Moroccan Cooking: Tagine, Couscous & Pastilla – Let’s Cook

If nothing else, you have to eat your way through Morocco (and ride some camels and get lost in a medina, but we’ll cover that later). No joke. Moroccan food is like a big, delicious hug made with love, spices, and generations of tradition. And the best way to savor it? While you’re there, join a cooking class!

We’re talking about hands-on, roll-up-your-sleeves, “oh wow that smells amazing” kind of classes where you don’t just eat Moroccan food—you make it. From scratch. With locals. And trust me, it’s way more fun than just ordering another tagine at a restaurant (though those are pretty great too).

So… Why Take a Moroccan Cooking Class?

Glad you asked. First of all, it’s not just about recipes. When you cook with Moroccans, you’re getting the real deal—stories, family secrets, and spice tips you won’t find in any cookbook or YouTube video.

You’ll knead couscous like a pro, fold phyllo for pastilla without losing your mind (or the filling), and finally understand why saffron costs more than your plane ticket. Plus, it’s just so cool to learn from someone’s mom or grandma who’s been making these dishes longer than you’ve been alive.

And yes, you will leave the class with full bellies, some new cooking skills, and maybe even a few new friends.

What You’ll Be Cooking (and Loving)

Tagine – The OG Moroccan Comfort Food

The tagine isn’t just a clay pot—it’s the dish. Think slow-cooked stews bubbling away gently until the flavors are basically hugging each other. It’s comfort food, Moroccan style.

You’ll learn how to layer ingredients the right way (there’s a method to the madness), which spices to use (hint: cinnamon in savory dishes works), and how to make the lid do its magic. Favorite versions? Try lamb with prunes and almonds if you’re into sweet-meets-savory, or chicken with preserved lemons and olives for a zesty punch. Oh, and veggie tagines? Totally underrated.

Couscous – Not the Instant Kind

Couscous in Morocco isn’t just a side—it’s a ritual. Especially on Fridays. And nope, it’s not the kind that comes in a box and cooks in 5 minutes.

You’ll learn the real deal: steaming it not once, but two or three times, fluffing it with your hands, and pairing it with a rainbow of veggies, slow-cooked meats, and sweet caramelized onions with raisins. Light, fluffy, and full of flavor—it’s a game-changer.

Pastilla – Sweet, Savory, and Totally Unexpected

Pastilla (aka bastilla) is Morocco’s fancy party dish. Picture this: shredded meat (usually chicken these days), scrambled eggs, crushed almonds, all wrapped in crispy phyllo dough, topped with cinnamon and powdered sugar. Wait—sweet AND savory? Yep. It’s weird and wonderful and totally Moroccan.

Making it yourself means handling tissue-thin pastry without it tearing (pro tip: take a deep breath), layering the filling like a master chef, and creating something that looks straight out of a Moroccan wedding feast.

Where to Take a Class (and Eat Your Heart Out)

Marrakech – Spice Central

Marrakech is the place for foodies. You’ll find cooking classes in cozy riads, professional kitchens, and even outdoors with a view of the Atlas Mountains. A lot of them kick off with a trip to the local market, so you get to haggle for mint, sniff piles of cumin, and learn how to pick the perfect lemon.

The vibe? Super friendly, often run by families, and full of laughs. One minute you’re learning how to toast sesame seeds, the next you’re sipping mint tea in a tiled courtyard.

Fes – Where Time (and Recipes) Stand Still

Fes is like stepping into a medieval cookbook. Classes here are usually held in gorgeous old homes tucked inside the maze of the medina. It feels like you’ve gone back in time—and the cooking style matches.

Expect a lot of tradition, a bit of storytelling, and maybe a side of spiritual wisdom with your spice mix. You might even bake your bread in a communal neighborhood oven!

Essaouira & Agadir – Seafood Heaven

If you’re into ocean views and seafood tagines, the coast is calling. Classes here often revolve around the catch of the day—think fish pastilla, grilled sardines, and tagines bubbling with shrimp and charm.

And yes, some of these classes happen outdoors with the waves crashing in the background. Not a bad way to learn how to cook, right?

Online Classes – Cook Moroccan from Your Couch

Can’t get to Morocco just yet? No worries. Lots of local chefs now offer virtual classes (some even mail you the spices!). You’ll still get the full experience—minus the market smells and jet lag.

What’s a Typical Class Like?

Most Moroccan cooking classes run a few hours, and they’re super hands-on. Many start with a market visit, then head back to cook, chop, season, simmer, taste, and eventually eat!

Group sizes are usually small (so you’re not elbowing someone for the couscous), and the vibe is casual and welcoming. You’ll leave with new skills, a full stomach, and probably a few too many photos of your tagine masterpiece.

Prices range from budget-friendly to bougie—so whether you’re backpacking or living your best luxury life, there’s a class for you.

Pro Tips to Make the Most of It

• Come hungry – Seriously, don’t eat beforehand.
• Ask everything – Your instructor knows stuff that Google doesn’t.
• Take pics – You’ll want to remember how you layered that tagine.
• Buy a tagine pot – They’re cheap in Morocco and make great souvenirs. Plus, they actually make the food taste better.
• Stock up on spices – Fresh Moroccan spice blends will make your kitchen smell amazing for weeks.

If you’re heading to Morocco and love food even a little bit, do yourself a favor: sign up for a cooking class. It’s fun, it’s delicious, and it gives you a real peek into Moroccan life and culture—plus you get to eat everything you make.

Whether you’re a total beginner or a self-proclaimed chef, you’ll walk away with way more than recipes. You’ll get memories, stories, and maybe even a little Moroccan soul in your cooking back home.

So go on—get cooking! Tagine awaits.