After her three-months stay in Morocco, Astrid Sohie naturally came back with a few recipes – a new way of making tea not being the least of them.

  •  Ghribas with sesame and aniseed
  • Kaab Ghazal (Gazelle’s horns) with six-year-old butter
  • Almond baskets with orange flower water
  • Almond paste in brick dough and honey
  • Fakkas with frozen oranges
  • Dates and fresh fruit
  • Harira (soup)
  • Hard-boiled eggs
  • Olives
  • Harcha (semolina pancakes) with olive oil and cumin
  • Moroccan mint tea