10 pages, PDF format, from the FIRE&FOOD magazines of the last years

Contents:
FIRE&FOOD was travelling in Morocco and was inspired by the culture there. In the Medina of Marrakesh we were looking for the "Royal Sheep Trilogy". It took a while until we got the right tip: "... go to the place that was once visited by King Hassan II, may Allah have mercy on his soul." The path led to a place where, according to old customs and methods, dozens of young sheep, each weighing around 20 kilograms, are cooked until they are buttery soft in a hellish pit of at least 300 °C at a depth of a good three metres in a good two to three hours. In this eDossier we have taken a closer look at the preparation methods and of course tried them too.

Also typically Moroccan is "Tajine" - the slow food from 1001 nights. Tajine is the name given to the various braised dishes that are prepared in the earthenware vessel of the same name. At every turn - somewhere in the souk, in front of one of the numerous food stalls, or seemingly out of nowhere - earth-colored earthenware vessels with bulbous or tapered lids follow the traveler to Morocco. We traveled around the region around Marrakech to uncover the secret beneath the lids. Download the eDossier now!