Taking a Cooking Class in Marrakesh

We went with Clock Kitchen because they were affordable and taught you multiple dishes during your lesson, including both dinner meals and deserts. We did this class in 2017 and at the time, I thought I was a decent cook but I was definitely still learning lots. This class gave me such incredible vocabulary and understanding of food (and especially spices), that I still use this information in my day-to-day. If you're new to cooking, want to be a better cook, or are already an amazing cook and want to learn to cook authentic Moroccan cuisine, this is a great option for you! If Morocco is one of your first trips to Africa, then a cooking class is really a must. 

As of 2025 their prices are 600 dirham / €60.00 for a 4 - 5 hour cooking class (depending on the meal), and 400 dirham / €40 for a 3 - 3.5 hour patisserie and bread making class. You can also do private classes from 1000 dirham per person, although we opted for a group class and there was just one other duo with us, and they were lovely. 

We loved Clock Kitchen because they start by giving you a large menu with multiple salads, soups, mains, and deserts, and as a group you choose which dishes you want to cook. They then take you on a trip to the markets where you buy all your ingredients, and they teach you about all the different spices. I hate tours, but this was fantastic. 

You then go back and cook all four dishes with your instructor. This takes around 4 hours depending on the dishes, and then you all sit and eat together at the end. It's a full day of cooking and was honestly so much fun. 

Zaalouk (Smokey Aubergine Purée)

6 (smallish) eggplants grilled on the open flame until the skin is hard and the inside is soft.

Skin the eggplants and chop up until it's pretty much mush. 

Mix up parsley and corriander,  celery, full head of garlic, cumin, salt, chili powder, paprika, and olive oil separately. Then put eggplants in a pan and add all ingredients together. Cook until done. 

Harira (Soup)

Boiled two large tomatoes in water for 20 Minutes (until split and pealing)

Tomatos peeled and squashed, mix with small can of tomato paste 

Mix onion (very finely chopped), garlic (optional), olive oil, salt, tumeric, ginger, celery, in a bowl, then add the tomatoes. Put 1 litre of water in a pot and then add everything in the pot. Leave to boil until bubbling. Once bubbling, put in vermicelli and chickpeas, corriander and parsley. In a small bowl mix some corn flour with water until dissolved, then add this to the pot to thicken the soup. 

Seksou b Sbeξ khdari

 Seven vegetable couscous
(for 2-3 people)

• 1.5 kg of lamb shoulder or beef or one small chicken

• 400 g of couscous

• 2 large sliced onions

• ½ to 1 kg of mixed vegetables:
  carrots (peeled and cut in half), turnips (peeled and cut in half), tomatoes (sliced), zucchini (cut in half), pumpkin (cut into slices), one small cabbage cut into quarters

• 1 can of chickpeas or 250 g of pre-soaked dried chickpeas

• 1 bunch of mixed coriander and parsley

• 1 tsp of ginger

• 80 g of butter

• Pepper, turmeric or saffron, salt

• Olive oil

• Water or chicken stock

• One large steamer
  
  

Instructions:
Put couscous in a large bowl. Soak it with two cups of water and leave it for a few minutes to let it absorb the water and rise. Mix it with 2 tsp of vegetable oil. Place in the top of the steamer for 10 min. Return the couscous to the large bowl and sprinkle some salt on it. Add more water and feather with a fork or wooden spoon until the water is absorbed. Steam for a further 20 min. Traditionally, the couscous is steamed a third time, but you might find that twice is enough.

Add the sliced onions and oil to a large sauce-pan. Sweat the onions and add the pieces of meat and cook until browned. Add the spices and let cool for a few inutes, and add some water or chicken stock. Cook over medium heat for about 20 mins and then add the vegetables. Cook another 20 mins. Add the bunch of roughly chopped coriander and parsley towards the end of cooking. 

Place the couscous in the base of a tagine or large platter. Form a slight cone and then make a well on the top. The meat goes into the well and the vegetables around it, serve the cooking juices with the dish. Decorate with roasted almonds. Serve. 

Knafa

Souk fruit parfait
(For 4 people)

• 3 large sheets of filo pastry

• Unsweetened yogurt

• 2 tablespoons orange blossom water (rose water also works)

• Large pinch of cinnamon

• Seasonal fresh fruit (your choice)

• Honey

• Crushed nuts
  
  

Instructions:

1. Cut the filo into 10 cm by 20 cm pieces. Toast the sheets on a low heat in a dry frying pan until crispy.

2. Mix yogurt, orange blossom water, and cinnamon in a bowl and refrigerate for at least an hour.

3. Layer the filo and refrigerated yogurt with the fruit. Finish with honey and crushed nuts with a sprinkle of cinnamon.

Serve immediately as filo should remain crunchy.

B'stella b'djaj

Chicken bastilla
(for 4 people)

• 1.5 kg of chicken

• 500 g of roasted almonds, roughly crushed

• 6 eggs + 2 extra for brushing the pastilla sheets

• 3 tsp of sugar

• 2 large sliced onions

• 1 bunch of mixed coriander and parsley, chopped

• 1 tsp of powdered ginger

• 1 dessertspoon of cinnamon powder

• 50 g of butter

• Pepper, salt, pinch of saffron or turmeric

• Olive oil

• 4 pastilla sheets (filo)

• Powdered sugar
  
  

Instructions:

1. Marinate the chicken in spices in a pot, garlic, and herbs. Add onions, water, and olive oil. Cook for 1 hour.

2. Remove the chicken and shred it into strips. Whisk the eggs with 2 tsp of sugar and half of the cinnamon powder. Then add the eggs to the remaining sauce and mix until thick.

3. Add roasted almonds roughly crushed and shredded chicken. Place the mix in the center of the sheet, fold into the center. Wrap into a rectangular parcel.

4. As you lay each piece, brush it with the melted butter. Stick the edges of the sheets together by brushing with egg mix.

5. Cook in the oven for 20 mins.

6. Sprinkle powdered sugar and cinnamon on top to serve.

Seksou T'faya – Couscous Boohaloo

(with almonds, caramelised onion, and raisins)
(For 3 people)

• 1 kg of lamb or beef or one whole chicken

• 250 g of dried apricots (or prunes, dates, figs...)

• 100 g of skinless almonds

• 2 big onions

• 4 garlic cloves

• 1 cinnamon stick

• 1 pinch ginger

• 1 pinch turmeric

• 2 tsp olive oil

• Salt and pepper to taste

• Handful of parsley and coriander

Instructions:

1. Put sliced onions into the pot with some water; add two tsp of olive oil. Cook for 10 minutes on a medium flame. Add your meat, spices, garlic, and the mix of parsley and coriander. Stir the mixture. Pour water until you cover the meat and then cook it in the pressure cooker for 1 hour.

2. Boil the apricots in water with the stick of cinnamon for 10 minutes, take them out of the water. Put sugar into the pan, a little bit of butter, a pinch of cinnamon, and add your fruit. Heat over medium flame until the sugar mixture has caramelized with the apricots.

3. Toast almonds in the oven until golden brown.

4. Arrange the meat on a serving dish, pour over some of the cooking juices. Add the caramelised fruits and almonds on the top.