Things to do · Chefchaouen
The Rif Mountains give Chefchaouen a kitchen of its own: fresh goat cheese, mountain herbs, fava beans and slow-cooked tagines, all shaped by Andalusian and Berber roots. These hands-on cooking classes and food experiences let you shop the souks, learn from local cooks and eat your way around the Blue City.
12 experiences
Learn to build a Moroccan tagine from scratch, layering meat or vegetables with preserved lemon, olives and a spice base of cumin, ginger and saffron. Classes usually finish by sharing the slow-cooked dish over mint tea.
Begin with a guided walk through the medina's food souks to choose vegetables, herbs, olives and spices, then carry the basket back to a home kitchen or riad to cook the meal you have shopped for.
The mountains around Chefchaouen are known for fresh jben goat cheese. A tasting workshop pairs it with local honey, olives and bread, and explains how the region's herders and small dairies make it.
Bissara, a thick fava bean soup finished with olive oil, cumin and paprika, is the classic Chefchaouen breakfast. Learn to soak, simmer and blend it the local way and serve it with crusty bread.
Knead and shape khobz round bread and the flaky layered msemen pancake, then bake or griddle them as Moroccan families do each day. A hands-on session in dough, folding and the communal neighbourhood oven tradition.
Couscous is the Friday dish across Morocco. Learn to steam the semolina by hand in a couscoussier, build the vegetable and meat broth and roll the grains, sharing the result at a family table.
Make almond-stuffed pastries, sesame and honey treats and the spiced cookies served with tea. A sweeter session focused on the orange-blossom, almond and honey flavours of Moroccan baking.
Master the high pour of Moroccan mint tea and the etiquette around it, then taste pastilla, the sweet-savoury pie of layered warqa pastry. A relaxed introduction to Moroccan hospitality and flavour contrasts.
The Rif larder of seasonal vegetables, pulses and herbs makes for rich meat-free cooking. Prepare vegetable tagine, zaalouk aubergine salad and lentil dishes in a class built around mountain produce.
Cook a multi-course Moroccan meal and then enjoy it on a medina rooftop overlooking the blue old town. A class and dinner combined, timed so you eat as the sun sets over the Rif Mountains.
Discover the spices behind Moroccan cooking and grind your own ras el hanout blend to take home. Learn how cumin, cinnamon, ginger, turmeric and dried flowers come together in the cuisine of the north.
Head into the countryside around Chefchaouen to see how olives are pressed and mountain honey is harvested, with tastings of both. A farm-focused outing that connects the Blue City's food to its terraced hillsides.
Many do. A common format starts with a guided visit to the medina's food souks to pick fresh vegetables, herbs and spices, followed by hands-on cooking and a shared meal. Always check the description, as some studio-based classes provide the ingredients for you instead.
Classes typically cover tagine, couscous and Moroccan breads, along with northern specialities such as bissara fava bean soup and dishes that use the region's fresh goat cheese. Some focus on pastries, vegetarian cooking or a spice-blending workshop instead.
Yes. Moroccan cuisine has a strong vegetable tradition, so most cooks happily run meat-free classes built around vegetable tagine, zaalouk, lentils and salads. Mention dietary needs when booking so the menu and market shopping can be adjusted.
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