About me

Hello and welcome, Marhaba!

I am Nada, a Moroccan mother of two little boys. I left my country more than a decade ago to pursue a career in hospitality management. I worked in Dubai and Doha in prestigious hotels with wonderful people from all over the world.

After my father passed away, I reconsidered everything around me and decided to ditch everything and move to Canada. I even decided to become a Pastry Chef and join Cordon Bleu. It was all clear in my mind and there was no going back. But then I met my to-become my husband, a Welsh man, right in the Middle East. We got married the same year and I gave up on Canada and delayed the Pastry dreams. We moved to Germany and I had my first child. Again, we decided to leave that lovely country and move to UK. By the time we settled down and learned how to live at 3, a little boy was on the way and now we are 4. 

Pastry Chef is far behind and Moroccan food became my passion, which is ironic because when I was little up until I left Morocco, all what I was doing was baking and cooking anything non-Moroccan. My father was an amateur cook after his banking office hours and my family has a long tradition of excellent cooks from Fez so I thought why would I ever care cooking Moroccan? 

But that was without counting on what expatriation or what some people out there like to name it depending on the skin colour: migration. You would say home is where the heart is. But when family is here and there, where is home? Well home became my traditions and old Moroccan songs and recipes. It's as mobile as one wants it to be and that suits me.

I started searching my family recipes whose traditions are mostly from Fez, other people's family recipes. I wanted to know more about this culinary art that is fascinating the world. 

My extensive search got to a point where each recipe became like a story to tell. And for each story, one wants to find the origin and the ending. I started looking further, pushing doors and taking paths  beyond my comfort zone, which is basically the pure Fassi cooking and some regional cooking to some extend. I wanted to go beyond my family stories and find out how the others did it. Regional cooking was the second point of interest to complete the story of each dish.

I'm sure you can find Moroccan recipes everywhere you look, internet has become a wealthy source of documentation to a culture which was relying on oral traditions and maternal learning. Recipes were passed down from mother, auntie or grandmother to daughter, niece or granddaughter. This charming method is still around but the secret is out. As much as internet is good to share our traditions, it has become a sort of cacophonous place where everyone is sharing everything and some old recipes with a specific codification are being jeopardized. Well my purpose is to correct that as much as I can, even through this little blog of mine. Every little helps!

My Moroccan cooking is made to fit in a Modern European kitchen with the minimum utensils possible. Yes, Moroccan food is generally not complicated and definitely not always heavy. In my cooking classes as well as my articles, I tend to teach the philosophy before the recipe and show the options to follow especially if the recipe can be lightened up as opposed to its original formula without missing on flavour. 

So I hope you enjoy the ride and share your thoughts. Share the love of Moroccan food with your family and friends as we do around our communal tables. The recipe might be good, but the secret spice in each dish is the love we put in and the ambiance we create around it while eating it.


Nada
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