Marrakech Cooking Class

Cook with Chef Tariq

This Marrakech Cooking Class was possibly one of the best experiences we have ever had in Morocco and we can't wait to go back to complete the next course.

We partnered with @inclusive_Morocco for this trip and they kindly gifted us this experience. We were not paid for this trip so everything we write is purely from our heart and how much we loved this day.

We were picked up just outside the medina at 9am opposite the Koutoubia Mosque, the car that had come to pick us up unfortunately had a battery issue, however, the vehicle was quickly replaced and we were on our way 45 minutes out of the city to a place called Tahanaout. As we drove down the dirt road we definitely wondered how we could be in the right place as there was nothing around, the next thing we know there is a driveway, through the gates of Atelier Chef Tariq to find behind the walls lie this incredible garden and kitchen. We pull up along side the red carpet and get out the car and we are greeted by Chef Tariq and his fellow chef's one of which was Fatima who was our chef for the day. She was wonderful. Our private half day cooking class was about to begin.

Of course the class started with trying 2 different types of traditional Moroccan tea. The world famous mint tea with LOTS of sugar and then a herbal mint tea - both were incredible, the herbal was our favourite which was made from Mint, Marjoram, Rosemary, Thyme, Sage & Absinthe.

We learnt about the sugar loaf which is made from unrefined sugar beet which are traditionally given during a proposal. The man arrives at his prospective fiancees house carrying several boxes of sugar loaf, each box containing 12 x 2kg loafs. They will sit down to tea. If the tea comes out and his is not sweet he has been unsuccessful and will be given his sugar back to go and find a new bride. If the tea is sweet then that means the engagement is on!!

Jax got to try his hand at pouring the mint tea.

Jax with 2kg Sugar Loaf

We were each given an apron and chefs hat to wear that we could keep and take home and we got stuck in. We each had a space to peel and chop veg and Fatima walked us through everything. First up we prepared, then chopped and then added the spices for the Lamb Tagine. As the Lamb takes an hour to cook we got that one onto the coals first. And then we started preparing for the Chicken Tagine. Jax absolutely loved the responsibility that came with cooking, being able to safely use a knife and chop with the guidance of Fatima and then being able to carry the Tagines to the coals and generally being Head Chef. Once the chicken was on we moved onto the Vegetable Tagine.

Ready with our aprons and chefs hats

Chicken Tagine

Once the Tagines were cooking away we then got to make couscous from Semolina. We learnt that couscous isn't couscous until it is prepared in a special way. Firstly you rub the grains together in the palm of your hand with olive oil and salt. Then you soak for 10 minutes uncovered in boiling water. Just enough to make sure each grain is wet. Finally you steam for 20 minutes over hot coals that you seal with a dough to make sure the steam stays trapped.

Finally we made 3 Moroccan salads. We peeled and chopped and made rose flowers from the tomato peel.

3 Moroccan Salads

Whilst we waited for our Tagines to cook we got to watch the traditional Moroccan bread being made and cooked that we then got to eat with Goats Cheese & honey (it was delicious), with Olives and tomatoes. Once everything was cooked we got to sit down and eat our creations and quite simply it was some of the best food we have ever eaten in Morocco, not because we made it (hehe) but because we were coached by the best and it was made with so much fun and love.

The lamb was our favourite, followed by the chicken and then the vegetable. This was actually brilliant as it really opened Jax's mind to different spices don't necessarily mean something is spicy just means the dish tastes different. So him getting to add all of the spices he got to see what was actually in the meals he was eating and loved it, he kept going back for more.

Once we had eaten we were treated to a secret desert which was also equally incredible, Jax wolfed those down before the rest of us.

The big reveal

Once we had finished our meal, we headed back to where we started and sat to have some more Moroccan mint tea which is a pallet cleanser and always very welcomed. Once we let our tea go down we were given our very own certificates to say we have successfully completed the start course of Moroccan food cooking. We got to spend some time on the grounds taking in just how incredible it is there and we got to spend some time with the animals too.

The Grounds

Certificate Celebrations

This day was just fantastic and as I said above one of our favourite experiences we have done in Marrakech. Fatima was great, she was so full of knowledge and very welcoming. Jax was hyped for the whole day and that is what we love. When people welcome Jax and include him in everything you will instantly win us over and that is what happened there.

Dough Moustache

We can't wait to come back and complete the next cooking course. Inclusive Morocco was a brilliant company to work with too, everything was taken of and ran so smoothly. Please do check them out as they offer all sorts of tours and trips long and short and really they are great.