Moroccan Cooking Class - Souk to table

With food rich in blends of ingredients and spices, olives and dates saffron and cinnamon and of course tagine, the country has a taste to be tried. We're in Marrakech, and if you're wanting to become more familiar with the Moroccan dining experience, this is how you do it. We're going to go out in the market, buy some fresh food, come back here and learn how to cook it. The markets of Marrakech, located in the old city, are fast, vibrant and the best way for us to get fresh ingredients. Traditional Moroccan cuisine is heavy in spices, which is one thing that separates it from Middle Eastern food. Traditional spices used are paprika, saffron, cumin, cinnamon, salt and pepper. For the meal we're making, we're going to use seasonal vegetables available here; such as carrots, onions, zucchini, and tomatoes. Side by side are the butcher stalls. Meats commonly used are beef, chicken, and lamb, but you can also find pigeon and rabbit on menus. All the ingredients we'll be using are super fresh, some are extremely fresh. Now we're at Riad Kniza, we're going to learn how to cook this food. - It's still warm - Yes, it's warm Back in the kitchen, we put everything together, creating our traditional Moroccan Cuisine. Here are a few things to consider when looking to book a class How big is the class What level is the class Can you choose the dish prepared Also, keep in mind that sometimes the classes run long. The final step is to sit back and enjoy the food we cooked. Now anyone traveling through Morocco will eat a few tagine meals, what sets this apart though is that by the end of cooking, we've not only made a chicken and lamb tagine, we've also made traditional sides that many travelers don't get at the average tagine restaurant.