Food Tours · Tour

Chicken and Lemon Tagine, Then Mhencha for Dessert

One practical thing first, because it decides which slot you book. There are two sessions, 10:30 and 17:30, and the market visit only runs with the morning one. If shopping for the ingredients is part of what you want, take the 10:30. Either way it is four hours in a well-equipped kitchen in Marrakech, with local chefs, and the format is several dishes rather than one. That is the operator's decision and it is the right one: cooking a single tagine teaches you a tagine, cooking three teaches you the spices, and the spices are the actual subject. You do the peeling, the chopping and the seasoning. Moroccan culture and history come into it while you work, because they are what the food is made of. The photographs from the class show a vegetarian tagine, a chicken and lemon tagine and mhencha, the coiled almond pastry that looks like a snake and is the dessert everyone photographs. Then you eat what you cooked. Ten people at most, in English or Arabic, with lunch or dinner depending on the slot, tea or coffee, and the recipes sent afterwards as a PDF. Prams are fine.