Day Trader 12 April pre-Market thread, page-4

Traditional Moroccan breakfast foods include stewed lentils (Addis), fava bean soup (B’ssara) and corn flour pancakes (Beghrir). Eggs sprinkled with cumin, Khlii preserved lamb or beef and yogurt served with fresh fruit and all musts. An array of jams, preserves, chutneys, olive oil and ghee round-out the spread, mopped up (along with the runny egg yolks) with fresh bread. Nice