By SADIA KHATRI
Food streets in Morocco are a vegetarian’s nightmare. Butcher shops flaunt meat in every form: cut into sausage, minced, sliced, finely chopped. Roadside restaurants advertise an assortment of chawarmas, paninis and burgers while customers loiter about. Biased menus flap in defiance, offering modest salads as their sole vegetarian option, as smoke from barbequed chicken lingers invitingly above grilles, and snail and fish smells waft in to tantalize passerbys. In Morocco, meat is more than a popular cuisine: it is a lifestyle
“It’s very shame[ful] if you have people in your house and you put Tajine without meat,” stresses Ibrahim Adaoui, 46, referring to his favourite stew of chicken, tendered to perfection.
