approx. 3-4 hours
English or French
The workshop begins with sourcing ingredients. On Mondays, when the local market takes place, we visit the souk in M’hamid to choose vegetables, herbs, and spices from local vendors. On other days, ingredients are purchased from a small local shop, based on what is available at the time.
Cooking takes place on the dunes, where a temporary outdoor kitchen is set up. Carpets, low tables, and traditional cookware create a simple working space in the open desert. A fire is lit, and embers are prepared for slow cooking.
Chef Moha guides the group through each step. He demonstrates cutting techniques, explains how meat and vegetables are layered in the tagine, and talks about spices and how they are used in Moroccan cooking. Once prepared, the tagines are placed on the embers and left to cook slowly.
While the food cooks, time is spent by the fire. Live music accompanies the waiting period, with desert blues played in the open space of the dunes.
The workshop concludes with a shared meal, prepared together from start to finish.
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