I Ate in Marrakech for a Week: What Moroccan Cooks Understand About Spice That Americans Often Miss
The bowl of harira at a small place near the Bab Doukkala gate has fourteen ingredients in it that the American palate cannot identify. The American eats it anyway, and by the third spoonful starts to understand that the cookbook version of Moroccan food at home has been wrong the entire time. This is the …










