J'ben

Quick Batbout

Batbout is a panfried flatbread that combines elements of pita and naan yet has its own distinctive characteristics. What truly sets it apart is the semolina flour used both in the dough and for dusting the flatbreads, resulting in a unique texture: slightly grainy on the outside, soft and pillowy on the inside. This quick version of batbout allows you to have delicious warm, fresh flatbreads in minutes. Use the breads for dipping into spreads or to soak up the juices of a tagine, or make sandwiches with them.

Couscous with Milk and Pumpkin

Welcome to my table! A delicate, comforting dish often served for dinner. Couscous steamed and then simmered briefly in hot milk with chunks of sweet pumpkin. 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.

Oatmeal Soup (Chorba Dyal Tchicha)

If you were sitting in our family salon right now, I would serve you this. A creamy, comforting breakfast soup made by simmering barley grits or rolled oats in milk, flavored with a touch of anise. 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 Orange and Radicchio Salad

In Morocco, we’re fortunate to have an abundance of sweet, flavorful oranges. They often find their way into desserts, of course, but also into refreshing salads, marrying beautifully with savory ingredients. Here, the sweetness and tanginess of the oranges are balanced with the slightly bitter notes of the black olives and radicchio, the crunch of nuts, and a hint of cilantro. I love how the salad both brings a burst of color to the table and offers an unusual but delicious mix of textures and flavors.