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Christine Benlafquih

Christine Benlafquih is Founding Editor at Taste of Maroc and owner of Taste of Casablanca, a food tour and culinary activity business in Casablanca. A long time resident of Morocco, she's written extensively about Moroccan cuisine and culture. She was the Moroccan Food Expert for The Spruce Eats (formerly About.com) from 2008 to 2016.

Moroccan Dried Fava Bean Dip or Soup – Bessara (Bissara)

This puree of dried split fava beans may be humble fare, but a drizzle of extra virgin olive oil and a generous dusting with cumin and cayenne quickly transform it into something special. Enjoy it for breakfast, dinner, or anytime in between with crusty bread and a glass of Moroccan mint tea.

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Mastic in Moroccan Cooking – Meska Horra

In Morocco, meska horra refers to mastic, the hardened resin from the mastic tree (Pistacia lentiscus), a small tree or shrub which is native to Greece and the Mediterranean basin. It’s worth noting that the Moroccan usage of the word meska in reference to mastic is a deviation from the standard Arabic word for mastic, …

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