The Dish: Charmoula from Soufiane at the Morris in Center City Philadelphia

PHILADELPHIA (WPVI) -- In this edition of The Dish, we're heading to Center City, where a well-known face in Philly's culinary scene just opened a brand new French Moroccan restaurant.

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.

This is Soufiane Boutliliss' second restaurant in Philadelphia. This new spot comes with a side of history.

"I love The Morris because it's very historic," he explains.

Soufiane at the Morris shares a scenic courtyard with the storied Morris House Hotel on South 8th Street.

"In 1787, the year the Constitution was written a block away, this home was built," explains Jerry Morris, the concierge and assistant innkeeper.

The Morris family's history runs as deep as our country's.

"The family is a first family of Philadelphia," says Morris. "They followed William Penn to Philadelphia in 1682."

There are 17 hotel rooms, and just across the garden, Soufiane's new spot.

"It's a French Moroccan experience," he says.

His first eatery, Sofi Corner Cafe, is at 11th and Locust.

When we first met Soufiane, we made his grandmother Moroccan walnut cookies called Melouza.

Today, we're learning the secrets to her charmoula, a Moroccan marinade that's perfect for summer seafood dishes.

"She's happy she's famous, and she gave me more recipes," he says.

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.

We use it to marinate scallops, then transfer them to a tajine and cook for about 15 minutes.

Soufiane's new dining space is stunning.

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.

After dinner, stay for the drinks and the dancing.

This has always been Soufiane's dream.

"My grandmother is a chef in Morocco, and my father's a chef in Paris," he says.

On the menu you'll find classics like French onion soup and coq au vin.

"I don't want you to feel like you are in a restaurant," he says. "We are in my family home."

Grandma's Charmoula Recipe from Soufiane at the Morris:

- 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

Stir together all ingredients in a bowl until well combined.

Use it to marinade seafood and veggies.