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This dish fascinates by its deep colour, but also by the history of its manufacture, which requires time and know-how. The red clay used to make it is in fact extracted from the Safi hill in the Ma-roc before being crushed by hand with a wooden hammer called meijem. This clay has to be soaked in water for two days to be more malleable, and then has to dry on the ground for another two days. Only then can it be kneaded with the feet and kneaded by hand before being placed on a potter's wheel, the louleb, which works it until it is perfect before having to dry for another two days to refine its every detail by turning it and covering it with slip before a first kiln passage. The piece obtained, called "biscuit", is then glazed once again before a second two-day firing which finally leads to the finished product.
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