History of Marrakech, Morocco


History of Marrakech, Morocco
 

Marrakech area was inhabited by Berber farmers of the Neolithic, and many stone tools were found in the area.Marrakech was founded in 1062 (454 in the Hijri calendar) by Abu Bakr ibn Umar, chief and cousin Yusuf ibn Tachfin. Led by the Almoravids, pious warriors and scholars from the desert, many mosques and madrasas (Islamic schools) were built, the community development in a mall for the Maghreb and sub-Saharan Africa has increased Africa.Marrakech and quickly established himself as a cultural and religious center, supplanting Aghmat which has long been the capital of Haouz. Palaces were built and decorated by craftsmen Andalusian Cordoba and Seville, developing the Umayyad style that was characterized by sculpted domes and cusped arches.This Andalusian influence merged with patterns of West Africa and Sahara, creating a unique style of architecture that was totally adapted to the environment Marrakesh. Yusuf ibn Tachfin completed mosque, built houses, coins minted and brought gold and silver to the city in caravans.  The city became the capital of the Almoravid Emirate, which stretches along the shores of Senegal to central Spain and the Atlantic coast in Algiers.
The city was then fortified by the son of Tachfin, Ali ibn Yusuf, who built the ramparts 1122-1123 which remain to this day, supplemented by other mosques and palaces and developed a groundwater system in the city ​​known rhettara to irrigate his new garden. In 1125, the preacher Ibn Tumert moved to Tin Mal in the mountains south of Marrakech. He preached against the Almoravids and managed to influence a revolt that led to the fall of Aghmat close, but unsuccessful siege in 1130 in Marrakesh, to capture the city.
In 1147, the Almohads, who married orthodox Islam and derives Masmouda tribes of the High Atlas, the city takes in chief Abd el-Mumen.After a long siege and the massacre of some 7,000 people, the last of the Almoravids were exterminated in Apart from those who sought exile in the Balearic Islands. As a result, almost all the monuments were built destroyed.The Almohades a range of palaces and religious buildings, such as the famous mosque of Koutoubia between 1184 and 1199, built on the ruins of a palace Almoravid.  He was a twin of the Giralda of Seville and the (non) Hassan Tower in Rabat, all built by the same designer. Kasbah houses the residence caliphate (from the reign of Abd al-Mumin the Almohad ruler bore the title of caliph, rivaling the far east of the Abbasid Caliphate). The Kasbah was named after Caliph Abu Yusuf Yaqub al-Mansur. To irrigate palm groves and parks, including the new Menara garden, the irrigation system has been developed Because of its cultural reputation, Marrakech has attracted many writers and artists, including Andalusia including the famous philosopher Averroes of Cordoba, known for his commentaries on Aristotle. In 1269, Marrakech was conquered by nomadic tribes who invaded Zenata the last Almohads.The city then fell into a state of lethargy. Its decline has quickly led to the loss of its status as capital was abandoned to his great rival, Fez.


View of Marrakesh and El Badi Palace, by Adriaen Matham, 1640.
In the early sixteenth century, Marrakech again became the capital of the kingdom, after a period when it was the seat of the emirs Hintata. It is quickly restored its status, particularly during the reigns of sultans Saadi Abu Abdallah al-Qaim and Ahmad al-Mansur. Thank you to the wealth amassed by the Sultans, Marrakech was embellished with sumptuous palaces, while its ruined monuments have been restored. El Badi Palace, built by Ahmad al-Mansur in 1578, was a replica of the Alhambra Palace, made with the most precious materials from Italy (marble), Sudan (gold dust), India (porphyry) and even China (jade). The palace was intended primarily for lavish receptions to welcome the ambassadors of Spain, England and the Ottoman Empire, featuring Saadian Morocco as a country whose power and influence extended to the borders of Mali.Under Niger and the Saadian dynasty, Marrakesh has regained its former position as a focal point for the caravan routes from North Africa, the Mediterranean and sub-Saharan Africa. As a center of commerce, Marrakech once influenced the political polarization of the western Maghreb. The Portuguese had established trading posts in many Muslim cities in the south, including Azemmour Safi in 1486 and, in 1488, and others later.
For centuries Marrakech has been known for its "seven saints." When sufism was at the height of its popularity, during the reign of Moulay Ismail, the festival of the saints was founded by Abu Ali al-Hassan al- Yusi at the request of the sultan. tombs of several renowned figures were moved to Marrakech to attract pilgrims in the same way Essaouira did at that time with its festivals Regrega. The seven saints (sebaatou rizjel) is now a firmly established institution . the saints include Sidi Bel Abbas (the patron saint of the city), Sidi Muhammad al-Jazouli, Sidi Abu al-Qasim Al-Suhayli, Cadi Ayyad ben Moussa, Abdelaziz al-Abdullah al-Tebaa and Ghazwani.

Left: Marrakech in 1919. Right: You hami El Glaoui (1879-1956), Pasha of Marrakech
Until 1867, individual Europeans were not allowed to enter the city, unless they have acquired special permission from the Sultan. During the early 20th century, Marrakech suffered several years of unrest. After the death in 1900 of grand vizier Ba Ahmed, real regent of the empire until Abd al-Aziz Morocco became of age, the country fell into the throes of anarchy, rebellion and tribal plots of feudal lords, not to mention European intrigues. In 1907, Moulay Abd al-Hafid, Caliph (Representative of Makhzen) of Marrakech, was proclaimed sultan by the powerful tribes of the High Atlas and researchers Ulama, who denied the legitimacy of his brother Abd al-Aziz. [18] It was also in 1907 that Dr. Mauchamp, a French doctor, was murdered in Marrakech, suspected of spying for his country.France used the event as an excuse to send troops to Morocco Oujda, in east of Casablanca, in the west. The French colonial army, however, met with strong resistance Ahmed al-Hiba, a son of the great Sheikh Ma el-Aynayn, who came with his warriors Saharan nomadic tribes Reguibat. On 30 March 1912, the French protectorate in Morocco was established.After the Battle of Sidi Bou Othman, which saw the victory of the forces on column Mangin al-Hiba in September 1912, the French seized Marrakech. The conquest was facilitated by rallying Imzwarn tribes and their leaders of the powerful Glaoui family and a massacre took place here during the crisis.
A Imzwarn, Te hami El Glaoui, known as "Lord of the Atlas" became Pasha of Marrakech, a position he held for almost the entire 44 years of the Protectorate. Glaoui dominates the city, and became famous for its collaboration with the authorities of general residence, resulting in a plot to dethrone Mohammed Ben Youssef (Mohammed V) to replace the Sultan's cousin, Ben Arafa Thami El Glaoui, already known for his love affairs and lavish lifestyle, has become an important symbol of the colonial Morocco. He could not, however, submit the rise of nationalist sentiment or hostility of an increasing share of the population. He could not resist the pressure from France, which has agreed to end its protectorate of Morocco because of the dire situation in Indochina and the beginning of the war in Algeria. After two successive exiles (Corsica and Madagascar), Mohammed Ben Youssef was allowed to return to Morocco in November 1955, ending the despotic rule of the Glaoui of Marrakech and the surrounding area.

A resting place for a caravan? A staging area for troops? A sultan’s paradise? A religious center or modern city? What is Marrakech? Actually, the city has been all the above. From humble Berber beginnings as an oasis, this city has become vibrant international destination while keeping its ancient Islamic roots.
Marrakesh (or Marrakech), sometimes called the red town because of the red Kasbah wall surrounding the medina, was founded in 1062. Youssef bin Tashufin, cousin to the sultan began construction of the city. Under his watch, houses were built and a mosque begun. Marrakech was the capital of the Almoravid Empire that covered a vast area from Maghreb to Europe. Now, along with the Berber, the Andalusia influence was born. 

Marrakech, under the Almoravid grew into an important splendid Islamic city of commercial power and wealth. 

Captured by the Almohads in 1147, the religious and civil buildings were torn down. Abdal Mou’min, the great builder, began the Koutoubia mosque. This mosque and its spectacular minaret gave Marrakech its most outstanding landmark. Other important structures such as Menara Gardens were also built in this time frame. Scholars, philosophers and other thinkers of the time converged on the city. Caravans came through ancient Marrakech, making it a very powerful commercial center. 

Taken over by the Merenids in the mid-1200s started Marrakesh on a downward spiral. Fez had already been established as the capital. Caravans stopped coming and the major source of income was lost. Marrakech was neglected by the Merenids and fell into a period of decline. 

Saadians took over Morocco in 1522. Mostly in ruins, the leader chose to make Marrakech his capital in 1551. Under the guidance of Mohammed Al Mahdi, Marrakech began to be restored to its former grandeur. During this period, the Saadians built many wonderful structures such as the Al Bedi Palace. A glimpse into the life of Sultan can be seen in this still beautiful place. Moroccan crafts reached a pinnacle under this dynasty attracting many artisans whose work is still visible today. Additionally, Marrakech drew Islamic holy men to its gates. Upon death, many were buried within the city’s splendid tombs. By the 1600s, Marrakech had been restored to its former glory. Remaining culturally and economically important until the 1669, it had become the most important and influential city in all of Morocco. 

An invasion and capture by the Alaouites in 1669 saw Marrakech lose its status, again. The Alaouite sultan moved the capital back to Fez. Marrakech fell into disrepair one more time. 

Mid 1700s saw Mohammed III restore most of Marrakech. It remained largely unchanged until 1917. The French invaded Morocco and routed the Saharan chieftain, El Hiba who had captured Marrakech in 1912. Morocco was held as a protectorate by France and was governed by the Pasha El Glaoua. The French assisted with revolts of the Berber tribes. Under French tutelage, the Pasha became one of the richest, most influential men in Morocco. A French-styled city was begun outside the medina walls in 1913. French protection ended in the mid 20th century.

Morocco gained her independence from France in 1956. The new king, Mohammed V took over the throne and the Glaoua family was removed from power and its wealth confiscated. With the new monarchy, the capital was moved to Rabat. 
Marrakech, today, is an important provincial city. Its Islamic roots are displayed proudly. French occupation brought in European influence, as the new city of Marrakech shows. However, the heart of Marrakech, still beats to the same ancient rhythm. 


As history beckons the Morocco came into the Neolithic age during 8000 BC. It was the Capsian culture that initiated Morocco into the Neolithic age. It was the time when Magreb was less dry than the present day situations. This suggests that the history of Morocco is very old and very rich. The cultural development in the country was strongly followed into the cities as well, making them well developed from the early stages of the history. History of Marrakech narrates the glorified past of the city which is as old as agriculture to the Moroccans.

The Moroccan culture is considered to be one of the oldest in Asia. The first language to arrive was Berber which probably arrived with agriculture. The DNA analysis of the Moroccans suggests that the population has great influence of different population from various parts of the world including the local ethnic groups.
Marrakech was founded in the 11th century and was once the proud capital of a massive empire that ran through the present day Africa to Europe. The empire covered an area from Spain to Senegal. From an early age Marrakech had been a key destination for business purpose a sit laid on the crossroads of ancient caravan routes from Timbuktu. It was the supply chain route for precious materials like gold, salt and slaves bound for Europe for the sub-Saharan traders.
The present day Marrakech is the link between Africa and Europe. It is not just trade which makes Marrakech so important, but the place is also the connecting link for culture between the two continents.
The rich heritage of Marrakech includes the ravishing snow-capped Atlas Mountains, age old palm groves, faded red ochre walls and the enchanting Arabian music that casts a magical spell in the mind of the travelers.
The history of Marrakech also upholds the brilliant architecture of the buildings and monuments of the city.


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Villas in Marrakech


Villas in Marrakech


Stroll through Les Jardins de Majorelle, owned by French couturier Yves St Laurent and his gift to the city.
Marvel at the decorative Medersa Ben Youssef, arguably Marrakech’s finest building, where young Moroccans would attend to learn the Quran.
Need some soft leather slippers or a wonderful new bag? Haggle in the Souk des Babouches – where there is a vast array of products to suit all tastes!
Treat yourself to a Spa treatment in the luxurious setting of the Palmeraie Golf Palace Hotel
Enjoy a round of golf in the sun at the splendid resort course
Enjoy a massage at The Palmeraie Hotel resort spa whilst the children enjoy the Kids Club


Just the name conjures up images of Marrakech a mysterious and exotic city, and for Hundreds of years, travelers entranced by this Have Been African oasis. A focal point for traders who HAD driven through the Sahara Their wares to sell, Marrakech Remains a must-see destination for Many of today's more adventurous holiday-makers. Anyone keen to delve a little further Top into the unknown will be captivated by the Moroccan experience, and Those wanting just a taste of local culture can take a trip into the heart of the Medina, Marrakech's old walled city. Visitors will relish the opportunity to haggle - or watch someone else have a go - in the Souks and Bazaars, Where the ranks of produce available Has to be seen to be Believed. WHILST MOST mosques are closed to non-Muslims, the exteriors are impressive enough in Their Own right, Especially the Minaret attached to the Koutoubia Mosque Marrakech Which dominates the skyline. With the Atlas Mountains Providing the perfect backdrop, a trip to this legendary city will live in the memory for years.
Discover local charm in Marrakech

Marrakech is the kind of place you find snake charmers Where fortune tellers and in one area of ​​the Medina, before turning the corner to be Greeted by monkey trainers and year abundance of orange juice stalls. To get a great view of the city and all its sights, hop on to a Caleche (horse-drawn carriage) and the driver will take you Wherever you want to go - just do not forget to bargain down from the inflated price he may try to support you.
Local cuisine in Marrakech

For a true taste of classic Moroccan cuisine, try a tagine with couscous. Effective named the clay pot with a cone-shaped lid in Which They Are gloriously slow-cooked, Tajines Usually combines meat or fish with vegetables and fruits to Provide a wonderfully traditional meal. Delicious dishes filo pastry Pastilla Such as gold Briouettes are real favorites, and to sample a bit of everything, why not try a selection of international cuisines at the Palmeraie Golf Palace.
Shop in local style in Marrakech

Renowned the world over, and the Bazaars of Marrakech Souks Those Who like to give a great opportunity to shop Their bartering skills test. Laid out in the narrow streets to the north of the Medina square, you can find almost anything if you look hard enough. From lanterns and carpets to herbs and spices - each section has Specializes in Particular kind of product. Those keen to expand horizons and venture into Their city by the evening will be tantalized by the Night Market, Where the shopping experience is heightened by the street entertainers and musicians.
Hints of history in Marrakech

WHILST Many of the more sacred buildings are out-of bounds to non-Muslims, there is more than enough to keep in Marrakech Those intrigued by the city's colorful history. The pink dried mud walls of the old city dates from the 12th century, and Both Within and outside of em there are countless places to see. From the fabled Badii Palace to the Saadian Tombs, hidden in a beautiful garden at the end of the narrowest of passages - you will find a reminder of Marrakech's fascinating past. Take a trip to Les Jardins Majorelle, Which was a gift from Yves Saint Laurent and experience a vast array of wonderful plants, Providing yet another colorful and diverse activity!

Discover local charm in MarrakechShop in local style in MarrakechHints of history in MarrakechLocal cuisine in Marrakech


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A brief History of Marrakech


A brief History of Marrakech
Ruins of the El Badi Palace
The imperial city of Marrakech was founded in 1062 by Sultan Youssef ben Tachfine who is credited with construction of the defensive walls that encircle the city. Extended to 19 kms during the dynasties of the Almohades and Saadiens, the spectacular city walls, varying in colour between pink and red, are punctuated by 200 square towers (borjs) and nine monumental gates. The prosperity of Marrakech at this time made it a fitting capital for an empire which stretched from Algiers to the Atlantic and from the Mediterranean almost to Senegal.

Following 400 years of berber dynasties emanating from the indigenous tribes of the Atlas mountains (the Almoravides, Almohades and Merinides, who ruled until 1465), the 16 th century saw the arrival of rulers of Arabic origin. The wealthy Saadiens (1554-1603) were responsible for unifying Morocco as one country. In 1659 the Alouites came to the throne (occupied from 1672-1727 by Moulay Ismail, the most famous of all the sultans) and still rule Morocco today.

Bab Agnaou, the kasbah's main gateOne of the most notable sites in Marrakech from this period of Moroccan history is found in the Kasbah. Set in a small garden, the16th century dynastic tombs of the Saadiens are among the finest examples of Islamic art, not least for the intricate stucco decoration and cedar ceilings of the mausoleum.

Main kasbah mosque
In 1912 the Treaty of Fes recognised Morocco as a French Protectorate under the notional sovereignty of the sultan. During the next 40 years the country made significant economic progress thanks to development by the French of rail and road infrastructure and the introduction of hydro-electrical installations, irrigation systems and national education. The modern commercial and residential quarter of Guéliz, outside the Marrakech medina, was completed shortly before Morocco became a fully independent country once more in 1956.



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Marrakech History


Marrakech History
Achaeologists have found that the site of Marrakech has been almost continually occupied since Neolithic times, but the modern city has its origins in an Almoravids garrison town of the 11th century. In 1062, Abu Bekr, an early commander of the Almoravids, threw up a wall of thorn bushes to protect his camp and built a fortress amid his tented army, the Ksar el Hajar,the tower of stone. Nine years later he appointed his young cousin, Youssef ben Tachafine, to command this new post. The meteoric conquest of Morocco and spain by Youssef ben Tachafine from this base marks the true foundation of both the city and the Almoravid Empire. Marrakech's position on the border of three agricultural regions meant that it soon eclipsed the older towns of Aghmat and Nfis to become the main market for the farmers of the Tensift valley, the nomadic pastoralists of plains and the Masmuda Atlas tribes. It still has that feel to this day. It was Youssef ben Tachafine's son and successor, Ali ben Youssef, who built the great circuit of walls, two large mosques, palaces and fountains, which were all superbly decorated by Andalucian carvers.

The Almoravids brought the technology of desert survival and used it to improve the city's seasonal water supply. Long khettera (pipes) were built to carry water underground from the High Atlas mountains to the houses and gardens of Marrakech.

The Capital City Of The Almohad Empire 1147 - 1269
After Decades of warfare between the Almoravid Sultans and the Almohads, whose head-quarters were tucked up in the High Atlas moutains, the walled city of Marrakech finally fell in 1147. The Almohads deliverately demolished any evidence of the previous dynasty and remade the city their own image. It did, however, remain the capital city of a great empire, and the monumental buildings of this period-the Koutoubia Mosque, the El Mansour Mosque, the Bab Agnaou-still dominate the city. Almohad princes ruled on in Marrakech decades after the rest of their empire had fallen into hands of rival dynasties. Like the Almoravids before them, they were fated to die defending the walls of the city, which were finally breached by the Merenids in 1269.

A Decaying City 1262 - 1524
Under the Merenids Sultans (1248-1465) Morocco was ruled from Fez, and Marrakech stagnated into a provincial town. By the early years of the 16th century even this comparative prosperity had ended. Portuguese cavalry raided up to the walls of the city, Ottaman Turks were poised to advance from the east, and the authority of the central government, threatened by dozens of rival dynasties, had shrunk to the area around Fez. In 1524 the dilapidated city welcomed the rule of Mohammed ech Cheikh, forceful founder of the Saadian dynasty, whose power was based on the tribes of the south. Using Marrakech as his base, Mohammed ech Cheikh succeeded in subduing the rest of the country. He was murdered in a High Atlas valley by an Ottman assassination squad. The governor of Marrakech prompty ordered the murder of six of his sons, to clear the succession for Abdullah el Ghalib.

The Golden Capital Of Saadians 1524 - 1668
The reigns of Abdullah el Ghalib and his half-brother Ahmed el Mansour, the victorious (also known as El Dehbi, the golden), witnessed a magnificent revival in the prosperity of Marrakech. Abdullah founded the mellah, rebuilt the Kasbah and the Ben Youssef Mosque and Medersa, and built a hospital and the new Mouassine Mosque. Ahmed el Mansour built the incomparable El Badia Palace and the Saadian Tombs, and sprinkled the city with fountains, foundouqs, libraries and hammams. The prosperity of Marrakech in these centuries was partly based on a thriving trade in sugar, saltpetre, cotton and silk. The city become the collection and transit point for the produce of the Sahara and sub-Sahara-slaves, gold, ivory, gum arabic and ostrich feathers-which was then exported through the Atlantic ports.

Alaouite Marrakech, The twin Capital 1668 - 1912
The vicious civil wars of the late 17th and early 18th centuries, in which Marrakech was repeatedly beseiged and plundered, were a disaster from which it never entirely recovered. Sultan Moulay Ismail (1672 - 1727) restored the religious shrines of the city but decided to rule from a new capital in Meknes. Later Alaouite sultans attempted to check the city's continued decline by alternating government between Fez and Marrakech, and many of the city's finest buildings date from the 18th and 19th centuries. The comparative order and prosperity of Moulay Hassan's reign (1873 - 94) is revealed in the large number of opulent merchants houses and palaces of the Bahia and Dar Si Said, built by viziers during the minority of his son, Abdul Aziz.

But the City remained pitifully backward. At the turn of the 20th century there were no wind or steam mills in the city, and trade depended on pack animals being safely escorted past the Rehamna tribes to Essaouira.

The 20th Century And Beyond
Growing European influence was bitterly resented, culminating in the lynching of a French resident, a Dr Mauchamp, after he attached an aerial to his roof in 1907. Personal resentment against Dr Mauchamp was intense, from both native healers and city traders who were influriated that with his aerial the doctor could dicover prices in Essaouira days before they could. The city mob for their part were convinced the aerial was a sorcerer's device, for i twas well known on the streets, and with some truth, that Mauchamp had great knowledge of the occult. This lynching proved to be one of several incidents that provided the excuse for the french landings in Casablanca in the same year. Five years later the French army occupied the city, having destroyed the tribal army of El Hiba, the Blue Sultan, at Sidi-Bou-Othman.

Marrakech become an important centre of French infulence in the south, though the city sold predominance was deliberately shattered with the location of the new commercial centre at Casablanca. In Marrakech the French buit a new town, Guéliz, to the west of the old city, its ordered avenues and quit leafy suburbs overlooked by their enormous army barracks. Within a generation they had adorned the region with roads, hotels, pylons, railways, schools, irrigation works and hospitals. Apart from the roads, these technical advances were for the benifit of colonial farmers and the caidal allies of the French. Their chief ally was Si Thami el Glaoui, the fabulously wealthy Pasha of Marrakech, who ruled a medina in which an estimated 20,000 registered prostitutes lived.

Independence in 1956 bright a swift and bloody end to the pasha's corrupt regime. Greater Marrakech today houses a rapidly expanding population of a million. It is the most important administrative and intustrial centre of the south, and earns valuable foreign currency as a tourist destination. Marrakech is a natural marketplace, with a cultural life that recalls both the splendour ofits periods as imperial capital and the traditions of its rural Berber hinterland.

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History of Marrakech



History of Marrakech

Koutoubia mosque view, Marrakech Photo GalleryEl Badi Palace in Marrakech
Old city Gate in Marrakech Morocco

Marrakech city was established back in the 11th century by the Sultan Youssef Ibn Tachfin, the first of the Moroccan Almoravide dynasty. Marrakech rapidly gained regional importance on the market trades of the Maghreb and sub-Saharan Africa.

Being a major starting and ending point of several camel caravans, Marrakech quickly developed and many craftsmen came from Arab Andalusia to build exquisite palaces and buildings.

Marrakech history is rich comparing to other cities in the Moroccan Kingdom. A visit to this amazing city is somehow traveling back to the past where you can explore its amazing palaces, old market streets and ancient caravanserai’s.


Street scene and old city gate of Marrakech Morocco

Throughout the history of Marrakech, the city was two times one of the historical capitals of the Arab Empire, first time between 1121 and 1269 and second time between 1554 and 1659.

Today, Marrakech represents a melting point of north-African cultures where they all combine and clash into something exotic and unique. The Medina of Marrakech belongs to UNESCO World Heritage list in Morocco since 1985 – the 2nd UNESCO site in Morocco right after the old Medina of Fez included in 1981.

A little bit more about Marrakesh in Morocco

Marrakesh is a former imperial city, so expect as many monuments as your feet can bare, wondering around the old city, and being part of it’s life, being part of a whole that melts modernity yet on a very Moroccan way, Marrakshi way to be more exact.

The imperial cities of Morocco are old capitals of one or more dynasties. Marrakech was the capital of the Saadiens dynasty, after being that of the Almohades dynasty and of the Almoravides dynasty. The probable origin of Marrakesh’s name is from the Amazigh (Berber) words mur (n) akush, meaning “Land of God”.


Photo of El Badi Palace in Marrakech. This palace is a great example of 16th century Saadian architecture. Today you can only visit the remains of a great palace built by the king Ahmad al-Mansur in 1578.




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history marrakech


The name "MOROCCO" originates from the name of Marrakech originally called "Morkach", a name which was given to him by historians.
Around 1000 BC, Marrakech was a camp where caravanners who ensured a flourishing trade with black Africa were landing before crossing the Sahara. It is in 1062 that the Almoravid leader, Youssef Ben Tachfine taken place as this camp for his armies. He built the first mosque.
Marrakech at the instigation of the Almoravids became an important cultural, commercial, and religious beamed across the Maghreb, Andalusia, and black Africa.
It is at this time that Marrakech was elected capital of the kingdom.
It is also during this period that was the planting of the palm.
The legend says that these are the nuclei of dates eaten by soldiers and thrown to the ground, which were the Palmeraie ......
We have the city walls to the son of Youssef Ben Tachfine Ali Ben Youssef (Ben meaning in Arabic: son of ...)
During the XII century, Abd el-Moumen, founder of the dynasty, the Almohads Marrakech besieged for nine months, and took the city.
During the reign of the early kings Almohads, the "Red City" is the capital of a prosperous empire. This is Yacoub Al Mansour who finished the mosque and the minaret of the Koutoubia.
The city was visited by poets, artists, writers, scholars, and it shone more beautiful.
But in 1258, with the Merinid dynasty, Marrakesh was abandoned by its writers and artisans, in favor of the city of Fez, rival forever, which became the capital.
It was not until the Saadi, Marrakech around 1554 that once again become the capital, and regains its pomp and prestige. They are the source of many monuments and palaces, as "Badi Palace."
Saadian tombs that date from this period were not discovered until 1917.
Another dynasty, the current Alaouite dynasty, succeeded to Saâdiens. Sultan Moulay Ismail began construction of a new capital, Meknes he wanted the image of Versailles.
During the installation of the French protectorate in Morocco in 1917, Marrakech was ruled by the Pasha Glaoui who was a great friend of the French power. El Glaoui, aided by the French extended his power over all the Berber tribes of the region. He was one of the largest and richest governors that time.
In 1956, with the arrival of independence, he withdraws all his possessions. He died three years later. The visitor can access the Glaoui palace in the Medina of Marrakech.
In 1927, King Mohammed V, ascended the throne. Faced with the French protectorate, he demanded the independence of Morocco, and political empowerment. August 20, 1953, France placed Mohamed V who was exiled to Corsica and Madagascar, with his son, whose future King Hassan II. The Moroccan people rebelled and forced Paris to negotiate with the Sultan Mohamed V. On 7 April 1956, after forty-four years of foreign domination, Morocco finally regained its independence and unity. King returned home, hailed as the liberator of the nation. In 1958, he announced economic reforms, political and social. He set up institutions for direct participation of the people in the management of public affairs. February 26, 1961, at the death of his father, Hassan II succeeded to the throne of the Kingdom, and respecting the promise made to his father, he never ceased to work for the greatness of his country, development, economic social, and religious. "Commander of the Faithful," Great King builder, modernizing, and respected by all governments, he had the great idea in 1975, the great peaceful Green March and the Moroccan people marched to the Sahara in order to assert the membership of this territory and reunited Saharan provinces.
We also owe the construction of the Great Mosque Hassan II in Casablanca. He reigned for 37 years.
In July 1999, after the death of his father, the Prince Sidi Mohammed, was inducted in the name of Mohammed VI.,
We owe him already today many modernizations and reforms and notament in family law and women's rights in Morocco.


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holidays Desert in morocco



 
Holidays Desert in morocco

MoroccIt’s hard to imagine a more dramatic change to winter surroundings than to find yourself on a camel, riding across a vast expanse of sun-scorched desert. From your arrival in the town of Ouarzazate you descend through the colourful Draa Valley to the great Southern Desert - the northern fringes of the Sahara. Camping in Bedouin-style tents and mounting your sturdy camels, each day you savour a remote landscape of stony ‘hamada’, golden sand dunes and palm-fringed oases. The villages en route offer a glimpse of life in this harsh environment where water is the source of all activity. Immersing yourself in traditional desert culture you can enjoy the typical cuisine of the region and the lively camaraderie of your local guides and camel drivers. You end your trip in bustling Marrakech, its fabulous walled medina enclosing a labyrinth of twisting alleyways and crowded souks full of colourful pottery, spices and carpets. Camped out beneath a star-filled desert sky you’ll wonder why all winters can’t be like this.
Day-by-day itinerary
Day 1: Fly to Ouarzazate After your flight, you transfer to your hotel in Ouarzazate. Amidst three valleys at the gateway to the Sahara, the town was originally a stop for trans-Saharan caravans.
Day 2: Imin Ougni; drive through desert Today you journey through lush valley along the Oued Draa river to meet the nomadic camel drivers deep in the desert . Mounting your own camel, you set out as a typical desert caravan through the valley. Towards evening you reach Imin Ougni, where you set up camp in traditional nomad tents. This evening you dine on traditional Moroccan cuisine in the unearthly silence of the desert night.
Day 3: Bougeorn; Camel trek in the Draa Valley After breakfast, you watch as the camel drivers load your beasts before finally setting off. You continue through irrigation fields, scattered palms and on past the crumbling Kasbahs of small villages. You stop for lunch by the river then continue across the scorching desert to the small at Bougeorn. Here you set up camp and listen to the traditional songs of the drivers under the starry expanse of the night sky.
Day 4: Dunes De Tidri; scenic sand dunes Today you continue by camel to the Dunes de Tidri - a magical area of rolling dunes that stretch spectacularly off into the distance. Sunset is often the most magical time of day; as the fading light illuminates the golden sand enticing soft browns and reds from the distant escarpments.
Day 5: Ouled Driss After breakfast in the fresh and cool air of the morning you set off once again. There are few people here save a few nomadic herdsmen with their precious dromedaries. At noon you have lunch amidst the low dunes and palm trees. By afternoon, you arrive in the pretty village of Ouled Driss – and camp in a palmeraie close by.
Day 6: Marrakech; Ait Benhaddou kasbah After an early breakfast, you clamber aboard your vehicle for the return trip to Marrakech. Stopping in Aït Benhaddou for lunch, you may recognise this magnificent 15th century stronghold from the film Gladiator. After lunch, you continue over Tizi-n-Tichka pass and descend from the mountains to enter the city of Marrakech.
Day 7: Marrakech; city tour This morning, wake to the sound of muezzins call to prayer. After breakfast, a local guide will take you deep into the city past the minarets and souks into the heart of the medina. You’ll see the graceful Koutoubia Minaret and the medieval fair in the great open square, the Djemaa el-Fna. The afternoon is free to wander and make your own discoveries.
Day 8: Fly Home Transfer to airport and fly home.

Small group adventure holiday
Typically you will be sharing your experiences with between 4-20 like minded travellers (depending on the trip, operator and how many others are booked on the trip) and you'll have a group leader with you. Whether you are travelling alone or with friends its good value, and a great way to meet new people! While itineraries are pre-planned there is some flexibility and you'll have plenty of privacy. This trip will appeal to travellers of all ages who enjoy meeting new people as well as seeing new places.
How Morocco desert adventure makes a difference
Environment
Responsible mission: As adventure travellers we relish and celebrate the diversity of the world. We also recognise our obligation to protect the environments that we explore. Our aim is to tread lightly, whilst contributing to maintain the world’s culture and nature, and most importantly to engage the help of all our customers to utilise the potential of tourism as a tool to aid sustainable development. We believe that responsible travellers are welcome in the places that they visit.

On this trip: We travel in small groups (max 16 people) so have a minimal impact on the environment as we go. On this trip we use a local agent from Morocco, locally owned hotels, local leaders. Not only does this mean that more of the money we generate stays within the community, but their local knowledge and expertise helps us to better understand the environment in which we are travelling, whilst reinforcing within the local community that preserving this environment is both important and worthwhile

Helping to minimise negative impact: All of our customers are invited to offset their international flight emissions. Contributions go to the Blue Ventures Carbon Offset program, a non-profit organisation which provides solar stoves for subsistence communities in Madagascar, benefiting the people and protecting the environment. We also contribute £2 per person towards offsetting of your in-country travel. We fully offset all emissions from our staff travel and run an energy efficient office.

Giving something back: We have a foundation that collects the funds that you donate to us to support our projects. All our customers are invited to make a £1 per person contribution to the foundation at the time of booking. We will match every contribution that you make with our own £1. You as a customer choose where these funds are used from a shortlist of nominated projects – so it really is YOUR foundation.

Partnerships: As a company we support The Travel Foundation, a UK charity that has been established to promote responsible travel practises throughout the whole of the travel industry. We also work with a number of charity partners who work in the destinations that we visit; including Friends of Conservation and Born Free Foundation. We partner with many small grassroots projects throughout the destinations that we visit - they all share our responsible vision.
Community
We are supporting the Girls Boarding House - Central High Atlas, in the Bougmez valley by donating £2.20 per traveller to Morocco towards this organisation.
By working closely with our local agent we do our best to support and encourage the local schools and projects in all the areas of Morocco you visit. We strongly advise against giving directly to the children in the street as this encourages begging. We prefer to support local well run organisations and projects which are of greater long term benefit.Pax can take pens, pencils, books etc and group leader will assist them in visiting a local school where possible.o holidays

imesouane holidays..Imessouane


Morocco holidays
Pointe d'Imessouane in Central Morocco is an exposed point break that usually has waves. Winter is the best time of year for surfing here. Ideal winds are from the northeast. Groundswells are more common than windswells and the ideal swell direction is from the northwest. Unlikely to be too crowded, even when the surf is up. Take care of the strong rips here.

Example of itinerary: Trek from Essaouira to Imessouane by the Atlantic coast

We propose the trek who joins Essaouira to Imessouane, along the Atlantic coast, in 5 days of walk, to enjoy the fresh air from the ocean and to be able to stop regularly to swim!

(you can click on each picture to see it bigger)

Day 1: Meeting with the staff in Diabat. Departure. We will go along a forest of eucalyptus and mimosa then by the beach and the dunes to join the light house of the Cap Sim where we will have lunch. After a long break, we will go across the cliffs to join a small berber village. We will then go back to the beaches and cross a fishermen village. We will arrive at the small berber village of Sidi Kaouki at the end of the day, and we will be able to swim before the dinner. We will sleep under tent on the beach of Sidi Kaouki. Night in tent.


Chilled honey and sultana risotto recipe

Chilled honey and sultana risotto recipe
Chilled honey and sultana risotto

Serves 6 | Takes 40 minutes to make, plus 2 hours’ cooling | Rating
Risotto rice makes a gorgeous creamy rice pudding in half the time of a conventional baked version.



Ingredients
750ml milk
75g small sultanas
5 tbsp honey
50g unsalted butter
125g risotto rice
100ml extra-thick double cream
50g shelled and skinned pistachios, roughly smashed
Method
1. Place the milk, sultanas and honey in a small pan and set aside for 15 minutes until the sultanas plump up. Heat for 2 minutes to warm through.
2. Melt the butter in a large non-stick pan and stir in the rice. Cook for 1 minute, then add half of the warm milk (use a spoon to stop the sultanas escaping), and cook for 10 minutes, stirring constantly.
3. Pour in the remaining warm milk and the sultanas. Stir and cook for a further 8-10 minutes, until the rice is tender. Not all of the milk will have been absorbed into the rice at this stage, but it will during cooling.
4. Cover the rice (see delicious. tip) and leave in a cool place for 2 hours. Divide the risotto between bowls and top with a spoonful of cream and a sprinkling of pistachios to serve.
Nutritional info
Per serving: 425kcals, 25.3g fat (13.7g saturated), 8.1g protein, 42.1g carbs, 23.5g sugar, 0.3g salt

Chef's tip
Lay a circle of baking paper on the surface of the risotto while it cools to prevent a skin forming.

Wine Recommendation
French Muscat de Beaumes-de-Venise makes a really good, honey-rich partner here.

Chicken and preserved lemon tagine recipe


Chicken and preserved lemon tagine recipe
Chicken and preserved lemon tagine

Serves 4-6 | Ready in 1 hour 20 minutes | Rating
This is one of the best known and loved tagines. Accompany with houmous, flatbread and a few mezze dishes to make it into a dinner party spread. It's low in calories too.



Ingredients
Pinch of saffron
600ml chicken stock, hot
2 tbsp olive oil
1.7kg organic chicken, jointed or 1.5kg chicken pieces (leg, thigh and breast)
1 large onion, chopped
3 garlic cloves, finely chopped
1 tsp ground ginger
½ tsp coriander seeds, lightly crushed
1 cinnamon stick, snapped in half
5 small preserved lemons, quartered (we used Belazu, available from Sainsbury’s, Waitrose and specialist Middle Eastern shops or see our 'How to make tagine' in the Know How section)
200g green olives
Small handful fresh flatleaf parsley or coriander, chopped
Method
1. Soak the saffron in a jug containing the hot stock for a few minutes. Meanwhile, heat the olive oil in a large deep-sided frying pan or casserole over a high heat and brown the chicken pieces for 2-3 minutes. You may need to do this in batches so you don’t overcrowd the pan and steam the chicken. Remove the chicken to a plate and add the onion to the pan. Reduce the heat and cook, stirring occasionally, for 5 minutes.
2. Add the garlic and spices to the pan and cook, stirring, for a further minute. If you’re using a tagine, transfer the onion to the base and add the saffron-infused stock and the browned chicken pieces (if using a casserole, leave the onion in the pan, then add the chicken and stock). Bring to the boil and simmer over a gentle heat, covered, for 40-50 minutes, until the chicken is tender.
3. Add the lemons and olives and simmer for a further 15 minutes. Season to taste, scatter with the fresh herbs and serve with couscous.
Nutritional info
Per serving (based on 6): 344kcals, 19.4g fat (4.4g saturated), 39.6g protein, 4.4g carbs, 2.8g sugar, 1.7g salt

Chef's tip
You can easily cook the tagine in a large casserole in the oven if you prefer. Preheat to 150°C/fan130°C/gas 2 and cook, covered, for 1 hour. Add the lemon and olives and return to the oven for a further 15 minutes before scattering with parsley and coriander.

Summer vegetable tagine recipe


Summer vegetable tagine recipe
Summer vegetable tagine


Serving instructions
Serves 4-6 | Ready in 40 minutes | Rating
Vary the vegetables you use according to what’s in season for this moreish Moorish vegetarian tagine recipe.



Ingredients
2 tbsp olive oil
12 shallots, peeled and halved if large (see tip above)
2 garlic cloves, finely chopped
4cm piece fresh ginger, finely chopped
150g brown or green lentils
2 tsp ras el hanout
½ tsp cumin seeds
800ml vegetable stock, hot
100g dried ready-to-eat apricots
150g baby carrots, scrubbed
3 small fennel bulbs, each cut into 6 wedges, any herby fronds chopped and set aside
2 courgettes, halved lengthways and cut into 4cm wedges
200g fresh or frozen peas
Grated zest of 2 lemons, plus the juice of 1
100g blanched almonds, toasted and chopped
Handful fresh flatleaf parsley, chopped
Method
1. Heat the oil in a large tagine base, casserole or saucepan. Add the shallots and cook, stirring, for 3 minutes. Add the garlic, ginger, lentils, ras el hanout and cumin, and cook for a further minute. Pour in the stock and bring to the boil, then reduce the heat slightly, cover and simmer for 15 minutes.
2. Add the apricots, carrots, fennel and courgettes and simmer, covered, for 5 minutes. Add the peas and half the lemon zest and cook for 5 more minutes. Stir in the lemon juice and season to taste.
3. Scatter with the remaining zest, toasted almonds, fennel tops and parsley to serve.
Nutritional info
Per serving (based on 6): 364kcals, 15.2g fat (1.5g saturated), 17.1g protein, 43.3g carbs, 21.8g sugar, 0.2g salt

Chef's tip
To peel shallots easily, drop them into boiling water for 1 minute, then refresh, drain and pull away the outer skin.

Flatbread with red lentil pâté recipe

Flatbread with red lentil pâté recipe
Flatbread with red lentil pâté

Serves 6 | Takes 30 minutes to make, plus proving and chilling | Rating
Serving this red lentil pâté with a smoky flatbread makes it a deliciously wintry dish.



Ingredients
1 tsp coriander seeds
250g strong plain flour, plus extra for dusting
1 tsp paprika
7g sachet easy-blend yeast
150g natural yogurt
2 tbsp olive oil, plus extra for brushing and drizzling
For the pate
1 tbsp olive oil
1 red onion, finely chopped
2 garlic cloves, finely chopped
100g pine nuts
1 bay leaf
1 tbsp tomato purée
1 tsp ground coriander
1/2 tsp cayenne pepper
1/2 tsp caraway seeds
1/2 tsp ground cumin
Finely grated zest and juice
of 1 large lemon
200g red lentils, cooked
100g can chickpeas, rinsed and drained
Small bunch of fresh coriander, chopped, plus extra for garnish
Method
1. Dry-fry the coriander seeds in a hot frying pan for 30 seconds, until fragrant. Put in a pestle and mortar, and lightly crush. Return to the pan, add 100ml water and bring just to the boil. Set aside until warm.
2. Sift the flour, paprika and a pinch of salt into a large bowl, then stir in the yeast. Stir in the yogurt, coriander water and oil. Mix to a dough, turn out onto a floured surface and knead for 5 minutes, until smooth. Put in a bowl, cover and prove for 1 hour, until doubled in size.
3. Meanwhile, make the pâté. Heat the oil in a frying pan over a medium heat. Add the onion and garlic and cook for 5 minutes, until soft. Add the nuts and bay leaf, cook for 2 minutes, then stir in the purée and spices and cook for a further 5 minutes. Stir in the lemon zest and juice, discard the bay leaf and tip into a blender. Add the cooked lentils and chickpeas and whizz to a chunky pâté. Season, stir in the chopped coriander, then cover and chill.
4. Knock back the dough and divide into 6. On a floured surface, roll out each to a 10-12cm circle. Heat a griddle pan until hot, brush each dough circle with oil and griddle, in batches, for 30 seconds each side, until golden. Serve with the lentil pâté and a drizzle of oil.
Nutritional info
Per serving: 484kcals, 21.6g fat (2.5g saturated), 18.3g protein, 59g carbs, 5.3g sugar, 0.2g salt

Wine Recommendation
The earthy flavours call for a smooth, mellow Rhône red.

Harissa chicken with bulgur and parsley salad recipe


Harissa chicken with bulgur and parsley salad recipe



Harissa chicken with bulgur and parsley saladAdd bags of flavour to plain chicken breasts in a flash. This harissa chicken is served with a healthy, light side salad.



Ingredients
4 free-range chicken breasts
2 tbsp harissa paste
1 tbsp olive oil
A good squeeze of lime juice
200g bulgur wheat
1 carrot, coarsely grated
A large handful fresh flatleaf parsley, chopped, 75g juicy raisins
3 tbsp olive oil
A good squeeze of lemon juice
Method
1. Take the chicken breasts and use a rolling pin to flatten them between 2 pieces of cling film. Place in a dish and mix with harissa paste, olive oil and a good squeeze of lime juice. Season well and leave to marinate for 10 minutes.
2. Put the bulgur wheat in a saucepan and cover with boiling water, bring to the boil, then simmer for 5-8 minutes, until tender. Drain and mix with the carrot, parsley, raisins, 3 tbsp olive oil and a good squeeze of lemon juice. Season and set aside.
3. Heat a frying pan until hot and fry the chicken breasts, in batches, for 2-3 minutes each side or until cooked through. Slice into strips and serve with the bulgur and parsley salad.
Nutritional info
Per serving: 533kcals, 17.9g fat (2.8g saturated), 40.5g protein, 54g carbs, 14.6g sugar, 0.7g salt

Chef's tip
Try this recipe with free-range turkey breast steaks, as they will taste just as good but cost much less, and use couscous instead of bulgur wheat, if that’s all you have.

Moroccan chicken stew with lemon and olives recipe

Moroccan chicken stew with lemon and olives recipe

Moroccan chicken stew with lemon and olives


Serves 4 | Ready in 45 minutes | Rating
This quick stew is full of North African flavours yet low in saturated fat.



Ingredients
2 tsp olive oil
1 small onion, finely chopped
4 garlic cloves, crushed
5cm piece fresh ginger, finely grated
1/2 tsp turmeric powder
4 skinless chicken breasts
1 small cinnamon stick
Pinch of saffron
600ml chicken stock, hot
Grated zest and juice of 1 small lemon
Handful each fresh mint and fresh flatleaf parsley, finely chopped
275g couscous
15g pine nuts, toasted
25g small black or green olives
Method
1. Heat the oil in a large pan. Add the onion and cook, stirring occasionally, for 5 minutes, until softened. Add most of the crushed garlic (reserving a teaspoon), ginger and turmeric and cook, stirring, for 1 minute. Add the chicken, cinnamon, saffron, stock and lemon juice. Season, bring to a simmer and cook, uncovered, for 20 minutes or until the chicken is tender.
2. Meanwhile, mix together the remaining garlic, lemon zest, mint and parsley to make a gremolata
(a classic fresh herb flavouring). Set aside.
3. Lift the cooked chicken onto a plate with a slotted spoon. Cover to keep hot. Increase the heat and boil the sauce for 10 minutes or until reduced by about half and well-flavoured.
4. Meanwhile, put the couscous in a large bowl and pour over 450ml boiling water, cover and stand for 5 minutes. Uncover and stir through the pine nuts.
5. Return the chicken to the pan along with the olives and gremolata, and stir. Serve with the couscous.
Nutritional info
Per serving 405kcals, 8.7g fat (1.3g saturated), 47.1g protein, 38.7g carbs, 1.5g sugar, 1.2g salt

Wine Recommendation
Wine note: A rich Californian rosé or a light, juicy red, such as a Chilean Pinot Noir, would be lovely with this.

Baked chermoula salmon with roasted red pepper, lemon and mint couscous recipe

Baked chermoula salmon with roasted red pepper, lemon and mint couscous recipe
Baked chermoula salmon with roasted red pepper, lemon and mint couscous



Serves 4 | Ready in 40 minutes | Rating
A North-African-inspired fish dish with zesty couscous.



Ingredients
4 x 175g pieces skinned salmon fillet
For the chermoula
2 small garlic cloves, chopped
1 tsp ground cumin
1 tsp ground coriander
3/4 tsp paprika
1 tsp harissa paste or 1/2 tsp minced red chilli (sambal oelek) from a jar
Pinch of saffron strands
1 tbsp lemon juice
Small bunch of fresh coriander leaves, roughly chopped
Small bunch of fresh mint leaves, roughly chopped
2 tbsp olive oil
1/4 tsp salt
For the red pepper, lemon and mint couscous
2 red peppers
350ml fresh chicken stock
275g couscous
2 tbsp extra-virgin olive oil
15g butter
Finely grated zest of 1 small lemon, plus juice of 1/2 lemon
2 tbsp chopped fresh mint
Method
1. Preheat the oven to 220°C/ fan200°C/gas 7. For the couscous, place the red peppers on a baking tray and roast for 20-25 minutes. Seal in a food bag and leave to cool, then remove and discard the skin, stalks and seeds and chop the flesh into small pieces. Set aside. Increase the oven temperature to 230°C/fan210°C/gas 8.
2. Meanwhile, put all the chermoula ingredients into a mini food processor and blend to a smooth paste.
3. Line a baking tray with a sheet of baking paper. Season the skinned side of each salmon fillet with salt and pepper and then spread with some of the chermoula. Place chermoula-side down on the baking tray, season once more and spread with the remaining chermoula.
4. Cover the tray tightly with foil and bake the fish in the oven for 12 minutes. Meanwhile, bring the chicken stock to the boil in a medium pan. Stir in the couscous, cover and remove from the heat. Leave for 5 minutes, then uncover and fluff up with a fork. Add the oil and butter and stir over a low heat until heated through. Then stir in the roasted red peppers, lemon zest and juice, chopped mint and plenty of seasoning.
5. Remove the salmon from the oven and discard the foil. Spoon the couscous onto 4 warmed plates and place the salmon alongside. Spoon over the cooking juices from the baking tray and serve.

Moroccan spiced soup with jewelled couscous recipe

Moroccan spiced soup with jewelled couscous recipe
Moroccan spiced soup with jewelled couscous

Harissa paste is a hot and spicy North African condiment based on a chilli paste, and this Moroccan spiced soup with jewelled couscous recipe shows it off at its best. It's low in calories and fat, too.



Ingredients
2 tbsp olive oil
450g beef rump or sirloin, trimmed of excess fat and cut into bite-size pieces
2 small onions, chopped
2 garlic cloves, crushed
1 carrot, cut into small dice
2 celery sticks, diced
1 heaped tbsp harissa paste (try Bart Spices Harissa Paste or Belazu Rose Harissa, from the spice and condiment section in supermarkets), plus extra to serve
2 tsp plain flour
1.2 litres vegetable stock, hot
400g can chopped tomatoes
75g ready-to-eat dried apricots
900g butternut squash, deseeded, peeled and cut into small cubes
For the jewelled couscous
175g couscous
300ml vegetable stock, hot
2 tomatoes, deseeded and diced
2 tbsp chopped fresh mint
Method
1. Heat the olive oil in a heavy-based pan over a medium-high heat. Add the beef and cook for 5 minutes or until browned all over. Remove with a slotted spoon and set aside.
2. Add the onions and garlic to the pan, reduce the heat slightly and cook for 5 minutes, until softened. Add the carrot and celery, cover and cook for 5 minutes, until the vegetables have softened slightly. Stir in the harissa paste and flour and cook for 2 minutes. Gradually whisk in the hot vegetable stock.
3. Stir in the tomatoes and apricots, then bring to the boil. Cover and simmer gently for 20 minutes. Season well with salt and pepper.
4. Add the butternut squash and return the beef to the soup. Cover and cook for about 25 minutes, stirring occasionally, until both the squash and beef are tender.
5. Meanwhile, make the jewelled couscous. Put the couscous into a large bowl. Pour over the hot stock, cover and leave to stand for 5 minutes to absorb the liquid. Fluff up the grains with a fork, then stir in the tomatoes and mint. Season.
6. To serve, ladle the soup into warmed bowls. Pile a spoonful of couscous in the centre and serve with extra harissa on the side.
Nutritional info
Per serving: 330kcals, 8.2g fat (2.1g saturated), 24.2g protein, 42.4g carbs, 18.7g sugar, 0.6g salt

Meshwiya salad recipe

Serves 8 as a side dish | Ready in 35 minutes | Rating
This popular North African salad goes beautifully with barbecued lamb, although it can be enjoyed on its own by your veggie friends.
Meshwiya salad


Ingredients
2 large red peppers
450g vine-ripened tomatoes
1 red onion, very thinly sliced
1 red chilli, deseeded and chopped
1 tbsp capers in brine, drained and rinsed, plus extra to garnish
11/2 tbsp lemon juice
2 tbsp extra-virgin olive oil
1/2 preserved lemon, drained (we like Belazu, from major supermarkets)
Method
1. Preheat the barbecue. When hot, add the peppers and cook over a medium heat for 20-25 minutes, turning, until blackened. Seal in a plastic bag. Once cool, discard the stalk, seeds and skin and cut into 1cm wide strips. Put into a large bowl.
2. Meanwhile, cut a shallow cross into the base of each tomato. Blanch in boiling water for 30 seconds, refresh under cold water and peel. Halve, deseed and cut the tomatoes into thin wedges. Add to the peppers, along with the onion, chilli and capers.
3. Just before serving, whisk together the lemon juice and oil and season. Toss with the salad and spoon onto a serving dish. Cut the flesh from the preserved lemon, then cut the rind into small dice. Sprinkle over the salad with a few extra capers.

Moroccan lamb burgers with tomatoes, houmous and pitta recipe

Moroccan lamb burgers with tomatoes, houmous and pitta recipe


Spice up your barbecue with some North African know how.
Moroccan lamb burgers with tomatoes, houmous and pitta


Ingredients
800g lean lamb mince
Small bunch spring onions, trimmed and finely chopped
1 tsp smoked paprika
11/2 tsp coriander seeds, roughly crushed (if you can’t get seeds, use 1/2 tsp ground coriander)
4 pitta breads
8 ripe plum tomatoes, sliced
2 shallots, finely sliced into rings
Small tub good-quality houmous
Fresh mint leaves, to garnish
Method
1. Put the mince into a large bowl. Add the spring onions, paprika and coriander and season well. Mix together using your hands, then shape into 12 mini burgers. Pop on to a large plate, cover and set aside.
2. Preheat a griddle pan over a high heat. Toast the pitta on the griddle until golden on each side, sprinkle with sea salt and set aside to cool. Cook burgers in 2 batches on the hot griddle for about 5 minutes, turning once, until golden all over yet a little pink in the middle. Set aside.
3. Divide the tomatoes and shallots between 4 plates and season. Thread 3 burgers on to a wooden skewer and rest 1 on each tomato salad. Serve with a generous dollop of houmous, a toasted pitta and a few mint leaves scattered over.
Nutritional info
Per serving: 602kcals, 22g fat (8.5g saturated), 51g protein, 53g carbs, 8.2g sugar, 1.8g salt

Falafels recipe

Falafels recipe

The fresh flavours of falafels have become so popular that vegetarian chef extraordinaire Simon Rimmer simply can't resist them.

Falafels

Ingredients
2 tsp each cumin and coriander seeds
2 x 400g cans chickpeas, rinsed, drained and patted dry
1½ tsp baking powder
2 tbsp plain flour
1 red chilli, deseeded and chopped
1 garlic clove, crushed
3 tbsp chopped fresh flatleaf parsley
Grated zest of 1 small lemon
Vegetable oil, for shallow frying
Pitta bread, griddled, to serve
Lime wedges, to serve
For the herb yogurt
100ml Greek yogurt
1 tbsp chopped fresh coriander
1 tbsp chopped fresh mint, plus fresh mint sprigs, to serve
Juice of 1 lime
Method
1. Dry-fry the cumin and coriander seeds in a frying pan until fragrant. Grind using a pestle and mortar, then add them to a food processor with the chickpeas, some seasoning, the baking powder, flour, chilli, garlic, parsley and lemon zest, then pulse to combine. Mould the mixture into about 24 walnut-size balls.
2. Heat some oil in a griddle or frying pan and fry the falafels, in batches, for about 3 minutes, until golden. Drain on kitchen paper.
3. Blend the yogurt with the herbs and lime juice, and serve with the warm falafels, griddled pittas and lime wedges. Garnish with mint sprigs.
Nutritional info
Per serving (based on 6): 458kcals, 17.4g fat (2.9g saturated), 16.8g protein, 64g carbs, 3.6g sugar, 1.8g salt

Wine Recommendation
Chill a fresh, simple white here. A crisp, lemony Italian, such as Soave or Pinot Grigio, is just right.

Pan-fried chicken on chilli rocket with charmoula butter recipe

Pan-fried chicken on chilli rocket with charmoula butter recipe

Pan-fried chicken on chilli rocket with charmoula butter

Serve this quick North African supper to friends or family. They'll love the Charmoula, a Moroccan spice mixture that releases its subtle flavours as the butter melts over the chicken.



Ingredients
For the chermoula butter
2 red chillies, seeded
175g butter, softened
Small handful of chopped fresh coriander
2 garlic cloves, crushed
1 tsp ground cumin
Good pinch of saffron strands
Grated zest of 1 lemon
4 chicken breasts, skin on
4 tbsp olive oil, plus a little for brushing
1 tbsp balsamic vinegar
1 large bag wild rocket
Method
1. Finely chop 1 chilli then put into a bowl with the softened butter, coriander, garlic, cumin, saffron and lemon zest and beat very well. Spoon on to a sheet of greaseproof paper and roll up into a log shape, then twist each end like a Christmas cracker. Refrigerate until required.
2. Heat a griddle pan until hot. Brush the chicken with a little oil and season well. Sear skin-side down for 5-6 minutes, turn over and cook for a further 6-8 minutes until tender and cooked through.
3. Meanwhile, thinly slice the remaining chilli and put into a bowl. Whisk in the olive oil, vinegar and seasoning. Drizzle over the rocket and toss well. Divide between four plates and top each with a chicken breast. Slice the butter and put 2 slices on each chicken breast. Serve while the butter begins to melt into the chicken.

Spicy lamb kofta kebabs with houmous dressing recipe

Spicy lamb kofta kebabs with houmous dressing recipe
Spicy lamb kofta kebabs with houmous dressing

The special ingredient in this healthy recipe is the houmous in the dressing - it goes perfectly with the warming, spicy meatballs.



Ingredients
500g organic lamb mince
1 tbsp Moroccan spice mix (we used Schwartz)
1 spring onion, finely chopped
2 tbsp chopped fresh coriander, plus extra for the salad
4 tbsp apricot jam, warmed
3 tbsp houmous
150g natural yogurt
Warm pittas, to serve (we used Sainsbury’s Taste The Difference Mixed Olive Pittas)
Salad and sliced red onion, to serve
Method
1. Preheat the grill to medium-hot. Soak 8 wooden skewers in water.
2. Meanwhile, in a bowl, mix the mince, spice mix, spring onion and the coriander. Season. Shape into 32 balls and thread 4 onto each skewer. Grill or barbecue for 10-15 minutes, turning, until cooked. Just before they are ready, brush with the jam.
3. Mix the houmous and yogurt in a bowl. Season. Accompany the kebabs with pittas, salad, sliced red onion sprinkled with coriander and the houmous dressing.