qass

Qass refers to a type of traditional Moroccan stew or soup. Its exact ingredients and preparation can vary significantly from region to region within Morocco, and even from household to household. Typically, qass is a hearty dish, often featuring slow-cooked meat, such as lamb or beef, with a variety of vegetables and legumes. Common additions include chickpeas, lentils, onions, tomatoes, and an assortment of aromatic spices like cumin, coriander, turmeric, and ginger. The stew is usually simmered for an extended period, allowing the flavors to meld and the ingredients to become tender. Qass is often served hot, sometimes accompanied by bread for dipping. It is a staple in Moroccan cuisine, particularly during colder months or for family gatherings, highlighting the importance of communal meals and slow-cooked, flavorful dishes in the culture. While the term "qass" itself might not be universally recognized outside of specific Moroccan culinary contexts, the style of cooking it represents is deeply embedded in the country's gastronomic heritage.