I was going through my camera roll this morning and realized I had taken so many photos while preparing recipes for Eid that I never shared. It may be after the fact but I’m legitimately still thinking about this Mrouzia. Here’s a look back at what I made over the past few weeks: 🍇 Mrouzia - forever a favorite. Slow cooked lamb with ras el hanout, raisins honey and almonds. While this is a classic Eid dish in Morocco - it’s perfect any time of year. 🍋 Tkalia - this was a new one for me. It’s a dish of tripe that’s packed with flavor - think spices & briny preserved lemon. While this isn’t something I’d normally eat, I have a lot of respect for the dish as it’s born out of using all parts of the animal during Eid. 🐑 Boulfaf - I’ve shared a video for this one before but had to share it again. Seasoned pieces of liver wrapped in caul fat and grilled over coals. It’s truly a classic dish. If you haven’t checked out the videos, definitely do! Now - what should I make nex...