Cooking class experience — learning Mechoui properly

I took a cooking class specifically to learn how to make Mechoui correctly. The instructor explained why argan oil is used the way it is — something I'd never understood from just eating it. The complex with dried fruit and spice result when you make it yourself is different.

Moroccan cuisine draws from Berber, Arab, Andalusian, and French influences. 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 almond milk. I've made it three times since and each time it improves. Highly recommend the cooking class approach.