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At any time of the day, whether it is in the dining room, in the patio or on the shaded terrace, your palaces will be for the holiday. Invited to a real tasteful dazzle Our small Morrocan fairy will mix for you and according to your envy, with many mockeries miles and one savours of this magnificent country. She will concoct you with the various products of season and her knowledge, extraordinary dishes, deserving of the Moroccan gastronomy and the kitchens of the whole world. You will remain definitively amazed by so many discoveries. We shall accompany you throughout your stay in delicious moments of pure Moroccan conviviality and sincerities.
Dar Khmissa Marrakesh
Coriander It is doubtless the most used herb. It is sold in big bouquets. On markets, the chickens are systematically sold with their bouquet of coriander and their lemon. The seeds of corianders are also very used as spices as well in canned food of vegetables, lemon and olives as in couscous or in harira soup. Cumin The cumin is everywhere, or almost, in the kitchen from Marrakesh. For assaisoner meats, pastillas, bread and famous kebab! Marjoram It is used as a spice to flavor sauces, vinaigrettes of salads, or flats{*dishes*} which cook for a long time. Saffron We use itas spice and also for the coloring properties. It is very present in earthenware "Tajines" The gum arabic is extracted from the locust tree. It keeps under the shape of small crystals which it is necessary to wet in the sugar water to form a gum which behaves as kitchen a little as some gelatin. But it also perfumes dishes! The Harissa is prepared with red hot peppers, of the garlic and the olive oil. In each the recipe and its own secrets to prepare the harissa which will perfume meats and sauces! The rose is one of the most characteristic flowers of Morocco. It decorates gardens, the rose water is used in cake shop and the petals of roses decorate frequently festive tables. Olives are very used in the Moroccan kitchen. At first in the form of oil - the variety varieties of olives in Morocco are very flavourful, then kept in brine. We find it three colours according to the degree of maturity in which they were harvested: the green, the violets and the blacks. “Ras el Hanout” is the mixture of spices used for the couscous and also a big number of the other dishes. All the chemists sell it, and every cook has his own requirements. Some are elaborated with 37 spices, the others are less sophisticated. All contain in proportion more or less big some nut of nutmeg, the ginger, the lavender, some cumin, some hot pepper. Smen is a butter of big maturity. He can achieve until 5 years. It is used as the blue or the Roquefort. The honey is very used in the Moroccan desserts, very often on the place of the sugar. The orange tree is very present in the Moroccan kitchen. Orange trees populate gardens, oranges are consumed such which in salad perfumed in the cinnamon. The water of flower of orange tree is used in cake shop and in the fragrant drinks.
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166, Derb Jamaa - Arset Moussa Lakbira - 40000 - Marrakesh Médina Tél. 00212 24 44 37 07 How to reserve ?
[mailto:sharqwest@sharqwest.com]
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