On a short visit to Marrakesh in 2015, Khalid Dahbi had a culinary Eureka moment. Walking through the busy local markets and past the colourful spice and herb stalls, his cheffy imagination was tickled and with it a seed was planted for a gastronomic Moorish home journey, Babouch was then born!
Addicted to Marrakesh, he kept going back for more inspiration and started to document his food adventures as he travelled across the country to learn more about the heritage of dishes and customs associated with them.
No stranger to moroccan food, Khalid was born and brought up in Rabat where his love affair with good food began, he often strolled the local markets with his parents who thought him the essence of eating fresh & seasonal.
Babouch stands for the given name to moroccan escargots wildly eaten on the streets of Marrakech as a snack but also represents Morocco’s wide and divers’ traditions of fresh, healthy & seasonal eating to Khalid with a huge focus on the wide repertoire of vegetable, seafood,the various varieties of oils, delicate spices typically used in Moroccan kitchen.
Khalid’s menu is a mirror to his new range of healthy plant based eating through his selection of vegan starters & salads that includes ingredients such as Argan oil, fresh turmeric and herbs such as fresh dill & Coriander .
“Khalid Favourite quotes”
Eating should be fresh, elegant but most importantly delicious