Even though I’ve been cooking Moroccan food at home for almost 20 years, I find myself learning new things about the Moroccan kitchen every week (much of which comes from the messages you send me and the comments you share). My favorite thing I learned last month was that the trio of accoutrements traditionally served alongside Berkouks in the Souss region of Morocco is referred to as “Idam.” The trio consists of honey, argan oil and oudi. Oudi is a clarified butter that’s been cooked with herbs, commonly thyme. It was also my first time making oudi at home and I have to say the result was delicious. If you haven’t already seen the video I shared last month where I prepared a very simple recipe of berkouks & amlou to celebrate the Amazigh New Year, check it out. The video is a special one. Have you learned anything new in the kitchen lately? ❤️ . . #moroccanfood #morocco #moroccan #moroccancuisine #moroccanculture #amazigh #moroccanstyle #moroccanblogger #morocco🇲🇦 #couscous #n...