Celebrity chef Choumicha Chafay brings the spice of Morocco to a new restaurant in Dubai.
Chef Choumicha Chafay
Attractive and affable, 40-something Choumicha Chafay offers a first impression that she’s perhaps a seasoned television presenter. It’s no stretch. An accidental cook, her background is in sciences – but instead, she turned to television to share her passion for cooking. Today, she has global celebrity chef status. Chafay launched her presenting career in the Nineties with a daily show on cooking, which was followed by the weekly Ch’hiwate Bladi (Delicious Dishes of My Country), ensuring she became her country’s go-to on Moroccan cuisine. “All women in Morocco know how to cook; it is something we are passionate about,” she smiles. During the show’s 15-year run, Chafay traveled all over the country to study its various cuisines beholding European, Berber, and Arab flavors. “I visited so many villages, and met with all the elderly women,” she remembers. “The ones who know the traditions and the secrets of our food.”
Originally published in the March 2019 issue of Vogue Arabia
Traditional Couscous and Lamb Shank with Seasonal Vegetables
Chafay’s first teacher was her grandmother, who instilled in her the understanding that good produce is the foundation of every dish. She has written more than 30 cookbooks in various languages and appeared on many international television shows, including MasterChef France. “I must be the only non-Michelin chef to have been on the show,” she says proudly. In the past few years, her focus has shifted away from television to “really work with food.” She launched her brand, Dar Chouchima, offering lines of spices and teas, and is a member of the international Slow Food movement, where she ensures that everything about her label is organic. In the city of Azemmour, she operates her own space, open for private events and banquets. She also serves as creative consultant to Bab al Mansour restaurant in Dubai. It is named after the Unesco heritage site in Meknes, considered to be the grandest of all imperial gateways.
Bab Al Mansour’s Intricate Interiors Reflect its Moroccan Heritage
“The idea of Bab al Mansour is to take you to Morocco,” says the chef, who was involved in all aspects of selecting the decor – most of which was sourced from Morocco but also includes Portuguese Herdmar two-tone cutlery. Touches of gold, the use of mosaics in blues and greens, and the archways make this 260-seat restaurant a true Middle Eastern delight. As beautiful as its interiors are, do not refer to it as a “fine dining” restaurant; Chafay wants people to feel at home at Bab al Mansour. She considers it an escape where you can unwind, enjoy shisha, tea, and, of course, exquisite cuisine in the heart of Downtown Dubai.
Milk Pastilla, a Filo Puff with Milk, Puree Honey, and Rose Water
“This is modern Moroccan food,” says the chef. All ingredients are organic and sourced from her native country. On the menu, you’ll find traditional recipes like rfissa (a chicken and lentil dish), with Chafay’s own twist, of course. One of her favourite dishes is the lamb tagine served with couscous. “It is a classic dish, with my own feel,” she comments. A rainbow on a plate is the best way to describe it; the couscous is decorated with carrots, zucchini, tomatoes, potatoes, and chickpeas, topped with cabbage-wrapped lamb shank so soft, it melts in the mouth. Traditionally, this cuisine is known not only for its spices but for its use of dry fruits, too – but in Chafay’s recipes, you cannot immediately taste the sweet or the heat, as all is done with such delicate measurement. “It’s about balance,” she smiles. “It’s the spices that make Moroccan food. Not everyone can get that mix right.” Many of the cooks in the kitchen have come from Morocco, and Chafay will fly to Dubai every month. She hopes to next take Bab al Mansour to Casablanca and London. “It really is one the best cuisines in the world – healthy and full of taste. Whenever I travel, I always miss the food of Morocco, no matter where I am.” info@babalmansour.ae
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