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- Post by Benaissa Ghrib
- Tagged in Web Design
- Comments (2)
The main Moroccan dish most people are familiar with is couscous, the old national delicacy. Beef is the most commonly eaten red meat in Morocco, usually eaten in a tagine with a wide selection of vegetables. Chicken is also very commonly used in tagines, or roasted.Lamb is also heavily consumed, and since Moroccan sheep breeds store most of their fat in their tails, Moroccan lamb does not have the pungent flavour that Western lamb and mutton have.
- Post by Benaissa Ghrib
- Tagged in Web Design
- Comments (2)
The main Moroccan dish most people are familiar with is couscous, the old national delicacy. Beef is the most commonly eaten red meat in Morocco, usually eaten in a tagine with a wide selection of vegetables. Chicken is also very commonly used in tagines, or roasted.Lamb is also heavily consumed, and since Moroccan sheep breeds store most of their fat in their tails, Moroccan lamb does not have the pungent flavour that Western lamb and mutton have.
- Post by Benaissa Ghrib
- Tagged in Web Design
- Comments (2)
The main Moroccan dish most people are familiar with is couscous, the old national delicacy. Beef is the most commonly eaten red meat in Morocco, usually eaten in a tagine with a wide selection of vegetables. Chicken is also very commonly used in tagines, or roasted.Lamb is also heavily consumed, and since Moroccan sheep breeds store most of their fat in their tails, Moroccan lamb does not have the pungent flavour that Western lamb and mutton have.
- Post by Benaissa Ghrib
- Tagged in Web Design
- Comments (2)
The main Moroccan dish most people are familiar with is couscous, the old national delicacy. Beef is the most commonly eaten red meat in Morocco, usually eaten in a tagine with a wide selection of vegetables. Chicken is also very commonly used in tagines, or roasted.Lamb is also heavily consumed, and since Moroccan sheep breeds store most of their fat in their tails, Moroccan lamb does not have the pungent flavour that Western lamb and mutton have.
- Post by Benaissa Ghrib
- Tagged in Web Design
- Comments (2)
The main Moroccan dish most people are familiar with is couscous, the old national delicacy. Beef is the most commonly eaten red meat in Morocco, usually eaten in a tagine with a wide selection of vegetables. Chicken is also very commonly used in tagines, or roasted.Lamb is also heavily consumed, and since Moroccan sheep breeds store most of their fat in their tails, Moroccan lamb does not have the pungent flavour that Western lamb and mutton have.
- Post by Benaissa Ghrib
- Tagged in Web Design
- Comments (2)
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