Editorial illustration of Berber Omelette.
Editorial illustration
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Essen & Gastronomie

Berber Omelette

Tafraoute, Souss-Massa
Karte

Editorial illustration of Berber Omelette.

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

  1. Adjust seasoning and texture gradually.

Tafel und Terroir

Wurzeln auf der Karte

Stadt oder Ort
Tafraoute
Region
Souss-Massa

Tafel und Terroir

An der marokkanischen Tafel

Küchenfamilie
Moroccan-traditional
foodbreakfastSouss-Massa

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Tafraoute