Breadcrumb Supreme
A.k.a Crouton Supreme or Breadcrumb surprise.

1 cup breadcrumbs (preferably Judy's breadsticks crackers having traveled across the Atlantic in the diplomatic pouch, perfectly crumbled to pieces, when you unpack them from the postal box)
3 large, ripe, juicy tomatoes
1 onion
1 cube brown sugar
1 eggplant
1 lemon
3 small zucchinis
1 yogurt
2 eggs
2 tbsp grated cheese (assuming you find some in the local grocery store-possibly a challenge if you live in Morocco)
Olive oil
Salt and pepper

Cook tomatoes, onions and brown sugar together in large frying pan for 20 minutes. Finely chop zucchini and Eggplant, marinate in lemon juice and olive oil. Fry in saucepan for 15 minutes. Beat eggs and 3 tbsp yogurt until firm. In a cake pan (preferably the long and deep ones used to make Banana bread), lay the tomato and onion mix in a thick, uniform layer. Then add the egg and yoghurt mix in a thick, uniform layer (tomatoes and egg layers must not mix), then lay the eggplant and zucchini layer. Crumble breadcrumbs and cheese on top. Put in oven for 20 minutes (or until egg and yogurt layer is obviously cooked- this is why you may want to use a transparent cake pan, and not an aluminum one….) Serve warm

In response to all kind concerns on my health and eating habits, I am sharing this rare culinary invention of mine. Given the state of the markets, of my fridge and my fear of eating anything uncooked, I have become a rather creative chef. You can see for yourself!

Depending on people's response to this recipe, I will consider posting other such creations (or Moroccan recipes I manage to steal- as Moroccan women are quite protective of their skill). Only, don't count on too many meat recommendations, as I have temporarily become a vegetarian. If you had to buy meat here, you would understand: it can be a little unnerving to see your dinner un-mistakingly alive when you shop. I'd rather be hypocritical and buy only the already dead kind!

Otherwise, food in Morocco is a great treat- socially and gastronomically. People eat well, talk much and take their time. Lunches can go on for a couple hours, and those with small appetites quickly learn to always have something in their plate. Otherwise, your host is bound to keep adding things on your dish, or on your side of the Tajine (great big serving plate all guests eat from at once). In most cases, you start with a selection of appetizers and spreads (salades marocaines); then comes the first meat dish, usually served without vegetables; for truly special occasions, "bastilla" (a delicate almond, chicken and cinnamon cake) will take the place of this first dish. The second meet dish is usually served with vegetables, as a prelude to the final round: a mountain of fruit. Once you have shoved that last little grape or pomegranate seed down your bulging throat, your hosts will invite you to the 'salon', where you will be expected to drink mint tea, and munch on a few cookies.

Cookies, ahhh cookies… Moroccans have the most deadly inclination for sweets, and I would be hard pressed to find one street in Rabat without a Patisserie. The French have left their mark: croissants, pains au chocolat, baguette to be found in the tiniest little bakeries. But the real treats are Moroccan: an assortment of almond based sweets you can't even dream of. I have had to ration my visits to the Patisserie Majestic (definitely the best I have found, on ave Ibn Abd Allah, in the Ville Nouvelle) to once every two days: and I walk the twenty minutes from my house just to indulge in the 'just out of the oven' warmth of their cookies…