Africa

Meet the Chef: Mourad Lahlou, Morocco

Chef Mourad Lahlou is the curator of our Morocco Box. We caught up with him at his restaurant in San Francisco – Mourad – to chat with him about the importance of Moroccan cuisine and what makes it so special to him. Watch below!

Preserved Lemons

Preserved Lemons

At Aziza—curating chef Mourad Lahlou’s popular restaurant in San Fransisco—one person is in charge of making a 200-pound mega-batch of preserved lemons every month. That’s how much they’re used in Moroccan cuisine! With powerful flavor that goes from salty to citrusy to piney to almost tingly, preserved lemons are an incredible accent to any savory dish. Here, Chef Lahlou shares his basic recipe, plus a list of ideas about how to use them.

Morocco Hero

Our Next Food Destination: Welcome to Morocco!

Stepping foot onto Moroccan soil is an experience like no other: locals haggle with merchants in noisy, bustling souks while crowds surround snake charmers and their cobras nearby. Motor bikes zip through the labyrinth of winding alleyways. Just like its awe-inspiring landscape, Moroccan cuisine is rich and varied, with heavy influences from neighboring regions. Here, curating chef Mourad Lahlou shows you how to bring a taste of Morocco to your home with the incredible products from the box. We can’t wait for you to try it.

Assorted Teas and Treats

What Should I Serve With Green or Black Tea?

As it turns out, wine isn’t the only beverage that requires a sophisticated palate to truly appreciate. But fear not! We’ve assembled a list of perfect pairings for a variety of French teas from Palais des Thés.