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Kamal Chaoui posted a status
"Olives are one of Morocco's many riches. And the ritual of the olive harvest remains pretty much unchanged for centuries. Villagers, armed"
Dec 15
Kamal Chaoui posted a video
Aziz is a useful contributor to our village Bhalil, he's owner of a bread oven in Bhalil, close to Fez Morocco, every morning he is in charge of approx 600 hundred raw bread that he will cook for the inhabitant, have a look at this useful ancestral job. Aziz possède un four à pain dans le village de Bhalil, il fait cuire dans son four environ 600 pains par jour, ces 600 pains ce sont les pains préparés le matin par chaque famille, les habitants les amènent le matin dans le four de Aziz, pour Aziz ce n"est pas le travail qui manque à Bhalil, c'est ainsi que Aziz, vers 14 heures, après le travail du four qu'il commence à 7h du matin, rejoint sa classe où il donne des cours de soutien aux enfants de Bhalil, Aziz est aussi chef d'orchestre les Week-end et entraineur de foot..... le message derrière cette vidéo est de dire aux jeunes de Bhalil et du Maroc, qu'il est possible d'échapper au chômage, de leur dire de se mettre au travail au lieu de s'attabler devant un café et cigarette pendant toute la journée. https://www.youtube.com/watch?v=uo9DTPmW3WE&list=PL5FF5CB4C38DDD20B&index=10
Dec 15
Kamal Chaoui posted a status
"“Off the Beaten Path: An Authentic Berber Village Not Far From Fez” 5 5 étoilesAvis écrit le 11 juillet 2014 Google Traduction If you're "
Dec 15
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Events

When we first walked into Pizzeria Guerrin in Buenos Aires we thought it was a small fast food joint since the counters were stacked high with delivery boxes and several people were eating standing up at the bar.  I was starting to get a feeling of disappointment when I saw a large dining room beyond the hustle and bustle of delivery boys and take-out customers.

 

The dining rooms were full of local families, in some cases three or four generations sitting at the same table, without a tourist in sight.  Pizzeria Guerrin apparently occupies most of the building with three floors of dining rooms, employing a horde of cooks, waiters, and delivery boys.  But it still remains a mom and pop business started by a family of Italian immigrants in 1932.

 

We started out with a few slices of mozzarella pizza which did not look all that promising on arrival.  However appearances were deceiving since I didn’t even get a chance to take a snapshot before they vanished from the plate in a chorus of mmmmmms.  The second candidate was a slice of vegetarian pizza, just to mix things up.

 

The main course, consisted of half a pie of four cheeses and another half pie with provolone and sliced eggplant.  I managed to momentarily fight off the flurry of stabbing forks long enough to snap a few shots with my iPhone 4.  As a side dish we had ordered two slices of faina, a thick fried pancake made of chickpea flour and olive oil that is meant to be eaten with a bite of pizza in the same fork stab.  I was also very appreciative of the ice cold draft Quilmes, which is noteworthy because it is the coldest beer I have had in Buenos Aires restaurant to date.

After the feeding frenzy was over we ordered coffee, and even though we were stuffed, decided to share a portion of almond ice cream out of curiosity.  For some reason we didn’t expect the almond ice cream to be that great, this being a pizzeria and not a gelateria,  but it turned out to be both homemade and amazing.

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Tags: Aires, Argentina, Buenos, Pizza, Restaurants

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Comment by Dawnrichard on August 25, 2011 at 9:32
i love pizza...

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