A Splash of Morocco in Notting Hill Carnival 2018


There are many perks to having a restaurant right in the middle of Notting Hill– we are surrounded charming architecture, inundated by London’s best antique and vintage fashion shops and there is a compelling bohemian air that one can almost grasp… And then – each August – there’s like the most amazing party ever right on our doorstep. Not just any party… No, no, no.

The largest free street party in Europe.

I’m talking, of course, about the Notting Hill Carnival that will take place from Friday the 24th through to Bank Holiday Monday the 27th (I heard we’re expecting over 2 million people!).


This year Zayane won’t just be partying – we’ll also be cooking something hot and tasty, namely our ridiculously delicious Notting Hill Carnival sandwiches!


We’re making three scrumptious options, all served in our homemade and freshly baked Moroccan bread. The first is my son and co-Executive Head Chef Joe’s favourite – the Pulled Lamb. This delectable party bite has quite a journey from our kitchen to your belly. We begin by marinating lamb shoulder overnight in salt, cumin oil and garlic. We then cook it in a tagine on low heat for 5 hours and once it is falling off the bone, it’s party time and we serve it with our homemade harissa sauce and crème fraîche. This is a very popular dish in Morocco called meshwi and now you get to try it with some calypso and a Red Stripe!


At Carnival this year when I’m not in the kitchen, you’ll see me moving to the samba beat with our second carnival sandwich – and my favourite: merguez sausage with smoky harissa. But we haven’t forgotten about our vegetarian friends! For them we’ve prepared a Moroccan-inspired sandwich with zaalouk (smoked aubergine purée) and halloumi. For those after something even lighter, Joe and I will be preparing a Moroccan summer favourite – pasta salad!


So how do your wrap your palate around Zayane’s delectable Notting Hill Carnival sandwiches? They will be made fresh to order inside our restaurant where we’ll be selling drinks, too. If you ask me, a cold beer and a Moroccan sandwich will be a big slice of Berber heaven! This is the first time our range of sandwiches is making an appearance at Zayane and once Carnival is over, that’s it (until next year at least!). So join us or risk the despair of having missed out!


Notting Hill Carnival 2018If you’re passing Zayane and you are craving some Moroccan flavour, join Joe and me for special, delicious and extremely portable sandwich!





Zayane’s Special Relationship with Turmeric

Turmeric is a staple spice in Moroccan cuisine –

it has been since the Arabs invaded in the 7th century. Turmeric comes from the root of the curcuma longa plant and has a look and feel that is very similar to that of ginger. It can be used fresh or it can be ground into a fine powder to provide Moroccan tagines and pastries with its appealing bright yellow/orange colour and fragrant warming and peppery aroma. Not only is this spice delicious – it is also a ‘superfood’ thanks to its remarkable anti-inflammatory properties, not to mention its ability to lower cholesterol and help prevent heart disease as a powerful antioxidant. Given the turmeric’s potent punch of scrumptiousness and healthfulness, my son and I use it in all of our mains at Zayane, as well as our chicken pastilla (which evidently has some other extraordinary properties, too! . And yet, Zayane has a connection to turmeric that transcends these compelling reasons to incorporate it into our delectable Moroccan food. Our special relationship with the so-called ‘golden saffron’ and its traditional uses harken back to a little village I used to visit as a little girl in the Bled and to a very, very special woman.

The Bled is a traditional Berber village in the Moroccan countryside.

It isn’t at all the Morocco that people know and love – instead it is guided by Morocco’s pre-Arab culture and traditions. The Berbers have their own way of life and own language (which isn’t Arabic). It is – for all intents and purposes – a different country. The Bled I would look forwards to visiting during my summer holidays when I was a little girl growing up in Casablanca was inhabited by the Berber Zayane tribe (my tribe and, obviously, the one after which my restaurant is named). It was also where my mother is from and where my 110-year-old grandma lives to this day. We would drive from Casablanca, park our car in village nearest to my grandma’s abode, and travel by donkey up the mountain for about 2 miles. My grandma – who even then was very old by conventional standards – lived in a house made of clay, a building material that let her house be cosy warm in the winter and cool and breezy in the summer. There she would pass her time in the living art that is pastoral Morocco, untouched by time and tourism, joyfully keeping her fields of argan and olive trees and weaving her special Berber wool rugs.


One of my earliest memories was my grandma using turmeric to give her painstakingly handmade rugs their rich, vibrant yellow colour. I would sit beside her in the midst of her and her neighbours, watching them dye the wool, wash it and dry it – the secret ingredient for our renowned Berber rugs. The feast of the eyes was complemented by something sweet and delicious for the ears and palate, too. I would listen to the intermingling voices of the old ladies singing traditional songs and we would all drink mint tea and snack on fresh almonds dipped in my grandma’s luxurious fresh honey. It was quite a treat and one that I long for most days in my happy London life that is spiritually and emotionally a million miles from the Bled.


Back in those days we didn’t know quite what we do now about how healthy a spice turmeric was – though given the long lifespans our people tend to have we probably should have guessed!

My grandma used this hallowed spice for far more than her wool rugs

– it infuses nearly all of her mouth-watering dishes. The people of our Zayane tribe eat rather literally only the freshest food – meat from our own goats, goats’ milk and butter made from this milk! We also make our own olive and argan oil – a magical delicacy we cook with to impart a roasted nutty flavour to our food – and honey. The heady cocktail of these freshest of ingredients, when combined with Moroccan spices like turmeric redefines ‘healthy’ and – evidently – leads to long life.


Even to this day, when we arrive at ‘grandma’s house’ she cooks us turmeric-infused whole grain couscous with goat meat. It is a little slice of heaven – but the first day’s provisions only hint at the delectableness that is in store. On day two grandma will roast a whole goat, which she will rub with cumin, salt, turmeric and black pepper before cooking. The expression to convey just how delicious it is is generally ‘oh my God’, but even invoking the heavens fails to communicate just how delicious grandma’s roast goat really is. Without question, it is the best roast I’ve ever tasted in my life! Grandma’s favourite dish – which presumably has kept her going to 110 and I hope far beyond this wise, old age – is braised rabbit with turmeric and preserved lemons.


When we cook with turmeric at Zayane, it isn’t something that we learned from a cookery book

, or even from a celebrated cookery school. It isn’t even a hand-me-down. The scent of turmeric warming in the kitchen – like the ‘Proustian madeleine’ – sets me above time and space. I become that little girl visiting my grandma in the Bled and I behold grandma’s vibrant rugs and my palate savours her aromatic, exquisite cooking. If my son and I are able to offer Zayane’s patrons even a glimpse of this ecstatic vision, we will have done grandma proud.





















“The Story of Zayane Restaurant”. Fine in the first instance

It was two years ago when Moroccan-born Meryem Mortell had an epiphany – Having tried everything London had to offer – some good, some less-good – none managed to give her the feeling of home. In this very moment, the seed that would germinate into Zayane was planted and sprung up in London’s Little Morocco, in Golborne Road”.

Zayane opened its doors for business about a year ago, and if you are wondering where the name comes from there is quite a story behind it. The first inhabitants of Morocco were the Berbers and Zayane was one of the tribes. Meryem’s grandmother comes from the Zayane tribe and some of her most precious childhood memories are from the mountains, where the Zayanes cooked food that was original, fresh and full of Moroccan spices and flavours. “I want everybody to experience that”, she mentions, “Morocco is not just big towns like Marrakesh – there is so much more to it (Morocco) and Moroccan food”.


Trying to keep Moroccan traditions alive, Meryem has created a fusion cuisine mixing Moroccan and British ingredients, always maintaining the balance between the flavours. How she has managed to do this? Her secret is simple: The meat is cooked traditionally with all the spices and exotic Moroccan ingredients but the side dishes are inspired by British cuisine and do not include any spices. Meryem has created a new culture by introducing a fusion Moroccan-British cuisine, which her son and head chef, is now following adding his own personal touch after training with a Michelin star chef.

The ingredients used in all Zayane dishes are either locally sourced seasonally or imported from Morocco. Using the best quality seasonal ingredients is not reflected just on the taste but also on the menu. Each season, customers can find different dishes in both meat and vegetarian options.

Veal and Couscous Zayane Restaurant

When it comes to the menu, the lamb, accompanied by onion puree and caramelised vegetables is a must-try at Zayane. There are also lots of vegetarian and gluten free options available. If you are into a small meal, the light bites are perfect for lunch or dinner. Moroccan tapas, great for sharing while enjoying “The Zayane”, the restaurant’s signature cocktail made of infused Moroccan tea and prosecco. Alternatively you can try one of the other low calorie cocktails offered. If you are around the area on a Saturday, make sure to stop by and try the shakshuka (eggs cooked in Moroccan tomato sauce), a perfect breakfast or brunch dish. There are no Moroccan desserts at Zayane, but the traditional almond biscuits will definitely compliment your tea.


What Meryem and her son are trying to accomplish is to make every customer feel like home in Zayane and give him/her a traditional, authentic experience, a real taste of Morocco.

Why should you visit Zayane? “If you want to eat well and have a good, full meal come here” she explains. “Customers come here because they feel like home.”

Zayane is now catering for events

Moroccan Food Events Catering Notting Hill


An Arabian Night in Shoreditch, London, with the Gnawa band and proper belly dancers entertaining guests while a delicious buffet based on Lamb Mechoui, chicken pastilla, couscous with vegetables and Moroccan biscuists were provided by Zayane. We could not forget to provide Shisha and mint tea through the evening for all the guests.

Zayane Moroccan Food Catering

If you are thinking of a special night and would like our help please don’t hesitate to contact us  or give us a call at +44 020 89601137