Posts Tagged ‘Moroccan food’

Visiting Morocco: 10 Things to Know Before You Go

Thursday, March 31st, 2016
Visiting Morocco, Traditional Riad Guest House

Visiting Morocco, Traditional Riad Guest House

 

 

 

 

 

 

 

 

 

#1: Visas are not required to enter Morocco and most Vaccinations are not necessary. If you are an American citizen, Canadian citizen or citizen of the European Union, Japan, Brazil or South Africa you can travel to Morocco visa free. To be on the safe side, the CDC (Center for Disease Control) recommends travelers be up to date on the following vaccations: Hepatitis A and B, Typhoid and Rabies.

Cooking Class Morocco, Make a Tajine

Cooking Class Morocco, Make a Tajine

 

 

 

 

 

 

 

 

#2: Morocco is home to some of the world’s best cuisine and considered the culinary start of North Africa. Morocco is the perfect place to take a food tour or a  cooking class to learn how some of it’s favorite dishes such as Moroccan tajine, couscous, bastilla (pastilla) and Berber breads are made.

#3: Morocco is only 7 1/2 hours from Europe. With its relative proximity to Europe and increasingly easy to access from international airports, Morocco has long attracted visitors from abroad. A large part of its charm is due to its historical significance as a cultural crossroads between Arabic, Middle-Eastern, African and European cultures and communities.

#4: The Best Place to Stay in Morocco is a Riad.  A riad is a traditional Moroccan house or palace with a central courtyard restored to its original beauty. The word riad comes from the Arabic word for garden. As you tour with Morocco Traveler you will have the opportunity to stay in a variety of of riads ranging from renovated palaces to modernist kasbahs. A riad offers traditional accommodations for an authentic Moroccan journey.

#5: Wine is widely served and can be easily purchased in Morocco. While Morocco is a Muslim country it is a producer of its own award winning wines. Moroccan wine and beer can be enjoyed at riad, hotels and restaurants along with being widely purchased in small liquor stores and the larger French run grocery stores such as Carrefour. There is also a variety of European and South African wines available.

#6: Morocco dress attire for traveles is fairly liberal. During your visit to Morocco it is acceptable to wear most forms of clothing. Recommendations are to dress on the conservative side which indicates no shorts for men and women, low cut v-neck blouses or risque clothing. It is recommended for women to travel with a scarf for the sake of modesty and for both men and women to take off your shoes before entering someones home or a sacred space.

#7: Morocco is a cafe culture. All of the major cities, Casablanca, Rabat, Fes, Marrakech, Tangier and Essaouira have a repuation for having a popular cafe culutre. The new towns main boulevards are lined with cafes ranging from chic, to charming, boho to elegant and also the traditional “male cafes” frequented primarily by men, chatting or watching a food ball match. Cafe culutre in Morocco offers the opportunity to people watch and enjoy the local favorite “cafe nuss-nuss,” a small tea glass filled with half milk and have Arabic coffee.

#8: Mosques in Morocco are off limits to non-Muslims. Very few mosques in Morocco are open to non-Muslims enabling travelers to frequent the Hassan II mosque. The Hassan II Mosque’s, one of the world’s largest mosques, has a promontory that offers breathtaking views of the Atlantic Ocean.

Ait Benhaddou Kasbah, Southern Morocco Region

Ait Benhaddou Kasbah, Southern Morocco Region

 

 

 

 

 

 

 

 

#9: Don’t miss out on visiting Morocco’s Berber Villages and its natural wonders. Morocco is a vast country with 34 + million people. Make sure not to get stuck in large cities like Casablanca or Marrakech. Morocco offers so much more outside of its cities. Consider taking a private tour to Berber Villages, the Sahara Desert and exploring some of Morocco’s natural wonders such as the Dades Valley and Ait Benhaddou Kasbah. Southern Morocco is often referred to as the “real Morocco” and this region offers many site seeing opportunities for adventure travelers as does the North and the charming blue washed town of Chefchaouen.

 

 

Jewish Mellah

Jewish Mellah

 

 

 

 

 

 

 

 

#10: Morocco is safe for Jewish travelers and has a long standing history of Jewish Heritage. There are Jewish Heritage Sites in Casablanca, Meknes, Fes, Tangier, Marrakech, Essaouira and in the country side. Morocco lays claim to the only Jewish Museum in the Muslim worldMorocco’s history of Jewry and the co-mingling of Jews with Berbers and Arabs are a key factor in why Morocco is safe for Jewish Travelers today. Morocco is a country of Muslims, Jews and Christians. Jews first arrived in Morocco during pre-Christian times, accompanying the Phoenicians on their trade expeditions across the coast of Morocco.  In the countryside Jewish and Berber tribes tilled the soil side by side together for two thousand years speaking the Berber dialect. In the towns and cities  Jewish merchants and financiers were valued by successive Moroccan rulers who protected them.

For more information about Traveling to Morocco

Morocco’s Imperial Cities, Seaside Resorts,Sahara Desert,Berber villages, A Taste of Morocco, Magical Kasbahs, Ruins & Waterfalls, Absolute Morocco, The Best of Marrakech, Fes, 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 (212) 618882681 and let’s book a tour to Morocco for you today.

10 Street Foods to Eat When Traveling to Morocco, Your Morocco Tour Guide

Sunday, August 18th, 2013

Eating Moroccan Street Food in Djemaa El Fna Square

Moroccan Street Food is a great way to discover Morocco’s local culture.  While the best Moroccan food is said to be found in a Moroccan home, very reasonably priced  street food is available in small stalls and roadside cafés all over Morocco. Eating Moroccan Street Food in the old medina of Fes, Marrakech and Essaouira allows for a great opportunity to meet Moroccans during breakfast, lunch and dinner or just for a snack. Moroccan Street Food is also the best way to discover local Moroccan fresh foods that are well cooked and full of flavor.

For breakfast small stands provide an array of pancakes like  beghrir (spongy bread, a bit like crumpets), harsha (buttery bread made of fine semolina) and rghaif (flaky, layered flat bread). Topped with honey or goat cheese, they make a good breakfast  snack with oven baked bread called Khobz.

During Ramadan you can break the fast at Iftar around 7 pm as the sun goes down with dates and the delicious tomato paste soup harira with chebakia, which are flower-shaped cookies soaked in honey and sprinkled with sesame seeds. Moroccan soups are hearty fare to be savored at any time including bessara which is fava bean soup with oven baked khobz, small eateries serve it for lunch with lemon-infused olive oil and a sprinkle of cumin and chili. Stalls selling steaming vats of snail soup are popular throughout Morocco. You pick the snails out of their shells with a toothpick and then drink the broth which is served with a concoction of spice which Moroccans believe is good for  a fever and aids digestion. hssoua belboua is barley soup with milk. It combines barley grits with milk to yield a rich, creamy soup that’s both nutritious and satisfying.  There is also Semolina  soup with milk, anise seeds and honey.

The overpowering smoke rising from various eateries on the Djemma el Fna at night is from brochettes of chicken , lamb or beef. The meat is rubbed with salt and spices, such as paprika and cumin. Spiced ground lamb or beef (kefta) is impaled on a skewer and grilled. Brochettes are served with khobz, harissa (red pepper sauce), red onion, cumin and  salt. Other delicacies, not for the faint hearted, include sheep’s heads which have been steamed for five hours sold as either a half or a whole head with or without eyes. During the Islamic festival of Eid al-Adha (Feast of the Sacrifice) sheep are slaughtered by the head of the family. It is a reminder that meat tends to be a delicacy. You see sheep being born home in cars, on bicycles, mopeds and any vehicle that can be utilized for the purpose. A whole sheep’s carcass will last for a month. Also served are  calves’ livers, crumbed and fried. You can also sample camel burgers, Café Clock in Fes serves it as a speciality of the house.

In many coastal towns sardines are served with stuffed with a spicy chermoula paste made of tomato, coriander, chili, garlic, paprika, cumin, olive oil and lemon juice. They are coated in a light batter, fried until crisp and often served with a fried green chili.

Vegetarians can enjoy sliced aubergine dipped in sweet smoked paprika batter and deep fried or spicy lubia (white haricot beans stewed in tomatoes, cumin, paprika, garlic and ginger) or fresh salad. Moroccan farmers produce the best quality organically grown vegetables.

You will also find sweet pastries,biscuits and cookies  in abundance especially during Ramadan as sugar is an important source of energy, diabetics do have to beware. However seasonal fruits are also served.

Makrout with Dates and Honey is another special occasion sweet which is popular in Ramadan. A mild date paste is enclosed in a log of semolina dough, then the  cookies are sliced, fried and dipped in honey.  There are baked Moroccan Tea Biscuits known as fekkas scented with orange-flower water. Try   m’hanncha, called “snake cake” for its concentric circles.

Another favorite is triangular or cylindrical phyllo briouats. Briouats, are pan-fried to golden perfection. Some are savory, stuffed with fresh cheese and finished with a drizzle of honey, while others are sweet, filled with crushed almonds, sugar, and spices. Almond Briouats are made by folding almond paste flavored with orange flower water and cinnamon within warqa dough. The pastries are fried and then soaked briefly in honey.  Cheese briouats are served with cream cheese filling. Herbs or hot peppers can be added for more flavor.

Sellou is a  Moroccan sweet  served during Ramadan made from toasted sesames, fried almonds and flour that has been browned in the oven.

For More Information about a Fes Food Tour of Moroccan Street Food

Morocco’s Imperial CitiesSeaside Resorts,Sahara Desert,Berber 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 (212) 618882681 and let’s book a tour to Morocco for you today.

Moroccan Food & A Menu for Moroccan Appetite, Your Morocco Tour Guide

Wednesday, June 15th, 2011

Moroccan couscous with raisins

Moroccan food is considered some of the best in the world. The easiest way to discover the true flavors of Moroccan cuisine are to take a Moroccan cooking class or explore various restaurants in Morocco’s Imperial Cities such as Marrakech, Fes, Rabat or Essaouira on a Morocco tour. Another way to discover authentic Moroccan cuisine is to dine with a local family in a Berber Village. Berber villages are known for their unique fare as result that their main staples in making Moroccan traditional cuisine such as couscous are grown locally in their fields alongside special herbs which allows for amazingly tasteful food. Moroccan recipes such as baking bread by fire and a tajine on starlit night can be learning on a Sahara desert tour to the Erg Chebbi Dunes of Merzouga whereby your camel trekking guide takes you off on a journey into the vast dunes to a Sahara camp at sunset to learn the secrets of the Sahara. To fully enjoy a Moroccan meal one must arrive with an empty stomach and then fully prepare themselves for a three or four-course Moroccan feast. As the French proverb says, “Appetite comes with eating; the more one has, the more one would have” so make sure to visit Morocco with an open palate and a big appetite!

Moroccan carrot salad

This menu and choice will give you a real taste of Moroccan food. Many variations are available.

  • Lamb Chops/Lamb burgers/Steak, Pork Chops/ Chicken Thighs
  • Carrot Salad
  • Couscous with raisins
  • Macerated Oranges

Lamb Chops/Lamb burgers/Steak, Pork Chops/ Chicken Thighs

Season the meat with salt, pepper, cumin and a touch of cinnamon (or salt pepper and ras al hanout, if you have it). If you can let is sit in the refrigerator for an hour or so, do so. Bring the meat to room temp (20 min) before cooking as desired.

Carrot Salad

Cook cleaned and sliced carrots as usual (in small amount of cold water, bring to the boil, simmer until tender, appr. 6-8 minutes). Drain. In bowl add carrots, cumin, paprika, cinnamon, lemon juice or vinegar, salt, pepper, olive oil and chopped parsley. Taste and adjust seasonings. Serve warm or at room temp.

Couscous with Raisins

Cook couscous with small handful raisins according to package. Fluff with fork. Add lemon juice, cooked chickpeas (from the can), chopped herbs such as cilantro, parsley or mint, salt & pepper to taste. Serve hot or room temp.

Macerated Oranges

Peel oranges. Either slice or segment (supreme) oranges in a bowl. Add cinnamon, sugar or honey and ½ teaspoon rose or orange flower water. Let stand in refrigerator one hour. Taste and adjust seasonings.

Happy Cooking!

By Freya Ellinwood, Morocco Travel Writer

For more information about Moroccan Food and Recipes or a Morocco 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 ExplorationTravel 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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Moroccan Bread, Flatbreads and Pancakes, Recipes for Msemen and Hacha, Your Morocco Travel Guide

Saturday, April 16th, 2011

Moroccan Msemen

Morocco is a country in North Africa where people consume allot of bread, Bread is always on the table an eaten with almost every meal. Bread is fitting with the traditional cuisine of Morocco that consists of tajines, stews and soups. What’s staggering about “bread” in Morocco is that is primarily made by all women at home and often twice daily. This results in fresh and delicious breads of all kinds from flatbreads to pancakes.

Akin to Spain, bread in Morocco is a key component of any Moroccan diet. There is an ancient proverb, “manage with bread and butter until God sends honey”. This ancient saying affirms that there is availability of bread to all groups in Morocco. For example, the Berbers of the Rif Mountains sustained themselves with bread made from Barely. While present times afford more variety in Moroccan’s diets and bread can be supplemented with potatoes, tomatoes, pepper, fruit or nuts, bread still plays an important role in the lives of Moroccans.

In cities, Moroccans can be spotted daily in the early parts of the morning carrying bags of assorted breads that they picked up at the market. In villages women can be found baking bread from scratch in earthen ovens. Traditionally, Moroccans eat three meals a day, with lunchtime remaining the most important as all family members still come home from school or work to eat together. At each of these meals, one person is designated to distribute the bread.

Moroccan Hacha

Historically, bread has played such an important role in the life of Moroccans. Until the 1980’s, almost all Moroccan families made their own bread. The Moroccan child wearing a padded hat would walk to the Fran, carrying a gssa or a red pan filled with yeast on top of their heads. Frans, strategically located community ovens, were found in every neighborhood, and baked dozens of loafs at once. These Frans can still be found and are utilized by the Fassis (local people) in the old Medina of Fes.As there were so many breads baking together, anything placed in the oven was marked with a rubber stamp. Today, a faster paced lifestyle in Morocco and an increasing number of households having two working parents has resulted in less use of the Fran.
Although bakery bread can be bought in most neighborhoods, many families still prepare their own bread and bake it in street ovens. The recipes below will show you how to make authentic Moroccan bread (khobz) at home. Rghaif – folded and fried doughs such as msemen and meloui – or crepe-like beghrir frequently appear alongside bread for breakfast, tea time or a snack.

Moroccan bread (called khobz in Arabic) is shaped into round, flattish loaves which have lots of crust and versions of Moroccan flatbreads such as Msemen and Meloui are made without the curst. What goes into each kind of bread that is made is a matter of personal preference and Moroccan tradition. White, semolina, wheat, rye,and barley are some of the flours that are used by Moroccan women who bake bread. Anise and cumin seeds are two additions that are often added to give thick or flatbreads an extra flavor.

Moroccan Msemen Flatbread Baked Fresh, Old Medina Marrakesh

In rural areas, many families use small dome-shaped wood burning ovens to bake their bread. This gives bread a unique flavor and character that simply can’t be matched in a conventional oven.  Although breadbakiMoroccan bread can be baked in home ovens, and it’s worth trying to make your own bread to complement a Moroccan meal. Even if you’re not experienced with yeast doughs, you’ll find Moroccan Bread easy to make. No special pans are needed to shape the dough – everyday baking sheets will work just fine – and the dough needs only an hour or so to rise. Perfect for timing bread to be warm from the oven when the main meal is ready to serve. Try either of these basic Moroccan bread recipes the next time you plan to serve a tagine or other Moroccan dish:

Moroccan Msemen

Morocccan Msemen

Msemen – also known as rghaif – are Moroccan pancakes that have been folded into a square shape before being fried in a pan.   This is a recipe for the dough used to make msemen. The dough is kneaded like bread dough until soft and smooth.

How to Fold & Make Msemen: -Flatten portions of the dough and fold them into squares. Frying the dough in a pan yields a layered pancake or flatbread that is crispy on the outside and chewy on the inside. – The recipe below uses a little semolina flour for texture and taste. The use of semolina is a matter of personal preference. Substitute more semolina for the white flour if you like a coarser texture. Or, you can omit the semolina entirely.

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes
Yield: Approx. 20 msemen (4″ square)

Ingredients:

3 1/2 cups flour (340 g)

1/2 cup fine semolina (90g)

2 teaspoons sugar

2 teaspoons salt

1/4 teaspoon yeast

1 1/2 cups warm water (approx. 1/3 liter)

For folding and cooking the msemen:

1 1/2 cups vegetable oil

1/2 cup fine semolina

1/4 cup very soft unsalted butter

Preparation:

Mix all the dry ingredients in a large bowl.

Add 1 1/2 cups of warm water, and mix to form a dough. Add more water if necessary to make a dough that is soft and easy to knead, but not sticky. If the dough is too sticky to handle, add a little flour one tablespoon at a time.

Transfer the dough to a lightly floured work surface and knead by hand for 10 minutes, (or knead the dough in a stand mixer with dough hook for 5 minutes), until the dough is very smooth and elastic.

Proceed with folding and cooking the dough.

Serving Suggestions:
Serve the msemen plain, with butter and honey, or jam.
To make a syrup from butter and honey, simply melt equal portions of butter and honey in a pan until hot and bubbly. Carefully and quickly dip the msemen in the syrup and place on a serving platter.

Moroccan Meloui

Meloui are round Moroccan pancakes (rghaif) that are shaped by rolling a strip of dough up like a rug, and then flattening the upright coil into a circle.

Prep Time: 30 minutes
Cook Ti me: 30 minutes
Total Time: 60 minutes
Yield: Approx. 20 msemen (4″ square)

Ingredients: 3 1/2 cups flour (340 g) 1/2 cup fine semolina (90g) 2 teaspoons sugar 2 teaspoons salt 1/4 teaspoon yeast 1 1/2 cups warm water (approx. 1/3 liter) * * * For folding and cooking the msemen: 1 1/2 cups vegetable oil 1/2 cup fine semolina 1/4 cup very soft unsalted butter

Preparation: Mix all the dry ingredients in a large bowl. Add 1 1/2 cups of warm water, and mix to form a dough. Add more water if necessary to make a dough that is soft and easy to knead, but not sticky. If the dough is too sticky to handle, add a little flour one tablespoon at a time. Transfer the dough to a lightly floured work surface and knead by hand for 10 minutes, (or knead the dough in a stand mixer with dough hook for 5 minutes), until the dough is very smooth and elastic. Proceed with folding and cooking the dough.

Serving Suggestions: Serve the msemen plain, with butter and honey, or jam. To make a syrup from butter and honey, simply melt equal portions of butter and honey in a pan until hot and bubbly. Carefully and quickly dip the msemen in the syrup and place on a serving platter.

Ingredients: 2 cups of whole wheat flour 2 cups of all purpose flour (usually I put 3 cups of whole wheat + 1 cup all purpose flour, to have more fiber) 1 tbsp olive oil 1 tbsp active yeast 1 tsp sugar 1 tbsp of powdered milk Salt to taste lukewarm water to combine the dough

Directions: In a bowl sift the flour & make a well. pour in the olive oil, sugar, salt, powdered milk, yeast. Now pour about half a cup of lukewarm water on the well to dissolve the yeast. Then mix all together, adding water at the same time, bit by bit. Once you combined the dough it should be soft, neither hard nor sticky. If it’s hard add little bit of water, if it’s sticky add flour & work the dough with a good knead. Shape the dough into a ball or more depending on how big you want the bread. Allow it to rise for about 10 min. Sprinkle your working surface with flour & flatten the ball. It shouldn’t be too thick nor too thin. Cover it with a clean cloth & let it rise (30 to 45 min) depending on the room temperature. You can test it by pressing the dough with your finger. If the finger print takes a long time to disappear, you should wait little longer. Poke the dough with a fork or slash it using a knife. Grease a baking sheet & bake the dough in an oven, over medium temperature until it’s golden brown. To cut it, use a sharp knife & mark a (+) shape on the bread. To eat it Moroccans would just pinch a 2 x 2 inches square & dip it in the stew.

For more information about Moroccan food and cuisine tours

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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Marrakech Travel Agency, An Evening At The Chez Ali Fantasia Show In The Marrakech Palmary, Your Morocco Travel Guide

Sunday, October 25th, 2009

Marrakech Travel Agency – An Evening At  The Chez Ali Fantasia Show in the Marrakech Palmary, Your Morocco Travel Guide.

One of the most exciting ways to spend an evening in Marrakech when touring with a Marrakech Travel Agency such as Travel Exploration is to attend the Chez Ali Fantasia Dinner Show at Al Kasbah in Marrakech’s Palmary.

Chez-Allez-Dinner-Show-Marrakech-Palmary-Man-With-Hat-On-Arabian-Horse

The Chez Ali Fantasia show at Al Kasbah is a Moroccan Travel equestrian spectacle and a must see for those who enjoy Moroccan Moroccan music and Moroccan food. In fact the Chez Ali Fantasia show is also attended by local Marrakeshi’s and Moroccans who come to Marrakech for vacation. Attending Chez Allez guarantees an Absolute Morocco experience.

Chez-Allez-Fantasia-Dinner-Show-Marrakech

The Chez Ali Fantasia show at Al Kasbah takes place on two sprawling acres in the heart of the Marrakech Palmary. The Marrakech Palmary is an enchanting spot where Moroccan palms are set alongside old and new villas and traditional Moroccan Riads. The vast gate of Al Kasbah’s Chez Ali Fantasia Show, The “Borj”, overlooks the Agora, a courtyard where the shows are performed. From Al Kasbah’s Berber setting, you can admire the palm grove, alongside the Atlas snow-capped mountains that embrace Al-Kasbah to provide a magical view.

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The Chez Ali Fantasia dinner show boasts a restaurant and dining experience that has been designed in a modular fashion and is equipped with individual fireplaces that let guests enjoy dinner in a warm and intimate atmosphere in the cooler seasons.

The Chez Ali Fantasia Show begins with Arab stallions that rush in a simulated charge at the end of which their expert riders shoot up in the air (“Baroud”) with their “Moukahla” rifles while they bring their horses to a spectacular quick stop. See and hear the bee dance from El Kelaa M’gouna, a village located in the Valley of Roses and Ahmed E Moussa warlike acrobats to the wistful chants of Haouz, Ahouaches, and Gnaouas and also the incredible high pitched singing style of the women from Imintanout.

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The Chez Ali fantasia is a warrior ceremony opposing various groups of horse riders, Each group quivers under light, and the riders point their long rifles to the sky, shout out simultaneously and leave behind them a cloud of dust, before spouting their “black baroud of honor.”

During dinner, made up chiefly of Moroccan harira, méchoui and couscous, you will have the opportunity to appreciate the Berber folkshow, the performanceof jugglers, the flying carpet, the belly dance and, last but not least, the fantasia show. This is a spectacular evening and event worth every moment for Moroccan Travelers.

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For more information about the Marrakech Travel Agency, Chez Ali Dinner Show & Fantasia

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 & Waterfalls, Absolute Morocco, The Best of MarrakechFes, and Ouarzazate.

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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! Google on call Travel Exploration at 1 (800) 787-8806  or 1 (917)703-2078  and let’s book a tour to Morocco for you today.


Travel Diary of Moroccan Preserved Lemons

Tuesday, May 5th, 2009

preserved-lemons

Preserved lemons are a staple in Moroccan cuisine and are added to slow cooking tagines, stews, and soups for a wonderful tangy lemon flavor that can not be duplicated by fresh lemons.  In Morocco, these lemons can be bought individually at a souk, or marketplace, and are very easy to find given their importance in Moroccan dishes.  Outside of Morocco these lemons may be found in Middle Eastern or international markets but are so easy to make many cooks decide to prepare their own preserved lemons at home.

The ingredients for Moroccan preserved lemons are extremely simple, all you need are whole fresh lemons, sea salt, lemon juice, and, in some recipes, vegetable oil.  There is also the option of adding additional spices to make the preserved lemons more suitable for sweet or savory dishes.  Cinnamon sticks are a common spice that is added for lemons that are going to be used in sweet dishes and pepper or bay leaves are added for lemons that are going to be used in savory tagine dishes.

 

The pickling process takes about one month and the preserved lemons will be good to use for up to six months.  A simple clean jar is sufficient to pickle the lemons in but it is suggested that if you are not planning on refrigerating the lemons that you use a proper sterilized canning jar.

To Make Preserved Lemons

Cut off both rounded ends of the lemon and make two deep cuts lengthwise downwards, careful not to cut all the way through, so that the lemon has been incised with an X.

Stuff the salt down into the cuts using about 1 tablespoon per lemon.

Pack the lemons tightly into the jar, pushing them to the bottom, and cover with lemon juice and any additional spices you choose to include.  Some recipes call for topping the jar with vegetable oil.

Leave the jar closed for one month, checking every couple of days to make sure the lemons are fully submerged in juice.

After one month the lemons are ready, the pulp and skins will have become soft and silken and can both be used in cooking recipes.  Some people use the juice as well but this is often too salty.  Rinse the lemons in water before using to wash away the extra salt and then add to any slow-cooking meat or vegetable tagine dish.

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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! Google on call Travel Exploration at (917)703-2078 and let’s book a tour to Morocco for you today.