Courtyard Kitchen at Dar Namir

Courtyard Kitchen at Dar Namir Modern Moroccan cooking classes, private lunches & dinners. 2-8 pax. Please do not DM us here. Booking enquiries and be made to [email protected].

Lentil, radicchio and ras al hanout pumpkin; turmeric ginger carrots; sage and garlic roast potatoes with tomatoes, lemo...
06/08/2026

Lentil, radicchio and ras al hanout pumpkin; turmeric ginger carrots; sage and garlic roast potatoes with tomatoes, lemon and aioli; charred cauliflower with caper tomato vinaigrette; fennel pomegranate and feta slaw. Coming at you this autumn El Fenn Hotel Marrakech.

Fierce concentration in the El Fenn Hotel Marrakech kitchen as we prepare the results of this week’s training for tastin...
04/08/2026

Fierce concentration in the El Fenn Hotel Marrakech kitchen as we prepare the results of this week’s training for tasting. 15 new dishes in 5 days! So proud of this crew.

Adding a little souk, spiced crunch to our signature salads.
04/08/2026

Adding a little souk, spiced crunch to our signature salads.

Crazy good spice-roasted tomatoes with crispy chickpeas, tzatziki and herbs. Tomato salad, but not as you know it. ...
02/08/2026

Crazy good spice-roasted tomatoes with crispy chickpeas, tzatziki and herbs. Tomato salad, but not as you know it.

Recipe testing Sunday: lemony butter beans with harissa, honey and soy, roast peppers, onions and garlic, then finished ...
26/07/2026

Recipe testing Sunday: lemony butter beans with harissa, honey and soy, roast peppers, onions and garlic, then finished with mountains of fresh parsley and coriander. I’m planning to serve these with lamb chops sprinkled with sea salt and cumin and drizzled with green tahini, a simple green salad and some cold Moroccan rosé.

Poaching Atlas trout in lots of olive oil with preserved lemons, capers and chilli ready for tonight’s supper on the ter...
25/07/2026

Poaching Atlas trout in lots of olive oil with preserved lemons, capers and chilli ready for tonight’s supper on the terrace. We’ll serving it with indecent amounts of aioli; that herby tomato and grain salad with pomegranate molasses (see previous post); green beans with hazelnuts, oranges and rocket; and finishing with thick slices of lemon and lavender meskouta with creme fraiche.

Generally I think summertime cooking is at its best when it’s kept super simple. Prime ingredients, no fuss, strong flav...
23/07/2026

Generally I think summertime cooking is at its best when it’s kept super simple. Prime ingredients, no fuss, strong flavour and texture contrasts. This is an old Yotam Ottolenghi recipe for fresh figs, rocket, pecorino and honey. Next time I’d add some rosemary candied walnuts for a bit of crunch, but still, a very good light lunch, or starter.

Not the most inspiring photo I know - I need to work on the garnish - but this cardamom gimlet will, for sure, be making...
21/07/2026

Not the most inspiring photo I know - I need to work on the garnish - but this cardamom gimlet will, for sure, be making an appearance on our autumn private dining menus.

Summer nights… ☀️
14/07/2026

Summer nights…

☀️

More recipe testing this evening, this time in the form of excellent tomato, bulgur (I used oat berries instead) and he...
13/07/2026

More recipe testing this evening, this time in the form of excellent tomato, bulgur (I used oat berries instead) and herb salad. Bright with pomegranate molasses, bold with garlic, brisk with lavish handfuls of basil and mint. I see a lot of this in my future.

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Maqfia, R'Cif
Medina

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+212691587751

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