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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Gatherings1 min read
Feeding a crowd the Moroccan way.
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In Morocco a party is measured in platters, not plates. Here's what that looks like when you bring Moroccan Flame to your office, backyard, or birthday.
Moroccan hospitality has one rule: no guest leaves hungry. Food arrives on wide platters meant for the middle of the table, bread goes around in baskets, and the host keeps serving until everyone has waved them off twice.
What we bring.
Our catering menu is the truck's menu, scaled up: trays of charcoal-grilled kefta and chicken, beef brochettes, batbout and msemen to build sandwiches, and couscous with meat and vegetables for a true centerpiece. Everything comes off the same charcoal grill we use every evening.
How it works.
Tell us the date, the head count, and where you'll be. Office lunches, birthdays, family gatherings, and team events all work. We confirm availability and pricing with you directly, and you can also send a special-order request for a single dish in a larger quantity.
Platters in the middle, bread all around, and enough for seconds.
Ready to plan something? Head to the catering page and send us the details. We'll take it from there.
Keep reading.
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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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