Tagine

Moroccan Cooking Classes · Marrakech-Inspired

Cook WhatYou Can’tGoogle.

Saffron threads bloom in warm butter. Hands fold pastilla dough thin enough to read through. The dishes Moroccan grandmothers never wrote down — you’ll cook them tonight.

847 students cooked with us this year

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What You’ll Make

Dishes That Look Like Morocco Tastes

Lamb Tagine

Bastilla pastry dusted with cinnamon and powdered sugar on a blue ceramic plate

Chicken Bastilla

Harissa paste in a small clay bowl surrounded by dried red chilies and cumin seeds

House Harissa

Fresh msemen flatbread on a linen cloth with honey and argan oil beside it

Msemen Bread

Moroccan mint tea being poured from a silver teapot into small glasses from height

Atay — Mint Tea

Ras el Hanout

Who This Is For

The Kitchen Has a Seat For You

Solo home cook grinding spices in a mortar with saffron threads and coriander seeds on a wooden board

Solo Cooks

Chase a Taste Memory

You ate something in a riad in Marrakech and you've been trying to recreate it since. You've watched the videos. None of them smell right.

Classes run 3 hours. You leave with a recipe card, a spice blend, and the muscle memory to do it again at home.

3 hrs

Per class session

12 max

Students per class

Dishes per session

100%

Hands-on cooking

The Experience

The Charcoal Is Lit. The Mint Is Torn.

Walk through the courtyard door and someone has already started cooking. A glass of something sweet is being pressed into your hand.

Close-up of flour-dusted hands carefully folding and stretching thin pastilla dough on a marble surface

✦Touch

Spices blended

Flour-Dusted Fingers Braiding Bread

You'll feel the pastilla dough stretch between your palms — translucent, cool, impossibly thin. You'll understand why it can't be rushed. Msemen gets folded three times; the layers are built by hand, not machine.

Every class is hands-on from minute one. No watching, no demonstrations-only. You're at the board, at the stove, at the mortar.

Overhead view of whole spices including cinnamon sticks, cardamom pods, saffron, and dried rose petals arranged on a dark surface

◈Smell

3 hrs

Kitchen time

The Moment Cumin Hits Hot Oil

Ras el hanout — twenty-seven spices — ground in a brass mortar until the kitchen smells like a souk at midday. Saffron threads dissolved in warm water turn the broth the color of late afternoon.

We source whole spices directly from a cooperative in the Mellah. You'll blend your own ras el hanout to take home in a hand-labeled tin.

What Students Say

They Came for the Food. They Stayed for the Bite.

“I've been trying to recreate the tagine I ate in a Fez restaurant for three years. This was it. Exactly it. The preserved lemon cuts through in a way no recipe ever told me.”

The first bite of the lamb — falling apart, saffron-stained, with a slick of argan oil and a torn piece of msemen to catch the sauce — was the most transported I've felt since the trip itself.

Margaux Lefèvre

Lamb Tagine & Preserved Lemon Evening

“We came as a couple on our anniversary. We left arguing — affectionately — about whose bastilla was crispier. Best date night in years. No menus, no waiting. Just cooking.”

The bastilla — warm, sweet-savory, the powdered sugar melting into cinnamon pigeon — tasted like nothing I've ever made at home. The technique is everything.

Daniel Osei

Couples Bastilla & Mint Tea Night

“We've done wine tastings, escape rooms, the lot. This was the first team event where nobody checked their phone. Twelve people, one kitchen, and a genuinely competitive harissa tasting.”

Our harissa won. Not because I'm biased — because we charred the peppers properly and the smoke came through in every mouthful.

Priya Shankar

Corporate Spice Blend & Harissa Workshop

Reserve Your Place

The Charcoal Won’t Wait.

Classes fill 2–3 weeks ahead. Pick a date, tell us your group.

February 2026

Available

Selected