Omar Lyazidi and Simo Sebbagh are best friends and the co-owners of L’mida, a Moroccan-European fusion restaurant that’s tucked in a narrow alleyway in Marrakech’s medina. Its rooftop terrace has views of dusty-pink buildings and, on a clear day, the Atlas Mountains.
L’mida’s menu is influenced by the Moroccan food that Omar and Simo ate growing up, as well as their travels around the world. Both studied and worked in France for several years, and have explored much of Europe and Asia.
Friends of Bohemia, Omar and Simo have shared a traditional Moroccan recipe with a twist; Burrata and Taktouka Mechouia.
To learn more about L’mida, read our interview with Omar and Simo in Bohemia: A Celebration of Craft Magazine.
Burrata & Taktouka Mechouia
2 large bell peppers (red, yellow, or green)
3 tablespoons olive oil
4 large tomatoes
1 teaspoon finely chopped garlic
2 tablespoons of chopped parsley
2 tablespoons of chopped coriander
1 teaspoon paprika
½ teaspoon cumin
½ teaspoon salt
½ teaspoon caster sugar
2 tablespoons toasted pine nuts
Ingredients – Parsley Oil
60ml olive oil
½ teaspoon dried parsley
Pinch of salt
- Preheat a grill or griddle pan until it’s really hot.
- Place the peppers on the grill and turn every 3 to 4 minutes until each side is scorched and tender. Remove the peppers from the grill and set aside to cool.
- Meanwhile, peel, deseed, and roughly chop the tomatoes.
- Once the peppers have cooled down, peel, deseed and chop into approx 1.5 cm pieces.
- In a large casserole dish or a deep skillet, heat the olive oil over medium-low heat and add the chopped tomatoes, garlic, spices, herbs, salt and sugar. Cover with a lid for 10 to 15 minutes until the tomatoes have softened. Stir occasionally.
- Add the chopped peppers and mix all the ingredients together. Leave to simmer gently for 10 minutes with the lid off until all the liquid evaporates.
- To serve, arrange a portion of taktouka (the pepper, tomato mixture) on a shallow plate and place the burrata on top. Drizzle with parsley oil and toasted pine nuts.