Lamb Tagine with Prunes
Slow-cooked lamb, prunes, almonds
Our story
In Morocco, the best rooms face inward.
A riad is a Moroccan house built around a courtyard. It keeps its back to the street and does its living inside. Marrakesh LA works the same way: you come in off Melrose Avenue and the traffic stays outside.
Chef Hicham Foual grew up cooking in his family's kitchen in Casablanca and trained there professionally. He cooked for royal households, led kitchen teams at hotels in Casablanca and Tunisia, and ran his own cooking school for ten years before moving to Los Angeles in 2011.
He started here as a caterer, cooking for weddings and private dinners across the city. The restaurant came later. The food is the same: tagines braised for hours, couscous with seven vegetables, and mint tea at the end of the meal.
Chef Hicham Foual
and the Marrakesh LA family
