FOOD – Desert Morocco

The “Tagine” is the national dish made of vegetables and meet stewed in a day pot with olive oil and a mixture of spices. They can be varried depending on the season of vegetables and meet stew in a day pot with olive oil and a mixture of spices. they can be varied depending on the season. By adding or combining sweet and chilly ones such as quine or plum.
The “couscous” course is also very common.
The “pastilla” delicious pastry, traditionally stuffed with pigeon meat, onions, almonds and honey.
The “barbecue” baked in a clay oven cone and fragrant with cumin.
The “kefta”, meatballs chopped.
The “Harira”, thick soup made from beans, with beef and mutton.
The Moroccan pastries with the famous “horns of gazelles”.