About Villa Jerada

There’s a tuna sandwich I ate constantly growing up in Casablanca, Morocco. After soccer and surfing. At the market. As a celebratory meal after scoring a new pair of Jordans. Known as Thon Ohror, it’s tuna mixed with mayo and harissa, then spread on a baguette with hard-boiled eggs, olives, sliced tomatoes, red onion, potatoes, cornichons, and parsley. Those who know it live for it. A bite brings a smile to their face, a reminder of warm, sunny Moroccan days. Those experiences are exactly what I want to capture with Villa Jerada: a nod to the past with our feet firmly in the present. Our spreads, sauces, and spices honor the traditions woven through centuries of Moroccan and Levantine cooking, while introducing even the most modern cooks to the flavors I grew up with. We use recipes that have been passed down from generation to generation. So while our products would make any Moroccan grandmother proud, including my own, they also feel just as at home on today’s ever-changing, ever-evolving tables. Villa Jerada’s offerings, made from the highest quality, most painstakingly sustainable ingredients are my love letter to the flavors of the Levantine region, a place in the world that is so much richer and more beautiful than many in the west know. Read my letters in the form of harissa, Morocco’s signature condiment, bright chermoula, rich and luscious tahini, indispensable dukkah, and a ras el hanout that will warm your heart and turn a tough day around. Read their story