Editorial illustration of Berber Omelette.
Editorial illustration
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Berber Omelette

Tafraoute, Souss-Massa
Karta

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.

Bord och terroir

Rötter på kartan

Stad eller by
Tafraoute
Region
Souss-Massa

Bord och terroir

Vid det marockanska bordet

Kökets familj
Moroccan-traditional
foodbreakfastSouss-Massa

Regionkarta

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