Moroccan Fusion
Most of us immediately think of Marrakech when we hear Morocco...
Oriental scents, carpets, Yves Saint Laurent, driving heat, camel and the souk with its many colourful spices and smells. In Moroccan cuisine, cooking is often done in clay pots - the so-called TAJINE. It is simply placed on the stove, all the ingredients are added and 50 minutes later the dish is ready to eat. The gentle braising ensures wonderful aromas and elaborately sounding recipes can be prepared wonderfully easily in a clay pot.
Spice lovers can let off steam to their heart's content here & do almost nothing wrong!
Your Epifood-Team
Alex & Feli ♡
Oriental scents, carpets, Yves Saint Laurent, driving heat, camel and the souk with its many colourful spices and smells. In Moroccan cuisine, cooking is often done in clay pots - the so-called TAJINE. It is simply placed on the stove, all the ingredients are added and 50 minutes later the dish is ready to eat. The gentle braising ensures wonderful aromas and elaborately sounding recipes can be prepared wonderfully easily in a clay pot.
Spice lovers can let off steam to their heart's content here & do almost nothing wrong!
Your Epifood-Team
Alex & Feli ♡
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Many thanks to Silberwald-Atelier from Augsburg who have skillfully staged our new classics.