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The Little Moroccan cookbook

EATING MOROCCAN FOOD For any meal, there are rules to follow. Hands must be washed; in most households, washing hands in the bathroom is the norm, but at a formal gathering a young family member or servant circulates the table with a jug of warm water, a basin and a linen towel. The fingers of the right hand are rinsed over the basin and dried on the proffered towel. The table, usually round, is positioned in a corner in front of two banquettes, with chairs placed where necessary. A wedge of bread is placed before each diner generally by a daughter of the household, with more bread passed around during the meal. Vegetable dishes and salads are served in shallow bowls at the beginning of the meal, and are then either removed before the main meal, or left on the table to be picked at. The main meal is served in a tagine or on a large platter, which is placed in the centre of the table within easy reach. Morsels of food are picked from the communal dish with the thumb and first two fingers of the right hand, with food taken from the section of the dish that is nearest the diner. Pieces of bread are used to pick up food, soak up sauces and wipe fingers, for fingers are never licked during the meal. Water is served during the meal, but increasingly, soda drinks are preferred. If the main meal is couscous, morsels of meat and vegetable are deftly combined

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