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Chefchaouen - Morocco 23 October 2006.Tajine d'agneau aux pruneaux at the Restaurant Aladin. Moroccan dishes include tagines, gently steamed stews, and pastillas, sweet and savory flaky pies. Spices also take center stage in Moroccan kitchens, with chilies, cinnamon, cumin, coriander, saffron, paprika, and ginger often playing starring roles. ( Islam - muslim - islamic country - travel - tourism - North Africa - religion - food - vegetables - kasbah lights ) - PHOTO: REPORTERS / EZEQUIEL SCAGNETTI © -
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EZEQUIEL SCAGNETTI
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Chefchaouen - Morocco 23 October 2006.Tajine d'agneau aux pruneaux at the Restaurant Aladin. Moroccan dishes include tagines, gently steamed stews, and pastillas, sweet and savory flaky pies. Spices also take center stage in Moroccan kitchens, with chilies, cinnamon, cumin, coriander, saffron, paprika, and ginger often playing starring roles. ( Islam - muslim - islamic country - travel - tourism - North Africa - religion - food - vegetables - kasbah lights ) - PHOTO: REPORTERS / EZEQUIEL SCAGNETTI © -