April 5, 2008

Berber Bread

Up over the Haoz plain, we leave the ramparts of Marrakech headed towards the Ourika valley. We pass the kings gardens full of olive and orange trees and find ourselves driving straight towards the high Atlas mountains shining bright with snow. A welcomed sight in 85 degree weather.

We pass through the village of Tnin, to find the gates of Nectarome, my friend Jalil’s aromatherapy garden. Berber woman are busy baking bread in the traditional Tasalhit bread ovens. Stooped over, they bend from the waist and gracefully and straight legged as a yoga pose, pull bread from off the hot rocks. Corn and olive, barley with nigella seeds, wheat with fennel seeds..we eat it hot and dip it into an array of aromatic oils such as toasted argan, un-toasted argan, sesame, olive and nigella. The bread goes down easy. I know this bread will not boast or bloat, but satisfy in the most delicious way. Followed by a cup of steaming
herb tea from the garden, I feel once again at home in Morocco.

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