For most of Moroccan history, eating a plant-based diet was an economic reality; meat was an expensive luxury reserved for special religious holidays and feasts. Daily life for the average Moroccan relied on the creative transformation of humble ingredients like seasonal vegetables, legumes, and grains into a complex, deeply flavourful cuisine. Join Salma Boudina for a delicious introduction to the the vibrant world of vegetarian Moroccan cuisine, an evening of authentic flavours and warm hospitality shaped by centuries of cultural exchange and culinary heritage.
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🌱 Menu is plant-based/vegan
Chlada Dyal Khiar w Maticha
A timeless Moroccan salad of tomatoes, cucumbers and onions found on every Moroccan table, accented with a light olive oil dressing.
Zaalouk Dyal Khizzo w Na’na’
A colourful and distinctive mezze, this flavourful dip is made with of mashed carrots, fresh mint, and garlic, transforming a familiar vegetable into an unexpected delicacy; served with fresh, crusty bread.
Ksaksou
For generations, couscous has been at the heart of Moroccan family gatherings, and celebrations. It is a dish that takes time, care, and patience, and one that is traditionally made to be shared. Classic Moroccan couscous starts with the tiny, golden semolina gains, carefully steamed in a couscousier and worked by hand so that it stays light and fluffy. It is then topped with colourful tagine of vegetables. Zucchini, carrots, pumpkin, tomatoes, onion, sweet potatoes, cabbage, turnip and chickpeas are all common — a mix of seven is considered lucky — but each family and season has its preferred combination. They are slowly cooked in a fragrant broth infused with turmeric and pepper; the result is a beautiful combination of textures, aromas, and flavours.
Ghriyba
No Moroccan gathering is complete without something sweet, so we will finish with this traditional Moroccan sweet, a wonderfully delicate cookie that melts in your mouth, and takes a careful, experienced hand to prepare. It will be served with traditional Moroccan mint tea Atay b Na’na’.
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Salma Boudina is passionate about preserving and sharing the rich heritage of Moroccan cuisine. She has spent years collecting grandmothers' recipes and capturing the techniques and secrets behind traditional dishes — knowledge often passed down orally from one generation to the next. With a background in Hospitality Management and a deep appreciation for cultural traditions, Salma approaches cooking as both a craft and a form of storytelling. Through her workshops, she aims to make traditional Moroccan cooking accessible and approachable, helping participants build confidence in the kitchen while connecting to the history and meaning behind each dish.
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Every weekend The Depanneur invites an amateur or professional guest chef to host a fun, informal dinner party.
