The spleen (usually beef, but sometimes lamb or camel) is stuffed with a savory mixture of minced meat (beef, lamb, or camel), rice, spices, and herbs.

Babbouche (Snails in Broth) The Preparation: The snails are small land snails (often Helix Aspersa) that are cleaned meticulously and then slow-cooked for several hours in a large, bubbling cauldron.

selection of delicate Moroccan sweets and cookies is always served alongside the tea. These are typically almond-based and flavored with aromatic ingredients like orange blossom water, honey.

Harira is not just a soup; it's a traditional, hearty meal that is essential to Moroccan culture, particularly during the holy month of Ramadan when it is used to break the daily fast.

The spleen (usually beef, but sometimes lamb or camel) is stuffed with a savory mixture of minced meat (beef, lamb, or camel), rice, spices, and herbs.

Babbouche (Snails in Broth) The Preparation: The snails are small land snails (often Helix Aspersa) that are cleaned meticulously and then slow-cooked for several hours in a large, bubbling cauldron.

selection of delicate Moroccan sweets and cookies is always served alongside the tea. These are typically almond-based and flavored with aromatic ingredients like orange blossom water, honey.

Harira is not just a soup; it's a traditional, hearty meal that is essential to Moroccan culture, particularly during the holy month of Ramadan when it is used to break the daily fast.