A highlight of our trip to Morocco was our day-long cooking class at
Cafe Clock in Fes. We reported to the kitchen late morning and were greeted by our outgoing and friendly chefs, Souad and Merriam. Though given a choice of recipes, we entrusted Souad with the final menu to make best use of the seasonal vegetables. She suggested a lentil soup, followed by a lamb tagine and chocolate-dipped strawberries. With our list of ingredients in hand, we headed out to the market! What follows below turned into a photo diary of the entire experience, culminating in one of our favorite meals of the trip.
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| Seb and I were given the great responsibility of chopping whatever they put on our cutting boards |
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| Fresh fava beans for the tagine |
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| Evidently we needed a lot of cilantro, which required the “belly dancing” knife |
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| Souad showed us how much work is required to excavate the heart from an artichoke |
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| “If you can peel an artichoke, you’ll make a good wife.” |
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| Sometimes Philippe got a stern look for taking pictures instead of cooking… |
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| Our chocolate-covered strawberries |
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| A delicious selection of breads to accompany our meal. |
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| Lentil soup served with a side of flame-roasted eggplant and peppers |
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| Lamb tagine with artichoke hearts, peas, fava beans, and preserved lemon |
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| No explanation needed; Claire’s smile says it all. |
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