Recipes, news and behind-the-scenes from our Casbahs

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Guides1 June 20268 min read

Moroccan couscous: history, traditions and secrets of preparation

Far more than just a dish, Moroccan couscous is a cultural symbol passed down through generations. Discover its history, traditions and the secrets of authentic preparation.

By Équipe ChoukranRead more →

28 May 202610 min read

The 15 essential dishes of Moroccan cuisine

From couscous to mint tea, discover the 15 specialities that make Moroccan gastronomy famous and celebrated around the world.

25 May 20269 min read

Moroccan spices: the secrets behind the richness of Moroccan cuisine

Cumin, saffron, ras el hanout: spices are the beating heart of Moroccan cuisine. Discover their secrets, uses and what makes them so unique.

22 May 20268 min read

How to recognise an authentic Moroccan restaurant

The welcome, the slow-cooked tajine, the generous kémias: discover the telltale signs of a truly authentic Moroccan restaurant.

19 May 20269 min read

Moroccan tajine: the story of the dish that simmers to the rhythm of Morocco

The tajine is much more than a dish: it is a way of life, a heritage and a philosophy of slowness. Dive into the history of this Moroccan symbol.

16 May 20268 min read

Why Moroccan cuisine is considered one of the best in the world

Refined spices, diverse recipes, a culture of sharing: discover why Moroccan cuisine fascinates food lovers and chefs around the world.

13 May 202612 min read

What to eat in Morocco? 20 Moroccan specialities you absolutely must try

From couscous to mint tea via tanjia and snails, here are the 20 essential Moroccan specialities for an unforgettable culinary journey.

10 May 20269 min read

Moroccan mint tea: more than a drink, a way of life

A ritual of hospitality, a symbol of sharing and an ancestral gesture: mint tea tells the story of Morocco's soul through every glass poured from on high.

7 May 20267 min read

Moroccan kémias: why Moroccan meals always begin with sharing

Zaalouk, taktouka, cumin carrots: kémias are not mere starters but a philosophy of dining. Discover why they are inseparable from the Moroccan table.

4 May 20268 min read

Marrakech: a journey to the heart of Morocco's food capital

From the fragrant souks to the grills of Jemaa el-Fna and gourmet riads, Marrakech stands as Morocco's culinary capital. A sensory journey between tradition and modernity.

1 May 20267 min read

Ras el hanout: the spice that tells the whole story of Moroccan cuisine

Behind this iconic blend lies the full genius of Moroccan cuisine: dozens of spices orchestrated in harmony, each family jealously guarding its own recipe.

28 April 20267 min read

Couscous or tajine: what are the differences between the two great classics of Moroccan cuisine?

Couscous and tajine are the two pillars of Moroccan gastronomy. But behind these two classics lie very different culinary philosophies. Here's a closer look.

25 April 20267 min read

Does the royal couscous really exist in Morocco?

An iconic dish of French restaurants, the royal couscous is actually an invention born from the meeting of Moroccan cuisine and 1960s France. A look back at a story of culinary blending.

22 April 20268 min read

Moroccan breakfast: what do Moroccans really eat in the morning?

Msemen, baghrir, seed-studded bread, olive oil and steaming tea: Moroccan breakfast is a world of its own, blending generous tradition and childhood morning nostalgia.

19 April 20267 min read

Moroccan street food: what people really eat in the streets of Morocco

From early morning msemen to Jemaa el-Fna's night-time skewers, through spiced snails and grilled sardines, Moroccan street food is a world of its own.

16 April 20267 min read

The story of Choukran: the Morocco of our childhood in the heart of Paris

Choukran was born from a simple dream: to bring the flavours and warmth of the Morocco of our childhood to Paris. A look back at the story of a restaurant that says thank you to its roots.

13 April 20269 min read

The best culinary specialities of Marrakech

From the iconic tanjia to preserved-lemon tajine, through kémias and honey pastries, Marrakech offers a unique culinary panorama. An overview of the must-tries.

10 April 20269 min read

How to prepare homemade couscous like in Morocco

Preparing real homemade couscous is a ritual of patience and generosity. From hand-rolled semolina to fragrant broth, here are the secrets of an authentic couscous.

7 April 20265 min read

Why Choukran is reinventing Moroccan cuisine

Respecting tradition while being resolutely contemporary: Choukran rejects the reductive image of Moroccan food abroad and celebrates Morocco's full diversity.

4 April 20266 min read

The Choukran Book: a story of transmission between a mother, her son and an entire country

Recipes learned by watching, never written down. The Choukran book is a tribute to Moroccan mothers who passed on their culinary knowledge from generation to generation.

1 April 20267 min read

Why couscous is France's favourite dish

Conviviality, generosity, nutritional balance and Franco-Maghrebi human history: discover why couscous has become France's favourite dish.

28 March 20267 min read

What is the difference between Moroccan, Tunisian and Algerian couscous?

Moroccan, Tunisian, Algerian: each couscous carries the soul of its country. Discover the differences between these three great Maghreb culinary traditions.

25 March 20267 min read

Chef Abdel: from the Rif to the Casbah

Portrait of Abdel Alaoui: a childhood between the Rif mountains and family meals, culinary knowledge without written recipes, and the birth of Choukran.

20 March 20268 min read

Mum's harira: recipe and memories

Harira is the scent of childhood, the taste of Ramadan and the love of a mother who cooks without ever measuring. Here is our recipe, between tradition and memories.

15 March 20267 min read

Zellige, an ancestral art on our walls

Behind every wall at Choukran, there is a Fes artisan, centuries of tradition and the conviction that beauty is made by hand, piece by piece.

20 November 20254 min read

Choukran opens its second Casbah in the 2nd arrondissement

Choukran moves into 30 rue de Richelieu, steps from the Palais Royal, with a new venue blending Moroccan tradition and Parisian modernity.