A Taste of Morocco with Salma Boudina

While Moroccan culinary traditions are often represented by slow-cooked meat tagines, the day-to-day foundation of historical Moroccan home cooking has long centered on vegetables, legumes, and grains. In this Saturday night supper club hosted at The Depanneur, chef and hospitality educator Salma Boudina presents a celebration of plant-based Moroccan cuisine inspired by family recipes and oral culinary histories.

Boudina approaches the table as a space for hospitality and storytelling, sharing the techniques and cultural context behind each dish as courses are served family-style around communal tables.

The Menu

The multi-course plant-based dinner highlights classic textures, aromatic spices, and time-honoured techniques:

• **Chlada Dyal Khiar w Maticha:** A bright salad of tomatoes, crisp cucumbers, and finely sliced onions dressed in olive oil and herbs.
• **Zaalouk Dyal Khizzo w Na'na':** A zesty mezze dip crafted from slow-cooked carrots, fresh garden mint, and garlic, served with crusty bread.
• **Ksaksou:** Fluffy, hand-worked golden semolina steamed multiple times in a traditional couscousier, topped with a hearty seven-vegetable tagine featuring pumpkin, turnip, chickpeas, zucchini, and sweet potato in a turmeric-infused broth.
• **Ghriyba & Atay b Na'na':** Delicate, melt-in-the-mouth Moroccan shortbread cookies served alongside hot, traditional fresh mint tea.

Venue & Practical Details

The supper club takes place at The Depanneur's culinary workshop loft at 192 Spadina Avenue, just south of Dundas. It's a casual, social dining environment where guests share conversation alongside the meal. Transit access is simple via the 510 Spadina streetcar.