Marrakech cooking class

This iconic Moroccan dish is a slow-cooked stew made with a variety of ingredients, such as lamb, chicken, or fish, along with vegetables and dried fruits. The name comes from the earthenware pot it's cooked in.

A staple of Moroccan cuisine, couscous is steamed semolina wheat served with a stew of meat and vegetables. It's often enjoyed on Fridays as a special family meal.

A savory-sweet pie traditionally made with pigeon or chicken, layered with almonds and spices, and wrapped in crispy pastry. It's dusted with powdered sugar and cinnamon for a unique flavor combination.

This rich and hearty soup is made from tomatoes, lentils, chickpeas, and a mix of spices. It's commonly eaten during Ramadan but is enjoyed year-round.

A delicious eggplant and tomato salad, seasoned with garlic, cumin, and paprika. It's typically served as a side dish or appetizer.

Spiced ground meat, usually beef or lamb, formed into skewers or patties. It's often grilled or cooked in a tagine and served with a spicy tomato sauce.

A traditional dish made with shredded flatbread (msemen or trid) soaked in a rich, spiced chicken and lentil stew. It's particularly popular during celebrations.

 Flaky, layered flatbread that's crispy on the outside and soft on the inside. It’s commonly eaten for breakfast or as a snack with honey or jam.

While not a dish, Moroccan mint tea is a staple beverage. It's a sweet and refreshing blend of green tea, fresh mint leaves, and sugar, often enjoyed throughout the day.

Tanjia (or Tanjia Marrakchia) is a traditional Moroccan dish that hails specifically from Marrakech. It’s a slow-cooked meat stew, typically made with lamb, and is renowned for its rich and savory flavor.