Okay, so it’s honestly just fried bread and I can’t even spell the name but I love it. The food in Morocco was great. So great that I think that just by virtue of being there anything you throw together will be decent (exhibit a, Currun’s more than edible creations). We had some falafels in this one Syrian restaurants that were so good that we had to do it twice. I wonder if I can convince Harvard to just let me eat falafel throughout the world. Although I don’t think anything could beat Egypt, this Syrian spot in Rabat was a close second. Then there was this poulet au citron confit tajine (now I am not that pretentious but to say chicken with crystallized lemons doesn’t sound as impressive as the French right?) that was quite simply one of the greatest meals of my life. El Bahia I will never forget you.
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