Moroccan tableware
Innovating in tradition.
This set of tableware has been redesigned according to local food culture and habits after a detailed investigation. Bringing innovation to the traditions makes Moroccan cuisine more accessible to people around the world.
It is designed for two-person dining, including a set of mint tea sets and accessories, two entree bowls and cutlery.
Design Background: A modern Moroccan restaurant located in NYC serving traditional Moroccan dining experience.
Research: Food Structure/ Table Manner
![48090morocco1mch [Converted]-01.png](https://static.wixstatic.com/media/a79d27_7c719b79c4464b7ba49cb54fd2b6fa06~mv2.png/v1/fill/w_47,h_8,al_c,q_85,usm_0.66_1.00_0.01,blur_2,enc_auto/48090morocco1mch%20%5BConverted%5D-01.png)
Tagine: A tagine, sometimes spelled “tajine,” is a traditional Moroccan cooking vessel made of ceramic or unglazed clay with a round base and low sides. A cone-shaped cover sits on the base during cooking.
How to eat: Traditionally Tagine is eaten by hand. Tore a piece of bread off, use the right hand to grab the meat with the bread together.
Couscous: Couscous is a healthy, versatile side that you can serve with anything from roasted vegetables to chicken to lamb.
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How to eat: Traditionally couscous is eaten with the hands. Do note that in Morocco, the right hand only is used for eating. Diners gather couscous between their fingertips and roll/press it into a ball to eat.
Moroccan mint tea: The mint tea holds a very important place in the life and the social relations in Morocco: it is indeed the drink of friendship and hospitality. ... The mint tea is traditionally drunk at any time of the day, with a small preference at the end of the meal, like a digestive.
How to drink:
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Put tea in a teapot and pour in 1 cup boiling water, then swirl gently to warm pot and rinse tea. Strain out and discard water, reserving tea leaves in the pot.
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Add remaining 4 cups boiling water to tea and let steep for 2 minutes. Stir in sugar (to taste) and mint sprigs and steep 3 to 4 minutes more.
Based on Food Culture& Food Structure & Table Manner
Traditional Moroccan Mint Tea Set
Modernized Moroccan Mint Tea Set
Two-layer sugar container-
Mint leaves can be placed on the
upper layer that is easily accessible.
The sugar cube is placed on the l
ower layer, keeping it clean and
easy to storage.
Angular cup-
The shape of the cup is a circular gradient into a square. The corners of the lower part of the cup are for people to hold the cup without being burnt when they have hot water in the cup.
Traditional Couscous bowl
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Modernized Couscous bowl
Spiral Couscous bowl
It's designed for two usages:
1. for people who love to use the traditional way to eat which is eaten by the right hand. The left hand can grab the upper part, and this spiral can block the sight of the person sitting opposite, reducing the embarrassment of people who experience the first time eating with their hands.
2. for people who would love to use the original utensils. We provide a lovely exotic spoon.
Traditional Tagine
Modernized Petal Tagine
The traditional Tagine eating method is to tear the bread into small pieces and use the soup in the bowl to eat with the meat. This petal shape is designed to make it easier for people to pick up food along the bowl wall.
