The printable version is no longer supported and may have rendering errors. Please update your browser bookmarks and please use the default browser print function instead.
2015 October 11, Aida Alami, “Moroccan Government Cracks Down on Journalists and Activists”, in The New York Times[1]:
The group is accused of defaming the state after a British nonprofit, Privacy International, wrote a report based on the testimony of four Moroccans who say they were targets of cybersurveillance by the government.
Another sauce, mainly used as a condiment, is harissa, made from pulverised chillies, garlic, salt and olive oil. Harissa is not generically Moroccan, but nevertheless is often found accompanying tajines and couscous.
2009 January 24, Corey Mintz, “Lunching well at Forte bistro and lounge”, in Toronto Star[3]:
Moroccan curried crab and streaks of minty, lemony yogurt add luxury to a supersimple zucchini soup ($14).