Morocco’s Disappearing Mediterranean Diet

Anyone who has ever eaten a Moroccan meal will recall tables laden with colourful salads: carrots seasoned with paprika and cumin, orange slices and onions steeped in rose water. A long-simmered tagine of meat and vegetables is placed at the centre, with home-made bread for dipping. The main lunchtime meal (ideally followed by a siesta) is capped off with seasonal fruit. At this time of year, stalls at the local markets are overflowing with honeydew, cantaloupe, and watermelon.
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