Mmorocco: 10/08/12

Morocco Clothing

Morocco Clothing

In the cities of Marrakech, Agadir, Casablanca etc., Moroccan men and women often dress as they would on the streets of London or New York. However, outside of the cities and especially in the rural villages, we recommend that you follow local tradition where both men and women cover themselves from the knee (shorts or skirt) to the elbow (short-sleeved T-shirts). Loose trousers are recommended for camel treks. See also FAQ's.

In the High Atlas mountains, a fleece jacket or warm sweater, and long pants are needed for desert and High Atlas nights outside of the summer months. For winter, a warm coat, a hat, gloves and wool socks are essential. A windproof jacket is also essential for walking treks in the desert or in the Atlas mountains.

Morocco Welcomed 8 Million Visitors

Morocco Welcomed 8 Million Visitors

Despite the economic downturn affecting tourism industry in 2009, the latest statistics show that Morocco managed to resist the crisis. While tourism around the world declined on average by 4.3% last year (UNWTO), Morocco reported an increase of 6% in the number of arrivals at the border (+ 460,000 tourists) when compared to 2008.
The latest statistics released by the Ministry of Tourism and Handicraft reported that in total 8.34 million tourists visited the country in 2009 (7.88 million a year earlier), reported Fmdt.ma.
With respect to the total overnight stays in hotels Morocco however recorded a decrease of 1%. The decline was caused primarily by the drop in overnight stays of non-residents (-4%) which was partly offset by the increase of overnight stays of residents (10%).
The hospitality industry recorded increased numbers of guests especially at the end of the last year. For instance Marrakech, where 38% of all overnight stays were registered, announced an increase of 26%, surpassing its historical peak of +6% in 2006. Casablanca and Fès also performed well with the increase of the guest nights of 21% and 28% respectively.
Surprisingly however the second largest tourist destination in the country, the city of Agadir, seems not to benefit much from the recent recovery. The city recorded a decline of 2% in the number of guest nights.
As to the source markets, Morocco is increasingly popular especially among tourists from Spain (36% more guest nights), Arab countries (29%), Italy (11%), France (4%) and Belgium (6%). On the other hand, the number of visitors from Germany declined by 5%.

Morocco is different

Morocco is different. Diversity, colour and contrast creates a holiday destination for everyone, young and old, whether you're a seasoned traveller, an adventurer, a trekker, a shopper, a big city escapist weary of your office, seek sunshine and smiling faces, love to photograph, paint, dance, enjoy music, or simply want to feel the warm sand on your feet and slow time to simply unwind.

Wandering through her ancient citys, hear the wail of Muezzin calling the faithful to pray. In crowded markets jewel colours of indigo, saffron and henna dazzle in beautiful carpets. In the D'jemaa El Fna square you can dance with male bellydancers, have your fortune told while having a tooth pulled, pay a scribe to write a letter about it to send back home, watch acrobats from behind your mint tea, and be mesmerised by a flute and charmed by a black cobra. Relax streetside in a cafe and taste exotic spice in your food, and herbs in your tea. Ancient mosques and minarets, opulent palaces and the stark beauty of a sunrise among towering kasbahs in the Sahara are waiting for you. Time slows to the pace of your camel softly shuffling across dunes to the oasis. Watch the moonrise, your world will fall away, caught in the aura of mystery that pervades this land. Desert nomads, like their camels, are in no hurry. Where is there to go? Go with it and you will begin to understand. Here is a land where something forgotten lives on.

Can we invite you to join us and fall under the enchantment of Morocco?

german club in morocco

Germany Meets Morocco: A Forum for Young Leaders (GMM) is a network of students and young professionals who have an interest in exploring and supporting German-Moroccan Relations. Participants join the forum by taking part in an GMM Weeklong Seminar, following which they are encouraged to conduct their own research and organize their own activity in the field. ICD Weeklong Seminars are targeted at students and young professionals with an active interest in Germany and Morocco.

About GMM Weeklong Seminars »
Weeklong Seminars are held every 4-6 months and consist of 4-5 day programs of lectures, seminars, and workshops, together with cultural and social activities. The Seminars aim to give the participants an insight into key perspectives on German-Moroccan relations, and to introduce them to a network of like-minded individuals. Speakers during the seminars include individuals from the fields of politics, diplomacy, academia, culture & the arts, civil society, and the private sector. Once individuals have taken part in an GMM Weeklong Seminar and joined the forum, they become a part of the ICD's network, which facilitates communication between like-minded individuals across the world.

Once they have joined the GMM Forum, members are supported by the ICD in organizing leadership initiatives, conducting academic research whilst they are also invited to join the ICD Online Forum - enabling them to share information and communicate with like-minded individuals across the world.

Top 10 Most Tasty Cuisines in the World

For all the food fanatics out there, traveling is essential, if you want to taste everything the world has to offer. That is why we have rounded up the most resounding symphonies of flavor, the most colorful dishes and the tasties bites. Here is your guide to the fascinating, international cuisines.

10. Lebanese Cuisine
The Lebanese cuisine is the place where you can taste all the goodness the Middle East has to offer. Foods are generally Mediterranean, high on vegetables, little meat and full of flavors. Perhaps the most famous dish worldwide is the appetizer mezze – a selection of dips, pickles, salads and nibbles with Arabic bread. It also includes an abundance of fruit, fresh fish and seafood and little animal fat. The country is also famous for the Arabic sweets, Tripoli being referred to as the “Sweet Capital” of Lebanon. [Lebanese Recipes]

9. Greek Cuisine
With a significant influence from the Turkish and Italian cuisine, the Greek cuisine is a focused around olive oil, vegetables and herbs specific to the Mediterranean region. Eating in Greece is a different experience from Greek restaurants in other countries – gyros for example is considered by Greeks junk food. Restaurants now offer an authentic eating experience, being up to date with the latest culinary trends and stocked up with regional specialties. The Taverna and Estiatorio are widespread, being the places where you can find affordable authentic cuisine. [Greek Recipes]

8. Spanish Cuisine
For a lighter approach on food, we turn to the Spanish cuisine, containing a variety of meat and fish, as well as vegetables. It is also influenced by the seafood available from the surrounding waters. Spanish cuisine uses the most oil among all Western and Central European cuisines. One of the most popular drinks in Spain that goes perfectly with its national dishes is sangria, a drink made of wine and fruits. [Spanish Recipes]

7. Japanese Cuisine
Known for its seasonality of food, aspect and quality of ingredients, the Japanese cuisine is rapidly becoming a trend worldwide. White rice and soybeans are the ingredients you should expect to find in almost any dish. According to Michelin Guide that ranks cities worldwide for their restaurants, Tokyo is the most delicious city, with 150 top-ranked restaurants, as opposed to Paris and London that have 148. Apart from its capital, it is fascinating to uncover the local cuisine throughout Japan. [Japanese Recipes]

6. Mexican Cuisine
Known for its varied flavors and spices, Mexican Cuisine is a result of the Spanish conquistadores’ interaction with the Aztec culture. Most of the Mexican food we eat today is a delicious combination of ancient traditions, Aztec, Mayan and Spanish. The French also had their part in the story, adding baked goods such as sweet breads and the bolillo. You can easily choose the restaurant you are going to eat in by popularity: restaurants with good food usually attract all the customers. There are also exotic options for your menu, such as iguana, insects, rattlesnake, deer and even spider monkey. [Mexican Recipes]

5. Thai Cuisine
Many people say Thai food alone, with its balanced mix of hot, sour, bitter and sweet, is a good enough reason to visit the country. The foods are characterized by the use of fresh herbs and flavors, such as lime juice, lemon grass and fresh coriander. Similar to many Asian cuisines, rice is the main component in Thai foods as well. You will often come across nam pla, a strong fish sauce, shrimp paste and noodles. If you’re looking to get a kick of out your lunch, you should try the raw beef, fermented fish paste or deep fried insect larvae mostly present in the Northeast, where eating insects in fairly common. [Thai Recipes]

4. Indian Cuisine
One of the world’s most sophisticated and diverse cuisines, only one part of the Indian cuisine is known to the world. The Indian food served in restaurants worldwide is North Indian, also known as Mughlai or Punjabi. There are other 3 categories of Indian cuisine: South, East and West. The foods are mostly vegetarian, but many include lamb, goat, chicken meat and even fish. Indian cuisine is usually very spicy so in order to enjoy the food, start slowly and in a few weeks you’ll get accustomed to the flavors. Meals are usually eaten without cutlery, while seated on the floor, but these traditions are starting to change for the restaurants oriented to the Europe or the US. [Indian Recipes]

3. Chinese Cuisine
Originated in various parts of China and now spread throughout the world, Chinese cuisine is now eaten by a third of the world’s population every day. The cuisine is easy to create, economical and tasty. Most of the food is prepared in bite-sized pieces because the Chinese culture regards knives and forks as weapons. Usually, every person at the table is given a bowl of rice while the other dishes are shared by everyone at the table. Some dishes are cooked from endangered species, such as facai moss while others from meat you would want to avoid such as dog. [Chinese Recipes]

2. Italian Cuisine
Perhaps one of the oldest in the world, the Italian cuisine can be traced back to the 4th century BC. It became what is today along with the discovery of the New World, that brought potatoes, tomatoes pepper or maize on the list of ingredients. An Italian meal is structured into several sections: antipasto (the appetizer), primo (pasta or rice dish), secondo (meat course), dolce (dessert). Italy is also famous for over 400 kinds of cheese, including the famous Parmigianino Reggiano, and 300 types of sausages. [Italian Recipes]

1. Morocco Cuisine
Starting with the Middle Ages that brought rich banquets to the French Revolution, where refined techniques were used, French Cuisine can be called in the 21st century “haute cuisine”. It is as popular as the poetry or French arts, a meal at a restaurant comparing to “a sort of theatre you can eat”. Pastries are a large part of French cooking. Cheese and wine are also a major part of the cuisine, being perhaps the most famous of all. The modern restaurant has its roots in French culture so restaurants are bountiful, but as for recommendation before deciding on one. In Paris alone, there are over 5,000 places to eat, with prices and menus to suit anyone’s taste. [French Recipes]

The Art of Moroccan Cuisine

The Art of Moroccan Cuisine

A Culture of Eating, Drinking, and Being Hospitable

Moroccan cuisine is considered one of the most important cuisines in the world. One of the reasons for its importance is its remarkable diversity of influences. In Moroccan dishes, one can trace the country’s long history of colonizers and immigrants who have left their mark in more than one way. The cuisine of the first inhabitants, the Berbers, still exists today in the staple dishes like tagine and couscous. The Arab invasion brought new spices, nuts and dried fruits, and the sweet and sour combinations that we see in dishes like tagine with dates and lamb. The Moors introduced olives, olive juice and citrus while the Jewish-Moors left behind their sophisticated preserving techniques that we see in the frequent use of preserved lemons, pickles, etc. The Ottoman Empire introduced barbeque (kebabs) to Moroccan cuisine. The French colony, although short-lived compared to reign of some of these other empires, left behind a culture of cafes, pastries, and even wine. Over time, cooks in the kitchens of the four royal cities (Fez, Marrakesh, Meknes, and Rabat) have developed and perfected the dishes that blend each of these distinct tastes. Every Moroccan dish has its place in society and varies with the market, the season, and the region.

The Moroccan Spice Cabinet – Moroccan food is marked by the medley of spices found in its dishes. Dried ginger, cumin, salt, black pepper and tumeric is a mixture found in almost every tagine and couscous. Cumin is used in almost every Moroccan dish and is considered so important that it is served on the table along with salt and pepper. Cinnamon can be found in tagines, bisteeya, and fruit salads. Paprika and Sahara chiles are used to spice up some tomato-based dishes, vegetable tagine, and charmoula. The South of Morocco is a source of pure saffron pistils that are used in food, tea and as an herbal medicine. Ras l’hanoot means “the head of the shop”. This spice is a mix of 20-40 different spices concocted by the shop owner. Cardamom is used in cream desserts, like muhallabiya. Sesame seeds are found on pastries and are very important during Ramadan to make special Ramadan desserts like sllou, a sweet and heavy paste made with sesame seeds. Cloves are sometimes used when making broth.

Herbs – Maadnous and qsbour (parsley and cilantro) are always bought together in the Moroccan souks. They are the most commonly used herbs in Moroccan cuisine and essential to almost every dish. Liqama, or mint is the second most important herb since it is used to make Moroccan mint tea. Shiba, or absinthe is illegal in some countries because of its stimulative drug properties. However, in Morocco it is a popular repacement for mint in tea during the winter when mint is out of season. Louisa (verbena) and marjolane are also used in tea and are valued for their healing qualities. Anise is used on pastries and bread. You can find thyme used in desserts, like roasted figs and apricots.

Oils – Olive oil is the best oil to cook Moroccan food with. Morocco has a rich land for olives, although most of the best olive oil is exported and becoming too expensive for the average Moroccan. Therefore, in many households nowadays, you see Moroccans cooking with vegetable oil. Argan oil is a strong, nutty flavored oil that is grown in the South of Morocco, between Essaouria and Agadir. It is not a traditional ingredient in Fassi kitchens, but it is used in the South as a dressing for salads, in desserts, and as a dermatological product. Because of these dermatological properties, this oil has also become a hot commodity in some of the luxury European cosmetic stores as a wrinkle-reducing oil.

Scented Waters – Rosewater and orange flower water are important ingredients in desserts, like cream pastilla, muhallabiya and fruit salads. They are also used in some drinks, like fruit juices.

Dried Fruits and Nuts – Dates are a Moroccan national speciality. They are best grown in the South, from the area of Goulmima to Zagora and the Draa Valley. They are essential during the month of Ramadan, when they accompany harira as the breaker of the fast. They are also widely used in tagines. See Lahcen’s recipe for lamb tagine with prunes and dates. Figs, dried apricots and prunes are some other dried fruits which are served in tagines. Almonds and walnuts are the most commonly used nuts in Morocco. Both are used in pastilla. Almonds are used in tagines alongside dried apricots.

Preserves Morocco is known for its olives and other exciting preserves. Olives are not just a tasty before-dinner snack. When you go to the olive vendor, you will find three different colors of olives: red, green and black. The red and green ones are used in many tagine recipes. The black ones can be stuffed with cheese in briouates. Preserved lemons are another key ingredient in many tagine recipes and some salads. Harissa is a Moroccan hot-sauce which is used to spice up kababs, couscous, marinades and some tagines.

EATING HABITS
For breakfast, many Moroccans eat bread with olive oil, tea, and different kinds of Moroccan crepes. Lunch is the big meal in Moroccan households. Members of the family come home from work and school and they all sit around a low table in the salon. Traditionally, a female member of the family comes before the meal with a kettle of water, soap, an aluminum basin and a dishtowel which she hangs over her forearm. She comes around to every person at the table, pours a little water on their hands to wash with soap and then rinse. With everyone gathered around one big plate, the meal starts when the head of the family says “bismillah” (in the name of God). Using their right hand and a piece bread to scoop up the food, the feast begins! At lunch in most houses, you will find a selection of salads and a tagine or couscous all put out on the table at the same time. Then the host will clear the table, bring out a fruit plate and serve tea. Since lunch is so big, dinner is usually low-key. People sometimes eat leftovers from lunch or they might prepare a soup. The exception to this is big occassions, like weddings, which are always held at night and feature an enormous feast. The meal starts with a pastilla. Next, comes the tagine (either chicken or meat). After that, the couscous is served. Then comes a fruit plate. Finally, when you think that you don’t have an inch of room left in your stomach, the host serves mint tea with almond-filled pastries.

BREAD
Bread, or khubz is sacred in Morocco. If a piece of bread from the dinner table falls on the ground, you are to pick it up and kiss it. It is also forbidden to throw away bread, so families keep their leftover bread aside to give to the poor, or to the livestock. Since very few Moroccan households have an oven, almost every neighborhood has a community oven where people take their bread dough to be baked. In the countryside, every family has its own traditional oven made of mud. At the table, instead of a fork and knife, Moroccans use a small piece of bread, their thumb and first two fingers to pick up food. You may discover that it becomes more useful than a fork at times, since you can use it to soak up the tasty sauce of the tagine while also picking pieces of meat and vegetables. Since bread plays such an important role in eating, it is always distributed evenly at meals so that no one will have to ask for a piece.

SOUPS AND SALADS
Harira is the most important soup in Morocco as it serves as the breaker of the fast during the whole month of Ramadan. During this month, at the break of the fast, harira is accompanied by dates, warm milk, juices, bread and traditional Moroccan pancakes. At the moment of the call to prayer, Moroccans all over the country utter “bismillah” (in the name of God), bite into a date and sip a spoonful of harira – their first taste of food after a long day of fasting. Harira is a tomato-based soup with chick peas, meat, lentils and small noodles.

Moroccan salads can be divided into two types: cooked salads and raw salads. Raw Moroccan salad is made of finely diced tomatoes, cucumber, onions, green pepper and cilantro. It is topped with a regular oil and vinegar sauce. Cooked salads, such as zaalouk, bakoula and choukchouka are made of different combinations of vegetables and spices all cooked together in a pan.

MAIN DISHES
Tagine, also spelled tajine, is an historically Berber dish. It is a stew made of meats and vegetables and traditionally cooked in a conical clay pot to allow the steam to rise, condense and drip back down to the stew. Tagines are traditionally prepared on top of a portable clay majmar (much cheaper than a stove!) under which people put hot coals. Practically anything can be turned into a tajine: meat, chicken, fish, vegetables and some even make it with meat and fruits. Some typical tagine dishes include lamb with dates, lamb with raisins or prunes and almonds, chicken with olives and preserved lemon, chicken with dried apricots, and meatballs (or ketfa) with tomatoes and eggs. Of course, there exist more varieties than this. Every part of the country has its regional tagine dish and different ways of preparing it. Because this meal takes a long time to prepare, the woman of the house starts preparing the lunch tagine as soon as breakfast is over. See Lahcen’s page of recipes for a tagine recipe.

Couscous, known in Morocco as seksu, is a traditional Berber dish as well. It is a dish made of fine semolina and topped with meat and vegetables. Couscous is typically made with seven vegetables. To make couscous in the traditional way takes a lot of time and effort. Women separate and mix the grains of semolina by using the palm of their hands and salt water, a process that takes one hour for the semolina alone. Women in some parts of the country still prepare their couscous this way, but most families buy it in packages. Friday is the day of prayer, so it is a Moroccan tradition all over the country to celebrate this day with a couscous meal. Following the custom of eating food with their hands, Moroccans normally eat couscous by rolling it into little balls and popping it into their mouths. The popping motion is important, because if performed inaccurately, the ball will crumble before it makes it to your mouth.

Pastilla, As is apparent in its Spanish-sounding name, pastilla (bisteeya) is an Andalusian dish brought to Morocco by the Moors when they were chased out of Southern Spain in the 15th century. It has since become a trademark Moroccan dish that many Moroccans proudly claim was “perfected” in Fez. It takes a long time and a lot of work to prepare, so the only time that you will see this dish in Moroccan households is for a wedding or some other special occasion. It is large pastry-like dish with a chicken or pigeon stuffing wrapped in a very thin, crispy pastry crust, and sprinkled with cinnamon and some sugar. This gives the dish a unique combination between a sweet and savory taste.

BARBEQUING
The most common style of barbequing (”meshwi”) in Arab countries is kabab-style. Every city in Morocco has two kinds of restaurants: the usual sit-down kind and the hole-in-the-wall grill shops. Customers at the grill shops can go either buy their meat there or at the butcher just a few doors down. Both places will chop the meat into cubes, stick it on a skewer and put it over the fire. Although these restaurants are unimpressive in appearance, you are guaranteed a tasty and inexpensive meal.

Barbequing is also a very important part of ceremonies in Berber villages. It is the main course at weddings or in ceremonies honoring an important guest. In villages where every family has a herd of sheep and goats, it is an honor if a family slaughters one from his herd. Berber-style meshwi can be cooked either over a pit or in an oven under the ground, depending on the region. Ceremonies usually take place at night and while the meat is cooking, the celebration commences. People gather around the pit and play drums, sing, dance and talk.

DESSERTS
After a big meal, Moroccans usually eat fruit for dessert. This does not mean that sweets don’t exist, however. Moroccans have quite a sweet tooth and they don’t hesitate to snack on heavy cream-filled pastries between meals. Pastries also play an important role in Moroccan society because they are an essential complement to mint tea when welcoming guests into your home. Many Moroccan pastries, such as cornes de gazelle and briouates have an almond paste filling. Some pastries only appear in stores during big religious holidays like Ramadan and the ‘Aid. One of the most popular Ramadan desserts is shibekkya, which is fried in oil and then coated in honey, which makes a sweet and gooey accompaniment to harira.

TEA
Moroccan Mint Tea, or what Moroccans will jokingly call “Moroccan whiskey”, is the national icon for hospitality. The ingredients are simple, since the tea used is a standard Chinese gunpowder tea. However, the preparation and service are fine-tuned and essential when welcoming a guest. Just like many Asian countries, Morocco has a tea ceremony of its own. People drink tea informally all day in between meals. But any time a visitor enters a house, the first thing that he or she must be offered is tea. When members of two different tribes meet to discuss issues of the region or politics, a tea ceremony is required before getting into politics. Mint tea is traditionally served in small glasses, although some tea shops will serve it to you in tall glasses with the mint inside. When it is served, the person pouring the tea holds the teapot high above the glasses so as to create a little foam in each person’s glass. See Lahcen’s recipe for a Moroccan mint tea recipe. Moroccans tend to like their tea extremely sweet, but you may choose to use less sugar in yours.

COFFEE
Some Moroccans joke that unemployment is so high that you find more men in cafes than in the work field. Cafes are mostly for men only, but in bigger cities, you can find some exceptions to this rule. Black coffee or qahwa kahla is taken Turkish-style in Morocco. But people also take their coffee with milk in varying proportions. Qahwa meherris (trans: broken coffee) is coffee with a dab of milk. The opposite is helib meherris (trans: broken milk): milk with a dab of coffee. In between these two are qahwa nus-nus: half coffee, half milk; and of course, café au lait (qahwa helib) .

WINES
Although Islam forbids drinking alcohol, you will still see many Moroccans (almost exclusively men) in bars and buying alcohol in the grocery stores. The French introduced wine making to the country and there is still a significant industry. The most prominent winery in Morocco is the Celiers de Meknes, which produces a range in qualities, some of them quite tasty. The cheapest wine costs around 30 DH. You can get a nice bottle of red for 50 DH and above. Recommended are Guerrouane, Domain Sahari Reserves, Beauvallon and Medaillon (arguably the best label in Morocco).

Moroccan Food and Culture Basics

Moroccan cuisine is infused with Middle Eastern, Arab, Berber, African, Moorish and Mediterranean influences. Dishes range from simple presentations of raw or single foods to enticingly complex blends of ingredients and exotic seasonings. Here you can familiarize yourself with traditional Moroccan food and ingredients, Moroccan cooking techniques and equipment, as well as Moroccan culture.

Moroccan food and culture are beautifully intertwined. From Morocco's famous hospitality with traditional offerings of Mint Tea or dates and milk, to Friday couscous and multi-course meals, to elaborate wedding feasts and classic dishes prepared for holidays or to mark special occasions, you'll see how food plays an intricate role in most Moroccans' lives.

Essential Ingredients and Cooking Equipment
Despite the amazing variety of dishes in Moroccan cuisine, which tend to be prepared seasonally, many Moroccan kitchens are modestly equipped with basics such as flours, oils, honey, spices, essential waters and simple cookware. A modern, well-equipped and well-stocked kitchen, however, can be invaluable for saving time and money.

Kitchen Basics and Moroccan Cooking Tutorials
With a basic knowledge of cooking terms and techniques, you'll find that most recipes in Moroccan cooking aren't difficult to prepare. Some dishes, however, may involve kitchen procedures you've never tried, or cooking with kitchen equipment you've never used. If you live in Morocco, you might also encounter new fruits and vegetables that you're unsure how to handle. These tips and photo tutorials will take the mystery out of Moroccan cooking techniques.

Moroccan Jam-Filled Sandwich Cookies - Biscuits à la Confiture

This is my sister-in-law's recipe for Moroccan Biscuits à la Confiture, a jam-filled sugar cookie. The cookies are traditionally cut into petite rounds or shapes – the ones in the photo are only about 1 1/2 inches (4 cm) in diameter – but you can make them larger if you prefer. Although strawberry and apricot jam are most popular in Morocco, any flavor can be used.

Allow an hour for the dough to chill.

Cook Time: 9 minutes

Working time: 2 hours

Total Time: 2 hours, 9 minutes

Yield: approx. 2 1/2 lbs. cookies

Ingredients:

4 eggs
1 1/2 cups (250 g) sugar
1 1/4 cup (250 ml) vegetable oil
4 teaspoons baking powder
1 teaspoon vanilla (or lemon zest)
pinch of salt
4 1/2 to 5 cups flour (approx. 600 g)
-------------------------------------
flour for rolling out the cookies
1 to 1 1/2 cups jam, any flavor
powdered sugar, for dusting the cookies (optional)
Preparation:

In a large bowl, thoroughly mix together the eggs, sugar, oil, baking powder, salt and vanilla. Mix in enough flour to make a smooth dough that's soft and pliable, but not sticky. Divide the dough into four portions, wrap in plastic, and leave to chill an hour or longer in the fridge.

Preheat an oven to 375° F (190° C).

On a lightly floured surface, roll out a portion of the dough until quite thin – about the thickness of a thin piece of cardboard – and cut out rounds or small shapes. Use a small bottle top, a thimble, or another object to cut out circles from the center of half of the cookies.

Transfer the cut-out dough to an ungreased baking pan. The rounds can be placed fairly close together, as there will be little expansion or spreading. Gather up the scraps of dough, mold together into a ball, and roll out again. If the dough becomes too soft to handle, return it to the fridge while you work with another portion of dough. Continue rolling and cutting out cookies until all of the dough is used.

Once you've filled a baking sheet, bake the cookies for 8 to 10 minutes, or until pale golden brown. Allow the cookies to a cool for a minute or two on the pan, then transfer them to a rack to cool completely.

To fill the cookies, spread a little jam on the flat side of a solid round, and top with a cookie with a hole. If desired, dust the finished cookies with a little powdered sugar.

Store the cookies in an airtight container at room temperature for up to a week, or in the freezer for up to three months.

Moroccan cuisine

Moroccan cuisine is extremely refined, thanks to Morocco's interactions and exchanges with other cultures and nations over the centuries. Moroccan cuisine has been subject to Berber, Moorish, and Arab influences. The cooks in the royal kitchens of Fez, Meknes, Marrakesh, Rabat and Tetouan refined it over the centuries and created the basis for what is known as Moroccan cuisine today.

Ingredients

An array of Moroccan pastries

Morocco produces a large range of Mediterranean fruits and vegetables and even some tropical ones. Common meats include beef, mutton and lamb, chicken, camel, rabbit and seafood, which serve as a base for the cuisine. Characteristic flavorings include lemon pickle, cold-pressed, unrefined olive oil and dried fruits. It is also known for being far more heavily spiced than Middle Eastern cuisine.

[edit]Spices and other flavorings

Spices at central market in Agadir

Spices are used extensively in Moroccan food. Although spices have been imported to Morocco for thousands of years, many ingredients, like saffron from Tiliouine, mint and olives from Meknes, and oranges and lemons from Fez, are home-grown. Common spices include karfa (cinnamon), kamoun (cumin), kharkoum (turmeric), skinjbir (ginger), libzar (pepper), tahmira (paprika), anise seed, sesame seeds, qesbour (coriander), and zaafran beldi (saffron). Common herbs include mint and 'maadnous'(parsley.)

[edit]Structure of meals

The midday meal is the main meal, except during the holy month of Ramadan. A typical meal begins with a series of hot and cold salads, followed by a tagine. Bread is eaten with every meal. Often, for a formal meal, a lamb or chicken dish is next, followed by couscous topped with meat and vegetables. A cup of sweet mint tea usually ends the meal. Moroccans usually eat with their hands and use bread as a utensil. The consumption of pork and alcohol are considered Haraam, and are prohibited per Muslim dietary restrictions.[1]

[edit]Main dishes

Moroccan Couscous

Grilled Moroccan Chicken

Ingredients:

Servings:
4
Units: US | Metric
1/2 cup extra virgin olive oil (the best quality you can get)
1/4 cup chopped scallion (, white part only)
1/4 cup chopped parsley
1/4 cup chopped fresh cilantro
1 tablespoon minced garlic
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon turmeric
1/4 teaspoon cayenne pepper
4 boneless skinless chicken breasts
Directions:

1
Combine oil, scallions, parsley, cilantro, garlic, paprika, cumin, salt, turmeric and cayenne pepper in the container of a food processor.
2
Process until smooth.
3
Rub the mixture on both sides of the chicken breasts and let stand 30 minutes.
4
Preheat the grill to medium hot.
5
Grill chicken breasts 5-7 minutes on each side, or until done.

Art Morocco - Traditional Woodworks and Colorful Woven Carpets

The eclectic pulse and electrifying atmosphere that can be enjoyed throughout Morocco is largely captured through the brilliant colors and bold designs that are visible in every city. The diverseness of the landscape and the intensity of the culture have been captured in many forms by artists and craftsmen. These can be found in the art galleries of Morocco, as well as in the country's vibrant marketplaces.

During your travels, you may find yourself eyeing some of the beautiful artwork that is on sale at the local markets. The creative abilities of the locals are expressed in so many different forms that you may find it quite difficult to choose which you like best. Wood and furniture is so intricately decorated with rich and expressive carvings. This is a skill that has been passed down over many generations and many of the works today are still created with traditional work tools. If you are fortunate enough to see a carpenter plying his trade, you will likely be fascinated by the ingenuity and skill involved in such a craft.

Another popular art form is that of the colorful woven carpets that are so abundant at village markets. The strong, geometric designs and rich coloring is carefully and meticulously constructed on a manual loom by individual crafters in many of the city’s carpet houses. Some carpets are also woven by skilled crafters at their homesteads further away from the cities. You can be sure that these intrinsically beautiful carpets are of the finest quality and are worth every bit of the money you pay for them – regardless of how much or little you pay for them.

There are also quite a few ornate ceramics that boast captivating mosaics which are on sale at galleries and at some markets. These ceramics are usually incredibly ornate and are the masterpieces of a few skilled artisans. You may prefer more conventional forms of art, such as sculpture, painting and calligraphy. All of these items can be found while winding through the bustling streets of the various towns and cities of Morocco.

If you have the opportunity to visit this resplendent country your trip would be incomplete without a little memento of some sort. So visit the many art galleries and stalls around the country and pick out a few favorites to take home.

LATEST PROJECT of moroccan arts

LATEST PROJECT

The Moroccan Fine Art company directors, Nadia Echiguer and Adnan Bennani, recently collaborated with a London based international art consultancy agency on the newly opened Four Seasons hotel in Marrakech. Together, both companies worked closely with the hotel designer who is a leading interior and architectural design practice specialising in hospitality design worldwide.

The over all architectural theme throughout the hotel was a contemporary take on traditional Moroccan architecture and detailing which would create a calm and relaxing space.
A dozen artists were selected who would be commissioned to produce all the public area works of art that would adorn the walls