Boucherie Badr sits behind a pair of plain, weathered wooden doors that disappear into the dense walls of the Medina. Above the entrance, a simple hand-painted sign identifies the shop, but the smell of cedar wood and fresh rosemary provides the real marker. Inside, Badr keeps the original stone floors and traditional iron hooks hanging from the ceiling. He sources his lamb from the High Atlas Mountains every morning, continuing a trade his grandfather established in this exact spot fifty years ago.
Boucherie badr
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