Chef
Marrakech-born cook sharing family tagines, couscous traditions, and market-fresh Moroccan home cooking.
A signature dish of Marrakech, traditionally slow-cooked in a clay urn nestled in the warm ashes of a local hammam. It features meltingly tender chunks of beef or lamb flavored with preserved lemon, cumin, garlic, saffron, and smen.
By Chef Amina
A traditional Moroccan dish of steamed, short vermicelli noodles naturally sweetened with raisins, butter, and decorated with cinnamon, powdered sugar, and crushed toasted almonds. It is often served as a sweet follow-up to a savory main course or as a festive dish.
By Chef Amina
A refreshing, vibrant, and simple Moroccan salad made with finely diced tomatoes, cucumbers, and onions, tossed in a light dressing of olive oil, lemon juice, and ground cumin.
By Chef Amina
A comforting, creamy Moroccan soup made from dried split fava beans, garlic, cumin, and extra virgin olive oil. Traditionally served for breakfast or as a hearty starter.
By Chef Amina
Batbout are soft, chewy stovetop breads that puff like balloons in a dry skillet, forming a hollow pocket inside—Morocco’s answer to pita. They share the same yeast dough family as khobz but are rolled thinner and finished on the griddle rather than in a bread oven, making them ideal for sandwiches stuffed with grilled meats, salads, or fried eggs.
By Chef Amina
Harcha is Morocco’s beloved “rough bread”—a crumbly, biscuit-like round made from coarse semolina bound with butter, milk, and baking powder. No yeast means it comes together quickly; the dough is patted into disks and pan-fried until the exterior is golden and slightly gritty while the inside stays moist. Wonderful split open with soft cheese, jam, or a drizzle of honey at breakfast.
By Chef Amina
Nicknamed “thousand-hole pancakes,” baghrir are spongy, lace-like crepes made from semolina and yeast. They cook only on one side in a cool pan—no flipping—so heat travels upward and hundreds of tiny bubbles burst on the surface, leaving a honeycomb ready to soak up butter and honey. A Ramadan and weekend breakfast favorite across Morocco and Algeria.
By Chef Amina
The cornerstone of every Moroccan table—this round, slightly domed loaf has a crackly golden crust and a soft, airy crumb perfect for scooping tagines, salads, and dips. Bakers often blend white flour with whole wheat or semolina for nutty depth. A hot oven and steam—or a cast-iron Dutch oven—mimics communal wood-fired ovens found in the medina.
By Chef Amina
A rich, flaky square flatbread from the Maghreb breakfast table. Fine semolina and all-purpose flour are kneaded into a supple dough, then stretched paper-thin on an oiled work surface. Each sheet is brushed with melted butter and oil, dusted with dry semolina for separation, and folded into a neat square before a quick pan-fry yields shatteringly crisp layers outside and a tender, pull-apart center. Serve torn with honey, cheese, or amlou beside mint tea.
By Chef Amina
Sweet gunpowder green tea poured high for foam—served after every meal.
By Chef Amina
Spiced lamb meatballs simmered in a rich tomato sauce with eggs baked on top.
By Chef Amina
A weeknight vegan tagine with warming spices and creamy sweet potato.
By Chef Amina
Crisp phyllo pie layered with saffron chicken, almonds, and a dusting of cinnamon sugar.
By Chef Amina
Smoky eggplant and tomato salad enriched with garlic and olive oil—a mezze essential.
By Chef Amina
Slow-roasted shoulder rubbed with cumin and garlic—fall-apart tender for gatherings.
By Chef Amina
Comforting tomato-lentil soup traditionally served to break the fast—bright with lemon and herbs.
By Chef Amina
Festive couscous steamed above a fragrant broth of seasonal vegetables and chickpeas.
By Chef Amina
A classic Marrakech tagine—tender chicken braised with olives, preserved lemon, and warm saffron.
By Chef Amina