After pickup from your hotel or riad (house), your private Moroccan cooking experience begins with a discussion of possible menu items with your local master chef. There are many possibilities including tagine, kefta with tomato sauce and eggs, djaj mqualli (chicken with preserved lemons and olives), meshwi (grilled meat), lamb with prunes, couscous, pastilla (meat pie), traditional soups, and local salads. After choosing your menu, head to the local souk (market) with your chef to buy the necessary ingredients and discover famous Moroccan spices like ras el-hanout, cinnamon, saffron, and turmeric. Return to the traditional Moroccan house to cook your lunch, and learn the tips and tricks of Moroccan cuisine. When you finish, sit around the table with your fellow students to enjoy the delicious meal you made.