Bite into something super delicious today! Get your hands on our Portobello Slider. 😋
The Medina of Fès with over 4.500 narrow alleys is called the biggest Medina of the world. For sure without a guide I would have been lost.
The Medina here is definitely not only a tourist spot as a lot of local people do their daily shopping here. The handling of meat is very unusual for European eyes but I never had any issue with the quality and for sure the butcher knows exactly what he is selling. Always open to give some cooking tips I like to follow. The meat will be sold at the end of the day and I doubt that happens in a european supermarket ... Again the people are interested in travelers but with a distance I like. I don’t feel forced to buy something but I‘m allowed to watch their daily life and answer questions they might have about me traveling in Morocco. I feel very welcome here.
Sometimes the production of pans or pottery is done on the street with a lot of local people giving advice to the craftsman. One is working and eight people are giving advice 🤷🏽♂️
If you are a fan of traditional and delicious freshly cooked #Moroccan
food, then Alandalusi Palace Restaurant is the place to be where you can find all your favorite dishes and desserts fresh from the kitchen serving both breakfast, lunch and dinner 🇦🇪🇲🇦. Find Alandalusi Palace located in Capital Mall 2nd Floor, Food Court. Follow and support @qaser_alandalusi
for more information. #abudhabi #traditionalfood #fresh #moroccanfood #emiratifood
What do you prefer? Chicken Pastilla or Seafood Pastilla?
Must. Keep. Eating. All. The. Moroccan. Salads & Sides. (Anything that isn't an entree tends to be called a salad, which gives you some nice flexibility in terms of how you view the healthfulness of your meal, i.e., "hey all I had to eat today was about 12 salads.")
Yummy goodness! Argan Oil drenched Naan with Za’atar. Baked golden brown and eaten immediately by me😋
Chicken kedra with almonds and chickpeas and kabocha squash with caramelized onions and raisins. Both from Paula Wolfert’s The Food of Morocco.
When you want to try everything on the menu at the @thesultanstent
😍 deliciousness all around. All about the rack of lamb 😋
Tonight I’m warming up with Moroccan style tagine chicken. Why does a tagine have a conical lid? Well, that’s where steam rises, condenses, and then slowly drips back into the meat, eliminating evaporation and producing incredibly moist and evenly cooked edible masterpieces! North African cooking innovations circa the second century A.D. are defo my favorite 🤓
’s got that Greenmarket snack game down 🙌 Show us how you devour this flaky flatbread with the hashtag #MsmenMonday