One of our favorite things to do when we travel, is attend a local cooking class. Last November our Morocco trip included an optional 1/2 day cooking course at the world famous, La Maison Arabe cooking school in Marrakesh. This might have been, the best cooking class experience we have ever had. Of course, Moroccan food is known for the unique flavors and spices infused throughout dried fruits, meats and veggies – but what struck us at this particular cooking class, was that the recipes were simple, easy to follow and delicious.

With the Summer season here, we thought we would share some simple yet tasty recipes for Summer side dishes, perfect for picnics, appetizers or dinner parties. We hope you enjoy!

Roasted Red Pepper Hummus 

• 2 (15 oz cans) of chickpeas
• 1 large or (2 medium) roasted red pepper
• 1/2 cup tahini
• 1/4 cup of chickpea liquid
• 1/4 cup olive oil
• 2 lemons, juiced
• 1 garlic glove
• 1 tsp cumin
• 1/2 tsp salt

Cold Carrot Salad: 

• 8 oz carrot (grated)
• 2 tb cilantro (finely chopped)
• 1/2 cup raisons
• 1 can of garbonzo beans
• 1/4 cup slivered almonds
• 2 tb olive oil
• 2 tb lemon juice
• 1/2 tsp cinnamon
• 1/4 tsp ground cumin
• 1 pinch of salt

Garden Tomato, Cucumber and Bell Pepper Salad

• 2 green bell peppers, roasted optional
• 1 small red onion, finely diced
• 2 tbs lemon juice
• 4-5 medium tomatoes/2 cups seeded & diced
• 1 cucumber (1 cup, diced) 
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh cilantro
• ½ teaspoon ground cumin
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly ground black pepper
• 3 tablespoons extra virgin olive oil

Zaalook Salad (inspired from La Maison Arabe)

• 1 medium egglplant
• 1 large tomato
• 2 garlic gloves
• 1tbs finely chopped flat-leaf parsley
• 2tbs olive oil
• 1 tbs lemon juice or vinegar
• Spices:
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp red chili pepper (optional)
  • 1 heaping tsp of paprika
  • 1 tsp cumin
• Completely peel the egglplant and dice it into very small cubes. Peel, seed and finely chop tomoatoe. Drizzle olive oil in a large skillet and add eggplant. Cover the skillet and cook the eggplant on low heat for 10 min. Use a spon to mix the egglplant and tomato. Cook both on medium heat for 20-30 minutes. Mix lemon juice or vinegar into the eggplant mixture and simmer uncovered for 5 minutes or until the liquid is reduced. 

Taktuka Salad (inspired from La Maison Arabe)

• 2 grilled green peppers
• 2 skinned and diced tomatoes
• a Small, finely chopped parsely bunch
• 1/2 tsp black pepper
• 1 tsp paprika
• 2 tbs olive oil
• 3 cloves of garlic, finely chopped
• 1/2 tsp of salt

Grill the green peppers over gas and put in a plastic bag for 15 minutes to sweat. Then peal back with a knife, remove the seeds and cut into fine stips. Skin and dice the tomatoes. In a pan, put oil, tomatoes, spices and garlic. Cook on medium heat for 10 minutes. As you cook, mash the tomatoes into a paste and add the green pepper. Cook for another 5 minutes.

Enjoy! 

Recommended Cookbook: 

La Maison Arabe Cookbook

Join us in Morocco this November!!