Mona Badri, Morocco

The harvest season in south eastern Morocco is characterized by its diverse dishes among which “Izalfen” is the most common. People pick wheat ears and roast them. Then comes the peeling process. seeds are separated from their husk. Later on, the seeds could be cooked in a pot with some water or simply eat the dry seeds alone. It is a very healthy dish. The following is the process in pictures…


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