What You’ll Taste

• Harira – Morocco’s treasured tomato-based soup enriched with herbs, lentils, chickpeas, and warming spices.

• Maakouda – Crisp, golden potato fritters fried to perfection and served hot.

• Bissara – A creamy fava bean dip drizzled with local olive oil and paired with warm bread.

• Msemen & Harcha – Iconic Moroccan street breads cooked live on traditional grills.

• Sfenj – Fluffy, lightly sweet Moroccan doughnuts dusted with sugar.

• Skewers & Grilled Meats – Charcoal-grilled brochettes seasoned with authentic spice blends.

• Fes Pastries & Mint Tea – Discover artisan sweets and enjoy a refreshing tea break in a hidden corner of the medina.

Traditional Moroccan Breakfast Flavors

Your first tasting stop introduces you to the comforting flavors of a classic Moroccan morning. In a humble family-run stall tucked between the Medina’s narrow alleyways, you’ll watch local women preparing Msemen, flaky square pancakes, and Baghrir, the spongy “thousand-hole” crepes loved across Morocco.

Each bite is served the traditional way: warm and fresh off the griddle, paired with silky honey, roasted sesame amlou, or fragrant olive oil. As you savor these breakfast staples, your guide shares insights into Morocco’s food rituals, from the importance of family breakfasts to the role of handmade doughs in everyday life.

This delicious start sets the tone for the rest of the tour, offering a genuine look into the simplicity, warmth, and rhythm of Marrakech’s culinary traditions.

The Spice Route – Discovering Marrakech’s Aromatic Souks

Your journey continues deeper into the Medina, where the air becomes rich with the scents of ancient spice blends and dried herbs. This part of the tour leads you through one of Marrakech’s most colorful spice souks, an essential stop for understanding the backbone of Moroccan cuisine.

As you wander between stalls piled high with vibrant powders and fragrant cones, your guide introduces you to the spices that define Morocco’s most iconic dishes. You’ll explore the story behind ras el hanout, the famous 35-spice blend; learn why cumin is considered a “comfort spice” in Moroccan homes; and see how saffron, paprika, turmeric, ginger, and black pepper shape the flavor of everyday cooking.

At a trusted herbalist shop, you’ll also discover traditional infusions and natural remedies used for centuries, from digestive teas to soothing floral waters. Guests often enjoy sampling a warm cup of herbal tea while learning about the sourcing, grinding, and blending of spices.

This immersive stop not only deepens your culinary knowledge but also reveals how Marrakech’s spice culture connects food, tradition, and wellbeing.

Street Food Tasting in the Medina

As you step into the busier alleys of the old city, the tour shifts into a lively street-food journey filled with authentic flavors enjoyed by Marrakech locals every day. This part of the tour is all about tasting, discovering, and understanding the humble dishes that define daily life in the Medina.

Your guide leads you through a curated selection of trusted food stalls, each known for a specialty prepared fresh on the spot. You’ll savor a warm bowl of Bissara, Morocco’s beloved fava bean soup, drizzled with olive oil and dusted with cumin—simple, hearty, and deeply satisfying. Next, you’ll try Maakouda, golden potato fritters often served as quick snacks for students and workers rushing through the city’s narrow streets.

Depending on the time of day and season, you may also enjoy a cup of Harira, a comforting tomato-based soup enriched with herbs, lentils, and chickpeas. Your guide explains how Harira holds a special place in Moroccan families, especially during Ramadan.

As you walk, you’ll learn how traditional cooking tools, like clay pots, copper pans, and charcoal grills, preserve the authenticity of these dishes. This tasting experience offers a genuine look into Marrakech’s vibrant street-food culture, where every corner reveals a new aroma, and every bite tells a story.

The Meat District – Butchers & Grill Experience

Your food journey now leads into one of the Medina’s most authentic and lively areas: the traditional meat district. Here, small butchers and family-run grills operate side by side, creating an atmosphere filled with sizzling sounds, smoky aromas, and the unmistakable energy of Marrakech’s daily life.

Your guide introduces you to the cuts of meat that shape Moroccan cuisine, from tender lamb used in slow-cooked tagines to flavorful minced beef prepared for kefta. You’ll watch how local butchers skillfully prepare portions to order, using methods passed down through generations.

Next comes one of the highlights of the tour: a visit to an authentic grill eatery where your meat is cooked over glowing charcoal. You’ll savor freshly grilled kefta, lamb skewers, or merguez, each seasoned simply but perfectly with cumin, salt, and fresh herbs. Served with warm bread and homemade salads, this tasting captures the essence of Moroccan street grilling, unpretentious, flavorful, and deeply rooted in community tradition.

As you enjoy your meal, your guide shares stories about dishes like tanjiya, a Marrakech specialty prepared by men and slow-cooked in the ashes of public ovens. You’ll gain insight into how grilling and communal cooking shape both flavor and culture in this vibrant city.

This hearty stop adds a savory, smoky chapter to your culinary adventure and prepares you for the sweetness that comes next.

Tangia Cooking Class – Discover Marrakech’s Signature Dish

This experience invites you to dive into one of Marrakech’s most iconic and culturally meaningful dishes: Tangia, a slow-cooked, clay-pot specialty known as “the dish of Marrakech.” Unlike the tagine, which is enjoyed all across Morocco, tangia belongs uniquely to this city, and learning to make it is a window into centuries of tradition.

Your cooking class begins in a peaceful riad kitchen or a small local workshop, where your host introduces you to the classic ingredients: tender cuts of lamb, preserved lemon, garlic, saffron, cumin, olive oil, and a handful of secret spices that give tangia its unmistakable aroma. You’ll learn how to layer the ingredients inside the amphora-shaped clay pot, understanding why nothing is sautéed or browned beforehand, and tangia relies entirely on the magic of slow, indirect heat.

As you prepare your own tangia, your instructor explains the cultural heritage behind the dish: how it was historically prepared by men working in Marrakech’s souks, then taken to the public oven to cook slowly in the warm ashes overnight. This storytelling brings your cooking experience to life, connecting technique with history.

Once your tangia is sealed and ready, you’ll walk together to a traditional furnace house, where it will be placed into the glowing embers, just as locals have done for generations. While it cooks, you’ll enjoy tea and conversation, learning more about everyday food rituals and the social meaning of communal ovens.

After the slow cooking is complete, you’ll gather to open the clay pot and savor the result: meltingly tender meat infused with deep, aromatic flavors. Enjoy it with fresh bread and small salads, celebrating a dish you made with your own hands, rooted in tradition, slow craft, and Marrakech’s vibrant soul.