The tagine lid lifted with a soft clink. Steam rose up in slow, fragrant ribbons of salt, citrus, and warm spice. After a morning of shopping at the market and cooking side-by-side with Chamsi in her Casablanca home, I tasted more than a great meal. I tasted how Moroccan hospitality works. I chase culture through real experiences as a seasoned travel writer and photographer. I’ll show you what this Casablanca cooking class taught me about flavor, table manners, and belonging.