Morocco: Sugar and Spice
From our UK edition
Is it still possible to love Moroccan cookery if you can’t stand fruit in savoury dishes? Yes, discovers Camilla Stoddart I love Morocco. Everything about it is exotic and visually pleasing — the landscape, the interiors, the souks, the carpets, the slippers — but there is a major hurdle lying between me and full Moroccophile status. This hurdle is fruit. Or more specifically fruit combined with meat. I don’t have many personal food rules but not mixing fruit with meat is one of them. And Moroccans don’t just flout this rule, they beat it to a pulp with a tenderising hammer and then scatter prunes, dates, apricots and pomegranate seeds on top of it.
