Octagone Terre Resort & Spa shares its most requested recipe (Morocco)
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Octagone Terre Resort & Spa shares its most requested recipe (Morocco)
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Category: Africa Indian Ocean - Morocco - Industry economy -
Trends / Expert's advice
This is a press release selected by our editorial committee and published online for free on 2008-12-10
Enjoy Preparing Classic Moroccan Dishes at TERRE or at Home
At the Octogone TERRE Resort & Spa in Marrakech, guests can experience the best of all culinary worlds. They not only get to dine on innovative and eclectic menus in the resort’s Milagros Restaurant, but can also arrange for a special meal prepared by the chef served in a romantic candle-lit Berber tent or even for a private cooking class with the chef.
One of the best ways to explore a country is through its cuisine and while dining at the vast number of restaurants in Marrakech will reveal the city’s cultural diversity, for true foodies, nothing beats the hands-on experience of shopping for ingredients and actually preparing the dishes, whether it’s shopping at a local market in Marrakech and preparing the meal in one of the private kitchens of the TERRE Royal Residences or at a market and the kitchen at home.
TERRE Resort & Spa offers a wide range of dining experience to suit every mood and palate, including their “Anywhere Dining” concept which offers guests the flexibility of dining anywhere on the property — in the comfort of their villa, al fresco by the pool or on the rooftop terrace with panoramic views of the Atlas Mountains and the city. No matter where guests dine, they are assured of the freshest ingredients and organic fruits and vegetables from TERRE’s own gardens.
The Chef shares the recipe most requested by TERRE’s guests – his take on the classic Moroccan tajine.
OCTOGONE TERRE RESORT & SPA SHARES
ITS MOST REQUESTED RECIPE
Enjoy Preparing Classic Moroccan Dishes at TERRE or at Home
Marrakech, Morocco (December 9, 2008) -- At the Octogone TERRE Resort & Spa in Marrakech, guests can experience the best of all culinary worlds. They not only get to dine on innovative and eclectic menus in the resort’s Milagros Restaurant, but can also arrange for a special meal prepared by the chef served in a romantic candle-lit Berber tent or even for a private cooking class with the chef.
One of the best ways to explore a country is through its cuisine and while dining at the vast number of restaurants in Marrakech will reveal the city’s cultural diversity, for true foodies, nothing beats the hands-on experience of shopping for ingredients and actually preparing the dishes, whether it’s shopping at a local market in Marrakech and preparing the meal in one of the private kitchens of the TERRE Royal Residences or at a market and the kitchen at home.
TERRE Resort & Spa offers a wide range of dining experience to suit every mood and palate, including their “Anywhere Dining” concept which offers guests the flexibility of dining anywhere on the property — in the comfort of their villa, al fresco by the pool or on the rooftop terrace with panoramic views of the Atlas Mountains and the city. No matter where guests dine, they are assured of the freshest ingredients and organic fruits and vegetables from TERRE’s own gardens.
The Chef shares the recipe most requested by TERRE’s guests – his take on the classic Moroccan tajine.
Moroccan Lamb Tajine:
For 4 Servings
Ingredients
1 boneless lamb shoulder about 800 grams
800 gr of pumpkin
3 onions
1 spoonful of cumin, coriander, ginger, paprika, powder, cinnamon, saffron yellow
1 spoonful each of cumin, coriander, ginger, paprika, cinnamon, saffron
30 gr of butter
2 spoonful of liquid honey
Salt and pepper
1 bunch of fresh coriander
Preparation:
Infuse the saffron in some warm water, at least one hour before
Cut the meat into cubes.
Peel onion and slice thinly.
Peel the pumpkin and cut it in rather thick slices
Chop the coriander.
Preheat the oven in 160 C°.
Cooking the tajine:
In a bowl, thoroughly mix the cubed lamb, spices and salt. Add half the oil to a frying pan, add the lamb and cook until browned. Remove lamb from the frying pan and put in a dish with earthenware cooking pot. Add the remaining oil and onions to the frying pan and cook until browned.Remove onions from frying pan and add to the meat in the dish with tajine, then add 2 glasses of water and cook in the oven for one hour. Add butter to frying pan and brown pumpkin slices on both sides. Add the honey to coat the slices of pumpkin. Add pumpkin to the meat and cook an additional hour. Sprinkle chopped coriander over the meat and pumpkin before serving over cous cous.
Milagros Traditional Moroccan Cous Cous
For 4 Servings
OCTOGONE TERRE RESORT & SPA SHARES
ITS MOST REQUESTED RECIPE
Enjoy Preparing Classic Moroccan Dishes at TERRE or at Home
Marrakech, Morocco (December 9, 2008) -- At the Octogone TERRE Resort & Spa in Marrakech, guests can experience the best of all culinary worlds. They not only get to dine on innovative and eclectic menus in the resort’s Milagros Restaurant, but can also arrange for a special meal prepared by the chef served in a romantic candle-lit Berber tent or even for a private cooking class with the chef.
One of the best ways to explore a country is through its cuisine and while dining at the vast number of restaurants in Marrakech will reveal the city’s cultural diversity, for true foodies, nothing beats the hands-on experience of shopping for ingredients and actually preparing the dishes, whether it’s shopping at a local market in Marrakech and preparing the meal in one of the private kitchens of the TERRE Royal Residences or at a market and the kitchen at home.
TERRE Resort & Spa offers a wide range of dining experience to suit every mood and palate, including their “Anywhere Dining” concept which offers guests the flexibility of dining anywhere on the property — in the comfort of their villa, al fresco by the pool or on the rooftop terrace with panoramic views of the Atlas Mountains and the city. No matter where guests dine, they are assured of the freshest ingredients and organic fruits and vegetables from TERRE’s own gardens.
The Chef shares the recipe most requested by TERRE’s guests – his take on the classic Moroccan tajine.
Moroccan Lamb Tajine:
For 4 Servings
Ingredients
* 1 boneless lamb shoulder about 800 grams
* 800 gr of pumpkin
* 3 onions
* 1 spoonful of cumin, coriander, ginger, paprika, powder, cinnamon, saffron yellow
* 1 spoonful each of cumin, coriander, ginger, paprika, cinnamon, saffron
* 30 gr of butter
* 2 spoonful of liquid honey
* Salt and pepper
* 1 bunch of fresh coriander
Preparation:
Infuse the saffron in some warm water, at least one hour before
Cut the meat into cubes.
Peel onion and slice thinly.
Peel the pumpkin and cut it in rather thick slices
Chop the coriander.
Preheat the oven in 160 C°.
Cooking the tajine:
In a bowl, thoroughly mix the cubed lamb, spices and salt. Add half the oil to a frying pan, add the lamb and cook until browned. Remove lamb from the frying pan and put in a dish with earthenware cooking pot. Add the remaining oil and onions to the frying pan and cook until browned.Remove onions from frying pan and add to the meat in the dish with tajine, then add 2 glasses of water and cook in the oven for one hour. Add butter to frying pan and brown pumpkin slices on both sides. Add the honey to coat the slices of pumpkin. Add pumpkin to the meat and cook an additional hour. Sprinkle chopped coriander over the meat and pumpkin before serving over cous cous.
Milagros Traditional Moroccan Cous Cous
For 4 Servings
Ingredients
1 cup orange juice or other juice
1 cup instant cous cous
1/4 cup pitted dates, finely chopped
1/2 cup raisins
1/4 cup slivered almonds
1 teaspoon cinnamon
Preparation
Bring juice and 1/2 cup water to boil in a small pot. Removed from heat, stir in cous cous and allow to sit covered for 5 minutes. Meanwhile in a separate saucepan saute dates, raisins, almonds and cinnamon in 1/2 cup water for 2 minutes, or until all the water has been absorbed. Add mixture to the cous cous and stir.
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