The Edit
Notes from the workshops and the kitchen: how a thing is made, how to use it, and how to prepare it — a tagine's first seasoning, and the rest. Six letters a year, the rest posted here.
a-la-une · July 2023
Exploring Fes: A City Immersed in Authentic Moroccan Craftsmanship
Embark on a journey to Fes, the city upholding the true essence of North Africa. Renowned for its vibrant artistry and rich history, Fes takes you back to th...
rose
Kélaat M'Gouna — The Valley of Roses, and the Birth of OVO
A first trip into the Dadès valley, a doctor's plan for the women of her region, and a rose water so rich i...
olive
Béni Mellal — the Picholine, the Granite Mill, and Montréal
A family's share of olives, pressed under granite in Béni Mellal, and the oil that reached Montréal restaur...
safran
Taliouine — Saffron, Picked in the Dew
The dew, the harvest before the sun, and a saffron whose crocin and safranal go past what the market asks.
Notes
Shorter entries, no photographs
Beldi — the Glass of Every Café in MoroccoOct 2026Amlou: The Most Delicious and Surprising Moroccan Dip You'll Ever Try!Jan 2024A Culinary Adventure - Discovering Ghoulal, Moroccan Snails SoupAug 2023Ghoulal - Savoring Moroccan Snails Soup with TraditionAug 2023Exploring Tetouan: A Legacy of Andalusian Craftsmanship in MoroccoJul 2023