Discover the soul of Morocco through its flavors .
Join us for a one-of-a-kind week-long cooking experience, where each day takes you on a culinary journey across Morocco’s diverse regions. Learn traditional recipes passed down through generations, use authentic local ingredients, and master the secrets of Moroccan hospitality. Whether you’re a passionate foodie or a curious traveler, this immersive experience is designed to ignite your senses.
Whether you’re a passionate foodie or a curious traveler, this immersive experience is designed to ignite your senses.
Regional Specialties You'll Learn
Southern Morocco :
- Medfouna – The famous “Berber pizza” filled with spiced meat and herbs
- Camel Tanjia – Slow-cooked camel meat in a clay pot with local spices
- Beef Trotters with chickpeas and raisins – A rich, comforting dish
Northern Morocco :
- Beef Tagine with Turnips – Savory, seasonal, and full of flavor
- Monkfish Tagine – A light and aromatic seafood classic
- Okra Tagine – A unique dish with a North-African twist
Eastern Morocco :
- Lemon Chicken – A fragrant dish using preserved lemons and olives
- Royal Couscous with Tfaya – Couscous topped with caramelized onions and raisins
- Marrakchi Tanjia – A Marrakesh specialty slow-cooked in a clay urn
Sidi Ifni (Atlantic Coast) :
- Sardine Tagine or Seasonal Fish Tagine – Fresh catch of the day with local spices
- Seafood Pastilla – A sweet and savory pie with delicate seafood
- Shrimp Briouates – Crispy pastries filled with marinated shrimp
Berber Tradition :
- Berber Tagine with Saffron & Wild Herbs – Earthy and aromatic
- Goat Tagine with Dried Fruits – A rich blend of sweet and savory
- Tagine with Fava Beans and Artichokes – A springtime favorite
