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What’s a forgotten Moroccan wedding dish that was once traditional but is rarely served today?

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Many Moroccan wedding meals focus on tagines and pastilla. Are there older wedding dishes that have faded from popularity?

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Bidaoud, a slow-cooked lamb dish with fermented butter, was once a sign of wealth at weddings.

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Stuffed camel hump used to be a delicacy for special wedding celebrations.

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Sweet rice pudding with saffron and rose water was a traditional wedding dessert in some regions.

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Boiled sheep’s head, served with spices and broth, was once a must-have wedding dish.

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