In Morocco, Rick enjoyed couscous, and tucked into the tagines and mint tea found in the bazaars. Rick cooked the Moroccan dish of Kefta mkaouara, a simple dish of onions, tomatoes, cumin, and paprika baked with spicy meatballs and eggs. His Mediterranean travels ended in south-eastern Turkey where he feasted on kebabs. Rick made the Turkish-style fast food lahmacun, a flatbread that is topped with minced lamb, then rolled up to eat.
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