Rainy days call for baking sweets. And not just any sweets but Moroccan sweets! When you miss the country, you settle by making its local foods and indulging in them. What better treat to do this with than Moroccan almond and orange ghriba cookies?
As quick and simple as this recipe may be, it is still a staple of Moroccan cuisine. The feggous (cucumber) and tomato salad can be the basis to create different salads or can be eaten as is with bread or another dish. I decided to take this recipe from La Maison Arabe’s Moroccan Recipes book. However, I didn’t follow every step of the recipe. For instance, I did not seed the tomatoes since I felt it would make the salad juicier. This is all a matter of preference of course.
