Appetizer

The Moroccan mezze tradition is one of the world’s great small-plates cultures. Before any main dish arrives at a Moroccan table, a colourful array of cooked and raw salads appears — smoky Zaalouk made from roasted eggplant and tomatoes, charred Taktouka of grilled peppers, cumin-spiced carrot salad, herb-rich Bakoula, and olives dressed in chermoula. Alongside the salads come crispy Briouates — flaky warka pastry parcels filled with spiced chicken and almonds or melted cheese and fresh herbs — and warm Khobz bread for scooping. These dishes are not just starters. They are Morocco’s first gesture of hospitality: generous, beautiful, and deeply layered with the flavours of cumin, paprika, coriander, and preserved lemon. Our Moroccan appetizer collection covers every dish in the mezze tradition — from the simplest dressed olive plate to the elaborate pastilla bites served at weddings and celebrations.

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