(Berber omelet, served hot out of the oven in a tajine)
We were driving to Taroudant, through the Moroccan desert in the region of the anti-Atlas mountains. It was time for lunch and our guide – a Berber – insisted that we try a Berber omelet in a region known for its saffron. It was a delicious meal, and unlike any omelet I’ve ever had before or since.
The restaurant we stopped at was the Auberge Restaurant Askaoun. It was located in Morocco’s saffron producing area, and specialized in dishes containing the expensive spice.
A Berber omelet is a rustic one-pan dish from Amazigh/Berber cooking which is a specialty of the Atlas Mountains and southern regions. It resembles a spiced tomato stew with eggs (and not the usual folded French omelet most Westerners are used to). Eggs are usually beaten and poured over a sauce made of fresh ripe tomatoes, onion, bell peppers, olives and spices, Some keep it vegetarian, and others add khlii (Moroccan preserved meat) The combination is then cooked covered in a tagine until just set. It is often served with Moroccan flatbread for scooping.
The top photo shows a huge tajine which demonstrates the Berber omelet as it was served to our group. The photo below shows what it looked like in my plate — really does look like a stew. You could definitely taste the saffron in it.
We were also served with a fresh diced salad of olives, tomatoes, onions and peppers.
It was a delicious meal and an interesting way to experience some of the Berber culture.
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