Chef Zohra
Batbout Farci (بطبوط)
Small semolina breads cooked in a pan until they puff, then split and filled generously. Batbout farci is the sandwich you make for picnics, school bags, and one more guest.
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Chef Zohra
Sandwich Kefta de Fès
A Fez medina sandwich for hungry hands: spiced lamb or beef pressed on a hot plate with onions, tucked into a soft roll, and brightened with plenty of red chili sauce.
Chef Zohra
Bocadillo Marocain
A northern street sandwich with a Spanish name and a Moroccan hand: harissa, tuna or kefta, sliced egg, olives, salad, and hot fries pressed into one generous baguette.
Chef Zohra
Sandwich Hommos w Taqliya
A hot medina sandwich where cumin chickpeas soften the bite of spiced fried offal, all packed into bread and eaten before the sauce has time to settle.
Chef Zohra
Sandwich Merguez
A fast Moroccan street sandwich: lamb merguez hot from the grill, onions softened at the edges, harissa bright on the bread, and enough rolls for whoever walks in.
Chef Zohra
Tihane (الطحال المعمر)
A medina sandwich of beef or camel spleen stuffed with kefta, fat, garlic, herbs, and warm spices, baked until firm, then sliced into khobz with cumin and salt.
Chef Zohra
Thon o'lahrour
A Casaoui cart sandwich of tuna, harissa, and bread: sharp, oily, hot, and made in five minutes for the child, the worker, or the friend who just arrived.
Chef Zohra
Madfouna Filaliya (مدفونة فيلالية)
From Rissani comes a buried bread for guests: thin dough sealed around spiced meat, onions, herbs, and almonds, baked hot so the crust browns while the filling stays generous.
Chef Zohra
Msemmen Farci (مسمن)
Msemmen farci is the square bread that feeds the room fast: thin dough, spiced onion and kefta tucked inside, and a hot griddle turning each fold crisp and golden.
Chef Zohra
Sandwich de Sardines (Hout Quari)
Silver sardines married in pairs around chermoula, floured and fried until crisp at the edges, then tucked into warm khobz. A coastal sandwich, quick enough for a weeknight and generous enough for one more plate.
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