DOMINIQUE ANSEL BAKERYのインスタグラム(dominiqueansel) - 2月27日 00時59分

We made Berber vegetable tagine with Dada Habibi, mixing our own chamoula marinade (a spoon of this, a dash of that, nothing measured), layering vegetables in unique patterns based on how fast they cook. (She wouldn’t give me the sharp knife until she accessed my cutting skills.) It’s amazing to discover that real Moroccan restaurants didn’t exist in Morocco until the 80’s as most people just cooked their own dishes at home. And these recipes are still to this day unrecorded and within the minds of the mothers and grandmothers who cooked them.

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