In Fez, we took a cooking class. First, we headed out to get the ingredients. We got vegetables from a produce vendor, spices from a spice vendor, chicken from a butcher, and sweets from a sweets shop. Then, we went back to the kitchen with our guide/chef/teacher. We got to work preparing the vegetables. After that, I helped make the dessert while my parents worked on the main course. Once we finished, we put the final things on the stove and in the oven, and we waited – and waited. Then, finally, the lunch was ready.
For our first course we had Harissa soup: one of my favorite Moroccan dishes. It was creamy yet watery, spicy yet just right, peppery and salty yet not overwhelming. I had seconds and then thirds. It was so good! Next was our main course: chicken tagine. It was lemony, salty, and minty and so good! After that ,was our dessert: lemon and orange pudding. It melted in your mouth, adding a smile to your face.
One night, we drove up the hill to look at the view. The sun had set and it was dark, but the valley sparkled with millions of lights, like a field of fireflies. It was beautiful!
NEXT STOP: CHEFCHAOUEN
