A spicy aubergine dip with halloumi and a vegetarian take on the country’s signature pie
At least once a day this winter I have found myself mentally wandering the streets of Marrakech. There is something about it that I crave on grey, winter days; there is something warm and generous about Morocco, qualities made obvious by its food. The free-handed use of warming spice, the liberal use of sweetness in savoury dishes, the overflowing flavours.
This week I made two things I have loved eating...
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