Moroccan pistachio pastries. Turkish style is (very) finely ground, Moroccan is coarse or left whole. Turkish is buttery and overall quality is superior.
Turkish black figs from Bursa are here again. On my second tray this week.
Moroccan fried bread ("Msemmen") and home-made kumquat marmalade (tart, not sweet).
Full-fat farmer's quark from the dairy farm
Not Moroccan but from a country that's no less fascinating.
One of the 4 all-important C's in the state of Oaxaca: corn, chilli, chocolate, and coffee.
The most well known chocolate producer in Oaxaca state. I spent many happy chocolate drinking hours at Mayodomo shop in the Oaxacan capital.
Pastries and fried bread are from a Moroccan bakery 10km away. The pastries survived the bumpy bike ride home on lousy bike paths that I paid for.
