The Ruined Garden Fez Medina

merchants house to ruin to rubbish dump to garden to Cafe & Spice Garden & Cooking School.
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.

Almond wood smoked tuna with celeriac remoulade, capers & ground long pepper (piper longum) 40 dirhams

Almond wood smoked tuna with celeriac remoulade, capers & ground long pepper (piper longum) 40 dirhams

Anonymous asked: Hi, my name is Margarita Mene Castiñeiras and I was a guest in your lovely restaurant last week. The last day I past by to say goodbye but unfortunately it was closed. I would appreciate if you could send me Osman´s Email adresse. He was so nice to me and I want to be in contact with him. All the very Best Margarita Mene Castiñeiras

If you want to send me your address I can certainly forward it on to Otman. Robertinfez@gmail.com Kind regards Robert.

Anonymous asked: I need your email contact for group reservations

Robertinfez@gmail.com Kind regards Robert.

A rare misty morning in the medina.

A rare misty morning in the medina.