E.P. Lenderking is a passionate eater, energetic cook, global nomad, and prolific writer on all things gastronomic. Tasting his way around the world, with his palate acting as divining rod, he struck the mother lode in Marrakech. Seduced by the spices of the souks and tales of a thousand and one nights, yet puzzled by the dearth of writing on this noble cuisine, he set out to produce a book that in its breadth covered the major tenets of Moroccan cookery. As one of the figures behind Dar Les Cigognes, a luxury boutique hotel in Marrakech, he was naturally concerned with the kitchen, both its ups and downs. Seven years in the making, this book reflects the breadth of Moroccan cuisine, its Berber, Roman, Jewish, and Arab influences, and how it has evolved over time to become something uniquely its own. The author lives with his wife and two children between Italy, Morocco, Mexico, and Argentina.
What do you love most about Moroccan food
I love the diversity of flavours. It is an incredibly complex cuisine, both in terms of variety of dishes, but also within each individual dish. And each dish tells a story. The cultural imprint that is bound up in Moroccan food is without peer. The importance of Moroccan culinary tradition in the history of the world of food is enormous and largely unsung…the entire Spanish speaking world, however, went to school on this style of cooking for over 700 years. Which is why culinary terms in Arabic and Spanish, and many dishes, are so similar.
What made you start a cooking school?
The very first guest that we had at our hotel Dar Les Cigognes in Marrakech wanted to learn how to cook Moroccan food. More out of necessity than by design we practically moved him into the kitchen, where he spent several hours each day learning from our traditional cook. What he experienced is a true culinary experience, different than the standard cooking school approach to teaching, and one that we continue to use to this day. Now, however, we have a posse of traditional Moroccan cooks covering every region of Morocco, and all aspects of Moroccan cooking, including specialists in bread and pastries and the major culinary styles.
113 thoroughly researched recipes of traditional Moroccan food, with cultural insights and stories about the history of Moroccan cuisine. Jewish Moroccan cuisine is also featured, with some recipes that are disappearing from the landscape.
Use these Season charts for fruits and vegetables to learn and determine what is going to be in season when. Oriented towards a Mediterranean timetable, this would be equivalent to Virginia in the US or Southern California…Sanssouci Collection Cooking School has been teaching cooking classes since 2000.
The classic Moroccan soups are hearty dishes, wonderfully nourishing and flavourful. This short guide covers the main soups of Morocco from Harira to Tadeffi and also some more whimsical soups such as watermelon soup prepared in the manner we serve it at the boutique hotel Dar Les Cigognes in Marrakech.
Here are a handful of recipes that teach you the basics of the most important pastries and breakfast cakes in Moroccan cooking--Cornes de Gazelle, M'Hancha, Rghaif…learn how to make them from scratch in steps that have been taught to thousands of participants in our cooking classes over the years.
How to grill meats the Moroccan way as taught at the Sanssouci Collection cooking school. Contains 12 recipes that have been chosen to demonstrate the key techniques associated with preparing Moroccan grilled meat, including the famous Moroccan roast or pit barbecue "Mechoui", dry spice rubs, wet marinades and sauces, grilled minced meat "kefta" and a delicious onion accompaniment.