Moroccan gastronomy was in the spotlight this week in Washington through a series of cultural events organized by the Embassy of the Kingdom featuring chef Moha Fedal.
The star of Moroccan gastronomy, during a stopover of a few days in Washington for the “Taste of Morocco” event, bewitched the taste buds of Americans by making them discover the secrets of Moroccan culinary art.
Surrounded by a dozen onlookers eager to apply his precious instructions, Chef Moha introduced his apprentice cooks to the skilful blends of Moroccan spices that make up the flavor of the country’s dishes, all in a friendly atmosphere in the pure Moroccan tradition.
“I wanted to bring back my spices to show how you can prepare simple and good Moroccan dishes”, confided the famous chef in a statement to MAP, explaining that “everyone has already tasted couscous, but no one knows lemon chicken, a very simple and particularly tasty dish”.
“As a lot of Americans don’t know Moroccan food very well, it’s the best way to get to them,” he noted, explaining that sharing a few hours with Americans teaching them how cooking small Moroccan dishes like “zaalouk” or “tektouka” “makes them want to come and visit Morocco”.
In addition to the cooking classes, the Moroccan Embassy in Washington also organized a tasting evening on Thursday evening, where dozens of guests were able to enjoy an exceptional buffet skillfully orchestrated by Chef Moha.
The many participants in this evening were thus treated to fifteen dishes that make up the richness of the national gastronomy, between pastillas, couscous, roast chicken, fish tagine, not to mention countless Moroccan pastries.
““Moroccan cuisine is a cuisine of sharing and love, it is an ancestral art, and it is a pleasure to introduce the values of generosity of Morocco to our American friends”, summed up this tenor of Moroccan cuisine. , for whom the event was an undeniable success.
