“Foodie Fridays” are dedicated to my two great loves: food and Fridays. In these posts, I’ll introduce you to some of my favorite varieties of Moroccan and North African cuisine.
My first experience with Moroccan mint tea (atay bil naânaâ in Darija, or Moroccan Arabic) came not when I first arrived in Morocco, but when I first dined at a Moroccan restaurant—some number of years ago. I vividly remember watching the server lift a plump silver teapot (called a berrad) high above his head, and with sniper-like precision, pour a delicate stream of amber fluid from a narrow spout into a small, gold-plated glass, nearly two feet below. At the time, I naively presumed this to be a party trick unique to this one server, at this one Moroccan restaurant. However, little did I know that this “party trick,” and everything it represents, is demonstrative of the collective spirit of millions of Moroccans—past, present, and future. Read More