Archive for the ‘authentic Moroccan cuisine’ Category

Ramadan Ambiance in Morocco, Your Morocco Travel Guide

Sunday, September 5th, 2010

Hassan II Mosque in Casablanca

Ramadan in Morocco and other Islamic countries is an unusual time when in addition to heightened spirituality, a special atmosphere permeates the culture unlike the rest of the year.  This is even more true when the month falls outside of the school year, as most of it does this year, 2010.  Normal schedules are completely turned around during Ramadan, and people enjoy special foods and family celebration.

Red Harira, Moroccan Soup

A typical Ramadan evening in Morocco and other Islamic countries, breakfast or “Laftour” is served after sunset and consists of red or white harira, hard-boiled eggs sprinkled with salt and cumin, a sticky-sweet pastry called shebakkia, dates, freshly-squeezed orange juice, coffee with milk, and often milkshakes made with both avocado and banana.

Shebakkia, a sticky-sweet Ramadan pastry

Sometimes in the evening, some of the more unusual Moroccan specialties are consumed, such as cooked lamb’s feet, sheep’s brains, or even cow’s head.

Sheep's Brains

Most people in Morocco and other Islamic countries go out late in the evening during Ramadan and stay out at night much later than normal.  (This is because the three meals of daytime are eaten at night, and the third meal falls about 4 AM.) The streets can be more crowded at midnight than during the daytime rush hours.  Many stores and restaurants open up in the evening and stay open until after midnight.  Some restaurants stay open until 3 AM.

Inside a Moroccan Supermarket

Because of staying up so late, many housewives will go to bed around 5-6 AM, and get up again around 10-11 AM.  It will be too hot at that time (over 100°F/37°C) to go out shopping, so they will prepare foods for the evening from what is available at home.  Around 3-5 PM, most people will rest or sleep.  After the evening breafast around 7:00 PM, most people rest or sleep another two hours, then get up for the evening.  Many housewives and families will go shopping in the supermarkets between 10PM and Midnight.  Others just go out  because it’s cooler than the daytime, and because everybody else is out.

People who pray have a much more rigorous schedule for getting up, and may need to shower for religious reasons before 10 AM, as well as keeping to rigorous prayer schedules.

Corridor in the Hassan II Mosque in Casablanca

The fast currently starts about 4:30 AM and finishes around 7:00 PM.  So now that most students have not yet started back to school (mid-September in Morocco), most are staying up all night until about 5-6 AM, and sleeping late until 3-4 in the afternoon.  This is not really a recommended practice, as it shortens the hours of fasting, but it is not absolutely forbidden.  Correctly, a person should get up by 11:00 at the latest.  However, even for those who do get up, many of them are resting or sleeping several of those hours, but later in the afternoon.

For those who do have regular working hours, the hours of work are generally considerably shortened.  Schools open 60-90 minutes later than normal (9:30 -10:00 AM), and instead of closing for lunch, work straight through to an earlier closing time (2:30 – 3:00 PM).  Businesses often work 9:00 AM – 3:00 PM, or from 10:00 AM- 4:00 PM.

The last ten days of Ramadan are a very special time, because it is when the Koran was revealed.

The Ablution Room in the Hassan II Mosque in Casablanca

Some people even go to the mosque and pray all night for all of the last ten nights, since no one is sure of the one actual night during that period when the Koran was revealed.  This practice is called Itiqaf, and is also felt to offer worshipers protection against excessive socializing, sleeping and talking, and turn worshipers’ attention toward Allah.

For more information about Ramadan in Morocco

For more information about Travel and Tours to Morocco plus highlights on Moroccan culture visit Morocco’s Imperial CitiesSeaside Resorts,Sahara DesertBerber villagesA Taste of MoroccoMagical Kasbahs, Ruins & WaterfallsAbsolute Morocco, The Best of MarrakechFes, and Ouarzazate

Discover The Best of Morocco - Travel Exploration

Travel Exploration specializes in Morocco Travel. We provide Tours and travel opportunities to Morocco for the independent traveler and tailor-made tours for families and groups with a distinctly unique flavor. From Morocco’s Seven Imperial Cities, to the Magical Sahara Travel Exploration offers a captivating experience that will inspire you. At Travel Exploration we guarantee that you will discover the best of Morocco! Call Travel Exploration at 1 (800) 787-8806 or 1 (917)703-2078 and let’s book a tour to Morocco for you today.

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How to Prepare Moroccan Terjla, Your Morocco Travel Guide

Wednesday, July 21st, 2010

Moroccan Terjla Prepared for the Table, as a Side Dish

Moroccan terjla (the Moroccan Arabic name) is frequently prepared as a side dish, and can be served either hot or cold.  Terjla, a succulent plant, known as purslane in English and verdolaga in Spanish, is not only one of the most delicious Moroccan plants, but it is simple to prepare.  Being a dark green plant, it is loaded with iron, vitamins, and minerals.  It also has a mild lemony flavor. When traveling to Morocco make sure to ask your Moroccan Travel Agency to recommend restaurants or local places where you can taste Moroccan terjla in a traditional restaurant.

Close-up View of the Moroccan Terjla Plant

Close-up View of the Moroccan Terjla Plant

Terjla is not often available in the major supermarkets because it is considered a traditional Moroccan dish, and the supermarkets often cater to products they feel will appeal to a broader audience of foreigners and less traditional Moroccans.  However, terjla can easily be found from late spring to late autumn in all the local vegetable markets.  The best place to find it in Marrakech is the small vegetable sellers just inside Bab Dukkala; however, it is found in many other places.  It’s a traditional staple in the cuisines of Fes, Casablanca, Tangier, Agadir, Ouarzazate, and Marrakech.

If you are traveling in Morocco, you are most likely to eat terjla in a private home.  If you are staying in a smaller hotel or riad and would like to try it, request it a day in advance, and they can look for it in the local market.  Most places would probably be delighted to prepare it for you.

How to Prepare Terjla

Traditional Moroccan Method:

Chopped terjla with whole garlic cloves

Discard any bruised leaves, and chop terjla (stems and leaves together) into 1/4″ (1/2 cm) pieces.  Put into a deep bowl.  Fill with water, and swish well; pour through a large strainer to drain out wash water.

Put terjla into water with some salt (it’s not a bitter plant, so take care not to oversalt it) and boil about 20 minutes until tender, but not limp). Drain water.

Season and toss gently with a clove or two (depending upon quantity) of freshly minced garlic, a little cumin, a little paprika, salt to taste (carefully) OR a very small piece of preserved lemon (but not if you added salt–use only one or the other), and a little olive oil.  Red olives can also be added.

Adapted Method which Yields Excellent Results:

Washed and trimmed terjla, ready to chop

Wash and trim the terjla of any bruised leaves (if it is just fresh from the market, it will only need to be washed).  I suggest swishing it two or three times in a deep mixing bowl of water.  Sometimes some very tiny black seeds will fall out if the terjla is in bloom.

Tiny terjla seed pods

But if there, these seeds are so tiny you don’t need to worry about them.  I trimmed off the tiny seed pods before chopping the terjla.

Chop terjla (stems and leaves together) into 1/4″ (1/2 cm) pieces.  Have ready one large unpeeled garlic clove for each cup of chopped terjla.

Two cups of chopped terjla placed in a steamer basket with two large garlic cloves

Choose one of the following cooking methods, both of which work:  boil chopped terjla with whole garlic cloves in plain water, or lightly salted water OR steam chopped terjla with whole garlic cloves in the basket for about 20 minutes.  (A Moroccan suggested the steam method to me, and I prefer it, since the vitamins don’t go down the drain with the boiling water.)

When the terjla is done, the garlic will be cooked inside.  Remove the garlic cloves, and carefully slice off the end.  The cooked garlic can be easily squeezed out into a small bowl from the opposite end.  Mash it into a paste with the back of a large spoon.  Add a small amount of black pepper and paprika to taste (1/8 tsp. of each for each cup of terjla).

slicing off the end of a cooked garlic clove squeezing a cooked garlic clove out of its skin garlic paste with black pepper and paprika in a bowl

Choose ONE of the following two : salt (lightly, to taste) OR a small piece of Moroccan preserved lemon (no more than 1/2 tsp. per cup of terjla, and take care not to use ANY salt).

Mix well, and add 1/2 Tbsp. of virgin olive oil for each  cup of cooked terjla (or more to taste).  Mix again well.  Add cooked terjla, and toss gently with a spoon until mixed well.  Optional, for olive lovers:  add two or three whole red olives for each cup of terjla.

Serve in side dishes at room temperature, warm on a cold day, or chilled on a hot day.  Terjla is delicious at any temperature.  Moroccans usually eat it with bread, as they do tagine; however, it may also be eaten with a spoon as a salad.

How to Find Terjla (Purslane) Outside of Morocco

Purslane grows in sunny areas from Canada to the Carribean, but is considered a weed in North America.  However, since it is a green vegetable used in Mexico and many Latin countries, you might be able to find it at Latin green grocers in North America.  (If collecting wild, take care that it is not in an area that has been deliberately poisoned as a weed.)

Wild summer purslane

According to experts, purslane contains more omega-3 fatty acids than any other green leafy vegetable plant.  It also contains vitamins A, C, and B, as well as iron, magnesium, calcium, and potassium.

Upright purslane species grown as a vegetable

Wild species often grow along the ground, while cultivated species often stand more upright.  It has been used both as a salad and medicinal plant with many uses for hundreds of years.  Purslane is commonly used in salads in France.  The plant is believed to be native to the area of India and Iran.

For more information about a Moroccan Terjla or a Taste of Morocco Private Tour

For more information about Travel and Tours to Morocco plus highlights on Moroccan culture visit Morocco’s Imperial CitiesSeaside Resorts,Sahara DesertBerber villagesA Taste of MoroccoMagical Kasbahs, Ruins & WaterfallsAbsolute Morocco, The Best of MarrakechFes, and Ouarzazate

Discover The Best of Morocco - Travel Exploration

Travel Exploration specializes in Morocco Travel. We provide Tours and travel opportunities to Morocco for the independent traveler and tailor-made tours for families and groups with a distinctly unique flavor. From Morocco’s Seven Imperial Cities, to the Magical Sahara Travel Exploration offers a captivating experience that will inspire you. At Travel Exploration we guarantee that you will discover the best of Morocco! Call Travel Exploration at 1 (800) 787-8806 or 1 (917)703-2078 and let’s book a tour to Morocco for you today.

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Eating in Djemaa-El-Fna Square, In Marrakesh, Your Morocco Travel Guide

Sunday, May 23rd, 2010
Dinner in the Djemaa El Fna Square
Dinner in the Djemaa El Fna Square, in Marrakesh, Photo by Mary Mimouna

Djemaa El Fna Square is in the heart of MarrakeshMorocco is like no where else on earth, and an adventure not to be missed after dusk.  Courageous travelers in Morocco will definitely want to eat in the Djemaa El Fna Square.  Tourists can avoid any chance of illness simply by sticking to foods that are actually cooked in front of them, and passed over to be eaten off of a clean paper.  The Moroccan family in the photo above is waiting for their main course to come out of the cooking pot in front of them.Whether you choose to eat or not, just a stroll through the Djemaa El Fna Square in the evening can provide some very unique photo opportunities.

Freshly Cooked Seafood in the Djemaa El Fna Square in Marrakesh, photo by Mary Mimouna
Freshly Cooked Seafood in the Djemaa El Fna Square in Marrakesh, Photo by Mary Mimouna

One of the best meals to have in Djemaa El Fna Square is a variety of types of freshly-cooked white fish including sole.  These are served with French fries, and a variety of salads eaten with bread out of a dish or off of a clean paper, consisting separately of mashed cooked eggplant with a squeeze of lemon and salt; tomato, onion, and parsley salad; and roasted green pepper salad.  You might also want to try chicken or beef brochettes (shish-ke-babs) roasted over a fire, or roasted whole chicken.  Snails are served from special carts.  If you have never tried snails, Morocco is definitely the place to do so.  Various bottles of soda pop are served as drinks.  For most tourists, this is the best option.  (Water and tea might be available, but you will be unwittingly sharing a cup with many other dinners, so these are best avoided in the Square.)

Cooked Sheepheads in Djemaa El Fna Squrare, in Marrakesh, Photo by Mary Mimouna;
Cooked Sheepheads in Djemaa El Fna Square, in Marrakesh, Photo by Mary Mimouna

Really adventurous diners will want to try sheep heads in Djemaa El Fna Square.  While most people in the West aren’t aware of it, bologna is made out of the tender meat of the face.  You can also try tongue, brains (a Moroccan favorite), heart, liver, or pancreas stuffed with rice and currants.  Some tourists may just want to take pictures of these things to send back home.

Once you have completed your meal, you step behind the serving cart, where a man is ready with soap and ladles of clean water to let you wash your hands.

Either before dinner, at sunset, or after eating, you may wish to sit up in Café Argana, a landmark in Djemaa El Fna Square where you can enjoy a spectacular view of the lively and exotic Square while sipping Moroccan coffee or tea.

Djemaa El Fna Square at Night, Photo by Mary Mimouna
Djemaa El Fna Square at Night, Taken from Café Argana, Photo by Mary Mimouna

The Djemaa El Fna Square is located next to the main entrance to the Marrakesh Souks.  A meal in the Square can also be a great start or finish to your Marrakesh one day tour or even a Sahara Desert Tour .

For more information about Eating in Djemaa El Fna Square or a Marrakesh Tour

For more information about Travel and Tours to Morocco plus highlights on Moroccan culture visit Morocco’s Imperial CitiesSeaside Resorts,Sahara DesertBerber villagesA Taste of MoroccoMagical Kasbahs, Ruins & WaterfallsAbsolute Morocco, The Best of MarrakechFes, and Ouarzazate

Discover The Best of Morocco - Travel Exploration

Travel Exploration specializes in Morocco Travel. We provide Tours and travel opportunities to Morocco for the independent traveler and tailor-made tours for families and groups with a distinctly unique flavor. From Morocco’s Seven Imperial Cities, to the Magical Sahara Travel Exploration offers a captivating experience that will inspire you. At Travel Exploration we guarantee that you will discover the best of Morocco! Call Travel Exploration at 1 (800) 787-8806  or 1 (917)703-2078  and let’s book a tour to Morocco for you today.

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