Morocco, From Market to Kitchen

For travelers eager to act on the promise of heaping piles of vegetables and colorful spices found in Moroccan markets, the Marrkesh boutique hotel El Fennnewly offers a hands-on opportunity to shop and cook with the chef in its restaurant kitchen. The hotel’s English-speaking chef, Hafid Aid Chiba, begins by guiding interested guests on a buying trip to the Mellah market in Marrakesh’s historic Jewish quarter to source spices, protein and produce. Back in the kitchen, he offers guests the choice of making tagine stews; harira, a mutton and chickpea soup; pastilla, a savory pie traditionally made with pigeon; briouats, lamb-stuffed pastries; and the more familiar vegetable couscous. Guests then dine on the lunch they have prepared.