Table of Contents
Cooked in Morocco: Introduction
Cooking in Morocco was always going to be a core memory for me. Living here and spending most of that time working and exploring, I knew I had to book a proper Moroccan cooking class. Here is my reflections and what I cooked in Morocco. And guess what, the cooking class in Morocco did not disappoint.
This class was a little different from the others I’ve done. It was in a restaurant called Bab Ssour. We have to go to the market and haggle our way to get the best prices for the ingredients. Because it was done in Chefchaouen we also go to see where everyone takes their dough to be baked to make bread. And then the chef – Said told us so many magical stories of his part of him living in Japan and living in
This post is part of my Cooking Travel Talks series where I reflect on what I cooked, what I learnt, and how food continues to shape the way I see the world. Whether you’ve been to Morocco or not, I hope this post gives you a flavor of what it’s like to cook (and eat!) in this vibrant country.
Related post: Can You Travel to Morocco During Ramadan?
What We Cooked in Morocco
We prepared a full three-course meal with three wholesome dishes. Each dish had its own story:
- Lamb Tagine. We slow-cooked the Lamb with potatoes. The dish was rich with Moroccan spices and tenderness. We also added carrots, and other veg. What really stood out to me was how the vegetables were carefully arranged on top in a circular pattern almost like a floral display.
- Moroccan-Style Katsu Chien Curry Rice. This was a surprise twist. Inspired by global fusion, the chef added his own Moroccan spice and blended it to a Japanese-style curry and served it with rice. Honestly, I wasn’t expecting this, but it was good. It came from his stay living in Japan. It was a reminder that culinary traditions are fluid and full of influence. We can mix more than one if we want to.
- Figs and Sweet Potatoes. A simple yet sweet dish. We roasted fresh figs with soft sweet potatoes, cinnamon, and a touch of honey. Light but rich and delicious.
We also had Moroccan mint tea on deck (as always) throughout the session. It’s almost a non-negotiable in any Moroccan gathering to not have Moroccan tea. Perfect with sugar for me.
What I Learnt
Every Cooking Travel Talks experience leaves me with more than just a few new recipes. It gives me context, connection, and culture. I will certainly be doing another class before I leave.
Here’s what stood out in the Moroccan Cooking Class:
- Cooking is slow, intentional, and often communal. We didn’t rush. Everything had a rhythm, we touch our time to peel the carrots to seasoning the lamb. It felt like meditation.
- The host was proud of his culture, but also open to innovation. Mixing his experiences in Japan and Morocco was truly inspiring to see. It was the first time I saw Moroccan cuisine mixed with Japanese flavors, and it reminded me that food evolves, just like we do.
- Storytelling was central. We weren’t just cooking. The chef explained why and what herbs were used for health, and how his grandmother taught him these recipes. These are the kinds of stories you don’t get in a cookbook.
- Mint tea etiquette is real. We learnt how to pour it with the right technique from a height (although I have to admit I am still learning though). It’s not just a drink. It’s a gesture to say welcome and thank you.
Conclusion
I LOVE Morocco. Living here and doing this cooking class has shown me that Morocco’s cuisine is layered, fragrant, and rich in history. Just like the country.
Cooking in Morocco reminded me of why I started Cooking Travel Talks in the first place: because food is one of the best ways to truly understand a country. It’s not just about what’s on your plate; it’s about the stories behind the flavours, the hands that prepared the dish, and the meaning passed down through generations.
If you ever find yourself in Morocco, I highly recommend booking a cooking class. You’ll leave with more than just a full belly.
Want more travel tips? Visit the Travel Resources. Explore the Cooking Travel Talks series.
Until next time,
MBV x
