Morocco Cooking Vacation: Fes Culinary Traditions
Fes is a city more than 1,000 years old, but don’t let its dusty streets fool you. This north African city is at once mystical as well as rich in its history, architecture, art — including its mosaics, and culture. And that’s nowhere more apparent than in Fes’s culinary traditions, which you can discover during a Morocco cooking vacation and foodie tour with The International Kitchen.
The Islamic medieval city is a bit like a labyrinth, what with its twisting, narrow streets in the city’s old medina, but it’s well worth navigating. After passing by the cemeteries, gardens, and the residential area, you’ll come to the “working places,” which are packed with souks, or markets, that have stalls grouped together based on what the vendors are offering. These colorful markets have everything from stalls of honey, dates, figs, and lemons, to tanneries, as well as rows upon rows of spices, all of which you can explore on one of our Morocco cooking vacations.
But the souks aren’t the only places to discover Moroccan cuisine. From street food vendors to up-scale riad restaurants and cafes, discover flavors influenced by Berber, Roman, Jewish, and Arab cuisine during our culinary tours in Morocco. Many of the dishes — such as tangines and couscous — are cooked in ceramics, a tradition that dates back to the Romans.
You’ll discover all this, and so much more, with a Morocco culinary vacation, such as our 9-night tour Moroccan Flavors or our 12-night Luxury Morocco Culinary Tour. Not only do these Morocco cooking vacations include a few days in Fes, the capital of the north, they also travel through Casablanca, Rabat, Marrakech, and Essaouira. Along the way, you’ll learn about different cooking traditions based on the city you’re in. During your Moroccan hands-on cooking classes, you’ll cook in a traditional dar, or house, as well as over charcoal in a Berber village, and more. These Moroccan cooking classes, along with the tours and souk visits, make this is a once-in-a-lifetime culinary adventure.
By Liz Hall
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