Moroccan cooking class with market visit in Marrakech

Nothing tells the story of Morocco better than its food. In a medina house turned cooking school, Fatima and her team teach family recipes to small groups — 12 people maximum, each at their own station.

How it goes

1. At the souk: shop for vegetables, herbs and spices with the cook, who explains how to choose ras el hanout, saffron and preserved lemons.
2. Bread: knead khobz and bake it in the neighbourhood oven.
3. Tagine: chicken with preserved lemons and olives, or a seasonal vegetable tagine — you build your own and learn slow cooking.
4. Cooked salads: aubergine zaalouk and pepper taktouka.
5. Mint tea: the full ceremony, from rinsing the green tea to pouring from a height.

Then the meal is shared on the terrace. You leave with printed recipes (English, French or Spanish) and a list of spices to take home.

The VIP version is private for your group, with a menu chosen in advance (pastilla, Friday couscous, gazelle horns).

Meet at Bab Doukkala (inside the medina walls); the kitchen is a 5-minute walk away.

• Vegetarian and gluten-free menus available with 48 hours’ notice.
• The 3 pm class ends with dinner.