The Ruined Garden Fez Medina

merchants house to ruin to rubbish dump to garden to Cafe & Spice Garden & Cooking School.
Distilling Orange blossom water, 3 kilos gives 8 litres, you can still rent the still by the hour here.  The water will go into jam, cakes and almond based pastries and creams.

Distilling Orange blossom water, 3 kilos gives 8 litres, you can still rent the still by the hour here. The water will go into jam, cakes and almond based pastries and creams.

Today, 14 th April - Pigeon Bastella, one of the high points of Fez ritual cooking.

Pigeon, egg, onion, cinnamon, turmeric, pepper, ginger, salt, friend ground almonds, onion and thin pastry, think filo, here called warka.

Icing sugar and cinnamon.

Najia has worked with those of us not from this land for long enough to know she needs to reduce the sugar content a little. 

It is one of those dishes that tastes old fashioned, in a similar way to elizabethan minced meat pies, spiced sweet foods displaying family wealth, these then become celebratory dishes.

This dish can be cooked to order in the garden, we do though need 24 hours notice.

Today, 14 th April - Pigeon Bastella, one of the high points of Fez ritual cooking.

Pigeon, egg, onion, cinnamon, turmeric, pepper, ginger, salt, friend ground almonds, onion and thin pastry, think filo, here called warka.

Icing sugar and cinnamon.

Najia has worked with those of us not from this land for long enough to know she needs to reduce the sugar content a little.

It is one of those dishes that tastes old fashioned, in a similar way to elizabethan minced meat pies, spiced sweet foods displaying family wealth, these then become celebratory dishes.

This dish can be cooked to order in the garden, we do though need 24 hours notice.

Sephardic orange blossom jam, tonight served on roast duck with ful-gnawa 130 dirham.

A TOUR OF FEZ, on a plate.

From the top, clockwise, 
1 Kulkul
2 tomato sauce for 3
3 Makuda
4 Zailuke
5 Full Gnawa
6 Harira
7 Bessara
8 Sardines in ‘chermoula’
9 in the centre ‘Calienté!

A TOUR OF FEZ, on a plate.

From the top, clockwise,
1 Kulkul
2 tomato sauce for 3
3 Makuda
4 Zailuke
5 Full Gnawa
6 Harira
7 Bessara
8 Sardines in ‘chermoula’
9 in the centre ‘Calient√©!

KULKUL

an aromatic broth drunk more often in the winter in Fez, made with chickpeas, water, a little olive oil and the flavourings above, stating at the top centre and moving clockwise; bay leaves, chili peppers, pomegranite skine, gum arabic, peppermint, artemesia, mint, liquorice, orange peel, star anise.  In the middle there is oregano, thyme, anise, green tea & penny royal.

Add all dry ingredients once well sorted and wrapped in muslin to a pressure cooker.
Add 1/2 kilo pre-soaked chickpeas (cold water, overnight)
Cover with fresh water. 
Add a teaspoon of olive oil, close the lid and once whistling cook for 1/2 an hour.
Take off the heat, release the pressure, add the fresh ingredients.
Bring back to a boil, no need to re-seal, 5 minutes.
Serve super hot in small bowl or  serve the broth and then the peas with salt and paprika to taste afterwards. 

This is the same flavourings as you would have in snail soup.

KULKUL

an aromatic broth drunk more often in the winter in Fez, made with chickpeas, water, a little olive oil and the flavourings above, stating at the top centre and moving clockwise; bay leaves, chili peppers, pomegranite skine, gum arabic, peppermint, artemesia, mint, liquorice, orange peel, star anise. In the middle there is oregano, thyme, anise, green tea & penny royal.

Add all dry ingredients once well sorted and wrapped in muslin to a pressure cooker.
Add 1/2 kilo pre-soaked chickpeas (cold water, overnight)
Cover with fresh water.
Add a teaspoon of olive oil, close the lid and once whistling cook for 1/2 an hour.
Take off the heat, release the pressure, add the fresh ingredients.
Bring back to a boil, no need to re-seal, 5 minutes.
Serve super hot in small bowl or serve the broth and then the peas with salt and paprika to taste afterwards.

This is the same flavourings as you would have in snail soup.

After winter rains the walls ‘grow’ - wild mustard, rocket & pennyroyal growing amongst the grass, no need to forage afar.

After winter rains the walls ‘grow’ - wild mustard, rocket & pennyroyal growing amongst the grass, no need to forage afar.

Anonymous asked: Dear Robert, we will stay with our family (2 adults, 2 teenagers) in Riad Tizwa 23/2. Would it be possible to pick up us there to have dinner at your place around 20:00? Or is it an easy walk? All the best, Kirsten Algera (Amsterdam)

We can collect you no problem, we will be at Tizwa at 19.50. Kind regards Robert.

More street food experiments - Caliente with roast tomato, caper & garlic shoots.

CALIENTE - chickpea flour pancake often eaten hot in the street from a cart.

More street food experiments - Caliente with roast tomato, caper & garlic shoots.

CALIENTE - chickpea flour pancake often eaten hot in the street from a cart.

Spring has really sprung, the sun is higher in the sky so more tables at lunch time will be in the sun, still not too hot though to sit in full sun.

We re-open today at 13.00 - soups, fresh salads, quiche, sea bream, tonight roast duck with carrots, coriander and chickpeas.  For reservations call +212(0)649191410

Spring has really sprung, the sun is higher in the sky so more tables at lunch time will be in the sun, still not too hot though to sit in full sun.

We re-open today at 13.00 - soups, fresh salads, quiche, sea bream, tonight roast duck with carrots, coriander and chickpeas. For reservations call +212(0)649191410

Open today, thursday 28th January

We will though be closed for a week from tomorrow & will re-open at 13.00 thursday 6th February.

Open today, thursday 28th January

We will though be closed for a week from tomorrow & will re-open at 13.00 thursday 6th February.