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At a few pennies a bowl, this rich soup of dried broad beans is traditionally served for breakfast, topped with olive oil, cumin, and fresh-from-the-oven bread.
Tagines can be seen bubbling in every roadside cafe, are found in high-end restaurants and every home, and are always served with bread.
Chermoula is a blend of herbs and spices that is used as a pickle before grilling over coals and as a sauce.
Loaded with tomatoes, lentils, chickpeas, and lamb, it's finished with a squeeze of lemon juice and some chopped coriander and served with a sticky sweet pretzel called chewakia.
A tomato and onion sauce is served with garlic, fresh coriander, and a parsley roll. Before the dish is ready, the eggs are cracked, and in the sauce's depression, Cook everything quickly.
It is steamed over meat and vegetable stews. To serve, the meat is covered with a pyramid of couscous, and the vegetables are pressed.
The legendary and best place to sample a wide variety is Marrakech's Djemaa el-Fna square. Deep-fried potato balls, dipped in delicious, spicy
These may include green peppers and tomatoes, sweet carrot or courgette puree, and a side dish of local olives. Zaluk is a smoked dab mixed with garlic, paprika, cumin, and a little chili powder.
Paper-thin pastry layers Mix the pigeon meat, almonds, and eggs with spiced saffron, cinnamon, and fresh coriander; dust the whole with icing sugar and cinnamon.
Known as "Morocco Whiskey," mint tea is the drink of choice. It is usually heavily sweetened with sugar. The teapot is filled with sprigs of spearmint.