Learning how to cook a foreign cuisine is always exciting. Learning how to cook that cuisine from a local, is a unique lifetime experience. Imagine then, the pleasure and honor we had when we found out that our instructor has been making, mixing and shaping Moroccan pastries (by hand) for about thirty years. Malika is from a Berber village and at Amal Association-Restaurant-Solidaire, where she works now, she is sort of da female boss in the Moroccan kitchen (they also have a male chef with a formal training). For the past three or four Saturdays, she has been teaching Amanda, Kate and myself the secrets of this refined delicious edible art.
It ain’t easy.