Faim d’Epices Cooking Class in Morocco

The van was slowly bump, bump, bumping its way down the back alley. We were passing by a herd of goats to the left and two little boys play fighting in front of us. Matt and I looked at each other and with only our eyes communicating, we secretly wondered where exactly this van was taking us.

Moments later, the van pulled up to the Faim d’Epices cooking school that was tucked safely away from the noise of Marrakech. Situated among the beautiful orange groves and olive trees, we exited the van and were quickly ushered inside where both hot mint tea and the intoxicating aromas of spice were awaiting us.

One goal Matt and I decided on prior to starting our one year journey around the world was that we wanted to learn more about the cuisine of each country we visited. So while in Morocco, we decided to sign up for a cooking class located just outside the city of Marrakech. We knew enough about the Moroccan cuisine at this point to expect we would learn to make the very popular tagine. Tagine is the traditional method Moroccans use of slow cooking in a clay pot. Once we were at the school we were blown away with how much we actually learned to prepare.

Walking Spice Tour

After we got settled in and met the other participants in our cooking class, the first thing Michel (the owner of the cooking school) did was give us a little background on the spices that we would be using throughout the day. We were given painted over glasses so that we could utilize only our noses to identify the spices placed in front of us.

Matt and I surprisingly were unable to name most items. The most interesting fact was learning how to tell the fake saffron from the real deal while navigating the souks of Marrakech.

What We Prepared

Bread

So much bread! It was clear right away that Moroccans have a very carb-heavy diet. Before we even headed to class that morning, the riad we were staying in served up 3 different types of bread for our breakfast. Then when we got to class, the first demonstration Ilham, our cooking instructor, taught us was a traditional Moroccan bread made from both semolina and white flour. While she effortlessly worked on the dough, she explained that this type of bread is often cooked each morning in Moroccan homes. It is cooked on the stovetop which means it comes together rather quickly.

As a snack while we were waiting on our bread to rise, Ilham showed us how to create a few dipping sauces for the bread. Matt and I both preferred the spiciest option which paired very nicely with fresh herbs. It was so good it would have even full bellies begging for more.

Later in the class, we even had the opportunity to try our hand at Moroccan crepes. Hot off the stove and served with several types of made-in-house jams, these were a very welcome treat.

Tagine

Just as we presumed, the main course for our lunch was tagine! Each day of the week Faim d’Epices offers a different tagine option. We were there on a Thursday which meant beef with pears and candied oranges. On other days they will teach students how to make chicken with preserved lemons and olives or lamb with prunes. To see their full list of offerings, check out their calendar here.

Ilham walked us through each step with the patience of a saint. It was no surprise that Matt tried to show off a little bit and get ahead of her instructions, sometimes going in the wrong direction. Gently, she would smile and remind him what we were working on. I can’t take my husband anywhere.

When she was teaching us a technique to chop onions without a board, I struggled as tears ran down my face. Damn onions. Without asking she stepped in and took over.

Salads

To round out our meal, we learned 3 different types of traditional Moroccan salads. A warm and hearty eggplant salad, a light, refreshing one made of seeded cucumbers and tomatoes, and a third that really caught us off guard. It was a sweet salad with oranges, cinnamon, and SUGAR. I have never seen a sweet salad before but actually enjoyed this one. It fell more into the dessert category for me, but after a few days in Morocco we quickly learned they have an affinity for sweet dishes.

Dining Al Fresco

After a full day in the kitchen, our cooking lessons finally came to an end and our class retreated outdoors to feast on our tagines. We took our places at a long family style table on their patio and gorged ourselves on bread and salads until we could fit no more in us. When our plates were cleared a parade of treats in the form of ice cream and fresh fruit appeared before us.

Each one containing a different spice, our group tried its best to guess the flavors of the three ice creams. A few clues from Michel later and we were able to figure them out. A very unique and tasty dessert perfect to end our experience with Faim d’Epices.

Final Thoughts on Faim d’Epices

If you are considering something out of the ordinary to entertain yourself for a day in Marrakech, make Faim d’Epices it. We fully enjoyed our introduction to Moroccan cuisine and made a few friends in the process. We are very happy we chose to complete this course on our first day in Morocco because we were able to use our newfound knowledge while navigating the souks in the medina over the next few days.

At around $60 per person, this school is very affordable. Including pick up and return transfer to your accommodations in Marrakech, a full day of cooking lessons, lunch (the tastiest meal we had in all of Morocco), and maybe even a surprise to take home with you, this is well worth the money and time spent.

Thank you Faim d’Epices for a wonderful experience!

Friends, is there a cooking school you’ve been to that we must try? Or maybe just a cuisine you think we should know more about? We hope to continue with cooking lessons as we make our way around the globe. Let us know in the comments.

Cheers,

Megan + Matt