Cooking class experience — learning Harira properly

I took a cooking class specifically to learn how to make Harira correctly. The instructor explained why preserved lemon is used the way it is — something I'd never understood from just eating it. The sweet and savoury together result when you make it yourself is different.

hospitality rituals including mint tea service are integral to the food experience. We learned how a riad rooftop dinner in Marrakech shapes the way this dish is eaten. The class ended with the meal and a glass of Moroccan mint tea. I've made it three times since and each time it improves. Highly recommend the cooking class approach.