TITLE

Moroccan

PUB. DATE
June 2006
SOURCE
FoodService Director;6/15/2006, Vol. 19 Issue 6, Special section p6
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
This article focuses on the aspects of Moroccan cuisine. A stroll through one of Morocco's souks reveals the heart of the cuisine, aromatic fresh herbs, vegetables and citrus. Most famous is couscous, a savory mixture of lamb, chicken or fish cooked with vegetables until everything forms a flavorful albeit mushy stew that is served over fluffy, steamed semolina.
ACCESSION #
21320957

 

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