We have over 35 authentic Moroccan Entrees from the national dish, cous-cous, to lamb, tajines, chicken, beef, seafood, duck, hare and vegetarian - all prepared with exquisite skill and expert care by Moroccan chefs.Ĩ55 Boston Post Road Old Saybrook, CT 06475 Serving four course Moroccan Dinners and six course Moroccan Feasts. Mohammed and Leila Alami, Your Chefs and hosts.
Tejon, Colorado Springs, CO, 80903Ģ488 South University Boulevard, Denver, CO For a lunch treat, try a Shawarma, a Mediterranean style burrito.Ĭafé Zitouna is the premier restaurant that combines an authentic Moroccan food with Tunisian Home made food in San Francisco Bay area.Įl Mansour (between 32nd and 33rd avenues in the Richmond District of San Francisco)ġ3003 Ventura Boulevard (Between Coldwater Canyon & Fulton Aves.) Studio City, CA 91604Ĥ1 East Gish Road San Jose, California 95112ġ32 N Robertson Blvd Beverly Hills, CA 90211ģ 101 N. A good choice is the Moroccan Tagine (a dish of chicken or lamb with vegetables and spices) or Mujadara (an Egyptian concoction of chicken with rice and lentils mixed with spice and vegetables). Traditional staples like hummus, falafel and kabobs complement other specialties that are exotic. We love sharing our food, and culture thru our restaurant and traveling in the world.MOROCCAN RESTAURANTS in the United StatesĤ19 Ofarrell St, # SF San Francisco, CA 94102-2009Īlthough hidden in the shadows of a strip mall, this place has plain decor however, its food is excellent. Here at imperial fez we create food to bring more friendship and love to our table. Imperial Fez has received many awards and accolades, including: Award of Excellence in the Chef’s Hall of Fame, featured on the Cover of Bon Appetit, hosted Slow Food USA dinner shoot at the Imperial Fez, hosted Real Housewives Atlanta and was Named Craziest Restaurant in America by Food Network. Imperial Fez has been recognized by media and food critics around the nation and the world and has become a favorite for Atlantans. We use organic products and fresh salads adding watercress. We use a lot of spices, fresh vegetables, fresh seafood and fish, definitely halal meat: chicken, lamb and beef. We often say it’s not Moroccan food without lamb because it’s such a big part of our cuisine. Our specialty in Moroccan food is definitely lamb. “What a satisfying and wonderful thing is provided for us.” You wouldn’t take medicine unless it was a severe illness.įood is for the soul, heart, health and mind. It would be a healthy tea and food with fresh herbs and spices. I learned so much about this topic when our grandparents and parents would tell us what to take for a stomach pain, headache or other illness. I have a wonderful chicken soup recipe with garlic and onions to help remedy a cold. I am health conscious and love to learn how food can help your health. We grew up learning so much about the benefits of fresh herbs and spices.
#MATAAM FEZ FULL#
My library at home is full of many books regarding food, history and other topics from around the world.
We’ve cooked for the National Honey Board, American Lamb Board, and we’ve cooked Moroccan food and traveled with the Olive Oil Council and the Food Network in Morocco.įood is an amazing topic I never get tired of talking about and always end up learning new things.
Chef Rafih and I did many cooking classes in Australia, Morocco and a 21-day Mediterranean cruise starting in Senegal and finishing in Rome. We’ve had a great deal of experience catering events, including charitable events like Africa’s Children’s Fund and traveling cooking shows, including several in California with Mediterranean dishes. In Morocco and Seville Spain, we started learning at an early age the amazing story of how food and culture are linked across countries, tracing path of the Silk Road which starts in the Far East and passes through Morocco.Īs Chef Rafih said “Cooking is my passion and I love when I see my friends, family and guest enjoying Moroccan, Spanish and other cuisines.” Cooking for a couple or family at home is very different than cooking for a large number of guests for the restaurant.Ĭhef Rafih’s and my mission is to educate Americans about Moroccan cuisine and culture, and how cuisine is inextricably linked to the culture. I started in the restaurant business at Mataam Fez in 1984 in Colorado, the Imperial Fez in 1988 in Colorado and then the Imperial Fez in Atlanta in 1991. When I got married to Chef Rafih Benjelloun in 1983 and came to the United States, I was very eager and excited to learn more about cooking the way my grandparents, aunts, and parents cook with our family recipes handed down from generation to generation. I speak Spanish Moroccan, French and English. I was born in Marrakech Morocco, to a Spanish Mother and Moroccan Father I spent a long time growing up in Sevilla Spain.
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