Scenic view of a Berber village in the Atlas Mountains, Morocco, with colorful textiles.
At the Moroccan table
Its defining character is eggs cooked with tomato, onion, herbs and olive oil, often served in a small tagine.
Description And serving traditions
What separates Berber Omelette here is eggs cooked with tomato, onion, herbs and olive oil, often served in a small tagine.
Ingredients and raw materials
- grain or eggs
- olive oil or butter
- salt
- regional accompaniments
How it is made
- Adjust seasoning and texture gradually.
Table & terroir
Roots on the map
- Town or city
- Tafraoute
- Region
- Souss-Massa
Table & terroir
At the Moroccan table
- Food family
- Moroccan-traditional
Region map
Cook, taste, or eat this with a local
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