Iced Moroccan Mint Tea

Coconut and Semolina Ghoriba

If you were sitting in our family salon right now, I would serve you this. Chewy, moist, and incredibly fragrant cookies made from desiccated coconut and fine semolina, heavily dusted with icing 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.

Tea with Sheba (Wormwood)

Welcome to my table! A winter variation of Moroccan tea. Instead of mint, a sprig of Sheba (Absinthe/Wormwood) is added for its warming, slightly bitter flavor. 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.

Mint Tea with Pine Nuts

Let me share a family secret with you. A luxurious variation of mint tea popular in northern Morocco, where toasted pine nuts are added to the glass before pouring the tea. 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.

Sweet Vermicelli

If you were sitting in our family salon right now, I would serve you this. Delicate steamed vermicelli (or couscous) served with cinnamon, sugar, and 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.