Chef Zohra
Harira (حريرة)
The rust-red soup that breaks the Ramadan fast with a date, chickpeas and lentils in a tomato broth, finished with the flour thread that makes harira hold together.
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Chef Zohra
Homs (حمص)
Chickpeas cooked until creamy in a cumin-scented tomato sauce, finished with olive oil and herbs. The legume harira borrows, here given its own generous bowl.
Chef Zohra
Berkoukes d'Oujda (بركوكس)
Berkoukes is Oujda's feast bowl for Mawlid and winter evenings: hand-rolled semolina pearls, bigger than couscous, swelling in a tomato-red broth with lamb, chickpeas, saffron, and ras el hanout.
Chef Zohra
Adss (عدس)
Brown lentils cooked down with tomato, garlic, cumin, and paprika until spoon-thick, then finished with olive oil and coriander. This is weekday Moroccan comfort, made for bread and one more bowl.
Chef Zohra
Bissara (بيصارة)
The north's fava purée, thick and generous, filmed with olive oil and ringed with cumin and paprika. Eat it hot with torn khobz, the way cold mornings are answered.
Chef Zohra
Chorba Marocaine (شربة)
A lighter Moroccan soup for an ordinary night: clear broth, a little lamb, vegetables cut small, herbs, and fine vermicelli added late so the bowl stays lively.
Chef Zohra
Foul Mankoub
Not bissara, not a puree: whole fava beans held tender in a garlicky red sauce, with cumin, paprika, olive oil, and enough khobz for every hand at the table.
Chef Zohra
Loubia (لوبيا)
White beans turn creamy in a tomato-cumin pot with garlic, paprika, and olive oil, the weekday loubia you set in the middle so every hand can reach with bread.
Chef Zohra
Ghoulal (ببوش)
A Marrakech street soup of snails simmered in a dark broth of anise, licorice, thyme, pepper, and chile, served with a pin and enough warmth for a cold evening.
Chef Zohra
Velouté de Potiron à la Marocaine
Autumn pumpkin cooked down with saffron, cumin, and a whisper of cinnamon, then blended smooth and finished with toasted almonds. A bowl for the first cold evening when the table stays full.
Chef Zohra
Hssoua Belboula (حسوة بلبولة)
Cracked barley simmered until soft and giving, with tomato, herbs, cumin, and olive oil. This is the mountain bowl you eat at dawn when the cold has teeth.
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