Traditions2 min read
Why Friday is couscous day.
In Morocco, Friday means one thing at the table: a big platter of couscous shared by the whole family. Here's where the tradition comes from, and why we keep it on Greenville Ave.
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Morocco1 min read
Marrakech, Fes, Essaouira: the cities behind the flavors.
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Every Moroccan city eats a little differently. A short tour of the places whose food, markets, and craft shaped what we cook in Dallas.
Morocco is a country of regions, and the food changes as you travel. The spice stalls of one city, the fishing boats of another, the tile workshops of a third — all of it ends up on the table one way or another.
Marrakech.
The city of the big square. Every evening, Jemaa el-Fna fills with open-air grills and the smoke of kefta and brochettes cooking for crowds. If our truck has a spiritual home, it's here.
Fes.
The old capital of craft. Fes is where zellige tile is cut, where the leather tanneries still run, and where the cooking is slow, rich, and built around the family table — couscous on Fridays included.
Essaouira.
A windy port on the Atlantic, with blue fishing boats and grills set up right on the harbor. It's proof that in Morocco, if it can go over charcoal, it will.
Different cities, same fire.
Scroll to the bottom of our home page and you'll find a turning reel of these cities and more. Each one is a reason we cook the way we do.
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The Grill1 min read
Batbout and msemen: the two breads behind our sandwiches.
Every sandwich and wrap on our menu starts with one of two Moroccan breads. One is soft and pocketed, the other flaky and layered. Here's how to tell them apart.
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The Grill1 min read
Kefta the way the street does it: over charcoal.
Spiced ground beef, shaped by hand and grilled over glowing coals. Kefta is the heart of Moroccan street food, and the charcoal is not optional.
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