The morning starts in the market
Our chef, Fatima Zahra, shops the same stalls every day. On a cooking morning you go with her: herbs from the man by the Bab Doukkala mosque, olives by colour, spices weighed out by hand.
Back in the riad kitchen, you cook lunch together:
- A tagine — chicken with preserved lemon, or lamb with prunes and almonds
- Two of the cooked salads that open every Moroccan meal
- Bread, taken to the neighbourhood’s communal oven
Lunch is what you made, eaten on the roof. Classes run most mornings for two to six guests; ask at reception the evening before.