Chef Zohra
Maakouda (معقودة)
The potato fritter of Moroccan streets and family tables: mashed potatoes scented with cumin, garlic, coriander, and parsley, then fried until the outside is crisp and the middle stays tender.
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Chef Zohra
Qotban d'Agneau (قطبان)
Charcoal-grilled lamb skewers in the Moroccan market style: cubed lamb rubbed with grated onion, cumin, paprika, and herbs, cooked fast over clean coals and served with khobz for every reaching hand.
Chef Zohra
Boulfaf (بولفاف)
Eid begins at the brazier with sheep liver kissed by coals, wrapped in caul fat, and shared fast with khobz while the house is still busy around the sacrifice.
Chef Zohra
Brochettes de Poulet
The lighter skewer of the Moroccan grill: chicken cut small, rubbed with garlic, coriander, cumin, paprika, and honest ras el hanout, then charred quickly and tucked into khobz while everyone reaches.
Chef Zohra
Brochettes de Kefta
Minced lamb and beef kneaded with cumin, paprika, parsley, and coriander, then grilled fast over hot coals. Kefta brochettes are made for bread, salad, and one more chair.
Chef Zohra
Briouates à la Kefta
Golden triangles of warqa wrapped around spiced kefta, onion, herbs, and egg, made for Ramadan ftour and every table that needs one more warm plate.
Chef Zohra
Briouates aux Fruits de Mer
The Atlantic coast folded into a triangle: shrimp, calamari, herbs, and glass vermicelli tucked in warqa, fried until golden, and passed while hands are still reaching for the next one.
Chef Zohra
Cigares au Fromage
Brick pastry rolled tight around soft cheese, parsley, coriander, and a little preserved lemon, then fried until crisp and gold. Set them down first, while everyone is still arriving.
Chef Zohra
Briouates au Poulet et aux Amandes
The pastilla made small for passing hand to hand: crisp warqa around saffron chicken, softly set egg, toasted almonds, and the old Fassi sweet-savory dusting of sugar and cinnamon.
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