What happens in a Moroccan cooking class
Booking a cooking class abroad is a gamble: you don't know how many people there will be, what you'll actually do, or whether you'll understand a word. Here's how a workshop runs at Kui-Zin, from the first message to the meal.
Before: booking and choosing your dish
The workshop is booked 48 hours in advance, by email or phone. There's no fixed timetable: we agree on a slot together, the restaurant being open every day from 10am to 10:30pm.
When you book, you choose the dish: tagine, couscous or msemen. That's not a detail — it decides what gets bought that morning.
Tell us your language too. The class is taught in French, English or Italian.
How many of you?
From 2 to 30 people. Both formats exist: the private workshop, for a couple or a family, and the group workshop.
The price doesn't change: 350 dhs per person, and 250 dhs for children from age 7.
Seven is the age from which a child can hold a knife and follow an instruction. Below that, the workshop turns into childcare — which isn't the point.
During: you actually cook
The workshop takes place on the terrace, in the heart of the medina. Apron, hairnet, and off you go.
This isn't a demonstration where you watch someone else. Everyone chops, rolls and stirs. For couscous, that means rolling the semolina by hand — the gesture that surprises visitors most, because you don't picture it until you've done it.
Allow about an hour and a half, sometimes a little more depending on the dish. A tagine takes patience; msemen goes faster.
After: you eat what you made
This is the part nobody forgets. The dish you prepared becomes the meal, served on the spot, on the terrace.
It's also when you realise what you learned: a dish you cooked yourself doesn't taste like one you ordered.
What stays with you afterwards
A cooking class isn't a recipe class. You forget the exact quantities; you keep the gestures and the spices.
A tagine depends on slow cooking, not on a secret measurement. Couscous is rolled, not poured. Moroccan salads are made ahead and served in small bowls. Those three things travel home with you.
To know what you're talking about before you come, the article What to eat in Marrakech covers the dishes you'll meet on every menu.
In short
- Book 48 hours ahead, at a time that suits you
- 2 to 30 people, private or group
- French, English or Italian
- Dish chosen in advance: tagine, couscous or msemen
- 350 dhs per person, 250 dhs for children from age 7
- About 1.5 hours, followed by the meal
See the cooking class page · Book a workshop · +212 653-100088
Published on 24 August 2026. The practical information comes directly from the restaurant.