Aziza is currently under renovation. The plan is for it to reopen in February.
The Marrakesh native immigrated to the United States when he was 20 years old to pursue a master’s degree in economics. Missing his country’s cuisine, Lahlou taught himself how to recreate versions of his favorite Moroccan dishes with local ingredients using his own inventive techniques. Most of the lessons he learned about food came from his mother, who cooked traditional Moroccan recipes, and grandfather, who took him to the markets.
Chef Mourad’s strikingly modern reinventions of traditional Moroccan dishes are all about showcasing the great flavors of his native cuisine in ways that harmonize with the fresh, local, artisanal ingredients available in Northern California. “I’m not sure I would even call it a Moroccan restaurant anymore,” he says. Like his jet-black tattoos, Lahlou’s food and restaurants reveal a very personal story, one rooted both in San Francisco and abroad, and recount the memories that have inspired his life’s work.
f you think Tunisian fare is the same as the foods of Morocco then you perhaps need a refresher course. No eating with the fingers or belly dancers here. It’s actually more Mediterranean and North African fare.
Alain Cohen of Got Kosher Café & Bakery located in Los Angeles’ Borscht Belt on Pico Blvd. joins us to give a quick education. Don’t let the “Kosher” part or the name scare you. The Jews (and the Romans) were in Tunisia before Muhammad or the rise of Islam.
The tasty Merguez sausage with harissa (born in Tunisa) appetizer is house-made.
One of Got Kosher’s specialties is “Shwar-guez.” It’s their take on schwarma. It’s ground beef seasoned with their merguez sausage spices and grilled on a schwarma pit.
Tunisian Couscous is also a popular specialty. The versions are Couscous au Poulet, Couscous Masson (with braised beef and beef meatballs,) Couscous Royal ( with chicken, beef, lamb brochettes and merguez,) and Vegetarian Couscous.
They also house-bake some incredible varieties of challah.