As soon as we put the chicken and spices in the pressure cookers, we started with the eggplant. We charred the skin off the fruit right on the stove. You must cut a slit in the fruit or it will explode.
We diced tomatoes and had them cooking when the eggplant was done and then we scraped off the charred skin and mashed that sucker up with a fork.
Eggplant cooked with tomatoes, garlic, cilantro and a heap of spices makes a wonderful bowl of food that we ate with pieces of bread as utensils. I had no idea that eggplant could be so wonderful.
What does a boy from Meade, KS feel like when he makes the best Zaalouk of his life? Gerald was proud and his smile shows it.
As the chicken Tajine was thickening, we prepared the apricots by stuffing them with walnuts. I put two olives on each of the toothpicks so I could tell mine from the others. Duh Dennis I was the only one with a thigh and a leg.
Just as it was plated or put in the Tajine, we sprinkled it with sesame seeds. You can see the lid to the Tajine in the previous picture. Barb bought one and brought it home. The lady screening the bags asked her if she had a headlight in her bag.
This is a picture of one of the most tasty things I ate on our trip. Knowing that I cooked it made it even more special
This class was very special to me and I'm sure that Barb enjoyed the experience. There were six choices of things to make and eat in the class. There is a typical Couscous dinner with a cucumber salad, a lamb Tajine with prunes, a bean soup, a baked chicken, fried potatoes and Harira (tomato soup), and more. They also have a combination where you spend half a day touring Meknes and half a day cooking.