If you have not eaten food from Morocco before, then now’s the time.  Moroccan cuisine is an exciting journey in the land of spices.  Please read a bit about Moroccan food in the states I have on this site. Here in Morocco, the food is spicy without being hot. Many spices but not so that someone takes over. Harissa is obviously a must. And Harissa can find recipes on this page, of course.

500 g ground beef
1 crushed garlic clove
3 tablespoons chopped parsley
1 teaspoon dried coriander leaves
1 teaspoon ginger
1 tsp paprika
1 teaspoon tumeric
1 teaspoon black pepper
salt

All mixed up. If you leave to stand for a few hours so the flavors are blended. Shape intosmall meatballs
tomato sauce:
2 chopped tomatoes
1 finely chopped tomato
1 packet of passata tomatoes
4 tablespoons chopped parsley
1 teaspoon dried coriander leaves
1 teaspoon ginger
1 tsp paprika
a stock cube
water
black pepper, salt, harissa to taste.
2 cups vermicelli

Brown the onion in a little oil. Allow the sauce to cook together at least one hour. Dilute with water if necessary. Add the meatballs may be cooked clear in tomato sauce while adding vermicellin. Just cook for a few minutes. Garnish with some fresh parsley. Serve and enjoy. 🙂

This can be cooked in a normal pan, just add more water.