This Moroccan soup is most famous for the fact that each night in Ramadan, families will break the fast with Harira. A tomato based soup, Harira and Khubz (bread) can be a meal on its own.

Step 1: Pound with mortar and pestle:
 cilantro (15 stems, 4” stem and leaf)
 parsley (15 stems, 4 “ stem and leaf)
Chop finely:
 celery (5-6 stalks)

Step 2: In pressure cooker:
 4 T oil
 200 grms chick peas (soaked overnight)
 1 onion grated
 1 t each salt, pepper, paprika, ginger
 1 beef bouillon cube
 1 pkt saffron
 celery, parsley, and cilantro
Step 3: Add 2 l water.  Cook 30 min under pressure.

Step 4: Prepare and set aside (flour mixture)
 1/2 c flour and 1 c water: mix small amount of water in flour to create a smooth paste.  Add remaining water.
 
Step 5: Add to pressure cooker:
 2 tomatoes grated
 140 grams tomato paste mixed with 2 cans water
 150 gms ground beef (in balls size of marbles)
 1 c water
 flour mixture (stirring constantly)
 grated tomatoes,
 tomato paste mixture
 ground beef balls (raw)
 up to 1 l additional water
Cook approx 30 minutes without pressure, stirring frequently.  Soup will stick to the bottom!!  Taste and make adjustments.  In last 15 minutes, add 1/2 cup thin noodles.  Stir frequently.

The first tagine that was served to us by our Moroccan friends was the famous chicken tagine with french fries. This delicious tagine has since been a family favorite and a guaranteed success for guests.  It is easy, full of flavor, and worth trying.

Chicken Tagine Recipe
Step 1: Pound with a mortar and pestle (until it is like paste)
 2 large garlic cloves
 1 small bunch of parsley
 1/2 tablespoon of salt (to help it grind)

Step 2: Combine in a large pot:
 1 large chicken cut into pieces
 2 large onions (slices in the moon shape)
 1/2 teaspoon of ginger
 1 teaspoon of pepper
 1/2 packet of saffron coloring
 3/4 cup of oil
 Garlic and parsley paste (from step 1)
 1 tomato (remove skin and grate**)
 2 large cups of water.

Step 3: Cover and boil vigorously until the chicken is tender and sauce is think and rich.  Add salt to taste. The onions will almost disappear and the sauce will get think. Some people may want to remove the chicken (once it is cooked) so that the sauce may thicken.  This keeps the chicken tender but does not let is fall off the bones. 

Step 4: Keep enough sauce for dipping. 

Step 5: Make a large batch of frnech fries

Serve:  Put the sauce in a Tagine Pot or large deep plate.  The place the french fries on top. Give everyone some of the Moroccan Khubz (flat bread) to dip into the main dish.

Enjoy: Moroccan foods are normally eaten from a common dish with your hands.  So sit back, roll up your sleeves and enjoy this feast.

**A secret to grating a tomato is leave the skin on, cut it in half, and then grate until you leave the skin in your hand.

As you enter the famous Blue Gate (Bab Boujeloud), you can’t but help notice the Kasbah Restaurant towering just inside.  With its back drop the Bouanania Mosque’s minaret, the Kasbah is truly an experience you don’t want to miss while visiting Fes. Climbing to the rooftop terrace, you can enjoy a meal while watching the comings and going of local life through the Bab Boujeloud.

Perhaps not the finest of traditional cuisine, (like you would find in a riad or Moroccan home) however, the setting and environment make up for any lack in authenticity.  The menu offers a wide variety of tangines (Moroccan Stew), brochettes (shish kebabs), and couscous.

Just before sunset, you will hear the surround sound of the call to prayer from the hundreds of mosques in the medina.  The friendly waiters will bring you a taste of the local flavors; white bean dip to be eaten with khubz (flat bread).  Moroccan sop (harira) may be your choice of starters; a hearty tomato based soup full chickpeas, spices and perhaps some meat.  If you’re more in the mood of salads, ask if they have the wonderful egg plant dip salad. Savor the flavors of these unique but tasty foods.

As your main meal arrives, don’t forget to look around and remember where you are.  The Fes Medina, the heart of the culture of Morocco.  12 Centuries old; plenty of time to perfect the art of cooking.

Riad Dar Dmana is an ancient family home (Dar) located at the heart of the medina of Fez. It has been totally restored with passion and talent while respecting the traditional architecture and paying tribute to the specific crafts of Fez.

Riad Dar Dmana is not a hotel, but rather a refined and elegant house. It is a place to relax, enjoy and meet people, while visiting the ancient city of Fes.

All 11 rooms and 3 suites at Riad Dar Dmana are equipped with hot water showers, air conditioning, satellite TV and phone.
 
A hammam (Turkish bath) is also at your disposal as well as a lovely terrace where you can sit and enjoy a cup of mint tea.

Typical Moroccan meals are served in the andalous patio with candlelight and two fire places. You will certainly remember Fassi cooking as a landmark in your culinary experience.

Parking watched around the clock 50 m from the Riad.

Free pick up from the train station