing bread and cake dough, etc.

    – 16 TBICKA : doum basket, trimmed with leather, topped with a pointed lid, keeps bread fresh

    – 17 TENJIR: very large boiling-pot for cooking Moroccan khlii (dried meat).

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    Measures used

    1 teaglassful -2 dl (2 gills) water capacity; 1 sou pspoonful – standard size; 1 teaspoonful -standard size; 1 coffespoonful – stantard size; 1 glassful – one third of a litre (3 gills) water capacity; 1 cooking ladle – standard size; 1 soup bowl – one. third of a litre (3 gills) water capacity.

    These measures are very essential in your Moroccan cooking class

    Cooking utensils used in the preparation of fresh tea

    SINIYA : Round tray made of copper or engraved brass on legs : two trays are needed-one large and one small. The larger one is for putting the teapot and the glasses on the smaller has three kinds of cylindrical boxes, made of the same metal as the trays, in which are placed all the ingredients needed to make the tea.

    RBAIA : A cylindrical box of copper or brass, the size of which can vary.

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    GLASSES : These are small crystal glasses, multi-coloured for highly festive occasions. Otherwise, they can be just ordinary glass.

    BABBOR : A magnificently engraved English copper or brass samovar, which is less and less used, for boiling the water.

    BERRAD : Teapot.

    Sauces learned in Moroccan cooking class

    Moroccan Sauces
    Moroccan Sauces

    The sauces, which are impregnated with spices and prepared, on the whole, from meat or chicken stock in which these have simmered for a long time, can be divided into three categories: M’qualli : a yellow sauce made from oil, ginger and saffron. M’hammer : red sauce made essentially from butter, sweet peppers and cumin.

    K’dra: a yellow sauce which is lighter than the m’qualli sauce prepared whith onions, butter, pepper and saffron .

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    M’chermel : red sauce obtained by mixing certain quantities of each of the above sauces.

    These basic sauces can be infinitely varied by personal touches. Parsley, coriander, garlic, onion, olives, preserved lemons, lemon juice, eggs, hot peppers, sugar, honey and cinnamon are all flavourings which can be added to these basic sauces to improve the taste according to the dish being prepared.

    Must Read:  Moroccan Soups Recipes | Lentil, Chick-pea, Kerouiya… Harira & More

    Moroccan Spices

    Moroccan Spices
    Moroccan Spices

    Basic spices generally used in the preparation of tajines :

    Felfla hloua : sweet peppers

    Felfla harra : hot peppers (strong)

    Felfla soudania : very hot peppers from North Africa and Senegal.

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    Saafrane beldi : saffron (pounded stigmas of the flowers)

    Saafrane roumi : meadow saffron, colouring matter.

    Ibzar: black pepper.

    Chkinjbir : ginger.

    Karfa: cinnamon.

    Kamoun : cumin

    All these spices are used after having been ground.

    other spices : Ras El Hanout

    Ras el Hanout is a mixture of these ground spices Qâqulla : cardamon

    Dar Felfell : long peppers

    Bsibsa : mace

    Querkoub : curcuma

    Gouza sahraouia : maniguette

    Skinjbir : ginger

    Gouzt Ettib : nutmeg

    Ibzar : black pepper

    Nouiouara : type of pepper

    Lissan ettir : fruit of the ash-tree

    Debbant el Hend: cantharis

    Zbil ellaîdoure : belladonna

    berries

    Skinjbir bied : white ginger

    Ras El Hanout is used in your Moroccan cooking class to prepare the Mrouzia tajine . All these spices are, of course, washed, dried and ground. They are available in any Moroccan market either whole or in powdered form.

    Moroccan Herbs

    Chiba : absinthe, often used in tea

    Nafââ : aniseed

    Habbet hlaoua: green Spanish aniseed

    Kerouiya : caraway seeds

    Elranj : bitter orange

    Kasbour : coriander seeds, leaves or powder

    Meska : gum-acacia (gum-arabic)

    Khzama : lavender

    Ourka sidna Moussa : bay leaves

    Mââdnous : parsley

    Arksous : liquorice

    Salmiya : sage

    Jeljlane : sesame

    Zaatar : thyme

    Louisa : verbena

    Merdeddouch: marjoram

    Naâna-ikama : mint

    Fliou : wild mint

    Perfumes

    Zhar : orange-flower water

    Ma ouard : rose-water

    spices, plants, cooking utensils, different sorts of Moroccan couscous, pastry layers for bastela and tins, included Khlii (preserved dried food) can be found 30 rue François Miron, Paris France-the essential spices can also be found in other French big cities, such as Marseilles.

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    In Britain or in the United States, you should look for a specialized shop (in London : try Harrod’s or soho market).

    There is some Moroccan cooking school and class in London, United State, France, Australia… if you are from these country you can star one.

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