This isn't just a cooking class, it's a morning on our family's rooftop in the heart of the Medina, where generations of Amazigh tradition come alive through food.

You'll knead Msemen and Harcha alongside my mum, learning the folds and flips she's been perfecting since childhood. My dad will share his tea secrets while you brew and pour mint tea together. Then you'll grind your own Amlou using a 95-year-old family grinder, the same one my grandmother used.

What makes this experience special isn't just what you make, it's where you make it, who you make it with, and the stories shared along the way. By the time we sit down to enjoy fresh bread with Amlou, orange honey, Jben cheese, and olives, you're not a guest anymore. you're family.