Taste of Maroc
Close up image of gum arabic drops.

Gum Arabic in Morocco – Awerwar or Meska

In Morocco the word awerwar refers to gum arabic or acacia gum, the hardened sap of the Acacia senegal and Acacia seyal trees, which are common to sub-Sahara Africa as well as Arabia, Egypt and West Asia. Gum arabic may...

Mastic droplets or tears shown next to a fork.

Mastic in Moroccan Cooking – Meska Horra

In Morocco, meska horra refers to mastic, the hardened resin from the mastic tree (Pistacia lentiscus), a small tree or shrub which is native to Greece and the Mediterranean basin. It’s worth noting that the...

Overhead view of a large glass of Moroccan beetroot juice sitting next to a bowl of cooked beets.

Moroccan Beetroot Juice

In Morocco, beetroot is usually served as a raw grated or cooked beet salad with a light vinaigrette and a sprinkle of parsley as garnish. But we also give this healthy vegetable another treatment—we make a refreshing...

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