Where does your passion for food come from?
Food nostalgia from my native home and growing up in a household whose raison d’etre is good eating
Tell us about your culinary journey.
Started as a waiter in the US. Started missing food from home. E-learned my mom’s cooking via MSN at the time. Gradually this turned into a business venture by importing Morocco’s best olive oil. Then moved to local production in Seattle.
Where is your favorite place to eat?
home
Where do you source your ingredients?
we are importers of several ingredients that we use from Morocco. We also source other products from friends of ours who are also in the same field
Tell us about a new product you are working on.
We are working on a new harissa the number two, and some other products
What will our fans find at your booth this fall?
They will find products that are locally made yet they are full of culinary heritage and background. Items that the whole world is enticed to try. Staples of North Africa and the Levant.
What are your goals for your business in the next year?
We have been blessed by the positive feedback we are getting from notorious chefs in Seattle. Now it’s time for Seattlites to enjoy them.
What was your biggest challenge when starting out?
Getting the audience’s attention. Access to good ingredients which led us to import a good part of them.
What’s your favorite part of this food movement?
The support and solidarity of the local community
What’s the best part of your job?
Meeting and talking to people every single day!
