San Francisco – Mourad

Met up with a friend for a lovely Moroccan dinner. Dishes were more upscale than you’d find almost any other Moroccan restaurant but the flavors were spot on. I had the octopus and lamb but tried all dishes. The octopus was incredibly tender and the couscous was fluffier than other preparations I’ve had. The sugar puffs were also incredibly light but I was left wanting something more like a donut rather than a beignet.

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Eggplant: cucumber, oregano, pepper, flatbread, za’atar

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Octopus: brussels sprouts, cauliflower, mustard, preserved lemon

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Couscous: butternut, quince, pepitas, harissa, brown butter

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Lamb: lentil, rutabaga, maitake, eucalyptus, black lime

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Sugar Puffs: citrus marmalade, yuzu caramel, marash

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