Table marocaine
Original traditionbreadBéni Mellal-Khénifra

Pain aux farine et agneau

Une préparation marocaine de pains et tourtes salées, originaire de Béni Mellal-Khénifra, liée au patrimoine amazigh, construite autour de farine, agneau et olives et cuite avec la logique du tajine en terre.

Étape suivante
Transformez ce plat en étape gourmande, en idée de marché ou en repère pour votre itinéraire.
Table marocaine
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Histoire et saveurs

Rattaché à Béni Mellal-Khénifra et au patrimoine amazigh, ce plat conserve une mémoire culinaire marocaine faite de patience, de produits de saison et de tables partagées. Son équilibre entre épices, douceur, fumée, céréales ou sauce montre comment la cuisine marocaine transforme le terroir en hospitalité.

Où le découvrir

Pain aux farine et agneau appartient à la table de Béni Mellal-Khénifra. Goûtez-le là où vit sa tradition culinaire Amazigh heritage, ou intégrez-le à un itinéraire dans la région.

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