Foodies can put their cooking talents to test on April 7 at an exclusive Masters of Food event from 2 p.m. to 7 p.m. at the Park Hyatt Jeddah’s Andalusia restaurant. Participants will spend the day with the hotel’s expert chefs, develop their culinary skills while preparing tangia, one of Marrakech’s most popular dishes. Starting at Andalusia with a refreshing sip of its signature cocktail, guests will learn about the history of the dish before making their own. While the tangia is slowly cooked underground, guests will be taken to the resort’s award-winning spas for a royal Moroccan hammam (Turkish bath) treat, or to simply enjoy the facilities at Evania, for ladies, and Seba, for gentlemen. To end the day, guests will enjoy their own cooked tangia at the Andalusia restaurant. As some would say, Morocco’s culinary history runs deep but visitors have to work a little to uncover the true gems. Tangia is a slow-cooked dish prepared in a clay pot or Greek urn. Rather than cooking the meat at home, the tangia is traditionally brought to an oven close to a hammam, where it would sit in the ashes of the wood fires burning under the many Marrakech public baths. The dish includes simple but incredible ingredients mixed carefully and sealed in the clay pot.