While tourism is Morocco’s main deal, agriculture ranks in there, too, although at only 14% of its total economy. But to look at the country as I have these past days, it seems like agriculture accounts for way more than just 14%. This place is vast! I have been surprised to see it all: olives and consequently olive oil, argan products, wheat, salt and oranges. And I’m probably leaving something out. Oh, fishing! It’s beautiful and often reminds me of midwestern USA.
Lamb in tajine is amazing. Lamb brochette (skewered meat, barbecued) is fantastic. But the cutlets eaten today in a small town outside Meknes is something I will never forget. Ever. These cutlets are cut directly from the lamb that’s hanging on hooks right in front of you. So in other words, it’s fresh. The guy stands there with his big knife and cuts off what you desire. Then the butcher chops it all up for you in the cut you request. Then the waiter brings it by to show you before it’s barbecued. Then the Moroccan salad arrives along with some olives from the region (Meknes is famous for its olives and olive oil). All this along with bread to sop up extra juices along the way. As if all of this isn’t enough! Then the guy delivers the freshly cooked lamb and you think to yourself that there’s no way you’ll ever be able to eat that pile of just-meat. Especially after the salad and olives and the ubiquitous bread. But then you take the first bite of the crispy-fat and the succulent meat and you’re hooked. I can guarantee that. It is a flavor that I will not forget and that I’m afraid I am now hooked on and will crave. Forever.