Morrocan & Lebanese Souks, Scents and Spice - Cooking

MOROCCAN & LEBANESE SOUKS, SCENTS AND SPICE

When we venture a walk through the North African souks, one gets a impression as if time has stood still and sometimes, this can come as a culture shock. Centuries ago, the North African boarder was one country known as Maghreb which appropriately translates as the land of the setting sun and indeed this impression reflects the cuisine. Most of our Maghreb and Lebanese culinary experience has been restricted to classic foods found typically on restaurant and hotel menus. Once off the beaten track, the culinary horizon expands and this workshop expands on such fayre. Often, the recipes are centuries old. Foods from this region that we enjoy sub consciously on our high streets today have often a long and intricate history; the story of bread and olives for instance is a classic. Some of the ingredients explored include the myriad olive assortments, rose petals, dried limes and pomegranate seeds and more from the land of the setting sun.