Meat & Poultry
Hearty meat-based dishes that define Moroccan hospitality.
Seafood Pastilla
Welcome to my table! A savory-spicy coastal classic, filled with shrimp, calamari, white fish, and vermicelli in a crispy pastry shell. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Slow-Roasted Lamb
Let me share a family secret with you. Tender, melt-in-your-mouth roasted lamb, flavored with cumin and salt. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Chicken B'stilla
Welcome to my table! The iconic Moroccan pie: layers of savory chicken, egg, and crunchy almonds with a dusting of cinnamon and sugar. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Chicken & Lentil Rfissa
If you were sitting in our family salon right now, I would serve you this. Torn pieces of flaky trid bread served under a savory chicken and lentil stew with fenugreek. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Roasted Chicken with Dghmir
Let me share a family secret with you. The standard for Moroccan weddings. Roasted chicken served with a thick, caramelized onion and liver sauce. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Seffa Medfouna
If you were sitting in our family salon right now, I would serve you this. The "Buried Chicken". A festive dish of sweet steamed vermicelli hiding a savory, spiced chicken ginger stew. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Tehan (Stuffed Spleen)
If you were sitting in our family salon right now, I would serve you this. A traditional delicacy. Spleen stuffed with spiced kefta, fat, and herbs, then roasted or sliced and fried. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Khlii (Traditional Confit)
Welcome to my table! Ancient meat preservation. Dried meat cooked in animal fat and spices, used to flavor eggs or breads. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Rfissa with Quail
Welcome to my table! A luxurious take on the classic Rfissa, using delicate quails instead of chicken, rich with saffron and high-grade olive oil. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Moroccan Liver (Kebda)
Let me share a family secret with you. A gourmet dish of calves liver pan-seared with garlic, cumin, vinegar, and a lot of fresh coriander. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Authentic Royal Chicken Pastilla
Welcome to my table! If there is one dish that represents the absolute pinnacle of Moroccan celebration, it is the Pastilla. Brought to Fes by Andalusian refugees centuries ago, this masterpiece dances on the edge of sweet and savory. Imagine a delicate, shattering crust of 'warqa' pastry concealing a deeply spiced chicken filling, creamy eggs, and crunchy sugared almonds. It is culinary royalty.
Seafood Bastilla
Let me share a family secret from the shimmering Moroccan coast. The Seafood Bastilla is an Andalusian-inspired marvel of the sea. Delicate, crackling pastry encases a treasure trove of spiced shrimp, tender calamari, and white fish. It marries the fiery kick of harissa with the oceanic brine in absolute harmony. This pie is purely unforgettable.
Khlii (Moroccan Preserved Meat)
If you were sitting in our family salon right now, I would serve you this. A traditional method of preserving meat: strips of beef are marinated, sun-dried, and then cooked and stored in animal fat. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Eggs with Khlii
If you were sitting in our family salon right now, I would serve you this. The ultimate indulgent Moroccan breakfast: eggs fried in the savory, spiced fat of Khlii, topped with chunks of the preserved meat. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Poulet Mqualli (Chicken with Lemon and Olives)
If you were sitting in our family salon right now, I would serve you this. A classic Moroccan dish served at weddings and family dinners. Tender roasted chicken sitting in a deeply flavorful onion, saffron, and preserved lemon sauce. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Marrakech Tanjia
Let me share a family secret with you. The bachelor's dish of Marrakech: chunks of beef or lamb packed into a clay urn with garlic, cumin, and preserved lemon, then slow-cooked overnight in the ashes of a hammam. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Rfissa L'Aamya (Blind Rfissa)
Welcome to my table! An economical, rustic version of Rfissa using leftover stale bread instead of freshly made Msemen, soaked in a lentil and vegetable broth. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Stuffed Chicken with Vermicelli
If you were sitting in our family salon right now, I would serve you this. A spectacular centerpiece: a whole chicken stuffed with spiced Chinese vermicelli and chicken liver, then roasted to perfection. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Keraaine (Trotters with Chickpeas)
Welcome to my table! A deeply comforting, gelatinous stew made by slow-cooking lamb or beef trotters with chickpeas and sometimes wheat or raisins. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Mini Chicken Bastillas
Let me share a family secret with you. Individual-sized versions of the grand Chicken Bastilla, perfect for appetizers or elegant tea parties. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Seafood Rice (Moroccan Paella)
If you were sitting in our family salon right now, I would serve you this. A northern Moroccan coastal specialty heavily influenced by Spain. Rice cooked with an abundance of seafood, saffron, and peas. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Chicken Bastilla Rolls
Let me share a family secret with you. The flavors of the classic Chicken Bastilla rolled into convenient, cigar-shaped pastries for easy eating. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Chicken with Seffa (Vermicelli)
Let me share a family secret with you. A savory-sweet delight. Steamed vermicelli served over a savory, ginger-spiced chicken stew, garnished with almonds and cinnamon. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Roasted Lamb Shoulder (Ktef Mhammar)
Let me share a family secret with you. A spectacular centerpiece for Eid or weddings. A whole lamb shoulder steamed then roasted until crispy, served with cumin and salt. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Traditional Pigeon Bastilla
If you were sitting in our family salon right now, I would serve you this. The original, aristocratic version of Bastilla, made with squab (young pigeon) for a richer, more gamey flavor than chicken. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Beef Tongue Tagine (Lsan B'guelb)
If you were sitting in our family salon right now, I would serve you this. A traditional delicacy of beef tongue slow-cooked until meltingly tender in a spicy, garlicky sauce. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Steamed Sheep's Head (Ras Mbawekh)
Let me share a family secret with you. A celebratory Eid dish. A sheep's head, cleaned and charred, then steamed over fragrant herbs until the meat falls off the bone. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.