Morocco: Moroccan Food Recap

Moroccan food is all about tagine – a stew-like meal cooked in a two part clay pot over open fire coals. It’s a traditional North African Berber cuisine. Various combination of meat (lamb, beef, chicken, pigeon) and vegetables go into this, with addition of olives, dates, almonds, figs and more. All this is slowly cooked for hours. Besides tagines, Morocco had several other unique offerings – boiled mountain snails, lamb tongue, lamb head, olives of all shapes and sizes, and ubiquitous mint tea

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