Your cooking week in Marrakech has a relaxed, easy pace. Interspersed between relaxing at the riad, exploring Marrakech or lazing by the glorious pool near the Atlas foothills, there will be three half day cooking sessions. There's also a fascinating escorted trip to the souks - the bustling Moroccan markets. Cooking sessions last half a day, each devoted to a particular technique and dish. You may learn Briouates: Assortment of Moroccan briouates - cheese, chicken ground meat, vegetables or seafood Tagines: Again depending on the group's preferences you may make one of many different kinds of tagines, with chicken, lamb or beef, tomatoes, figs, walnuts, lemons, olives. Couscous : Chicken or lamb with caramelized onions Chicken or lamb with seven vegetables Moroccan pastries This culinary break is available all year round (except during the hot summer months of June to August) and you can start your holiday on any day of the week as well.