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Did Moroccans ever serve food on edible plates or containers?

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Some cultures serve food in edible bowls or on bread instead of plates. Did Morocco have something similar?

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Yes! Tagine sauces are often scooped up with khobz (bread) instead of needing plates.

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Couscous was traditionally served on a large bread platter that could be torn and eaten.

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Sheep stomach was sometimes used as an edible container for slow-cooked meat.

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Pastries like bastilla were often served directly in their own flaky crusts instead of dishes.

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