Chabbakja with fresh mint tea

Corkage Fee per person

Fresh Mint Tea

Moroccan Spiced Coffee

House Coffee

Fruit Juice

Mineral Water

House Special

Lamb Tagine with Prunes

Lamb Tagine with Honey

Lamb Tagine with Eggplant

Tender cuts of lamb meat, marinated in olive oil, cumin and coriander

Lamb Brochettes

Cornish Hen with Prunes and Honey

Cornish Hen with Preserved Lemons and Olives

Calamari Mogador

Fresh Fish Charmoula

Couscous with Lamb and Vegetables

Couscous with Chicken and Vegetables

Couscous with Vegetables

Fillo dough, saffron chicken, almonds, eggs, baked and topped lightly with powdered sugar and cinnamon a broth of fresh vegetables

B'stilla

Medley of roasted tomatoes and bell peppers, eggplant, carrots, hummus and tabouleh

Moroccan salad

Lentils in tomato broth, saffron, spices, parsley and cilantro

Harrira soup

In a small bowl, combine warm water (about 105–110°F / 40–43°C) with 1 tsp granulated sugar and the active dry yeast. Stir and let sit 5–8 minutes until foamy.

Activate yeast

In a large mixing bowl, whisk together 2.5 cups all-purpose flour, 0.5 cup fine semolina (if using), 0.5 tsp salt and 0.5 tsp baking powder until evenly combined.

Mix dry ingredients

In a separate bowl, whisk the egg with 0.25 cup plain yogurt, 0.5 cup warm milk, and 2 tbsp melted butter. Add the activated yeast mixture to the wet ingredients and stir to combine.

Combine wet ingredients

Make a well in the center of the dry ingredients. Pour the wet mixture into it and mix with a spoon or a stand mixer fitted with a dough hook until a soft, slightly sticky dough forms. If dough seems too dry, add up to 1–2 tbsp warm water; if too sticky, sprinkle up to 1–2 tbsp flour.

Form dough

Cover the bowl with plastic wrap or a damp towel and let rise in a warm place for 45–60 minutes, until roughly doubled.

First rise

Turn dough onto a lightly floured board and gently deflate. Divide into 12 equal pieces (about 60–70 g each). Roll each piece into a smooth ball, then flatten slightly with your fingers into a 3–3.5 inch disk about 1/4 inch thick. Traditional chabbakja can be pressed with a fork or a patterned stamp; you may also make small slits to help the honey penetrate.

Shape fritters

Pour vegetable oil into a wide, deep skillet or pot to a depth of about 1.5 inches (about 3–4 cm). Heat over medium to medium-high until oil reaches 350°F (175°C) or a small piece of dough sizzles and browns gently in 30–40 seconds.

Heat oil

Working in batches, carefully slide 3–4 disks into the hot oil. Fry 2–3 minutes per side, flipping once, until puffed and golden brown. Maintain oil temperature between 325–355°F (160–180°C). Transfer fried chabbakja to a wire rack set over a baking sheet or paper towels to drain briefly.

While still warm (but not piping hot), transfer fritters into a shallow bowl containing the warm honey syrup (see Honey syrup section) and gently turn to coat. Let each fritter soak 30–60 seconds per side so syrup penetrates, then lift and set on a serving plate. Repeat until all fritters are coated. Optionally garnish with toasted sesame seeds or a few chopped almonds.

Soak in honey syrup

In a small saucepan combine 1 cup honey, 1/4 cup water and 1 tsp lemon juice. Warm gently over low heat, stirring until honey thins and ingredients combine. Simmer very gently 2–3 minutes — do not boil vigorously. Keep syrup warm for dipping. If syrup becomes too thick, add a tablespoon of hot water to loosen before using.

Rinse mint sprigs under cold water. In a teapot or heatproof pitcher, place 2 tsp green tea leaves and the rinsed mint sprigs. Pour 4 cups boiling water over them. Allow to steep 3 minutes, then add 2 tbsp sugar (or to taste) and stir until dissolved. Traditional Moroccan presentation often involves pouring the tea from a height to aerate and combine flavors; if desired, pour into glasses and return to teapot once or twice. Serve hot alongside the chabbakja.

all-purpose flour

active dry yeast

warm water

warm milk

granulated sugar

fine semolina (optional, for texture)

active yogurt (plain)

large egg

melted unsalted butter

salt

baking powder

vegetable oil (for frying)

honey (mild, e.g., clover or orange blossom)

water

lemon juice

fresh spearmint or nana mint sprigs

green tea leaves (gunpowder or loose leaf)

boiling water

granulated sugar (or to taste)

Determine the corkage fee charged per guest who brings their own bottle of wine. Input this value as the "corkage fee per person" (for example, 15 for $15).

Set the per-person corkage fee

Determine how many guests will be bringing wine. Record this number as the "number of guests bringing wine."

Count guests bringing wine

Multiply the corkage fee per person by the number of guests bringing wine to calculate the base corkage total. Example: corkage fee per person (15) × guests bringing wine (4) = base corkage total (60).

If your venue applies a flat cleaning or handling surcharge per event, add that flat amount to the base corkage total. If none applies, add 0.

Add cleaning/handling surcharge (optional)

If a service gratuity is applied to corkage, compute gratuity by multiplying the base corkage total by the gratuity percentage (expressed as a decimal). Add the gratuity amount to the running total. Example: base 60 × 0.18 = 10.80, so new total = 70.80.

Apply service gratuity (optional)

Round the final total to your preferred currency precision (typically cents). Present the corkage fee policy to guests as either: (a) a per-person fee — e.g., "$15 corkage per person" — or (b) a calculated event total if you prefer to collect once for all bottles brought.

Ensure staff collect corkage fees at point of payment (e.g., at the end of the meal or added to the event invoice) and note any inclusions (glassware, decanting, service) so guests understand what the fee covers.

corkage fee per person

number of guests bringing wine

flat cleaning/handling surcharge (optional)

service gratuity percentage (optional)

Rinse the fresh mint leaves under cold running water to remove dirt. Gently shake off excess water and pat dry with a clean towel. Lightly bruise or clap the leaves between your hands to release essential oils; do not chop finely.

Prepare the mint

Bring 4 cups of water to a near boil in a kettle or saucepan. If using green tea, aim for just-off-boil (~175–185°F / 80–85°C); for black tea or plain herbal infusion, bring to a full boil (~212°F / 100°C).

Heat the water

Place the prepared mint leaves and the optional teaspoon of loose tea in a heatproof teapot or heatproof pitcher. Pour the hot water over the leaves (and tea). Cover and let steep: 5–7 minutes for a bright mint flavor (shorter for lighter flavor), 8–10 minutes for a stronger infusion. If you used green tea, limit steeping to 2–3 minutes to avoid bitterness when combined with mint.

Steep mint (and tea if using)

After steeping, strain the tea into a serving pot or directly into cups using a fine mesh strainer to remove leaves (and tea leaves). Press gently on the leaves with the back of a spoon to extract extra flavor if desired.

Strain

While the tea is still warm, stir in the honey or sugar and the optional teaspoon of lemon juice to taste. Start with the listed amounts and adjust as preferred. If you used lemon, add it after sweetening to balance flavors.

Sweeten and finish

For hot tea: pour into warmed cups and garnish with a small sprig of fresh mint. For iced tea: allow the tea to cool to room temperature, then refrigerate until cold (about 30–60 minutes) or pour over a cup of ice. Add extra mint sprigs and lemon slices as desired.

Serve hot or iced

Store any leftover tea in a covered pitcher in the refrigerator for up to 48 hours. Re-steep fresh mint leaves for a quick refresh if flavor diminishes.

Storage

fresh mint leaves (preferably spearmint or peppermint)

loose green tea or black tea (optional)

honey or sugar

fresh lemon juice

ice cubes (for iced tea)

Combine ground cinnamon, ground cardamom, ground ginger, ground cloves, ground nutmeg, granulated sugar, and orange zest in a small bowl. Stir until evenly mixed. This blend will be added to the coffee while brewing so flavors infuse.

Bring 600 ml of water to a near boil in a kettle or small saucepan. Remove from heat once it reaches a rolling boil, then let sit 15–20 seconds so it cools slightly (target temperature ~93–96°C).

Measure and heat water

Place 3 tablespoons of freshly ground coffee in a heatproof coffee pot, cezve, or a small saucepan. Add the prepared spice & sugar blend (all of it). Stir the dry mix into the coffee so the grounds are coated and sugar begins to integrate.

Combine coffee and spice blend

Pour about 150 ml of the hot water over the coffee-spice mixture to bloom it. Stir gently to saturate the grounds and dissolve some sugar. Let bloom for 30–45 seconds to release aromatics.

Start infusion

Slowly pour the remaining hot water (about 450 ml) into the pot. Place the pot over low-medium heat and bring to a gentle simmer — do not allow a violent boil. As it warms, foam will form at the surface. When foam rises to the top and nearly reaches the rim (after ~2–3 minutes), remove from heat once or twice to prevent overflow, letting it subside between rises. This gentle simmer/extraction should take about 3–4 minutes total after adding water.

Finish brewing

Remove the pot from heat and let it sit for 1–2 minutes so grounds settle to the bottom. If you prefer a clearer cup, spoon out some surface foam into serving cups and pour slowly to leave most grounds behind. Alternatively, strain through a fine-mesh sieve or a coffee filter into a separate warmed container.

Settle grounds

Divide the brewed coffee among 3–4 small cups (this recipe yields strong, concentrated coffee). If using, add a small splash (about 1–2 tablespoons / 15–30 ml) of heavy cream or evaporated milk to each cup for a silkier mouthfeel, or serve black. Garnish with a whole cardamom pod or a light dusting of cinnamon if desired.

Taste and adjust sweetness or spice by offering extra sugar or a pinch of ground cinnamon at the table. Serve immediately while hot.

freshly ground medium or fine-roast coffee

ground cinnamon

ground cardamom

ground ginger

ground cloves

ground nutmeg

orange zest (preferably organic)

whole cardamom pods (for garnish)

heavy cream or evaporated milk

Measure 35 grams (0.035 kg) of whole coffee beans for roughly 500 ml water (a 1:14 coffee-to-water ratio). Grind the beans to a medium-coarse consistency (similar to coarse sand).

Measure and grind

Bring 500 ml of filtered water to a boil, then remove from heat and let stand 30 seconds to reach about 94°C (200°F).

Heat water

Place a paper filter in your pour-over cone and rinse with hot water, discarding rinse water. Add the ground coffee to the filter. Start a timer and pour 60-80 ml of the hot water evenly over the grounds to saturate them (the bloom). Allow to bloom for 30–45 seconds, then pour the remaining water slowly in a steady spiral, completing the pour in about 2:30–3:00 minutes total brew time. Let the coffee drain fully into the server.

Bloom and brew (for pour-over)

If using a French press, add grounds to the carafe, pour all 500 ml of hot water over, stir gently to ensure all grounds are wet, place the lid with plunger up, and steep 4 minutes. Then slowly press the plunger down.

Alternative: Immersion (French press)

If using an automatic drip coffee maker, place the medium-coarse grounds and filtered water in the machine and brew according to the machine instructions; aim for the same coffee-to-water ratio.

Alternative: Drip machine

Pour the brewed house coffee into cups. Taste and adjust with optional add-ins as desired.

Serve

Sugar/simple syrup: Add 1 teaspoon of sugar or 10 ml simple syrup to the cup and stir until dissolved. Adjust sweetness to taste.

Milk or cream: Warm 60 ml milk or 30 ml heavy cream (if desired) and add to the brewed coffee. For a café-style texture, steam or froth the milk before adding.

Garnish: Lightly dust the top of the finished coffee with a pinch (about 1 tsp) of ground cinnamon or cocoa for aroma and presentation.

coarsely ground whole-bean coffee (medium roast)

fresh cold filtered water

milk (dairy or alternative)

sugar or simple syrup

heavy cream (for richer coffee)

ground cinnamon or cocoa (garnish)

Rinse all fresh fruit under cold running water. Hull the strawberries, peel and core the apple, peel the orange and separate into segments, remove tough skin from the pineapple and cut into chunks if not already prepared. Slice the banana into coins.

Wash and prep

Check quantity: measure approximately 1 cup of each prepared fruit (banana, strawberries, pineapple). If fruit is larger or smaller adjust to reach balance of sweetness and body.

Place the prepared banana, strawberries, pineapple chunks, orange segments, and apple pieces into a high-speed blender.

Combine in blender

Add the cold water and fresh orange juice to the blender to provide liquid for blending and to build body.

Add honey or agave nectar and fresh lemon juice for brightness. Add a pinch of salt to enhance flavors if using.

Secure the blender lid and blend on high for 45–60 seconds, or until the mixture is completely smooth and homogenous. If the mixture is too thick, add up to 1/2 cup additional water in 2-tablespoon increments until desired consistency is reached.

Taste the juice and adjust sweetness or acidity: add more honey/agave for sweetness or a little more lemon juice for brightness, blending briefly (5–10 seconds) after adjustments.

If a clear, less pulpy juice is preferred, pour the blended mixture through a fine-mesh sieve or nut milk bag into a pitcher, pressing with a spatula to extract as much liquid as possible. Alternatively, serve as a pulpy smoothie-style juice without straining.

If serving cold and slightly diluted, add ice cubes to the blender and pulse 2–3 times or pour juice over ice in glasses. Garnish each glass with a mint leaf if desired.

Serve immediately for best flavor and freshness. Refrigerate any leftovers in a sealed container for up to 24 hours; shake or stir before serving as separation will occur.

ripe bananas

fresh strawberries (hulled)

fresh pineapple (chunks)

orange (peeled and segmented)

apple (cored, quartered)

cold water

fresh orange juice

honey or agave nectar

ice cubes

mint leaves

pinch of salt

If your mineral water is not already chilled, place the sealed bottle in the refrigerator for at least 1–2 hours or in an ice bucket for 15–30 minutes until cold.

Chill the bottle

Select a clean glass. A tall, clear glass is traditional so you can see the bubbles.

If using ice, add 3–4 ice cubes to the glass. Note: adding ice will slightly dilute the water as it melts.

Pour 1 cup (about 240 ml) of chilled mineral water into the glass slowly to preserve carbonation.

If desired, gently squeeze a lemon or lime wedge over the water and drop the wedge into the glass for a subtle citrus note.

Garnish with a mint sprig if using, and serve immediately so the water remains fizzy.

chilled natural mineral water

ice cubes (optional)

lemon or lime wedge (optional)

mint sprig (optional)

Rinse 1 cup rice under cold water until water runs mostly clear. Combine rice with 1 1/4 cups water in a saucepan, bring to a simmer, cover, reduce heat to low and cook 15–18 minutes until water is absorbed. Remove from heat and let sit covered 10 minutes.

Rinse and start rice

While rice cooks, pat chicken dry and cut into 1-inch pieces. Season lightly with 1/4 tsp salt and 1/8 tsp black pepper. Toss tofu cubes lightly with a pinch of salt.

If using shrimp, pat dry and season with a pinch of salt and pepper.

In a small bowl whisk together 1 tablespoon soy sauce, 1 teaspoon dark soy sauce, 1 tablespoon oyster sauce, 1 teaspoon hoisin, 1 teaspoon rice vinegar, 1 cup chicken or vegetable stock, 1 teaspoon brown sugar or honey, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon chili flakes (optional).

Mix sauce

In a separate small cup mix 1 teaspoon cornstarch with 1 tablespoon cold water until dissolved. Set aside.

Make slurry

Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and sear 3–4 minutes until browned and nearly cooked through. Transfer chicken to a plate. Add tofu cubes and sear 2–3 minutes per side until golden; transfer to the plate with chicken.

Sear chicken & tofu

Add remaining 1 tablespoon oil to the pan. Add shrimp and cook 1–2 minutes per side until pink and just cooked through. Remove and set with proteins. If not using shrimp, skip this step.

Cook shrimp

In the same pan, add a little oil if needed and lower heat to medium. Add sliced onion and bell pepper and cook 3–4 minutes until softened. Add mushrooms and cook 2 minutes more. Stir in minced garlic and grated ginger and cook 30–45 seconds until fragrant.

Return the seared chicken, tofu, and shrimp to the pan with the vegetables. Pour the prepared sauce over everything and bring to a gentle simmer for 1–2 minutes.

Stir the cornstarch slurry once more and pour into the simmering sauce while stirring. Continue to simmer 1–2 minutes until sauce thickens and coats the proteins and vegetables. Taste and adjust seasoning with additional soy or salt if needed. Drizzle 1 teaspoon sesame oil, toss in sliced scallions, and remove from heat.

Serve the house special over warm rice and sprinkle with toasted sesame seeds and extra sliced scallions if desired.

Chabbakja With Fresh Mint Tea

Corkage Fee Per Person

Fresh Mint Tea

Moroccan Spiced Coffee

House Coffee

Fruit Juice

Mineral Water

House Special

Lamb Tagine With Prunes

Lamb Tagine With Honey

Lamb Tagine With Eggplant

Lamb Brochettes

Cornish Hen With Prunes And Honey

Cornish Hen With Preserved Lemons And Olives

Calamari Mogador

Fresh Fish Charmoula

Couscous With Lamb And Vegetables

Couscous With Chicken And Vegetables

Couscous With Vegetables

B'stilla

Moroccan Salad

Harrira Soup