Cultural

Amazigh cooking workshop

Gather herbs from the garden, bake bread in the clay oven and slow-cook a tagine by hand in our kitchen.

When: Every day, 10:00
Duration: 3–4 hours, lunch included
Location: Dar Tassa kitchen and garden
Level: All levels — no experience needed
Price: 450 MAD per person
Group size: 2–8 guests

The workshop begins in the garden, basket in hand, picking the herbs that will season the day's dishes. Back in the kitchen, Fatima shows how the dough is worked and slapped into the clay oven, and how a tagine is layered so that everything cooks in its own steam. You will make bread, a seasonal tagine and a simple salad, and learn the spice blends that every household mixes slightly differently. Nothing is rushed; the pot decides the pace. We eat what we cook together on the terrace, and you leave with the recipes written out in English or French.

On Sundays and Tuesdays we add a visit to the local souk market, free of charge.

Photo gallery

Kitchen counter laid out with fresh vegetables, spices and a brass mortar before the Amazigh cooking workshop

Tagine being layered with meat, onions and herbs, surrounded by seasonal vegetables and spices

Tomatoes roasting slowly over charcoal embers in a traditional clay brazier

Amazigh flatbread dough pressed onto the hot wall of a traditional clay oven

Freshly baked bread served with olive oil and homemade jams on the terrace

Vegetables and Moroccan spices laid out for the cooking workshop

Mint tea poured into engraved glasses on a silver tray

A tajine being layered with garden broad beans, tomatoes and garlic before cooking

Couscous steaming over a wood fire in the outdoor clay stove

Freshly baked Tanort bread beside the traditional clay oven

A village cook serving warm Tanort bread to guests in the courtyard

Green peppers and tomatoes charring over charcoal for a smoky salad

Rounds of dough baking against the wall of the traditional clay bread oven

A guest pressing bread dough onto the hot wall of the clay oven

The old stone mill used to grind barley and wheat for the bread

Guests in aprons gathered around the clay oven as bread bakes

The workshop starting in the courtyard, guests listening beside the traditional stove

Guests peeling and chopping vegetables around the mosaic table for the tagine

Sub-workshop

Amazigh bread making & cooking in the wood-fired oven

A few unhurried hours in the company of the women of Tassaouirgane: mixing barley, wheat and semolina flours by hand, kneading and resting the dough, then pressing it against the glowing wall of the clay oven. You watch it blister and brown over the embers, and eat it al fresco while it is still warm — with Moroccan mint tea, local olive oil and mountain honey.

Duration: A few hours, morning or late afternoon
Oven: Traditional wood-fired clay oven
Price: 150 DH per person — bookable on its own