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Crispy Moroccan babouches made with toasted sesame seeds, fried and then glazed with honey scented with orange blossom water and topped with sliced almonds. A sweet treat, easy and quick to prepare.
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Royal couscous inspired by the Maghreb with a French touch: light semolina, colorful vegetables, chickpeas, veal, merguez and roasted chicken drumsticks, all flavored with spices, butter and coriander. Ideal for a convivial meal among friends.

Traditional Moroccan Urfissa: chicken marinated with spices and saffron, broth flavored with onions, lentils and fava beans, ultra‑thin semolina crepes cut into strips, hard‑boiled eggs, fried almonds. A comforting dish, rich in flavors and textures, ideal for a convivial meal.

A hearty, velvety split‑pea soup seasoned with cumin, paprika and a hint of chili, just like the comforting bowls served on Moroccan breakfast tables. Served hot with crusty homemade bread, this soup is perfect for cool mornings or as a nourishing starter.

Soft and melt-in-the-mouth Moroccan shortbread, ideal for weddings, parties or tea time. This dough made with butter, powdered sugar, oil and flour yields leavening‑free cookies, easy to shape and decorate as you wish.

A fluffy, flaky semolina flatbread (semen) stuffed with a savory minced beef, onion, tomato and coriander filling. The dough is made with extra‑fine semolina, rested for hours, and layered with oil for a beautiful puffed texture. Perfect for a hearty North African‑style dinner.

A Moroccan tagine with sweet‑savory notes, combining marinated chicken, tender quinces, mandarins, raisins and a sauce scented with cinnamon, star anise and orange‑flower water. Perfect for a convivial autumn or winter meal.