Moroccan
Home cook
Hind’s story
Hind is from Morocco and has a deep love for cooking and Moroccan cuisine. Her grandmother, Zeyneb, has been a source of inspiration in her life, from teaching her how to cook to being the inspiration behind the name “Zeyneb’s Daughters”, her catering company. Her grandmother had a love for treating anyone stopping by her house to her delicious, traditional meals or at least to Moroccan tea and sweets. It was, in fact, the famous Moroccan tea which was Hind’s introduction to Moroccan cuisine. As she puts it “I always looked up to her and was extremely fulfilled and nurtured by her hospitality towards everyone and the joy she expressed while feeding people nice food. I’m pretty sure she’s watching over me and is proud of my performance so far!”
Recently, she attended Durham University Global Week, showcased her variety of traditional dishes. One example would be her m’semen filled with beef mince – a traditional flatbread cooked on a griddle and optionally stuffed with meat or onion and tomatoes. Its multiple, well-defined internal layers with its slightly crispy exterior and chewy interior make it a popular treat in Moroccan cuisine. Moreover, Moroccan cuisine’s use of a wide range of vegetables allows it to be a very accessible cuisine for vegetarians; Hind showcases a fine selection of fresh vegetables at the centre of her cooking with her delicious range of crispy vegetarian samosas and quiches - a flavoursome array of options for vegetarians looking to explore or simply eat delicious Moroccan dishes.
One of the most diversified cuisines in the world, Moroccan cuisine features extensive use of aromatic spices which are reflected in Hind’s cooking, especially in her delicious tagines. Tagine is a Moroccan dish cooked in a unique clay or ceramic pot with a conical lid. It's a stew made with meat, vegetables, and fragrant spices, cooked slowly for rich flavors. It's often served with couscous or bread, and enjoyed as a communal meal.