Our 15-Day Morocco Tour Package is built around cooking, not just sightseeing: hands-on classes with local families, market visits, and meals made the way they’ve been made here for generations, rather than tourist-menu versions of Moroccan food. Table of Contents Why This Package Is Built Around Food Private Desert Tours was founded by a nomadic family, and food has always been part of how we show people Morocco. Most Morocco tour packages move quickly through the imperial cities and stop for photos; ours slows down enough to actually cook, using recipes that have been passed down in local desert families for generations. What Most Morocco Tour Packages Miss Most itineraries hit the same stops: What that usually skips is the food itself, beyond a set restaurant menu. Travelers on standard packages often end up eating mostly at places built for tourists rather than getting a real look at how Moroccan families actually cook and eat. This package is built to close that gap. The 15-Day Culinary Journey Days 1-3: Marrakech You’ll learn: chicken tagine with preserved lemons, the traditional mint tea pouring technique, and hand-kneaded khubz bread. This runs alongside our luxury Morocco tours but focuses on hands-on cooking rather than high-end accommodation. Days 4-6: Atlas Mountains You’ll learn: Berber barley couscous, a wild herb salad with foraged mountain ingredients, and honey chebakia. Days 7-10: The Sahara Desert This is where the trip changes pace. Days blend cooking with desert life directly: You’ll learn: sand-baked desert bread, traditional preserved meat, desert herb tea blends, and how camel milk butter is churned the traditional way. This covers the same desert location as our desert tours from Marrakech, with the cooking added in. Days 11-13: Fez You’ll learn: pastilla royale (a layered pastry with pigeon or chicken, almonds, and cinnamon), Fez-style slow-roasted lamb mechoui, and seffa medfouna, a sweet couscous dessert with rose water. Learn more about Fez experiences through our Fes desert tours. Days 14-15: Casablanca and the Coast You’ll learn: chermoula fish with fresh Atlantic catch, a seafood version of pastilla, and a coastal mint tea variation. This package can also be extended with our desert tours from Casablanca for a longer coastal-desert combination. Recipes You’ll Learn Across the Trip Rather than cooking demonstrations, sessions are hands-on throughout. A rough breakdown: Breakfast Main Courses Vegetarian Options Desserts and Drinks Preservation Techniques You’ll take home a written recipe collection in English and Arabic covering everything you cooked. The Food Side of Most Morocco Tours Standard tour packages tend to route groups to “safe” restaurants that are more built for tourists than for the food itself: pre-made tagines reheated for groups, instant couscous, tea bags instead of fresh mint, and a “traditional” atmosphere designed for photos rather than actual cooking. This package uses fresh ingredients bought the same day, traditional cooking methods (clay pots, wood fires), and family recipes rather than a restaurant menu. Dietary Needs Traditional Berber cuisine includes a lot of naturally plant-based dishes, since meat historically wasn’t an everyday.