![\"The](\"https:\/\/www.newsbeep.com\/us-pa\/wp-content\/uploads\/2026\/08\/19519696_thedishmarinade.png\"\/)
<\/p>\nPHILADELPHIA (WPVI) — We’re heading to Center City, where a well-known face in Philly’s culinary scene just opened a brand new French Moroccan restaurant.<\/p>\n
It’s called Soufiane at the Morris, and we got a peek inside Grandma’s recipe book for a traditional Moroccan herb and spice marinade called Charmoula.<\/p>\n
This is Soufiane Boutliliss’ second restaurant in Philadelphia. This new spot comes with a side of history.<\/p>\n
“I love The Morris because it’s very historic,” he explains.<\/p>\n
Soufiane at the Morris shares a scenic courtyard with the storied Morris House Hotel on South 8th Street.<\/p>\n
“In 1787, the year the Constitution was written a block away, this home was built,” explains Jerry Morris, the concierge and assistant innkeeper.<\/p>\n
The Morris family’s history runs as deep as our country’s.<\/p>\n
“The family is a first family of Philadelphia,” says Morris. “They followed William Penn to Philadelphia in 1682.”<\/p>\n
There are 17 hotel rooms, and just across the garden, Soufiane’s new spot.<\/p>\n
“It’s a French Moroccan experience,” he says.<\/p>\n
His first eatery, Sofi Corner Cafe, is at 11th and Locust.<\/p>\n
When we first met Soufiane, we made his grandmother Moroccan walnut cookies called Melouza.<\/p>\n
Today, we’re learning the secrets to her charmoula, a Moroccan marinade that’s perfect for summer seafood dishes.<\/p>\n
“She’s happy she’s famous, and she gave me more recipes,” he says.<\/p>\n
Charmoula is a seaside taste of Sofi’s Sundays in Morocco. It’s an herb and spice marinade that’s perfect for seafood and vegetables.<\/p>\n
We use it to marinate scallops, then transfer them to a tajine and cook for about 15 minutes.<\/p>\n
Soufiane’s new dining space is stunning.<\/p>\n
The flowers are always fresh, and the cocktails are flowing, including a unique take on the tradition of Moroccan mint tea, only this time they add gin.<\/p>\n
After dinner, stay for the drinks and the dancing.<\/p>\n
This has always been Soufiane’s dream.<\/p>\n
“My grandmother is a chef in Morocco, and my father’s a chef in Paris,” he says.<\/p>\n
On the menu you’ll find classics like French onion soup and coq au vin.<\/p>\n
“I don’t want you to feel like you are in a restaurant,” he says. “We are in my family home.”<\/p>\n
<\/p>\n
The Dish: Charmoula recipe from Sofiane at the Morris in Center City Philadelphia<\/p>\n
Grandma’s Charmoula Recipe from Soufiane at the Morris:<\/p>\n
– 1\/2 cup finely chopped fresh cilantro and parsley
– 1\/4 cup extra-virgin olive oil
– 1\/4 cup fresh lemon juice (about 2 medium lemons)
– 5 garlic cloves, minced (about 2 tablespoons)
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1\/2 teaspoon sea salt
– 1\/2 teaspoon ground black pepper<\/p>\n
Stir together all ingredients in a bowl until well combined.<\/p>\n
Use it to marinade seafood and veggies.<\/p>\n
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