Traditional northern moroccan cookingimmersion
Northern Moroccan cuisine is a vibrant tapestry shaped by centuries of cultural exchange among Berbers, Arabs, Andalusians, and Mediterranean traders. It is defined by fresh, local ingredients: olives and olive oil, seasonal vegetables, legumes, aromatic herbs, and fish from the nearby coast. Spices like cumin, coriander, paprika, turmeric, and ras el hanout bring depth and warmth to every dish.
Over the years of our pottery immersions, friends have often asked us to create a week dedicated to learning the traditional Northern Moroccan cooking they had the chance to love and taste.
For us, Samira’s cooking is more than a tradition; it is a craft. Every dish is prepared with skill, care, and intention, reflecting a deep respect for flavors, techniques, and the ingredients themselves.
Central to this cuisine is the homemade bread baked in traditional adobe ovens, from soft, fluffy loaves to crisp, flat varieties, each carrying the taste and story of its region.
From slow-cooked tagines and steamed couscous to hearty soups like harira and traditional sweets served with mint tea, every recipe tells a story of resilience, community, and celebration, capturing the essence of Northern Moroccan life and culture.