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Morocco speaks through its food. In every steaming plate of couscous shared after Friday prayers, every clay tagine simmering slowly over coals, every jar of tanjia buried in the embers of a hammam, and every spoonful of golden amlou spread on warm bread, a story unfolds — of nomads and cities, mountains and markets, patience and generosity. This book is an invitation into that story. Across its pages, four dishes open the door to a culture where cooking is never rushed and a meal is never eaten alone. May these recipes bring a little of Morocco's warmth to your own table.
