Like every other person on this planet, I love to travel. It’s funny isn’t it, how people nowadays think of ‘travelling’ as a hobby? Yet another thing we can thank the intrepid Mr. Michael O’Leary for, I guess. Anyways, everyone loves holidays, no surprises there. But I’m the only person I know who picks a destination based on what kind of food you’ll get. Feck culture, I’m hungry.
Paris may have the Musée d’Orsay, but it also has dark and interesting brasseries and a boulangerie on every corner. Yumo! As for Barcelona; yeah, yeah, Gaudí was great, challenged modern architecture like never before, but is it nearly time for paella? I could continue but I may be labelled a philistine, or worse yet, a lush.
Anyway, the point of this is that when I go away, I try to take a cookery course if I can. These types of courses generally include a trip to the local market to buy ingredients, where you can learn, see and smell all kinds of weird and wonderful things. It can be really interesting, however you are likely to come home with a handful of recipes that call for pandan leaves or galangal root or other such exotic items you don’t generally come across in Dunnes Stores.
Not so with my trip to Marrakesh a few years ago. This recipe only calls for things you generally would have at home, or at the very least could easily find in the local shop. And it is de-lic-ious. I was taught to make this by a woman at a riad (I’ve been looking for the website but can’t seem to find it unfortunately). Riads are small courtyard houses, many of which have been converted into amazing boutique hotels. I spent a few hours at the riad, learning all the tricks and tips the cook had to offer. Later that evening, The Fella and I came back to be served our meal by the plunge pool on the roof and feel totally decadent!