Agadir Prostitution


agadir prostitutes

It is quite sad to see how `has become one of the most beautiful cities Tamazgha, Agadir. Indeed in recent years the government and the municipality of the city have encouraged tourism provenent Gulf countries. Suffice to say essentially sexual tourism. Thousands of girls and boys, with a significant proportion of local people from all regions of Morocco to engage in `s oldest profession in the world. Everyone or almost prefer not to see the enormous damage that `cause this kind of tourism. Worse, even guovernement creates a direct line between Jeddah and Agadir.

But what has also encouraged the phenomenon, c is the extreme tolerance of the people of the region of the city. They are not known their pacifism which can sometimes be equated with fear. C is also true that the Rabat government `s not hesitate to massacre entire population for a few dollars smelling fuel and oil.

However, people are beginning to realize `s one thing. Arab tourism is a curse that destroys what remains of the `authentic Moroccan society going to the dogs the water.
I think I know what you mean but alas I obligee to tell you that this phenomenon is not an exclusivity of Agadir is observed everywhere in the cities of the world! And I would add a factor that is undeniably associated to prostitution: AIDS! This disease is shameful still dare not speak in Morocco and other countries of the Maghreb and black Africa. I do not mean, of course, campaigns or even shy invisible Moroccan authorities on the subject but the fact that it is a disease bound to sex and the sex, well here he is TABOO.
Another thing our brothers <nantis> I mean from Europe also benefit them in this <marchandise facile>. Who personally intervene (particularly in the education given to our son) this level would not it be a beginning of solution? I hope my comments do not offend you too much but I sincerely think that the thing be named as they are.
Voila, a soon


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,morocco food


Squash and Sweet Potato Purée with Red Bell Pepper Confetti
I can hardly believe that November has come around again. Somehow, the fact has difficulty sinking in when it is 90 degrees outside. It’s a little jarring to walk into a store and find row upon row of shelves stacked with benevolent Santas.
     November also means that Thanksgiving, my favorite holiday of the year, is just around the corner. This most American holiday turned into a multi-cultural experience for a group of American travelers on one of my tours. On that day, I had planned to be at the iconic Palais Salam Hotel, a renovated Moorish palace within the ramparts of Taroudant, an historic town in southern Morocco.
I explained to the chef the purpose of the annual day of thanks earlier that morning. He nodded once or twice, promptly gathered his staff, and disappeared into the hotel’s cavernous kitchen. Members of my tour took the opportunity to spend their free time combing the medina (old town) for anything that would bring to mind pilgrims, from feathers for their hair, to billowy skirts, Moroccan-style backless slippers, and artisanal pitchforks. They planned their entrance during dinner, to the amazement of stunned French guests. I overheard whispers of “Ces Américains!” as the twenty “pilgrims” took a seat at a table laden with pumpkins and squashes, as well as paper turkeys I had brought from the US for the occasion.
     Applause erupted on all sides when a group of beaming waiters in starched white coats marched in, holding aloft not one, but two, glistening, honey-basted turkeys studded with crimson hibiscus blossoms. The stuffing? The chef had given it a Moroccan twist – a blend of sweetened couscous, plump raisins and chopped dates faintly touched with cinnamon. Perhaps the most memorable moment arrived when a young waiter came up to me as we were leaving, and asked:
     “Madame, the American turkey it is very tasty, but can I have the paper ones to take home?”
     Why not try a Moroccan-inspired side dish for your Thanksgiving turkey? For this special occasion, I would like to share a recipe from my latest book, Mint Tea and Minarets: A Banquet of Moroccan Memories



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Moroccan Social Life

The Culture of Morocco



Social life for most Moroccans still centres on home and family. The sidewalk café is a favourite gathering place for men, and watching a football (soccer) match on television in the local café is a popular form of entertainment. Big cities such as Casablanca boast a variety of diversions, including cinemas, restaurants, and shopping in modern boutiques or in the souk, the open-air market in which vendors sell a wide array of local arts and crafts items alongside foods and imported commodities. Morocco’s extensive coastline has numerous fine beaches, some of them private and off-limits .


Social life in Morocco
Moroccan culture is entertaining and exiting. The people are friendly and there is colour everywhere you look. Genuine hospitality is engrained in their culture and it is not uncommon to strike up friendships with people you meet and to feel enveloped in their lifestyle.

Mountains, coastline and desert, Morocco has much to offer the tourist. The rugged Atlas Mountains offer opportunities for hiking and mountain biking, while the coastline is bordered by the Mediterranean and the Atlantic. Interesting towns and cultural diversity make the country exciting and fascinating place to visit.

Morocco is becoming more and more cosmopolitan with investors from all over the globe looking at investments in the area. One bonus for many buyers is that there is a good chance of their own language being spoken as French, Spanish and English all widely spoken in addition to Arabic.

For Westerners, Morocco holds an immediate and enduring fascination. Though just an hour's ride on the ferry from Spain, it seems at once very far from Europe, with a culture – Islamic and deeply traditional – that is almost wholly unfamiliar. Morocco is really an ideal place for independent travel. Throughout the country, despite the years of French and Spanish colonial rule and the presence of modern and cosmopolitan cities like Rabat and Casablanca, a more distant past constantly makes its presence felt.

Essential Morocco presents the following ‘snippet’ guides to various cities and areas of Morocco along with some first-hand travel reports and recommendations for your reference.

Morocco, the culinary star of North Africa, is the doorway between Europe and Africa. Much imperial and trade influence has been filtered through her and blended into her culture. Unlike the herb-based cooking across the sea to the north, Moroccan cooking is characterized by rich spices.

Cumin, coriander, saffron, chiles, dried ginger, cinnamon, and paprika are on the cook's shelf, and in her mortar. Harissa, a paste of garlic, chiles, olive oil, and salt, makes for firey dishes that stand out among the milder foods that are more the Mediterranean norm.

Moroccan light fixtures are completely unique and the pride of the artisans that dexterously carve them surrounded by snake charmers and the smell of spices on magical Djema el Fna square in Marrakech. Interior decorators & fashion gurus worldwide are going Moroccan. It is a secret discovered as the next big decorating inspiration.

Moroccan style is a new trend in decoration, which has been made popular by the vogue of Riads renovation in Marrakech. Its becoming popular in some circles in France, UK and the USA.



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The Culture of Morocco




If one day, a wizened old sage told me that I would go to Morocco for 5 days with a plane ticket back to $ 120, I would have probably said, "Ride on Grandpa!! !!! ".
Marrakesh is only 3 hours from Geneva. Lake Geneva Moroccan arid landscapes, and between the Alps and the chain of Atlas, there are quite a contrast.
Fasten your seat belts, here we stay at home carpets, sweet green tea and calls to prayer.
Eli we arrived at Djeema El-Fna. This is the heart of the city of Marrakesh. There are snake charmers, dried fruit kiosks, selling freshly squeezed orange juice, etc..


At night, the atmosphere is always bustling. Smoke grills sausages and lamb rises in the air. Turbulence original culinary aerial view, this is exciting.

The stands are a flawless appearance. This is probably related to the inclusion of this place UNESCO heritage. In the background, the minaret of the local mosque.

Interested in a small shot of snail? I like snails in garlic Pacini, but then the smell of the pot was a bit repulsed.

Morocco, it is the opportunity to make contact with a culture mixing Berber and Arab origins.
Globalization.

A stop sign. Seriously there are many just in Quebec, where it is called like that.

I wonder if this vehicle meets the previous sign.

By going there, we knew we would have to bargain intensely. I believe that in every transaction we do, we have done, in a different way. We made some fatal errors, like having a bad feeling in the value of the local currency, show too much interest in an object, buy fake and realize 200 km away, buy spices to 3 times the selling price in a booth two blocks (having had sympathy for the seller who offered us tea and that it lacked some teeth). After all, part of the bargain Moroccan experience. Local crafts are fabulous. And when we realize we have got $ 1, we laugh. I still have to say that in the end we were better, but 5 days is very short to do by hand.
Booth carpet for your viewing pleasure.

Believe it or not, Morocco was once covered with water. The fossil beds are everywhere, which is not without interest for the tourist path. Of course, there are still a few fossils "made in China" in the display of the booth.

The spice stand where I bought Ras-Al-Hanout Couscous for our future.

Eli and his purchase of necklaces with this seller pushy.

Some vases and plates.

Morocco, it is also the fruit, such as clementines that were surprisingly ripe green.

Or pomegranate, which takes a thousand years to eat but we savored every bite.

In the meetings, the mint tea is a natural accompanying. The ratio of sugar cubes versus quantity of tea is in high.
To your health, because mine failed after drinking this glass.

A very good chicken tajine.

Chegrouni restaurant in Marrakesh.

Now talking architecture. I know nothing in the field, but one of the most striking differences is the shape of the door frames.

Another specimen.

Not to mention the ornaments on the ceiling.

Orientation in the city is almost impossible task, even with a professional of the caliber of Eli. The streets are real mazes.

We visited some palaces, including El-Badi, who was in ruins.

Passing through the catacombs, which I am a fan.

Talk about Islam. First highlight is the omnipresence of minarets, the towers juxtaposing the mosque is performed five times a day the call to prayer. "Alllaaaaaaah Akbar" (Allah is great).
Distinctive symbol, the Koutoubia Mosque.

Women are veiled in the very large majority. It is puzzling, is not it ladies?

Moroccan flags.

We made a trip to Imlil, a mountain village in the chain of Atlas. Did you know that some peaks of this massif are located above the 4000 m mark?
Village "suburb" of Imlil. It is understood that the houses are made of the same material as the mountain itself.

Short hike to get to the foot ...

... Jebel Toubkal, the highest peak in the Atlas.

We passed a small shop where they used this ingenious fridge natural.

Dan the man, who tells you next time!

Ciao ciao,
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Moroccan vases


Moroccan ceramics vases are some of the most used ceramics. We carry two kinds of vases, Safi region and Fez region All vases are 100% hand thrown and hand painted. These vases bring a unique touch to interiors due to their unique patterns and colors, Moroccan vases differs greatly from mass produced machine made Fareast vases that you can find at any large chain store. Importing Moroccan ceramics in your area has never been so easy! Just contact us for more details, and also check our Moroccan designer Urns section and all our moroccan decors



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How to cook a Tajine?

There are few countries in the world with a cuisine as colourful as Morocco’s. The vibrant fusion of bright yellow saffron, lush green parsley, juicy red tomatoes, terracotta earthenware and cooking vessels painted in every shade of azure and aquamarine make any Moroccan dish a feast for the eyes before you have even tasted a mouthful.
But despite its visual complexity, Moroccan food is also surprisingly easy to cook. And where better to learn to do so than in Morocco’s colourfully-named cultural capital, the ‘Red City’ of Marrakech.
The Maison Arabe hotel runs cookery courses on the outskirts of the city so, as a long-time fan of Moroccan food but a hopeless cook, I eagerly signed up for an afternoon's group lesson in the hope of learning to recreate some of my favourite dishes and convince my friends that I’m not a lost cause in the kitchen after all. A variety of courses are on offer for both amateurs and professionals, and guests are tutored in the preparation of traditional Moroccan dishes either on their own or in groups of up to eight people.
Our mentor was a short, stout, local woman called Aziza. It was impossible to determine precisely how old she was – anything between 60 and 80, at a guess - but she had a distinct matriarchal air about her. Her cookery skills have been handed down from mother to daughter over generations and perfected while preparing for countless weddings, baby naming ceremonies, circumcision parties and other family celebrations. In short, Aziza is the real deal. In fact, she’s so authentic that she doesn’t speak any English or even French, which is spoken by over half the country’s population, only Arabic. Thankfully a translator by the name of Mohammed was on hand to interpret her wisdom for the rest of us. Mohammed is a part-time professor of English and, it turns out, a dab hand at chopping coriander as well.
After a brief introduction to some of the basic principles and ingredients of Moroccan cookery (including the fact that, in Morocco, rosemary is used as shrubbery rather than seasoning) each member of the group was given a fetching striped apron to wear, and set to work in their own little preparation area.
The dish du jour was chicken tagine which, I quickly realised, would force me to confront my phobia of handling raw meat. As a recent convert from vegetarianism to carnivorism, I am an avid supporter of meat once it’s tenderised, char-grilled and on my plate, but the slimy viscerality of dead animal is still too much for my delicate constitution to take.
After some rather cack-handed herb and vegetable chopping on my part (I blame the knives) followed by some slightly more successful mixing of olive oil, spices and ghee (the clarified butter used in lots of Indian cooking), it was time to marinate the chicken. Aziza and the boldest of my fellow students picked up the bits of bird on the bone and coated them in the sauce that we had just prepared. I stood and stared at the bowl of pink flesh.
I think Mohammed must have spotted the desperation on my face, as he kindly stepped in and suggested that I use two spoons to manoeuvre the chicken, thus avoiding any contact with my hands. This proved to be easier said than done, but after a few mishaps on the counter, the chicken was marinated, my hands were meat-free and my tagine was in its special cone-lidded pot and ready for cooking.
Ideally a tagine should be stewed very slowly over a charcoal fire for several hours. This preserves more of the flavour, as less water needs to be added into the mix. However, as we didn’t have several hours to spare, we instead opted to cook over the hobs at the back of the kitchen, inserting a small, metal diffuser plate between the heat and the pot to prevent it from cracking.
Few people in the western world are likely to keep a tagine pot alongside their pressure cooker and Tupperware, but you could easily prepare this dish in a conventional pot, or even a saucepan, as long as it has a lid. The conical lid of the Moroccan pot is designed to aid condensation, but unless you’re a tagine connoisseur (or Aziza), you’ll hardly be able to tell the difference. And if you’re a stickler for tradition, you can even cook it over a low heat on a barbecue in the back garden.
After just over an hour of simmering with occasional stirring and adding of water, the tagine was ready and we had reached my favourite part of the cooking process: the eating. The course is held in an upstairs room overlooking a beautiful leafy courtyard full of exotic birds and flowers. A large dining table was set by the window at one end of the room, and our tagines were served up with Moroccan flat bread for dipping. The results? Delicious, if slightly artery-clogging on account of all the melted butter.
The most heartening thing about the whole experience was that, dead bird aside, it really wasn’t that difficult. After the first 10 minutes, most of the preparation time involved simply waiting for the tagine to cook. Yet it still looks very impressive, especially if you do happen to own some attractive Moroccan crockery to serve it in. And you could easily vary the dish by substituting the chicken with lamb, beef or even fish. I know what I’ll be cooking for my next four dinner parties…
AZIZA’S CHICKEN TAGINE RECIPE

(serves two)
½ a preserved lemon (lemon soaked in a jar in 1 part salt to 3 parts water for two months)
4 pieces of chicken of the bone
1 small red onion
1 clove of garlic
1 tbsp fresh coriander and parsley
1 tsp black pepper
1¼ tsp ginger
1 heaped tsp turmeric
Pinch of saffron
1tbsp olive oil
1 tbsp ghee (clarified butter)
8-10 olives
Cut the preserved lemon in half and scoop out and chop the flesh and add it to the tagine pot. Set the peel aside for later.
Chop and crush the garlic and add it to the lemon. Add all the spices, the olive oil and the ghee, and mix.
Coat the chicken in the mixture and leave to marinade, preferably overnight.
Chop and add the onion and cook on a medium heat for 20 minutes, turning twice during this time.
Add 250ml water to the sauce and leave to simmer on a low heat for another 45 minutes.
Chop the lemon skin into ‘hand-shaped’ fans (representing 'the hand of Fatima', a superstitious symbol that is believed to ward off evil) and use them to decorate the dish along with the olives.

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How to cook a Tajine?

How to cook an authentic Moroccan tagine
I thought before posting more recipes, it’s time to tell you a little bit about theTajine, the dish and the container as well on how to cook it.

Tajine is a clay or a glazed earthenware cookware that is popular in North Africa. The bottom is a wide, circular shallow with a distinctive conical lid. It’s used for both cooking and serving, so the word Tajine refers to both the cookware and the food that's cooked inside.

In Morocco, you find Tajines of all sorts of sizes and designs in the Souk. Just pay attention to the difference between Tajines for cooking and others intended only for decorative serving dishes. Usually, Tajine for cooking are the ones with the lid, in clay or glazed. Decorative Tajines are usually without a lid and colorful (yellow, blue, green ..). So if you want to buy one, buy the glazed Tajine, this will last longer because it is stronger than the Tajine in clay. If not in Morocco, some western cookware companies are making tajines from other materials.

Tajines come in different sizes. The smallest might hold food for one or two people, are commonly used in restaurants, while the largest can hold a meal for six people or more and this what you find in Moroccan homes.

For the first time using a clay or ceramic Tajine, soak it in water for couple of hours. Drain and dry the tajine. If the Tajine is unglazed, rub the interior and exterior of the lid and base with olive oil. Put the tajine in a cold oven. Turn the oven on to 300° F (150° C), and leave it there for 2 hours. Turn off the oven, and leave the tagine to cool completely inside. Wash the Tajine by hand, and coat the interior with olive oil before storing or using.

Authentic Moroccan clay and ceramic tagines will crack if used under high heat or if is subject to sudden change of temperature. So, if cooking on a burner, use a heat diffusers - a circular piece of aluminum placed between the tagine and burner. Also, don’t put cold water or wash it if the Tajine is still hot, nor put warm water if Tajineis cold. After use, hand wash your tagine with mild soap and rinse well. Leave the tagine to dry thoroughly, and then lightly coat the interior of the lid and base with olive oil before storing. The same procedure applies to other types of clay cookware such as Tanjia.

If you don’t live in Morocco, like me, you are intended to protect your tajine as much as possible and use it only when necessary. And here is a tip. Cook theTajine-dish on a heavy pot, then place the ingredients in the Tajine-container. Cook for 10minutes on low heat and serve. This way, the dish will get the Tajine flavor and in the same time you will prevent the Tajine from cracking.

Moroccan cuisine is colorful and surprisingly easy to cook. You will need only one pot and the food is ready. Traditionally, Tajine is cooked over charcoal braziers for several hours for making stew of meat, chicken, fish, most of the time with vegetables or dried fruits. Vegetables can also be cooked alone. Because of the cone-shaped lid, Tajine traps steam and returns the condensed liquid to the pot. So a minimal amount of water is needed to cook meats and vegetables.

For easy cooking, follow these tips for mostly any tajine you want to prepare:
To the Tajine, add a small amount of olive oil, add onion and/or garlic. Lightly cook. Add the spices and the meat and pour over water, then cover with the lid and leave it to cook for 30minutes on the stovetop. Since the tagine creates steam as it cooks, you don't need to add too much liquid to the dish. When the meat is cooked, add vegetables. Add water if needed and cook for other 15minutes. And remember the base is hot so protect your table.

Cooking tajines


A tajine or tagine(Arabic: طاجين tajin from the Persian: تابه‎ tabe) is a historically Berber dish from North Africa that is named after the special earthenware pot in which it is cooked. A similar dish, known as tavvas, is found in the cuisine of Cyprus. The traditional tajine pot is formed entirely of a heavy clay, which is sometimes painted or glazed. It consists of two parts: a base unit that is flat and circular with low sides and a large cone- or dome-shaped cover that sits on the base during cooking. The cover is designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving. Tajines are also used and made in Morocco.
More recently,[when?] European manufacturers have created tajines with heavy cast-iron bottoms that can be heated on a cooking stove to a high temperature.[citation needed] This permits the browning of meat and vegetables before cooking.
A tagine is a unique type of ceramic or clay cookware that's popular in Morocco. The bottom is a wide, circular shallow dish used for both cooking and serving, while the top of the tagine is distinctively shaped into a rounded dome or cone.
The word "tagine" also refers to the dish which is slow-cooked inside the cooking vessel. Typically, a tagine is a rich stew of meat, chicken, or fish, and most often includes vegetables or fruit. Vegetables can also be cooked alone. Although tagines are traditionally made of clay or ceramic, some Western cookware companies are now making tagines from other materials. The use of ceramics in Moroccan cooking is probably a Roman influence. Romans were known for their ceramics, and likely brought that tradition to their rule of Roman Africa.
Ceramic tagines are exquisite examples of Moroccan artisanship, and many are show pieces as well as functional cooking vessels. Some tagines, however, are intended only to be used as decorative serving dishes.
Unglazed clay tagines are favored by some for the unique earthy nuance they impart to dishes. Like their glazed counterparts, they come in all sizes. The smallest might hold enough food for one or two people, while the largest can hold a meal for eight people or more. Moroccan Tagines or Stews
Tagines are primarily used to slow-cook savory stews and vegetable dishes. Because the domed or cone-shaped lid of the tagine traps steam and returns the condensed liquid to the pot, a minimal amount of water is needed to cook meats and vegetables to buttery-tenderness. This method of cooking is very practical in areas where water supplies are limited or where public water is not yet available.
The traditional method of cooking with a tagine is to place the tagine over coals. Large bricks of charcoal are purchased specifically for their ability to stay hot for hours. Smaller pieces of charcoal are reserved for cooking brochettes (Barbecue)and other grilled meats.
You can try cooking a tagine over charcoal (be sure to leave adequate space between the coals and the tagine or the temperature will be too high), but it's okay to use a tagine in a slow oven or place it on a gas or electric stove top. Use the lowest heat necessary to keep the stew simmering gently. A diffuser – a circular piece of aluminum placed between the tagine and burner – is highly recommended to buffer and more evenly distribute the stove's heat.


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Meknes city: a Journey into history and monuments

Meknes city: a Journey into history and monuments

Meknes city: a Journey into history and monuments
The name of Meknes is derived from Miknasa, an Amazigh tribe. Meknes means the head of the tribe.
The history of Meknes city dates back to the 11th century. It was a military settlement of Almoravids and it would know the successions of many dynasties.
Many historians state that Meknes’ glory and golden age were reached in the reign of Moulay Ismail, the third king of the Alaouite dynasty, in the 17th century since it was the capital of Morocco. Meknes is considered as one of the imperial cities in Morocco and a significant historical monument. In 1996, it was inscribed as a world heritage site.
Meknes has many great monuments and places for tourists to visit: ramparts, gates, museums, mausoleums, the old medina, the new city (Hamria) and other places in and around the city.
Location and Geography
a bazar in Meknes medina
Meknes city has a strategic location on the highland plateau of north-central Morocco between Rabat and Fes which makes it a passage to many neighboring historical monuments and landscapes. The climate is very nice. Spring and summer are favorite seasons for visitors since they display the most charming weather which paves the way for local festivals promoting the diversity of Meknes’ culture.

Meknes is known by its abundant water resources due to its location near the middle Atlas that is considered the biggest tank of water in Morocco; in addition to the richness and fertility of its lands. Such geographical qualities have made it an attractive to investment, namely in the agriculture sector.
Meknes is an agricultural city par excellence. The plantations of olive trees are one of its characteristics as well as its olive oil. The large rich fields of grapes are highly remarkable in Meknes and most of them are exported to Europe thanks to their good quality. Such geographical advantages make Meknes qualified to host the international exhibition of agriculture. The latter covers 100,000 square meters and welcomes professionals and exhibitors from all over the globe. The rationale is to showcase the latest innovations that may lead to improving the agricultural field locally and globally.
Landmark Monuments
 Bab Al-Mansour is one of the most remarkable gates in Morocco and even in North Africa. It was built in the reign of Moulay Ismail by a Christian engineer who had converted to Islam. It was decorated by Moulay Abdllah (the son of Moulay Ismail).
Hedim Square is a large square  located  in the heart  of  the old Meknes medina. It was established by Moulay Ismail for the exposition of his army. It  has seen many changes and it has become now a place for cultural activities animated by story tellers to entertain tourists.
Moulay Ismail Mausoleum in Meknes
The Mausoleum of Moulay Ismail displays a panoramic view of the art of architecture ranging from different inscriptions and trappings to mosaics surrounded by Quranic and poetic words written in beautiful Arabic hand-writing. What is more attractive in the Mausolem is the dome in which there is the the tomb of Moulay Ismail and his kin.
The prison of Qara is a huge  underground prison built in the reign of Moulay Ismail by a Portuguese architect, Cara, who gained his freedom after constructing it. Such an immense prison   was reserved for violators law and opponents of the kingdom. Recently, it’s known many reforms and they are cherished by many visitors. Near the prison of Qara there is the dome of ambassadors that was a place for receiving foreign ambassadors by Moulay Ismail.
Sahrij Souani is a cistern that measures 300 ×148 meters with a depth of more than 3 meters. It is surrounded with a great ancient granary used for storing grains in the reign of Moulay Ismail. Though the later was affected by the earthquake that struck Meknes in 1755, it is still maintains its impressive architectural landmarks.
The Museum Dar AlJamai was built in 1882 during the reign of Moulay Alhasan I and it was the residence of his minister Mohamed Ben Al Arabi Al Jamai. It exhibits a collection of fascinating arts that mark the diversity of the local culture.
Moulay Idriss Zerhoun, 20 km from Meknes,was the capital of Moulay Idriss I the founder of the Idrissid’s state. It is surrounded by mountains. Such  glorious city was established on two hills and fought against the Roman invasion and won. Its history and attractive landscapes mesmerize visitors.
Volubilis, Meknes
Walili (Volubilis): (About 23 km from Meknes and near Moulay Idriss Zerhoun)
Its history goes back to 40 A.D. It is an amazing tourist site that invites countless visitors yearly. Really, it is a great memorial of the Roman civilization.
The Old Medina
Meknes, old medina (old city)
The old medina in Meknes is a lively museum for tourists since it incarnates the major historical landmarks of the city.

What is appealing while visiting the old medina are its crafts. They are symbolic capital of the city that epitomize its originality and specificity. Souks (markets) are popular in the old medina and they are a target for buying traditional clothes and jewelry. They are distinct by their narrowness and most of times overcrowded. In the centre of the old medina there is the Medrasa Bou Anania, a stunning quranic school that goes back to the 14th century. The latter is located near Jamaa Lakbir (the big mosque) which adds a pinch of  spirituality to the old medina.
The New city (Hamria)
The planning of the New city was done by the architect Henri Prost in 1914 during the French occupation. It was reserved as a residence for the French and the European settlers, designed with the European architectural criteria. Hamria displays the landmarks of the modern city: hotels, restaurants, night life, cinema, theatre, cafes, cultural clubs, etc. It is the embodiment of the process of modernization that Moroccan society is trying.
Art and Culture
Meknes art is very rich and varied and it mirrors the deeply rooted traditions, rituals and the way of life of the population. Meknes is known by its classical music that is transmitted from the founding fathers to the coming generations.
Andalusian Music: it is a classical music that displays the rich legacy of Muslim Andalusia carried by the first wave of Arab immigrants to Andalusia. The orchestra is composed of many musicians playing on classical instruments: violins, Rabab , tambourines, lutes and they sing in standard and Moroccan Arabic.
Malhoun Music
It goes back to the 12th century and was influenced by the rhythms of Andalusian music and popular songs that gave birth to what is called ‘Quasida’, a long narrated rhythmic story. Its serenity and smoothness have been a target for many artists and craftsmen who seek refuge to transcend the constrains of daily boredom. It employs poetic diction mingling standard and Moroccan Arabic to tackle both religious and profane subjects.
Aissawa music in Meknes
Aissaoua Music originated from the religious fellowship Aissaoua founded by a pious scholar Mohammed Ben Aissa in the 16th century. He is considered the spiritual father of Tariqa (Sufi fellowship) and becomes for posterity the Sheikh lkamal (the perfect man). Aissaoua music is the major art that characterizes Meknes city and it inspires many musicians by its special rhythms and instruments.
To promote the legacy of its art and culture, Meknes city organized last year the first edition of the National Festival of Aissaoua Art. The festival was an opportunity to celebrate the diversity and the artistic richness of such local distinct culture.

Islamic Clothing of Morocco


Islamic Clothing of Morocco


Costumes differ from town to town in Morocco being influenced by Spanish, Turkish, Balkan, Berber and French traditions. The Moroccan men wear djellaba, a long, loose, full sleeve garment with a hood. A red cap called tarbouche or Fez is worn on special occasions. Also, most Moraccan men and women wear soft, heelless, leather slippers called Baboosh, yellow in color. High-heeled sandals with silver or gold tinsel are also popular among women. The djellabas worn by women are dominated by bright colors and ornate patterns woven by hand, whereas those worn by men are plain in neutral colors. A hoodless type of djellaba called Kaftans is also popular. Despite the high costs of the traditional dress, Moroccans are strongly attached to their dress and purchase at least a new pair every year.


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Cooking Classes in Morocco


Cooking Classes in Morocco

Your cooking vacation in Morocco will introduce you to the diversity of flavors that define Moroccan cuisine.  The most common element is the combination of the sweet and the savory – meats such as lamb prepared with dried fruits such as apricots, raisins, and dates.  Moroccan food is full of spices, but is not spicy.  Cinnamon, ginger, saffron and paprika are staples in the cooking of Morocco.  The tagine – the conical-shaped earthenware vessel used in traditional cooking – lends its name to many of the dishes.  Couscous, light and fluffy semolina pasta, is both a side dish and a base for vegetable or meat stews.  As part of your Moroccan culinary tour you can add a cooking class focused on learning how to hand-roll couscous with the Berber women.  Your cooking class vacation in Morocco will teach you how to combine these exotic ingredients into a mouth-watering feast that you can recreate at home.


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Moroccan Handicrafts and Souks


Moroccan Handicrafts and Souks



Larger cities have medinas and souks are central marketplaces, usually in the center of the medina. Larger souks, such as those in the Fez medina, house shops of textiles, spices, furniture, rugs, and jewelry. Moroccan artists and artisans ply their wares and talents daily. Morocco, which has been known for centuries for its craftsmen, sell leather goods and carpets, shoes, and even spices of the highest quality.

Moroccan women have been making rugs and carpets for millennia. Moroccan rugs are available now only to those who are willing to pay the price. Making of one rug can a month or more than a year to complete. Moroccan rugs are famous for quality, both in workmanship and colors. Prices often depend on whether the rug is woven or knotted. Knotted rugs take much longer to complete and are much more expensive. Berber carpets are probably the most famous. Carpets from those living in the High Atlas Mountains people are known for rich warm colors. Carpets made by the people south of Meknes have more detailed weavings.

Objects made of leather are another famous Moroccan craft item. Leather working in Morocco had been going on as long as carpet weaving. Different areas of Morocco are skilled at making different items. In the Rif Mountains, craftsmen make satchels, shoulder bags, belts and leather-covered earthenware. Marrakech artists are known for leather clothing and camel saddles. Other things such as banana-yellow babouches (slippers) and ottomans are also quite popular and available in most medinas.

Painted boxes and bowls are but a couple of the examples of woodwork that is available in such areas such as Essaouira. Different areas are known for different things made of wood. Around Essaouira, items are made from burls of the aromatic thuya tree.  Beautiful bowls and boxes as well as furniture are carved from this wood. Painted boxes and carved wooden latticework are found in the Fez area. Marrakech has larger things such as painted or sculptured panels, chests that have inlaid designs or elaborate doors.

Jewelry making is another well known Moroccan handicraft.  Earlier in Moroccan history, the Jewish people were the jewelry makers. They passed the craft down through the ages. Today, there are many skilled artists that work with gold and silver. Like woodworking, different kinds of jewelry are made in different areas of Morocco.

Marrakesh was the major stop in Morocco for caravan routes completing the trans-Saharan Journey. Jewelry in Marrakech has the influence found in sub-Saharan Africa. Tangier and Fez have jewelry that shows the Andalusia designs, while enamelware is most popular in Essaouira. In the rural areas, silver is most valued. The Berber peoples in the mountains work their jewelry from this precious metal. Here silver is made into necklaces, bracelets, anklets and forehead diadems. Berbers, also make daggers inlaid with precious stones, trays and tea services along with silver boxes and pots.

Moroccans make basket ware from palm trees. Colorful hats, trays, and straw boxes are made in very village in the country.

Ceramics are another famous craft item. Clay jars; vases, plates and cooking dishes called tagines have been made for centuries in Morocco. Each area of the country is known for a certain type of ceramic or color. Zagoran pottery has a greenish finish, probably influenced by the green of the oasis.  Sale has colored glazing on its decorative pottery. Fez has the most famous pottery that uses many colors with silver inlay.  Berber craftsman near Marrakech make ochre-colored ware. Ceramic tiles are the origin of the Moroccan mosaics which are famous. Many cooperatives have been formed to make these ceramic tiles. The cooperatives in Fez are the most well known. Elaborate patterns are created by these groups.

These aforementioned wares are only but a few that can be found in Morocco. Craftsmen work in gold, with stones, and use copper and iron. Embroidered textiles are another type of handicraft famous in Morocco, along with hand woven textiles.  A visit to a medina or souk would show many things made in Morocco.

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Morocco: A Cultural Playground


Morocco is a melting pot where cultural heritages from across the globe come together to present a united, diversified welcome mat to the world. One of the best ways Morocco highlights this is through its cultural landscapes. Visitors take full advantage of this setting by intermingling with residents and soak up all that Morocco has to offer on the cultural front.

Moroccan artists and artwork reflects an element of cultural richness. In order to achieve this, sculptures and paintings have evolved from traditional representations to contemporary creations. Traditional style stills exists. Walk the streets of Morocco to find architecture of homes and other buildings displaying traces of traditional styles. Common every day items portray a hint of traditionalism as well. Morocco tradition is alive and well today.

It is a bit of a challenge for Moroccan artists to come up with creations that exude both styles. Artist Cherkaoui relies on Arabic calligraphy studies and Berber symbolism to create traditional pieces. Common pieces include decorating the human body or other available objects. In doing this, the artist succeeds in capturing an intense vibrant representation of traditional Moroccan style.

Melehi, Belkahia and Chebaa are three artists leading the way towards bringing Moroccan art to the worldwide stage. Each of these individuals taught painting to Ecole des Beaux-Arts in 1968 to 1971. Belkahia is renowned for using available resources to portray the possibilities and creating pieces based on individual perception. His pieces showed the artistic community that art exploration could encompass a vast array of possibilities. For example, he would use Moroccan leather as a painting surface as opposed to a traditional canvas–shapes, figures and color accented with natural pigments paints and markers. By doing so, he had modern artists thinking outside the proverbial artistic box.

Kacimi is one artist who took note of this teaching. Artwork and paintings from this artist prominently featured colorful natural pigment figures and shapes on large pieces of canvas. In doing so, the artistic elements gave the illusion of taking flight off the canvas. Following suit, artist Bellamine chose to add dimensions to artwork pieces. Layers of color presented in forms that gave the pieces a transparent nature. This style of artistic painting reflected a creatively deep love by the artist for artwork creations.

Ennadre chose photography as a way to convey his feelings to the artistic world. He snapped photographs of the human body at all available opportunities. This spanned virtually every life aspect from birth to death and everything in between. Ennadre considered his photographic artwork to be a tribute to human life.


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How to Shop in a Morocco Souk



Even if shopping isn’t among your favorite activities, browsing in Morocco’s lively souks is a worthwhile cultural experience. And if you happen to enjoy shopping, then you’re really in for a treat—imagine colorful, regional handicrafts from floor to ceiling and artful displays of culinary delights. Either way, it is helpful to know what to expect before joining the clamor.

A souk is an open-air market. Many travelers tend to associate “souk” with the winding alleyways of the expansive and historic medinas in Fes and Marrakesh. While these two UNESCO World Heritage Sites are among Morocco’s iconic attractions, the neighborhood souks in large cities often offer similar goods and better prices. Many big city souks are open seven days a week, though most have limited hours on Fridays and weekends.

A countryside village might have only a shop or two open daily to sell basic necessities; however, the scene changes dramatically on the weekly “market day,” when the souk opens and residents in and around the community gather to buy and sell anything anyone might need. Expect to maneuver around bikes with baskets, load-bearing donkeys and dusty pick-up trucks.

Souks emanate an energy that can feel both invigorating and overwhelming. The packed walkways abound with opportunities to observe locals interacting with family, friends and merchants. Shopkeepers gregariously invite passersby into their stalls, eager to present their wares in hopes of securing a sale. Each seller has a specialty—leather, scarves, jewelry, spices, oils, etc.—and the goods cover every inch of the tightly packed stalls.

As soon as you start browsing, a shopkeeper will likely engage you in conversation and might even offer you some mint tea. If you’re looking at a bar of argan soap (argan oil is among Morocco’s specialties), the seller may present five additional soaps to consider and uncap bottles of oil for you to sniff. Although visitors may perceive more pressure to buy than they’re accustomed to, avoid the temptation to buy something prematurely. Take your time and peruse a variety of shops; after all, you can always return later to make your purchase.

When you’re ready to buy, haggling over the price is the next adventure. It can take a while. After the merchant states a price, make a counteroffer that is no more than half of that amount (some even suggest a counteroffer of 30% or 10% of the initial price!). On a trip to Morocco with Journey Beyond Travel, the guides are used to (and enjoy) helping travelers get good bargains if shopping is on their ‘to-do’ list. Many merchants initially respond with indignant replies about how your offer is way too low and prices like that wouldn’t allow them to support their families. While those unaccustomed to haggling might find it uncomfortable, bear in mind that this is a cultural norm in Morocco, where going back and forth several times before agreeing on a price is typical. If you know what you want to buy before visiting the souk, you might find it helpful to ask locals—such as hotel or restaurant staff—for advice about a fair price and haggling for a particular item.

Some travelers opt to hire a licensed guide when visiting a large souk, such as those in the medinas of Fes and Marrakesh. A guide not only informs you about historic sites and popular attractions within the medina, but can also help you find any specific items you want and lead you to merchants that are particularly renown for that product. If you opt to wander without a guide, be wary of guides who approach you. Unlicensed guides are often affiliated with a specific shop and will ultimately lead you there. For instance, in Fes you might encounter a young guide who offers to show you around the medina and take you to a tannery. After snapping a few photos of artisans treating leather under the sun, a shopkeeper will soon inquire about which leather goods you intend to buy. It’s not necessarily a bad thing (after all, you’ll likely see interesting sights and learn something new along the way); just remember that you have no obligation to buy anything.


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Traditional Handicrafts of Morocco


If there is but one travel tip Journey Beyond Travel can impart before your Moroccan adventure, it would be this: pack light. After all, the less you pack, the more room you’ll have for the endless number of crafts and souvenirs you’re bound to pick up along the way!

Morocco is a treasure trove of breathtaking landscapes, dynamic colors, and amazing diversity, all of which comes through in its art. Even if you think you’re not the type to get weighed down with trinkets, be prepared; your first glimpse of a Tafraouti slipper may convince you otherwise.

Moroccan handicrafts are as diverse and unique as the country itself, and the perfect memento of Fes will be altogether different from what jogs your memory back to Essaouira. What’s more, what you find will truly be in the spirit of the place. After all, Morocco has not fallen prey to mass-produced goods. Indeed, almost everything you see will have come from just a few yards away, where traditional artisans still ply their trade in small workshops and community cooperatives.

The following are just a few of the goods Morocco has on offer:

Slippers – Moroccan footwear, often called babouches, is handmade from locally produced leather. While they are ubiquitous throughout the country, Fes is the place to find some truly unique and well-made slippers. The famous Fes tanneries supply the raw materials, and you can watch as master craftsmen sew their latest creations in the small shops that line the medina alleyways. If you stay further south, Tafraout is also known for its footwear. However, unlike the more monotone Fes variety, Tafraouti slippers are embroidered in bright, almost psychedelic patterns.

Rugs – Marrakech and Fes are both excellent places to hunt down the perfect carpet. A guide can help you pick out the different patterns, colors and sizes, as well as give you some background on the origins of the many symbols and motifs in use. Don’t rush past smaller cooperatives, though. Many small towns have carpet and weaving co-ops that would happily show you their wares. In fact, if you already have something in mind, these smaller outposts are often happy to make a custom rug to order.

Lanterns – Moroccan lanterns are wonderful pieces of craftsmanship and can truly dazzle at night. Marrakech is home to most of the country’s lantern makers, but you can find them almost anywhere. Shop assistants can often help you track down certain shapes, sizes and colors, so be open and honest about what you’re looking for. Even if they don’t have it, odds are they know someone who does!

Wood Carving – This is where Essaouira truly shines. While wood carvers ply their trade throughout Morocco, there is something special to be said about the twuia wood found only on the south coast, and locals have been making good use of it for centuries. From larger chess boards and plates, to small boxes and children’s toys, sculptors have perfected the technique of drawing the beautiful from the seemingly mundane, and few visitors leave without at least a small trinket to remind them of the relaxed Moroccan sea coast.

Pottery – Moroccan pottery can vary wildly from place to place, but a few cities have truly put their mark on the ceramics trade. Safi is perhaps the most notable ceramic city, with large markets dedicated to their sale as well as a wide variety of shops and styles. Safi also offers a more relaxed atmosphere for shopping, and since the pottery is made onsite, you’re often dealing with the very men who created the plate in your hands. Outside Zagora, Tamegroute is known for its unique green-glaze pottery.

All this is to say nothing of the natural oils and dyes, knitwear, cooking supplies, tapestry, leather and innumerable other finds you’ll come across as you wander through the souks. Like so much in Morocco, you’ll get the most from your market day with an open mind and a little curiosity. Be prepared to take your time, and be open to whatever strikes your fancy!



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Moroccan ceramics-Moroccan Pottery


Those who listened to Bernanke’s three hour oratory before the House Committee today noticed something different: the Chairman’s tone was far more resigned, and as noted previously, on occasion devolved into incoherent, illogical ramblings that may be satisfactory for an introductory economics class at Clown College (aka Princeton), but certainly are inappropriate for the man who runs the world’s most important printer.
And while as expected the bulk of the Q&A session focused on the sequester, there were enough pearls one could shake a GDP hockeystick at. We have extracted the best of these exchanges below. However, the definitive five minutes comes from this fiery confrontation between Sean Duffy and the Chairman, in which the republican has obviously had enough with the monetary policy chief coming in Congress and telling Congress how to conduct fiscal policy, when it is Bernanke’s deficit-monetizing actions that allow zero-cost borrowing and thus profligate, indiscriminate spending to result in such lunacy as total US debt just hitting a record 16,618,701,810,927.77.
From the negative jobs impact resulting from cutting Moroccan Pottery Classes, no longer handing out Obamaphones, stopping the payment of travel expenses for the watermelon queen in Alabama, and most importantly preventing shrimp from running on a treadmill, to Bernanke explaining how a 2% cut in the budget would result in mass mayhem, in the context of a 1% interest rise resulting in $100 billion in additional interest expense, and much, much more, the Chairman ties it all together.
And much more:
On having tamed inflation:
MCHENRY: So to this point about inflation, many of us have this concern about how you’re going to unwind this unprecedented portfolio that — that you preside over or how your successor will unwind this or your successor’s successor.
And the concern that we have is that you only can see inflation with hindsight. And the question I have to you is, with — with the record of the 1970s, where in 1973, expected inflation was 3.75 percent — that was a market expectation — the Feds said 3.9 percent. The actual was 6.2 percent. 1974 inspected inflation was predicted at 6.7 percent. The Feds said 8 percent. Yet, the actual inflation was 11 percent. 1979, inspected was 7.3 percent. Feds said 7.5 percent — actual was 11.3 percent. 1980, expected inflation was predicted at 11 — 11 percent. The Feds said 7.5 percent, yet the actual was 13.5 percent.
The Fed has consistently gotten it wrong. Are your tools better now to see inflation than they were then when we had this great period of inflation?
BERNANKE: Our tools are better. But the environment is much better, because we now have 25 years of success in keeping inflation low and stable, not just in the United States but around the world. Inflation expectations are very well anchored, and wages are very — growing very slowly.
Well, actually no:
“You Can Have It Both Ways”

GARRETT: With regard to the positive indications that you’ve indicated, you said the stock market and the housing market have gone up because of your monetary policy. But previously you have said that the Fed’s monetary policy actions earlier this decade, 2003 to 2005, did not contribute to the housing bubble in the U.S.
So which is it? Is monetary policy by the Fed not a cause of inflationary prices of housing, as you said in the past? Or is it a cause of inflating prices of housing? Can you have it both ways?
BERNANKE: Yes.
The “Saver Has Many Hats“: Apparently One Of Them Is Not To Save And To Invest In A Market That Has Doubled
CAPITO: You mentioned gas prices as a reason that’s hurting our economy in general and certainly all of our constituents are feeling this very much. I think energy economy there again could answer in — in a small way, and maybe a large way, the issue of gasoline as we move towards energy independence, so, you know, I would like to hear you talk about the energy economy more as part of our broader economy because I think it — you said it’s a bright spot, let’s feature it as a way to pull ourselves out — out of a slower recovery. So I would encourage you to do that.
My other question is on seniors. Many of us are in that sandwich generation trying to help our parents, and our parents are doing a pretty good job trying to help themselves.
But they’re relying on their good planning and investments, if they’ve been lucky enough to invest. And the dividend and interest availabilities to them are crushing our seniors, as they see their health care costs go up. And some of the policies that — that you’ve put forward I think and that — and that the Fed has, has caused concern for those of us who are concerned about seniors who don’t have the ability to get another job, can’t — you know, that’s played out for them.
What — what can I tell my seniors back home that is gonna give them some optimism that they’re gonna be able to rely on that good planning that they had to carry them through to their senior years?
BERNANKE: Well, I’d say first that savers have many hats. They may own fixed income instruments, like bonds, but they also may own stocks or a house or a business. All of those other assets benefit when the economy strengthens.
BERNANKE: And those values have gone up, the stock market has roughly doubled, as you know, in the past few years. So from an investment perspective, there are alternatives.
Finally, contrary to prior confusion Bernanke does NOT offer financial planning seminars to 90 year olds
GARRETT: So the other area you indicated why we should say your policies are working in a cost-benefit analysis is the stock market. I’m sure you’re familiar with Milton Friedman’s work that says that people only really consume off of their permanent income, which basically means that you don’t increase consumption because your stocks have gone up in the marketplace.
And to that point, I know Ms. Capito asked the question as to what seniors should do in this indication, and you said, “Well, take it out of some fixed assets and put it into the stock market.” Heaven forbid that my 90-year-old mother would take her money out of fixed markets and put it in the stock market. I think that’s probably the worst advice that’s out there.
And when you consider that a 1 percent increase in the stock market only has infinitesimal, maybe one-hundredth percent increase in the GDP, I really don’t understand, A, how you can give that advice; or B, how you can suggest that the increase in the stock market is a positive indicator of your work in a cost-benefit analysis of the rest of the economy.
BERNANKE: I was not giving financial advice. I apologize if I gave that impression. I was just saying that…
GARRETT: (inaudible) asking — asking you the question: What should — what should we be doing in the benefit to the seniors? What shall we say to the seniors? And your advice — your comment was…
BERNANKE: My advice — what I was saying was that the economy will get stronger because of good policies, and that, in turn, will cause rates to rise in a sustainable way. If we were to raise rates prematurely, we would kill the recovery and rates would come down and we would have a long-term situation with very low rates.

GARRETT: But would you — wouldn’t you have, A, provided for the certainty in the marketplace so you could have more price transparency? Earlier, you said that some risk-taking in the market is appropriate. That was one of your opening comments. Sure, risk- taking is appropriate, but appropriate when there is actual price discovery. When you have a market that is distorted as it is right now by the — by the Fed’s monetary policy, you really don’t have true price discovery.
And so when you do risk-taking now, it’s based upon not really knowing what the appropriate value is of land prices, equity market prices are. So risk-taking now is worse than risk-taking is when the Fed’s actions do not distort the marketplace.



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Morocco’s souks


Morocco’s souks are filled with colorful treasures, among them, a wide variety of pottery. Vases and pots, decorated with colorful etchings, sit for sale alongside tagines, the conical-shaped cooking pots typical of Moroccan cuisine. Three cities—Fez, Meknes and, especially, Safi, are the main pottery centers of the country, producing about 80 percent of Morocco’s pottery. In these cities, sun-baked clay twirls on wheels, forming into practical and attractive shapes. Designs etched into the wet clay set as the pottery dries in the sun. Artisans fire pieces in kilns and decorate them with colorful glazes, making them water-resistant.

Most Moroccan pottery design is heavily influenced by Islamic or Berber art. Intricate geometric and arabesque patterns tend to cover the entire surface of pieces, completely transforming the humble clay building materials. Groups of artisans carry on centuries-old traditions in their designs, passed on through families. Many pieces of pottery from Fez are various shades of blue, due to the use of cobalt oxide in glazes. Pottery from Safi is known for its metal inlays and is often made of red clay and glazed in green, turquoise and black. Potters throughout the country tend to use multicolor designs, whether Moorish-influenced curlicues or floral motifs.

Pottery finds its way into markets all over the country, but enthusiasts will find extra interest in the town of Safi, considered the capital of Moroccan pottery. The National Ceramic Museum, located in an old Portuguese fort, shows off the typical pottery styles throughout the country, and, from the walls of the fort, you can see the potters’ hill, with artists at work at their kilns. Master potter Moulay Ahmed Serghini also has an atelier in Safi, where visitors, including children, can take ceramics workshops. Serghini’s work, which has been displayed at the British Museum, is also for sale throughout the city.

Like in any other culture, ceramic arts grew out of the practical need for housewares. In addition to their beauty, earthen dinnerware, serving pieces and cookware are useful purchases. Remember, however, that many glazes are safe for decorative purposes but can cause toxicity issues if the pottery is used for cooking—harmful materials like lead and cadmium are very common. Unless buying from a vendor specializing in household wares, buy pottery with an eye for décor, not for use with food. (Vases, of course, can be used functionally in a safe manner.)

After a few meals in Morocco, you will likely encounter the tagine, a Berber dish named for the conical pot used to cook it. A tagine’s cover keeps condensation within the dish and is later removed, with the base used for serving. Tagines, or tajines, are usually slow-simmering stews with meats, vegetables and sauces. As with other cookware, avoid cooking meals in any tagines with glazed interiors. Even unglazed tagines can contain lead, so if you really want to master home cooking with these pieces, buy from a housewares company instead of at a market; if a gorgeous one at a market catches your eye, use it as a beautiful tabletop piece.


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Morocco Options


Morocco is located in the northwestern corner of Africa. Morocco is slightly larger in area than California, and its territory has three different regions. The northern coast along the Mediterranean Sea is made up of fertile land that rises to elevations of about 8,000 feet (2,400 meters). The Atlas Mountains run between the Atlantic coast in the southwest to the Mediterranean Sea in the northeast. Finally, the semiarid area in the south and east known as the Western Sahara connects Morocco with the vast African Sahara Desert.
Morocco faces a problem with desertification. Desertification is the process where fertile land becomes barren and desert-like. Desertification may be caused by forces of nature, such as lack of rainfall or drought. Humans contribute to desertification when they clear away all the trees or allow their livestock to graze too much so that they eat away all plants. These practices leave no plants to hold the soil in place, so wind and rain can carry away the fertile topsoil. Morocco also has a problem with water pollution from oil spills, poor sewage treatment practices, and the use of strong pesticides.
In the northwest, agriculture in Morocco thrives. Except in years when there is severe drought, Moroccan farmers are able to supply the country with enough food.

2 HISTORY AND FOOD

Nomads called Berbers were the first inhabitants of Morocco over two thousand years ago. They used local ingredients, such as olives, figs, and dates, to prepare lamb and poultry stews. Over time, traders and conquering nations introduced new food customs. Among them were the Phoenicians, Carthaginians, and Romans. However, the strongest influence on native cooking was the Arab invasion in the seventh century A.D.
The Arabs brought with them new breads and other foods made from grains. They
Morocco
introduced spices including cinnamon, ginger, saffron, cumin, and caraway. They also introduced sweet-and-sour cooking, which they had learned from the Persians. Moors from Andalusia in southern Spain also influenced Moroccan cooking. The pastilla, or bisteeya, a popular pigeon pie in Morocco, was originally a Moorish dish. In modern times, the French and the British made contributions to Moroccan cuisine.

3 FOODS OF THE MOROCCANS

Morocco, unlike most other African countries, produces all the food it needs to feed its people. Its many home-grown fruits and vegetables include oranges, melons, tomatoes, sweet and hot peppers, and potatoes. Five more native products that are especially important in Moroccan cooking are lemons, olives, figs, dates, and almonds. Located on the coast of the Mediterranean Sea, the country is rich in fish and seafood. Beef is not plentiful, so meals are usually built around lamb or poultry.
Flat, round Moroccan bread is eaten at every meal. The Moroccan national dish is the tajine, a lamb or poultry stew. Other common ingredients may include almonds, hard-boiled eggs, prunes, lemons, tomatoes, and other vegetables. The tajine, like other Moroccan dishes, is known for its distinctive flavoring, which comes from spices including saffron, cumin, coriander, cinnamon, ginger, and ground red pepper. The tajine's name is taken from the distinctive earthenware dish with a cone-shaped top in which it is cooked and served. Another Moroccan dietary staple is couscous, made from fine grains of a wheat product called semolina. It is served many different ways, with vegetables, meat, or seafood.
Sweets play a very important role in the Moroccan diet. Every household has a supply of homemade sweet desserts made from almonds, honey, and other ingredients. Mint tea is served with every meal in Morocco. It is sweetened while it is still in the pot.

Chicken Tajine with Almonds and Prunes

Ingredients

  • 6 skinless, boneless chicken breasts
  • 2 Tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon powdered cinnamon
  • ¼ teaspoon powdered ginger
  • ½ teaspoon powdered saffron (optional)
  • 3 short cinnamon sticks
  • 4 ounces butter
  • 2 large onions
  • ½ cup sugar
  • 1 strip lemon peel
  • 1 pound dried prunes
  • Blanched almonds
  • Fresh watercress or mint

Procedure

  1. Combine the oil and ground spices in a large bowl.
  2. Cut the chicken into cubes and chop the onion finely. Put the chicken and onion into the bowl with the oil and spices. Combine well and let stand for 30 minutes.
  3. Melt the butter in a large skillet. Add the chicken, searing (browning) them lightly on all sides.
  4. Add any remaining marinade and enough water to cover. Simmer until chicken is tender (about 30 minutes).
  5. While the chicken is cooking, put the prunes in a small saucepan, cover with water and bring the water to a bowl. Remove the pan from the heat and let them stand for 20 minutes.
  6. Drain the prunes, return them to the pan, and ladle a little liquid from the meat pan over the prunes. Simmer the prunes for 5 minutes.
  7. Add the lemon peel, cinnamon sticks, and half the sugar to the prunes.
  8. Stir the remaining sugar into the meat.
  9. Arrange the meat on a serving platter. Add the prunes to the meat, and pour the sauce from the prunes over the meat and prunes.
  10. Boil the remaining liquid from the meat rapidly to reduce it by half and pour over the meat and prunes.
  11. Melt a small amount of butter in a saucepan and brown the almonds lightly. Garnish the tajine with the almonds and watercress or mint.
  12. Serve with rice or couscous.
Serves 10 to 12.

In Morocco, tajine is the name of both the stew and the covered clay pot it is baked in. The tajine may be called the "Moroccan crockpot" because it is used to slow-cook meat dishes. EPD Photos/Yzza
In Morocco, tajine is the name of both the stew and the covered clay pot it is baked in. The tajine may be called the "Moroccan crockpot" because it is used to slow-cook meat dishes.
EPD Photos/Yzza

Moroccan Mint Tea

Ingredients

  • 1½ Tablespoons green tea (or 2 teabags of green tea)
  • Boiling water
  • 3 Tablespoons sugar (or to taste)
  • Handful (about 2 Tablespoons) of fresh or dried spearmint leaves

Procedure

  1. Put the tea in a 2-pint teapot and fill it with boiling water.
  2. Let the tea steep (soak) for 2 minutes.
  3. Add mint leaves and sugar to taste.

4 FOOD FOR RELIGIOUS AND HOLIDAY CELEBRATIONS

Muslim dietary restrictions prohibit the consumption of pork and alcohol. During the holy season of Ramadan, when Muslims fast during the day, a thick soup called harira is served at night. A bowl of harira, which is made with beans and lamb, is served with fresh dates. It is served both at home and in cafes. For the holiday Eid al-Fitr, which marks the end of Ramadan, a holiday feast is prepared. A popular dish at this feast is bisteeya, made with pigeon meat wrapped in pastry dough. More than 100 layers of pastry dough may be used.
The Muslim feast day of Eid el Kebir takes place seventy days after Ramadan. For this holiday, a sheep is roasted on a spit and served whole at the table. Each person cuts off a piece and dips it into a dish of cumin. Rich date bars called mescouta are a popular dessert at many festive occasions.

Holiday Menus

I.
Cashew bisteeya (pie made with phyllo dough)
Couscous with fennel
Mhalbi (custard)
Fresh seasonal fruit and dates
Mint tea
II.
Assortment of salads
Tajine of potatoes, peas, and artichoke hearts
Couscous
Dates stuffed with almond paste
Fresh seasonal fruit
Mint tea

Mescouta (Date Cookies)

Ingredients

  • 6 eggs, well beaten
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • ½ cup (1 stick) melted butter or margarine
  • ¾ cup flour
  • ½ teaspoon baking powder
  • 1 cup pitted dates, chopped
  • ½ cup walnuts or almonds, finely chopped
  • ⅓ cup raisins, seedless
  • 3 Tablespoons confectioners' sugar

Procedure

  1. Preheat oven to 350°F.
  2. In large mixing bowl, mix eggs, sugar, vanilla, and melted butter or margarine by hand (or with an electric mixer) until well-blended (mix for about 3 minutes).
  3. Gradually stir in flour and baking powder, a little at a time, stirring with a wooden spoon to blend.
  4. Add dates, nuts, and raisins, and mix well.
  5. Pour mixture into greased 8- or 9-inch square cake pan.
  6. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
  7. While still warm, cut into rectangular bars about an inch wide.
  8. Put 3 Tablespoons confectioners' sugar into a small dish.
  9. Roll each bar in confectioners' sugar.
  10. Store bars in a box with wax paper between layers.
Makes 24 to 30 bars.

After baking, Mescouta (Date Cookies) are rolled in confectioners' sugar. EPD Photos
After baking, Mescouta (Date Cookies) are rolled in confectioners' sugar.
EPD Photos

Bisteeya

Ingredients

  • 2 Tablespoons vegetable oil
  • 3 cloves garlic, crushed, or 1 teaspoon garlic granules
  • 2 large onions, grated
  • ½ cup almonds, sliced
  • 1 cup fresh parsley, finely-chopped or ½ cup dried parsley flakes
  • 2 teaspoons ginger, ground
  • 3 teaspoons cinnamon, ground, or more as needed
  • 5 cups boneless, skinless chicken, cooked and cut into bite-size chunks
  • Salt and pepper to taste
  • 1 cup butter or margarine, more or less as needed
  • 5 eggs, beaten until frothy
  • ¼ cup sugar
  • 1 pound package frozen phyllo dough (available in freezer section of most supermarkets), thawed according to directions on package
  • 2 teaspoons confectioners' sugar, more or less as needed

A shopper selects lemons from the stock at an open-air market. Moroccan cooking uses ingredients common to North Africa, such as lemons, olives, figs, dates, and almonds. Cory Langley
A shopper selects lemons from the stock at an open-air market. Moroccan cooking uses ingredients common to North Africa, such as lemons, olives, figs, dates, and almonds.
Cory Langley

Procedure

  1. In large skillet, heat oil over medium-high heat.
  2. Add garlic, onions, almonds, parsley, ginger, and 2 teaspoons cinnamon. Stirring constantly, fry until onions are soft, about 3 minutes.
  3. Remove from heat, add cooked chicken and salt and pepper to taste, and stir well. Set aside.
  4. Melt 2 Tablespoons butter or margarine in medium skillet over medium heat.
  5. Add eggs, sugar, and 1 teaspoon ground cinnamon, and stir well.
  6. Adding more butter or margarine if necessary to prevent sticking, stir constantly until eggs are soft scrambled, about 5 minutes.
  7. Add to chicken mixture and lightly toss together.
  8. Preheat oven to 350°F.
  9. Melt ½ cup butter or margarine in small saucepan.
  10. Brush bottom and sides of pie pan with melted butter or margarine.
  11. Remove sheets of phyllo from package and unfold; keep covered with clean, dampened paper towel.
  12. Center one phyllo sheet in buttered pie pan and gently press into the pan, leaving a generous overhang all around the top edge.
  13. Brush the first sheet with plenty of melted butter or margarine.
  14. Layer 5 more sheets of phyllo dough, brushing each one with melted butter or margarine.
  15. Fill crust with chicken mixture and cover with 3 more layers of phyllo, brushing each with butter or margarine.
  16. Roll overhanging edges together and tuck inside of pie pan rim.
  17. Brush top and edges with the remaining melted butter or margarine.
  18. Using fork, poke about 8 steam vents into top of crust.
  19. Bake in oven for about 20 minutes or until golden brown.
  20. Remove from oven and sprinkle top with confectioners' sugar and cinnamon.
Serves 6 to 8.

Harira

Ingredients

  • 4 Tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 teaspoon turmeric
  • 1 teaspoon ginger, ground
  • 1 teaspoon cumin, ground
  • 3 cans (approximately 6 cups) chicken or vegetable broth
  • 8 ounces (1¼ cups) green lentils, washed
  • 1 14-ounce can chopped tomatoes
  • 1 15-ounce can chickpeas, drained
  • 3 Tablespoons fresh cilantro, chopped
  • 3 Tablespoons fresh parsley, chopped
  • Salt and freshly-ground black pepper
  • Lemon juice (optional)

Procedure

  1. In a large saucepan, heat half the oil. Add the onion and cook 10 minutes, until soft.
  2. Add the garlic, turmeric, ginger, and cumin and cook a few more minutes.
  3. Stir in the stock and add the lentils and tomatoes.
  4. Bring to a boil, cover and simmer 20 minutes or until the lentils are soft.
  5. Stir in the chickpeas, remaining olive oil, cilantro, parsley, salt, pepper and lemon juice (if using), and simmer 5 more minutes.
Serves 8 to 10.

Fried Baby Carrots

Ingredients

  • 1 pound baby carrots
  • 3 Tablespoons olive oil
  • 1 clove garlic, crushed
  • 1 teaspoon sugar
  • Grated rind of 1 lemon
  • Juice of ½ lemon
  • Salt and freshly ground black pepper
  • 2 Tablespoons fresh mint, roughly chopped
  • Sprigs of mint, to garnish

Procedure

  1. Heat the oil in a skillet large enough to hold the carrots in a single layer.
  2. Add the carrots and cook gently 15 minutes, shaking frequently.
  3. Add the garlic and cook 10 minutes more until the carrots are tender and spotted with brown.
  4. Add the sugar and cook 2 minutes.
  5. Stir in the lemon rind and juice and season with salt and pepper.
  6. Stir in the chopped mint and transfer to a serving dish.
  7. Garnish with sprigs of mint.
Makes 4 servings.

5 MEALTIME CUSTOMS

Moroccans eat their meals at low round tables, sitting on cushions on the floor. They eat with their hands instead of silverware, using the thumb and first two fingers of their right hands. They also use pieces of bread to soak up sauces and carry food to the mouth. Small warmed, damp towels are passed around before the meal to make sure everyone's hands are clean. Most meals consist of a single main dish, often a stew, a couscous dish, or a hearty soup. It is served with bread, salad, cold vegetables, and couscous or rice on the side. A typical breakfast might include beyssara (dried fava beans stewed with cumin and paprika), beghrir (pancakes), and bread. Two breakfast favorites that may sound exotic to Westerners are lambs' heads and calves' feet .
Although Moroccans love sweets, they are usually saved for special occasions. With everyday meals, the most common dessert is fresh fruit.
The sweetened mint tea that comes with every meal is served a special way. It is brewed in a silver teapot and served in small glasses. When the tea is poured, the pot is held high above the glasses to let air mix with the tea. Tea is served not only at home but also in public places. In stores, merchants often offer tea to their customers.
Morocco is famous for the wide range of delicious foods sold by its many street vendors. These include soup, shish kebab, roasted chickpeas, and salads. Both full meals and light snacks are sold. A favorite purchase is sugared doughnuts tied together on a string to carry home.

Chickpea, Feta, and Olive Salad

Ingredients for salad

  • 2 cans (15-ounce each) chickpeas, drained and rinsed
  • 5 ounces feta cheese, cut into cubes
  • 8 ounces cherry or grape tomatoes
  • 2 ounces pitted black olives
  • 4 Tablespoons flat leaf parsley
  • Lettuce or other salad greens

Ingredients for dressing

  • 5 Tablespoons olive oil
  • 1 Tablespoon lemon juice
  • 1 clove garlic, crushed
  • Salt, to taste

Procedure

  1. Place the chickpeas in a bowl and add the feta cheese cubes.
  2. Cut the tomatoes in half if necessary, to make them bite-sized.
  3. Add tomatoes to the chickpeas and feta cheese mixture. Add the black olives, parsley, and lettuce.
  4. Combine dressing ingredients in a small bowl.
  5. Pour over chickpea mixture, toss gently, and chill.
  6. Serve chilled or at room temperature.
Serves 8.

Moroccan "String of Doughnuts"

Ingredients

  • One box doughnuts (may be regular or "mini" size)
  • Clean heavy string (such as kitchen twine)
  • Large safety pin

Procedure

  1. Cut several 2-foot pieces of string.
  2. Tie the safety pin to the end of the string.
  3. Using the safety pin as a "needle," thread the string through the center holes of 3 or 4 doughnuts.
  4. Remove the safety pin and tie the ends of the string together.
  5. Repeat, making several strings of donuts to share as a snack with friends.

Mhalbi

Ingredients

  • ⅓ cup cornstarch
  • 3 cups milk
  • ¼ cup sugar
  • 1 cinnamon stick
  • ½ cup almond, finely chopped
  • 2 Tablespoons orange flower water (optional)

Procedure

  1. In a small bowl, dilute the cornstarch with ½ cup of the milk. Set aside.
  2. In a heavy, medium saucepan, bring the remaining 2½ cups milk, sugar, and cinnamon stick to a boil.
  3. Add the cornstarch mixture.
  4. Whisk continuously until the mixture thickens, about 5 minutes.
  5. Remove from the heat and remove the cinnamon stick.
  6. Optional: stir in the orange flower water. Pour into 5 dessert bowls and let cool.
  7. Sprinkle with the chopped almonds. Serve chilled or at room temperature.
Serves 5.

Sweet Grated Carrot Salad

Ingredients

  • 4 to 6 sprigs fresh flat-leaf parsley
  • ¼ teaspoon cinnamon, ground
  • 1½ teaspoons confectioners' sugar
  • Juice of 2 oranges
  • 1¾ pounds carrots, grated

Procedure

  1. Mix the chopped parsley with the cinnamon, sugar, and orange juice in a salad bowl.
  2. Add the grated carrots and mix well.
  3. Taste and adjust the seasoning if necessary. Serve slightly chilled.
Serves 10 to 12.

6 POLITICS, ECONOMICS, AND NUTRITION

According to a report by the World Bank, about 5 percent of the total population of Morocco are undernourished, and 58 percent of the total population have access to adequate sanitation (clean, sanitary toilet facilities). Some Moroccan children do not receive adequate nutrition. Ten percent of children under five are underweight for their age, while 24 percent are short for their age. Both of these statistics reflect poor nutrition for the youngest children in Morocco.



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