The Ultimate Experience: Cooking in Morocco

Visiting Marrakech Morocco was total sensory overload for me. I’d heard so much about Morocco from others are was excited to have my own firsthand experience to share. There is nothing quite like experiencing a country’s traditions from the inside of a kitchen. Chef and I went on the ultimate adventure in Morocco learning the art of buying and blending spices with a visit to a local spice market. Of course no cooking experience in Morocco would be complete without an experience in the kitchen. Here we discovered the secrets of traditional tagine cooking with the guidance of a local chef.

Without a doubt, understanding the historical context of Moroccan cooking provided a deeper appreciation for the complexity and depth of the food. It’s not just about the ingredients and recipes; it’s about the centuries-old traditions that were influenced by everything from its strategic location along ancient trade routes to the impact of European colonization in the late 19th century. It also helps you to understand why spices are so abundant here.

You don’t have to be a professional chef to enjoy an immersive cooking experience in Morocco. Here’s everything you need to know.

Spices

Let’s start with spices. Morocco has been blessed with incredible access to spices from the East, such as cinnamon, ginger, and cardamom, as well as ingredients like almonds and dates from sub-Saharan Africa that deliver rich flavors in almost any dish. It didn’t take long before we were surrounded by spices during our walk in the souks. You see them on full display throughout the souks and beyond. But think twice before you purchase that inexpensive cumin piled 2 feet high outside the door. Pests, gas fumes, dirt, and other types of debris all have the opportunity to infest spices that are sitting out on the street. No one wants to get home to find they’ve transported some unknown species back with them. Lucky for us we had a guide that pointed us in the right direction.

A visit to the vibrant spice markets in Morocco is an experience that is hard to find any place else in the world. The medinas of Marrakech are alive with the aroma of cumin, turmeric, saffron, and cinnamon, among many other spices. The creative juices for the chef were in overdrive as we explored the market. The vendors have mastered the art of blending spices and creating complex mixes. Plus, we found ingredients that are really expensive to source in the US like saffron for a fraction of the cost.

The experience of engaging with the spice vendors was enlightening. The beautifully displayed glass containers protected their products from external contaminants. Insightful vendors offered samples and explained the origins of the spices. They were happy to answer questions and share unique flavor details available only at this place. Chef was a little stuffy from all of the travel during our visit and they even shared some homeopathic ingredients to help clear him right up. It was truly a cool experience.

Preserves

I remember my grandmother having preserved items back on the farm. So it was cool to learn that preserved lemons are a key ingredient in many Moroccan dishes. They add a unique tangy flavor that is hard to replicate with fresh lemons alone. Preserved lemons are an important ingredient in many tagine recipes. additionally, you can enhance the flavor of salads, couscous, and grilled meats with the help of preserved lemons if you are feeling adventurous. The house chef happily shared the recipe for making this game-changing ingredient at home. The process is straightforward—slice lemons, pack them with salt, and let them ferment for a few weeks—but the result is a powerful ingredient that is sure to elevate any dish.

Another discovery was amlou, a traditional spread made from roasted almonds, argan oil, and honey. This sweet and nutty preserve is versatile—great for breakfast on fresh bread, or as a dessert topping. We enjoyed this spread at breakfast during our visit, but chef explored the potential to use amlou in desserts or as a unique addition to a charcuterie board.

The Art of Tagine Cooking

You’ve probably seen the traditional Moroccan clay pot with a cone shaped lid called a tangine. This is a totally different slow cooking method than what I’m used to in the US. I grew up using crockpots and pressure cookers to create incredibly tender dishes that were bursting with flavor. If you are cooking in Morocco, the tangine is your crockpot. The shape of the tagine allows for even heat distribution. As the steam collects at the top, the food is basted as it cooks. It’s a simple yet genius design.

The key to the tangine is patience. This vessel works magic on meats to make them fall off the bone good. However, it’s not just for meats. Tangines can be used to enhance flavors in other foods. Skilled users have also been known to prepare a perfect rice in the tangine. However, I wouldn’t recommend you try this on your first attempt.

Breads

Finally (although I did not get a chance to bake any myself), the Moroccan bread Khobz is a staple at most dinner tables. If you are a bread lover, get ready to indulge. The crust on this bread was sooo crispy and the inside oh so soft. The house chef noted that this process is long. It can take about 2 hours to prepare and that’s after all the kneading and shaping. That said, you are better suited to just buy it from a local artisan that understands what they are doing.

My Perspective

It would take you years to perfect Moroccan cooking techniques. While we enjoyed our time in the kitchen, I know that cooking in Morocco is a bit different than in my house. And good luck finding a tangine of the same quality of that in Morocco. If you want a fun excursion while traveling to Marrakesh, check out some of the spots recommended on Viator. Or if you are like me, just ask the house chef if you can join them in the kitchen for an authentic cooking experience during your time in Morocco.