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Medina Date – A Cookery Course In Morocco

In the coastal city of Essaouira, our writer masters the ceremonial art of tea-pouring and learns how to make flaky chicken pastilla and gazelle horns with almond paste and orange blossom water

It is early morning on the edge of Essaouira’s medina and the famous Atlantic winds are picking up. The sea looks tawny and wild, the sky is darkening by the minute. It begins to rain, heavily. Even the windsurfers who flock here all year round seem to have vanished. Market traders huddle and the place seems deserted. What better time to stay inside and learn about the ancient and warming Moroccan art of making tea?

We are at L’Atelier Madada, a kitchen studio offering cookery classes in what used to be an old almond warehouse. Now it is all exposed brickwork, concrete floors and steelwork surfaces along with a kitchen shop and café known for its great coffee. Classes here are about a lot more than tajines and couscous, although they cover those, too. You can master pastillas (traditional flaky pastry chicken pies) and gazelle horns (crescent-shaped pastries filled with almond paste and orange blossom water). And, of course, there is mint tea, a symbol of tradition, hospitality and friendship, served all day long and after every meal.

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Medina Date – A Cookery Course In Morocco

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