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Marrakesh Express


By Lazeez Goodeez (Visit website)



My first exposure to Moroccan food was 2003 or 2004 when I convinced my Arabic teacher to have us over for dinner.  I remember him preparing a chicken dish with yukon gold potatoes and peas, I guess it was similar to salona but was made with Moroccan spices.  The following year when he returned from Marrakesh, he brought me a tea set and spices - black pepper, nutmeg, paprika, cumin, and ginger.


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