Request your private chef
Your home. Your guests. Adil cooks.
Tell us the date, the town, and how many guests — Adil will confirm your evening and the menu with you personally. No payment is taken with this request.
How it works
1. Send the request below.
2. Adil reviews your request and confirms your date and menu with you. Once approved, a 50% deposit holds your date; the balance is due on the day of the dinner.
3. Adil shops for everything, does the heavy prep in his own kitchen, and finishes the cooking at your home. He serves each course, tells you a little about what you’re eating, pours mint tea the Moroccan way — and leaves your kitchen clean.
The menu
Every dinner opens the Moroccan way — with a spread of Moroccan salads. Choose any four: beet salad; carrot salad; chickpea salad; green bean salad; eggplant salad; spinach salad; potato salad. The marinated olives and olive tapenade with warm bread come with every dinner. The salads can be served family-style, in bowls in the middle of the table, or plated individually — including a trio plate with three different salads on one plate, in small tasting portions or generous ones. We’ll settle the style together when we plan your menu. Start with stuffed batbout if you like — little Moroccan breads filled with chicken or with seasoned greens. And every dinner closes with dessert and fresh mint tea. In between, you choose the main course: chicken tagine (with mixed vegetables, with preserved lemon & olives, or with caramelized onions, prunes & apricots), kefta tagine with eggs, fish tagine with chermoula, beef tagine with prunes & almonds, lamb tagine with artichokes & peas, or a vegetarian seven-vegetable tagine.
See the dishes
To start:
Main courses:
To finish:
Good to know
Parties of 2 to 12 guests, at homes across Greater Boston. Groceries are included in the price — you provide the kitchen, the table, and the guests. The food is served in real Moroccan tagines and on decorated Moroccan platters — the full presentation, included. Vegetarian guests are covered: they get a vegetarian plate in the same flavors as the evening’s menu, at the same price.
Prices: $125 per person — chicken, kefta, fish, and vegetarian menus. $150 per person — beef and lamb menus. Evenings start at a $600 minimum.