In Cité d’jemâa, Jamila II, Casablanca, Morocco, Kabira Rouhli cherishes every Friday, dedicating her mornings to a revered national tradition: preparing couscous. Kabira, proficient since age 14, learned the craft from Aïcha Rouhli her long gone beloved mother in law. Initially, she assisted with simple tasks like washing vegetables but eventually graduated to handling the meat. Her culinary journey began alongside her beloved husband Saïd Rouhli, under the guidance of his mother, forging fond memories and honing her skills.
This Moroccan ritual, deeply embedded in the culture, is typically led by women. They invest up to three hours every Friday in creating a meal savored in mere minutes. For Kabira, this is not just a culinary task but a cherished practice, full of joy and family bonding. No matter how tiring was the task, Kabira recalls her early kitchen experiences with warmth and humour, especially noting her husband’s lack of interest in cooking.
Years have passed, and Kabira now prepares couscous solo, relishing the solitude in her kitchen upstairs. These moments, accentuated by the lively street scenes outside her window and interactions with friends and family, have grown more significant over time. The tradition ensures family togetherness, particularly as her children’s lives have evolved.
A special variant of couscous in the Rouhli’s household is tfaya, a sweet dish often reserved for special occasions but frequently enjoyed by them. The preparation begins with boiling meat, traditionally sheep left over from Eid al-Adha. Kabira skillfully mix sautés onions, chickpeas, and raisins, seasoning them with a blend of spices. She combines these with the meat broth to create a flavorful sauce, while simultaneously steaming the couscous to perfection.
As Friday prayers bring a momentary calm to the bustling streets, Kabira‘s kitchen remains a hive of activity. She meticulously times the meal to coincide with the return of her husband Saïd and her son Wahid from their prayer. The dish, quickly devoured, symbolizes more than a meal; it’s a testament to familial bonds and culinary tradition.
Kabira also frequently prepares a vegetable couscous variant, using a rich assortment of vegetables and a whole chicken. This dish, like tfaya, follows a careful process to achieve the perfect blend of flavors and textures.
In an act of community spirit, Kabira and her husband, Saïd, extend their Friday tradition beyond their family. They share a portion of the couscous with a solitary neighbor, embodying the values of family, charity, and kindness that are central to Moroccan culture. This practice is not just a culinary routine but a cherished tradition, emblematic of Morocco’s rich cultural heritage.
