Moroccan food is a treasure trove of plant based flavors. Their traditional dishes, like tagine, are usually graced with plenty of vegetables, spices, sweet and tart balance, and fresh herbs. When I visit Moroccan restaurants, though, the vegetarian tagine is usually pretty bland, while the meat based dishes get all the attention.
That is why I like to make my own versions of Moroccan food, and borrow the combinations from the meaty recipes and use them to make spectacularly tasty plant based dishes.
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