4–5 hours
24h Free
7 people
Multilingual
This Moroccan cooking class takes place in a certified organic kitchen garden on the edge of Marrakech — a 4 to 5-hour private experience led by Chef Tarik covering tajines, salads, traditional bread, and a Moroccan tea ceremony, finishing with a full lunch of everything your group cooked, served in the garden. Available year-round, three options: Standard from €69 per person, VIP at €99 per person, or Private Package for groups of 2 to 6 at €600 flat.
This is not a cooking demonstration. You cook. Everything you prepare, you eat — and you leave with the knowledge to repeat it at home.
The setting is a certified organic kitchen garden (potager bio) away from the medina noise, planted with seasonal vegetables, aromatic herbs, and the ingredients that actually end up in your tajine. It is a working garden, not a decorative one. The produce is seasonal, real, and grown on-site.
The session opens with an organic Moroccan mint tea ceremony. From there, Chef Tarik walks the group through a spice workshop covering the secrets and benefits of the key aromatics in Moroccan cuisine — ras el hanout, saffron, preserved lemon, cumin, and more. By the time you reach the outdoor kitchen, you already understand what you are cooking and why.
The cooking workshop takes place entirely in the open air. Your group prepares three types of tajine, three traditional Moroccan cold salads, and a typical seasonal dessert. There is also a bread-making workshop — traditional khobz, made by hand. Between sessions, a short walk through the surrounding village adds genuine local immersion. Lunch closes the day: everything your group cooked, laid out on the garden table and eaten together.
The ORTY-CT certificate — issued by the certified organic kitchen garden — is presented to every participant at the end of the session.
Atelier Chef Tarik starts from €69 per person for the Standard experience. VIP option available at €99 per person. Private group package (2 to 6 persons) at €600 per group — contact us via WhatsApp +212 600 316 681 or email [email protected] to confirm the right option for your group.
Arrival at the certified organic kitchen garden. Chef Tarik receives the group with a traditional Moroccan tea ceremony using organic mint grown in the garden itself. Tea is poured from height in the traditional fashion and served with small sweets. The ceremony is also an introduction: Chef Tarik outlines the session, answers initial questions, and sets the tone for the day — unhurried, convivial, and rooted in genuine Moroccan hospitality.
Before any cooking begins, the group works through the fundamental spice palette of Moroccan cuisine. Chef Tarik explains the secrets and health benefits of each key aromatic: ras el hanout, cumin, turmeric, ginger, coriander, saffron, preserved lemon, and argan oil. Each spice is passed around for smell, touch, and tasting. This workshop is what makes the cooking session genuinely educational — you understand the reasoning behind every seasoning choice before you make it.
A guided walk through the certified organic kitchen garden. Chef Tarik points out the seasonal vegetables, aromatic herbs, and edible plants grown on-site — including the mint used in the welcome tea, the coriander that goes into the salads, and the seasonal produce that changes the menu throughout the year. This is the moment that connects the ingredient to the dish, and the garden to the table.
The main session. Cooking takes place entirely in the open air. Three tajines are prepared simultaneously: typically chicken with preserved lemon and olives, lamb with prunes or seasonal vegetables, and a vegetarian tajine. Three traditional Moroccan cold salads are made alongside — usually roasted aubergine, spiced carrot, and a seasonal third preparation. Chef Tarik guides every stage: preparation, seasoning, building the tajine, managing the heat. Techniques are explained as they are demonstrated, and questions are encouraged throughout.
Traditional Moroccan khobz — the round flatbread present at every Moroccan table — is made by hand. Participants mix, knead, shape, and bake the dough. Chef Tarik explains the traditional communal farran system used across Morocco's medinas, where families send raw dough each morning to be baked in a shared wood-fired oven. The bread made here is eaten at lunch.
A short walk through the surrounding village provides genuine local immersion. Away from the medina's tourist lanes, this is residential Marrakech: neighbourhood life, local market stalls, daily rhythms. Chef Tarik provides context on the area and its relationship with the garden. The walk typically takes 20–30 minutes and connects naturally to the wider theme of food, land, and community.
A traditional Moroccan dessert is prepared to close the cooking session. The recipe changes with the season and market — typically a honey and almond pastry, a date-based preparation, or a fresh citrus dessert in winter months. Chef Tarik explains the role of sweet preparations in Moroccan meal culture and the distinction between everyday sweets and celebration pastries.
Every dish cooked during the session is brought to the garden table at once: tajines on low heat in the centre, bread in a basket, salads arranged around the spread, dessert to follow. The group eats together, Chef Tarik joins the table, and the pace is unhurried. The ORTY-CT organic kitchen garden certificate is presented to every participant at the close of the meal.
None at all. The class is designed for complete beginners and experienced home cooks alike. Chef Tarik adjusts the pace and level of instruction to the group. The spice workshop gives everyone the same foundation before cooking begins, and all techniques are demonstrated before participants are asked to replicate them. The most common feedback is that the session is more instructional — and more hands-on — than anything available in Marrakech's medina.
The Standard option (€69 per person) covers the full experience — tea ceremony, spice workshop, garden visit, cooking workshop, bread, village walk, dessert, lunch, and certificate — within a small group format. The VIP option (€99 per person) offers an enhanced personal experience; contact us for current VIP inclusions. The Private Package (€600 per group, 2–6 persons) gives your group exclusive access to the full session without any other participants — ideal for families, couples, and friend groups who want a fully private day.
The session covers three tajines: chicken with preserved lemon and olives, lamb with prunes or seasonal root vegetables, and a vegetarian option. The exact preparations vary slightly with the season and market availability. Chef Tarik explains the technique and the logic behind each recipe — not just the steps — so participants can adapt and reproduce the dishes confidently at home.
Yes. Lunch is the conclusion of the experience. Everything cooked during the workshop — all three tajines, the three salads, the bread, and the dessert — is served together at a table in the garden. There is no separate restaurant meal and no additional food cost. The meal is generous and typically runs for around an hour.
The ORTY-CT is the official certificate of the certified organic kitchen garden (potager bio) where the class takes place. Every participant receives one at the end of the session — a tangible record of the experience and confirmation that the cooking took place in a certified organic environment. For guests who care about provenance, sustainability, and the quality of ingredients, this certification matters.
Yes. The class is well-suited to families and to children from around age 6. The hands-on format keeps younger participants engaged throughout — bread-making and the spice workshop are consistently the most popular elements with children. The garden setting is relaxed, safe, and away from medina traffic. Please advise the ages of children in your group at booking so Chef Tarik can plan the session appropriately.
Yes, with one practical note: morning sessions are strongly recommended in July and August. The cooking takes place outdoors, and Marrakech midday temperatures in summer regularly exceed 38°C. A session starting at 9:00–10:00 AM finishes comfortably before the hottest part of the day. The garden has shaded areas and Chef Tarik adapts the session pace accordingly. Spring (March to May) and autumn (September to November) offer the most comfortable outdoor cooking conditions overall.
No. The certified organic kitchen garden is located within Marrakech city limits but outside the historic medina. The exact address is confirmed at booking. The setting is quiet, green, and removed from medina foot traffic — which is precisely what makes it a different experience from the city's tourist-facing cooking demonstrations. Optional hotel pickup from inside Marrakech is available to get you there directly.
Yes. The vegetarian tajine option is already a standard part of every session. Vegan adaptations are possible with advance notice, as some preparations — particularly the dessert — may use honey or egg. Please list all dietary requirements clearly when booking and Chef Tarik will adjust the menu accordingly. No dietary restriction has been a problem to date.
Book via WhatsApp +212 600 316 681, email [email protected], or our online booking form. For solo travelers or couples happy to share the experience with a small group, Standard (€69/person) is the right choice. For a fully private day with exclusive garden access, the Private Package (€600 for up to 6 persons) offers the best value per head for groups of 4 or more. VIP details available on request. Specify your group size, preferred date, session language, and any dietary requirements. Instant confirmation. Minimum advance booking: 24 hours.
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Pickup and drop-off at your Marrakech hotel or riad.
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Flexible cancellation policy.
Member Since 2026
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