A New Style of Marrakesh

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On my first go to to Morocco, I used to be unimpressed by the meals, which, because of my funds and lack of experimental vigor, was restricted principally to couscous and tagine. This time, I sought to treatment that. For breakfast, I ate harira, a spiced vegetable soup, and fried eggs (and, as with each meal, mint tea). For dinner, bastillas, savory-and-sweet pies of flaky dough, typically made with rooster or pigeon; and, most memorably, tangia, a Marrakeshi specialty like a tagine, however cooked in a…

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