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	<title>The Gourmet Senses Blog &#187; Moroccan</title>
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	<link>http://gourmetsenses.net/blog</link>
	<description>The Complete Food Experience - Sights, Textures, Sounds, Smells, and Tastes</description>
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		<title>Moroccan Sensations &#8211; Part 3&#8230;</title>
		<link>http://gourmetsenses.net/blog/2009/08/31/moroccan-sensations-part-3/</link>
		<comments>http://gourmetsenses.net/blog/2009/08/31/moroccan-sensations-part-3/#comments</comments>
		<pubDate>Tue, 01 Sep 2009 03:37:35 +0000</pubDate>
		<dc:creator>cecilia</dc:creator>
				<category><![CDATA[Moroccan]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[chaariya]]></category>
		<category><![CDATA[Moroccan food]]></category>
		<category><![CDATA[Moroccan pasta]]></category>
		<category><![CDATA[vermicelli]]></category>

		<guid isPermaLink="false">http://gourmetsenses.net/blog/?p=969</guid>
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It&#8217;s hard to believe almost three weeks have gone by since I left Morocco. This summer, my mother-in-law added a new Moroccan dish to my culinary repertoire. This new dish is called Chaariya Medfouna &#8211; it literally means &#8220;vermicelli stuffed&#8221; or stuffed vermicelli. It&#8217;s a pasta dish. In America, unlike couscous or tagine, it&#8217;s a [...]]]></description>
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		<title>Moroccan Sensations &#8211; Part 2&#8230;</title>
		<link>http://gourmetsenses.net/blog/2009/07/06/moroccan-sensations-part-2/</link>
		<comments>http://gourmetsenses.net/blog/2009/07/06/moroccan-sensations-part-2/#comments</comments>
		<pubDate>Tue, 07 Jul 2009 06:53:04 +0000</pubDate>
		<dc:creator>cecilia</dc:creator>
				<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Moroccan]]></category>
		<category><![CDATA[Tagine]]></category>
		<category><![CDATA[dried plums]]></category>
		<category><![CDATA[Moroccan tagine]]></category>

		<guid isPermaLink="false">http://gourmetsenses.net/blog/?p=812</guid>
		<description><![CDATA[
Not too many things in this world pleases me more than to feed my friends and loved ones, and to know that they&#8217;re blown away by how satisfied their senses are with my food. In most of my cooking, I try to incorporate a wholesome flair with layers of flavors and an element of pleasant [...]]]></description>
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		<title>Moroccan Sensations &#8211; Part 1&#8230;</title>
		<link>http://gourmetsenses.net/blog/2009/05/13/moroccan-sensations-part-1/</link>
		<comments>http://gourmetsenses.net/blog/2009/05/13/moroccan-sensations-part-1/#comments</comments>
		<pubDate>Thu, 14 May 2009 04:16:19 +0000</pubDate>
		<dc:creator>cecilia</dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Lemons]]></category>
		<category><![CDATA[Moroccan]]></category>
		<category><![CDATA[Poultry]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Spices]]></category>
		<category><![CDATA[Tagine]]></category>
		<category><![CDATA[Morocco]]></category>
		<category><![CDATA[olives]]></category>
		<category><![CDATA[preserved lemon]]></category>

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The aroma that fills the house while I cook this dish always brings me back to the spice shops in the middle of a Moroccan souk* (سوق), and the cozy breakfast nook in my mother-in-law&#8217;s kitchen in a small peaceful Moroccan town called Kenitra. To most people, Moroccan food is as exotic as a cobra [...]]]></description>
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