Moroccan Dates

Ramadan Ambiance in Morocco, Your Morocco Travel Guide

September 5th, 2010
Agadir, authentic Moroccan cuisine, casablanca, Dining Experience in Fez, Dining Experience in Marrakesh, Dining experience in Morocco, Dining in Marrakech, El Jadida, Fes, Fez, Hassan II Mosque, Imperial Cities, Itiqaf, Koran, Marrakech, marrakesh, Moroccan Dates, Moroccan nightlife, Moroccan religious holidays, Moroccan restaurants in Morocco, Moroccans praying in the mosque, Morocco Holidays, Morocco Private Tours, Morocco Travel, Ouarzazate, Ramadan, Ramadan activites at night, Sahara Desert, Tangier, Travel Exploration, Travel to Morocco

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.

Read more

Morocco Traditional Food, The World of Moroccan Cuisine, Your Morocco Travel Guide

June 16th, 2010
A Taste of Morocco, Arab Food, Arabic Coffee, Couscous, Eid El Kebir, French Food, Jewish Food, Middle Eastern Food, Mint tea, Moroccan cooking, Moroccan Cooking Classes, Moroccan Cooking Tour, Moroccan Couscous, Moroccan Cuisine, Moroccan Dates, Moroccan dried fruit, Moroccan fruit juice, Moroccan holiday, Moroccan Mint tea, Moroccan Preserved Lemons, Moroccan Saffron, Moroccan Spices, Moroccan sweets, Moroccan Tajine, Morocco Cuisine Tour, Morocco Holidays, Morocco Private Tours, Morocco Traditional Food, Morocco Travel, Ramadan, Tajine, Taliouine, The World of Moroccan Cuisine, Traditional Food of Morocco, Travel Exploration, Travel to Morocco

Moroccan cuisine is the culinary star of North Africa. Imperial and trade influence has been filtered and blended into Morocco’s culture. Being at the crossroads of many civilizations, the cuisine of Morocco is a mélange of Arab, Berber, Moorish, French, Middle Eastern, Mediterranean African, Iberian, and Jewish influences. Moroccan cooking is enhanced with fruits, dried and fresh — apricots, dates, figs, and raisins, to name a few. Lemons preserved in a salt-lemon juice mixture bring a unique face to many Moroccan chicken and pigeon dishes. Nuts are prominent; pine nuts, almonds, and pistachios show up in all sorts of unexpected places.

Read more