CUISINE
Food is a highlight of Jnane Tamsna. We believe meals should be a sensual experience, as appetising to look at as to taste. We use fresh, organic ingredients sourced where possible from our own gardens. Dishes are Moroccan with a twist, combining the succulence and spice of North African cusine with the lightness of contemporary Mediterranean cookery.
We offer individual cookery classes with our house chef Bahija. You can learn how to make dishes like B'stilla – the classic Moroccan savory pastry – of Fish and Preserved Lemon; Lamb Tagine with Tomatoes and Caramelized Spring Onions; Roasted Pepper, Cucumber and Tomato Salad; and Spiced Pears with Oranges and Caramel Sauce. As you chop, roast and grind herbs and spices, Bahija will tell you about the central role of food in Moroccan culture.
‘‘Marrakech’s Djemaa el Fna, the main square in the medina, is a source of spices - and inspiration - for the cooking school at Jnane Tamsna.’’
Bon Appetit May 2008
