— Moroccan family cookbooks —

Preserve your Moroccan family recipes — before they're gone.

Hearth is building a way to capture the recipes your Mama has been making for forty years, in her own voice, and bind them into a hardcover cookbook your grandchildren will keep.

The Moroccan kitchen

Moroccan home cooking is slow, layered, and built on preserved ingredients — preserved lemons, salted olives, dried chilies. The tagine that took Mama an afternoon to make is decades of refinement in one pot.

The cooking comes from from Fès to Marrakech, Tangier to Essaouira — the Maghreb's most layered kitchen. The diaspora carries it from Fès to Paris, Brussels, Tel Aviv, Montréal — Moroccan families carry the recipes through Sephardic and Muslim diaspora.

What gets lost

When a Moroccan matriarch stops cooking, what disappears first is the proportion of preserved lemon, the spices in the ras el hanout, when to add the saffron. The recipe card, if it exists, lists ingredients but not technique. The way she shaped the dough — that lives in her hands, and it doesn't transfer to paper.

That's the part Hearth captures. Not the ingredient list — anyone can find that. The way she does it.

How it works

What we don't do

We don't ask her to type. We don't send her an app. We don't make her sit at a computer. The whole work happens on a phone call she answers in her own kitchen, while she's making tea or peeling something or sitting in her usual chair.

She just talks. We listen, we draft, and the recipes — and the stories behind them — become a book you can hold.