Morocco is the land of spices, herbs, and scents; of seven-vegetable couscous and clay tagines that stew up anything from chicken to beef to fish with little more than an occasional stir. While classic kebabs can be found in the nightly stalls of Marrakech’s bustling Jemaa el-Fna Square, where snakes are charmed and bright round oranges are pressed into pulpy juice, there’s no shortage of more traditional restaurants either. But traditional doesn’t mean predictable. Many spots offer a little something extra with mealtime: From Parisian chefs whipping their Michelin stars into north African delicacies while live music plays in the courtyard to local dadas (traditional female cooks) who eschew blenders for their hands and will teach you to do the same.
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