Bushra Fakier Boutaleb, Flavors of Morocco
Bushra infuses every dish with Moroccan culture, bold flavors, and a commitment to health and wellness.
Who are you, and what’s your culinary story?
My name is Bushra Fakier (Boutaleb). I am the chef-owner of Flavors of Morocco. My culinary story can be simplified as the love of my country and my culture. I just wanted to share the flavors and the colors of my homeland with everyone and tell them how fortunate we are as Moroccans, growing up eating and cooking healthy, delicious food. I feel like an ambassador of my country; that is why I am trying to do the best I can by sharing my culture through food and events.
How long have you been working in the kitchen, and how did your journey as a chef begin?
As a Moroccan lady, I have been in the kitchen all my life. Since I was a young girl, I learned to cook from my mom and dad. One of the criteria in our culture for a good future wife is to be a good cook.
I never planned to be a chef. I was pursuing my higher education; I got my PhD in physics but never dreamed of becoming a chef. My journey started when I immigrated to Canada. My friends loved my cooking and my food displays, and they started encouraging me to start a catering business. I said, “No way.” Over time, they convinced me to help in some Moroccan open houses to share our culture. From that experience, people loved the food and the whole atmosphere. Then we decided to start a small catering and event business (Royal Tagine). Once I moved to the US with my husband, I opened my new business, Flavors of Morocco, at Lancaster Marketplace, which we were forced to shut down because of the pandemic. At that time, I opened my kitchen in my basement facing the river and my backyard. After that, I moved to the new Southern Market while keeping my backyard for private events. This is how I found myself becoming a chef, as I was always fascinated with cooking and healthy recipes.
What do you love the most about cooking?
Cooking is an art and creation, so I enjoy discovering new recipes and new flavors, creating new dishes. I love the beauty of different food colors and textures. I travel with every dish somewhere. I like adventures and am never scared to mix and taste new food and ingredients and create new recipes.
What does food mean to you?
Food for me is health and well-being. That is why cooking is a big responsibility — we are dealing with people’s health and life. We have to love what we are doing and give the best to those who are trusting us.
Do you have a signature dish or flavor style that people know you for? Tell us the story behind it.
People know me for my fusion between Moroccan and Indian. I cannot say I have a signature dish because all my dishes are created with the same love and attention. My customers love my lamb shank and enjoy my tikka because it is so flavorful and different from any other tikka. I have had people travel from far away to taste my shawarma. All my dishes are my signature.
What’s one ingredient you couldn’t live without — and why?
Maybe Rass el Hanout (Moroccan Masala) because I use it in most of my cooking. The truth is all my spices and oils are essential to me.
Have you had mentors, culinary heroes, or influences that shaped your approach to food?
I learned cooking from my mom and dad, and I taught myself from books and cooking shows. I am still learning from YouTube videos and experimenting with new flavors and recipes.
How do you see your role as a chef contributing to the local food scene or community in Lancaster?
As a chef, I am trying to prioritize local sourcing. I educate my customers about the food and the health benefits of the ingredients, share my culture, and give them a chance to taste new flavors. I also organize cultural events named “The Moroccan Experience,” where my guests travel to Morocco in the heart of Lancaster. Every Friday we donate food to the local mosque, and sometimes we go out to feed the hungry on the street, especially during winter.
Can you give us a sneak peek of what you’ll be preparing at the event — and why you chose this dish?
At the event, I will serve the Moroccan lamb shank tagine. It is a flavorful, tender dish, slow-cooked for more than nine hours to ensure the lamb shanks become incredibly tender, falling from the bone, while the spices create a rich and complex sauce.
Where can people taste more of your cooking or connect with your work beyond this event?
Inside Southern Market at 100 S. Queen Street. They can connect with me on social media at Flavors of Morocco.
What do you hope attendees feel or experience when they taste your dish at the event?I want them to travel with their palates to my country and feel the flavors and aroma, not just taste.
What advice would you give to young, aspiring chefs in Lancaster who want to build a career in food?
My advice to young chefs is to love and be passionate about what they are doing. Share the love through food, think about other people’s health. Cooking is an art and a big responsibility — we are dealing with people’s bodies and health. Think about your mission, not just money.
Photo courtesy of Mike Strathdee.