LogoTagine
Overhead view of a Moroccan feast table with tagines, copper serving ware, and warm natural light casting amber shadows
Orders open today
Fez · Marrakech · Your Table

Every dish,
a ceremony.

Slow-simmered Moroccan feasts — for office lunches, engagement dinners, and Sunday diffa spreads.

From a single tagine to a seventy-guest diffa — we cook from scratch, every morning.

Dishes24+
Guests served4,200
Reserve Your Feast
Scroll
The Kitchen

A commissary that smells like a Fez medina at dusk.

We cook the way Moroccan grandmothers cook — with time, with patience, with saffron dissolved into broth at the precise moment it turns the colour of sunrise. No shortcuts. No reheating. Every order assembled the morning of your event.

◎

Slow-cooked

Lamb tagines simmer for six hours minimum. Preserved lemons cure for three weeks before they touch a pan.

◈

Source-first

Ras el hanout blended in-house from 27 spices. Argan oil cold-pressed. Harissa made every Tuesday.

◇

Ceremony-ready

Delivered in copper-lid tagines. Table linen included. Instructions for the theatrical lid-reveal, enclosed.

The Gallery

A meal in seven acts.

Light to heavy, as every Moroccan meal should move. Each dish a portrait. Each portrait, a reason to stay at the table.

Zaalouk aubergine salad on raw linen with a whole head of garlic beside it
Whole garlic head, provenance ingredient for zaalouk
Opening Salad

Provenance: A whole head of garlic, skin still on.

زعلوك

Zaalouk

Origin
Fez medina, rooftop kitchen, 1940s
Technique
Roasted aubergine charred over open flame, crushed by hand with cumin and preserved lemon.
Time
2 hours, unhurried

The meal begins here — a smoky, silken aubergine salad that teaches patience before the feast has even started.

Golden briouats on linen cloth with fresh mint sprig beside them
Fresh mint sprig, provenance ingredient for briouats
Starter

Provenance: A sprig of fresh mint, still damp.

بريوات بالجبن

Briouats au Fromage

Origin
Marrakech riad kitchen, inherited recipe
Technique
Warka pastry folded into triangles, filled with goat cheese and herbs, fried in argan oil until amber.
Time
45 minutes per batch

Crisp at the corners, yielding at the centre. Each briouat is sealed by hand — a small act of care that shows in every bite.

Couscous royale in a large communal ceramic bowl with a small bowl of ras el hanout beside it on linen
Bowl of ras el hanout spice blend, provenance for couscous royale
Centrepiece

Provenance: A small bowl of ras el hanout — 27 spices, blended in-house.

كسكس ملكي

Couscous Royale

Origin
Casablanca, Friday ceremony tradition
Technique
Semolina steamed three times over a broth of seven vegetables, hand-rolled between palms to separate every grain.
Time
4 hours, Friday mornings only

The centrepiece of any Moroccan table. Served from a communal bowl large enough to feed twelve, with merguez and lamb shoulder laid across the summit.

Lamb tagine with quince in a clay conical pot on linen, whole quince fruit beside it
Whole quince fruit, provenance ingredient for lamb tagine
Signature

Provenance: A whole quince, still furred.

طاجين الغنم مع السفرجل

Lamb Tagine with Quince

Origin
Atlas Mountains, autumn harvest season
Technique
Shoulder of lamb braised six hours in a conical clay tagine with saffron, ginger, and quince caramelised in honey.
Time
6 hours — no exceptions

The lamb falls from the bone before the lid is lifted. The quince turns amber in the braise. The steam, when it escapes, carries the whole Atlas autumn into the room.

Tangia in earthenware pot on linen with a preserved lemon beside it
Preserved lemon halved, provenance ingredient for tangia
Heritage

Provenance: A lemon, preserved for thirty days in salt.

تانجيا مراكشية

Tangia Marrakchia

Origin
Marrakech, bachelor tradition, buried in hammam embers
Technique
Beef shank, preserved lemon, and cumin sealed in an earthenware amphora and slow-cooked overnight in residual heat.
Time
12 hours, overnight

Marrakech's bachelor dish — traditionally cooked in the communal bath furnace. We replicate the slow, sealed heat. The result is meat that has forgotten it was ever tough.

Rfissa chicken and msemen in a wide bowl on linen with dried fenugreek beside it
Dried fenugreek seeds, provenance ingredient for rfissa
Closing Course

Provenance: A handful of dried fenugreek, bitter and golden.

الرفيسة

Rfissa

Origin
Fez, celebration dish, postpartum tradition
Technique
Chicken braised with lentils and fenugreek over a bed of hand-torn msemen flatbread soaked in the cooking broth.
Time
3 hours, slow and attentive

The final savoury course. Rfissa is a dish of accumulation — every ingredient adds to the broth, and the broth gives everything back. It arrives at the table as a kind of resolution.

Overhead feast shot showing all seven Moroccan dishes arranged on a linen-covered table, copper serving ware gleaming in natural light

The full diffa,
at your table.

Seven dishes. One ceremony. Delivered in copper-lid tagines, set on your table exactly as it would be in Fez.

Reserve Your Feast →
◎
By the numbers

Craft measured in hours,
not shortcuts.

4,200Guests fedSince opening in 2022
6hrsMinimum simmerFor every lamb tagine
27Spices in our ras el hanoutBlended in-house, every week
98%Would order againBased on 340 event surveys
Zaalouk·Briouats·Harira·Couscous Royale·Lamb Tagine·Tangia·Rfissa·Bastilla·Zaalouk·Briouats·Harira·Couscous Royale·Lamb Tagine·Tangia·Rfissa·Bastilla·
From their tables

Those who have
tasted it.

Every guest account below is unsolicited. We cook; they write.

01 / 04
Priya Nair, Office Manager at Meridian Consulting, smiling in professional attire
Office Quarterly Lunch · 34 guests

Meridian Consulting, Chicago

Priya Nair

“We ordered the diffa spread for 34 people. By the time the fourth tagine lid was lifted, the entire floor had abandoned their desks. The lamb with quince alone was worth every penny. We've booked them for every quarterly lunch since.”
Your Feast Awaits

Reserve Your Feast.

Tell us your date, your guest count, and any notes. We'll confirm within 24 hours with a full proposal.

30
10 guests120 guests

We'll respond within 24 hours. No deposit required to enquire.

Long table set for a Moroccan feast with copper tagines, candles, and linen napkins in warm evening light

"Set for something generous."

Still browsing?

Download the Diffa Menu

The full seven-dish menu with pricing, portion sizes, and occasion guidance — sent to your inbox.

◎Copper tagines included
◈Table linen provided
◇48hr cancellation policy