Travel to Morocco

Travel to Morocco

“Every time I return, I discover new places (new delights!) in this country,” Olivier says.

I have to admit, I’m not too familiar with the country. Is Morocco safe to visit?
In a word: Yes! Morocco welcomes all guests. With a close proximity to Europe and a diverse culture, you’ll find travellers from across the globe strolling the streets year-round. In fact, Morocco’s relationship with the U.S. dates back to 1777, when Morocco was the first nation to officially recognize the newly born United States of America as an independent nation, and the friendship between the two countries has continued ever since.

Can I venture into Marrakech alone, or is it best to only go with a guide?
Marrakech is THE capital of tourism for the kingdom, and a bustling city with many tourist-friendly areas. Take the same precautions that you would while exploring any new city, but everybody is more than welcome. (If you’re travelling with B&R and interested in guided tours, feel free to contact our Travel Services department.)

Do I need a visa to enter Morocco?
No, a visa is not required for Morocco.

Do I need any medication or vaccinations before going?
Yes. The Centers for Disease Control and Prevention recommends vaccinations for most travellers to Morocco.

What’s the climate in Morocco like?
The flowers bloom in late February, while March and April provide great weather for cycling, as the countryside is green and lush. With very warm summers, October and November are best for late in the year, with cooler day-time highs of 70 to 80 degrees Fahrenheit.

Crucial question: what’s the food like?
The green star in the Moroccan flag may as well be a Michelin Star. Morocco is the culinary hub of North Africa, home to a wide variety of fruits vegetables and (of course) spices! Be sure to enjoy some Tagine, the traditional way to cook foods in Morocco. With olive oil as a base, veggies are cooked long and slowly, almost like in a pressure cooker. (I’d also highly recommend the mint tea.) If you’re travelling with B&R, many of the hotels feature chefs with French or other international influences, who offer dishes both diverse and delicious.

And the wine?
The local wines are a pleasant surprise! Considered to have the best natural potential for producing quality wines, Moroccan reds are quite enjoyable. In addition, some famous French winemakers, like Alain Graillot or Charles Mélia from the Côte du Rhône, have created domains or given their precious advice to local producers.

How much do I have to worry about snakes?
Not much at all. The only place I’ve ever seen snakes was on the Jemaa el-Fnaa in Marrakech, and they’re only there for show and can be avoided.

Morocco with B&R

Kasbah Tamadot

B&R’s Morocco Biking Trip seems great, but a little pricey. Why is the price steeper? 
In a word? Exclusivity. We stay at some of the most exclusive properties on the continent, including (in some cases) theDar Ahlam, the Virgin Limited Edition Kasbah Tamadot and a stay at a private Berber Camp in the middle of the desert.

What’s the terrain like? Is it well suited for biking?
Biking is still one of the most popular modes of transportation in Morocco. On our trips we use our hybrid bikes, which ensure smooth sailing. While there are a few hills along the way, the roads we use are not busy.

Are all types of dress acceptable?
As tourists and non-Muslims, we can wear whatever we want without fear of offending anybody. Even while biking in the countryside, any kind of outfit is OK. (Of course, in the interest of respect, sometimes it’s better to be a little more covered, but there is no real dress code when biking.) At dinner in some of the nice places we stay, it’s nice maybe to have a jacket or a beautiful dress, but even there “smart casual” could sometimes be overdressed!

Will there be van support like on B&R’s European trips?
Absolutely. Our local drivers’ have been in the B&R family for decades and are always a popular bunch on trip.

morocco culture,moroccan food,morocco food,moroccan cuisine,morocco beaches,moroccan meal,beaches in morocco,moroccan culture,hercules cave,hercules cave morocco

Food in Morocco

Eating in Morocco is a social ritual, and sharing meals at home is fundamental to most Moroccans' way of life.

Displaying influences from Africa, Arabia, and the Mediterranean, the Moroccan cuisine of today is a reflection of the country's colorful past, blended with the culinary traditions of both its Arab and Berber inhabitants. Over time, these influences have been refined into a distinctly Moroccan flavor -- thanks largely to centuries of imperial dynasties, where expectations and demands weighed heavily on the chefs of the royal courts, and thus inspired both experimentation and extravagance.

Moroccan cooking is strongly characterized by the subtle blending of spices, and Moroccans expertly use them to enhance, rather than mask, the flavor and fragrance of their dishes. Spices such as cayenne, saffron, chilies, cinnamon, turmeric, ginger, cumin, paprika, and black pepper are all commonplace in Morocco, as is a special blend of spices called ras el hanout, translated as "head of the shop," which is usually a mixture of between 10 and 30 different spices. Traditionally the proprietor of each spice shop sold his own unique -- and secret -- ras el hanout recipe. Fresh herbs are also present in Moroccan dishes, particularly garlic, coriander, parsley, and mint, as are fragrant additions such as orange or rose water, olives, and olive oil. Harissa, a fiery paste of garlic, chilies, olive oil, and salt, is often used as a condiment. Above all else, perhaps the defining characteristic of Moroccan cuisine is the blending of savory with sweet, most commonly witnessed by the addition of fruit to meat tagines.

Moroccan food is mostly homegrown, producing a wide range of fruit, vegetables, nuts, and grains, along with large quantities of sheep, cattle, poultry, and seafood. This range of seasonal and mostly organic produce is largely grown and cultivated by small-scale farmers and delivered daily to markets and souks around the country.

Eating in Morocco is a social ritual, and sharing meals at home is fundamental to most Moroccans' way of life. Families take great pride in all aspects of a meal, from purchasing the freshest produce to the preparation, cooking, and display of each dish. Such is the importance of mealtime that many urban families even employ a live-in cook -- sometimes a poorer family relative -- to boost their social standing. Most of the country's maisons d'hôte also employ full-time chefs to entice both residents and nonresidents to their doors. This has resulted in an impressively high number of quality eateries located throughout the country, as well as a new wave of international-Moroccan fusion cuisine.

Food

To get you started, here's a list of common Moroccan food items you'll certainly come across during your travels:

amlou: sweet spread made from almond paste, honey, and argan oil

baghrir: spongelike pancake with little open-air pockets on the top, similar to a large crumpet

brochette: skewered meat grilled over a charcoal fire

couscous: hand-rolled semolina grain steamed until plump and fluffy

harira: soup usually made from vegetable or chicken stock with added chickpea and tomato

kefta: minced lamb or beef generously spiced and either rolled into the shape of a sausage brochette or shaped into meatballs and cooked in a tagine

khalli: poached egg, sometimes cooked and served in a tagine

khübz: circular, flat loaf of bread

mechoui: whole roasted lamb or beef

msemmen: thin, oily, flat bread

pastilla: flaky, phyllo pastry pie with a savory filling of chicken, pigeon, or sometimes seafood, topped with cinnamon or sugar icing

tagine: meat, seafood, and/or vegetable casserole or stew, slowly cooked in a two-piece earthenware cooking vessel with cone-shaped lid

tanjia: earthenware urn stuffed with seasoned meat and slowly cooked in the embers of the local hammam

zaalouk: spiced eggplant dip

Breakfast & Breads -- Morocco's culinary delights begin in the morning. Even the most basic of cafes will usually have an offering of fresh pastries or breads to accompany your coffee, tea, or a freshly squeezed orange juice. Baguettes, croissants, and pain au chocolat are the mainstays of most breakfasts, but you may also encounter Moroccan breads -- best eaten fresh -- such as khübz, msemmen, and baghrir. A personal favorite is a warm baghrir smothered in amlou. If you're staying in one of the country's maisons d'hôte, your breakfast will likely also include a selection of jams, or confitures, yogurt, and fresh fruit, as well as boiled eggs and omelets.

Sandwiches & Snacks -- Snak restaurants can be found all over Morocco, ranging from hole-in-the-wall pavement specials to larger, sit-down establishments. Dishes on offer will range from sandwiches, pizza, and frites (french fries) to chawarma (roasted meat in pita bread) and more substantial dishes such as brochettes. The Moroccan version of a sandwich comes in either a baguette or khübz, and usually involves choosing from a displayed selection of meats, salads, and sauces; ask for plats emporter if you want it as a takeaway. Boiled snails -- not the large French variety but small brown-and-cream banded snails known as babouche -- are commonly sold from street food stalls, and a bowl of snail soup is considered a great restorative. Harira is another soup, and can be eaten on its own or as part of a larger meal. During Ramadan, harira is often drunk at dusk to break the fast. There are many recipes for harira, with the basic stock including chickpea and tomato, bean, and pasta; or chicken and pepper. I recommend a squeeze of lemon to add a little sharpness to the taste.

Salads -- The abundance of fresh fruit and vegetables throughout Morocco -- even out to the edge of the Saharan dunes -- lends itself to a delicious variety of salads. Almost everywhere you will be offered a salade Marocain (finely chopped tomatoes, cucumber, and sometimes green pepper), or at the very least a salade vert of lettuce and tomatoes. Vegetarians will prefer the salad course offered by many fine restaurants called meze. This mélange of small dishes can include spiced eggplant dip called zaalouk, herbed baby potatoes, honeyed carrots, puréed pumpkin with cinnamon, and roasted tomato relish.

Seafood -- Morocco's Atlantic coastline, including the disputed Western Sahara, is a much sought-after fishing ground, and for good reason. The cold, nutrient-rich waters have always provided the country's markets and restaurants with a wide range of fresh seafood year-round. Lately, however, there has been a decline in the daily catch, widely attributed to overfishing. Still, on any given day along the coast, and in the major inland cities thanks to refrigerated transport, you're still likely to be spoiled for choice, with fresh catches of Saint-Pierre (John Dory), dorade (sea bream), merlan (whiting), and sardines. Oualidia's oyster farms ensure a steady domestic supply of the popular mollusk, while crevettes (prawns/shrimps) and homard (lobster) are also regularly featured in menus.

Meat -- Moroccans love their meat, and the concept of vegetarianism causes some looks of confusion among locals, who presume that seafood will still be eaten; hence a vegetarian salad usually comes with tuna. Lamb is favored and enjoyed with couscous, in tagines, skewered over charcoal, braised, boiled, or slow roasted until delectably tender for mechoui. Beef and chicken are more affordable and are also served in a variety of ways, including flame-grilled rotisserie chicken, a popular snak meal.

Couscous -- Originating in either Algeria or Morocco in the 13th century, couscous -- Morocco's national dish -- is a fine semolina grain that is traditionally hand-rolled before being steamed over a simmering stew. Ready when plump and fluffy, the grains are then piled into a large platter or tagine dish, with the stew then heaped on top. It's traditionally served after a tagine or mechoui, and is the crowning dish from which most Moroccans will judge a meal. If you're invited to a Moroccan's home for the traditional Friday midday couscous, be aware that every Moroccan man's wife or mother cooks the best couscous in Morocco, and to state otherwise is comparable to treason.

Pastilla -- Sometimes called bisteeya, this is a sweet and savory pastry consisting of shredded chicken or pigeon mixed with egg and crushed almonds. The mixture is enclosed in a phyllolike pastry called warka, which is topped with cinnamon and sugar icing. Pastilla is considered a delicacy, so some restaurants may not always have it available.

Tagine -- Tagine is a casserole or stew traditionally cooked over a smoldering charcoal fire in a two-piece, cone-shape, earthenware vessel, which is also called a tagine and from where the dish gets its name. Tagines come in many delectable combinations such as beef with prunes, chicken with preserved lemon, and lamb with dates, but can also consist of kefta topped with egg, seafood, or purely vegetables.

Tanjia -- Like tagine, tanjia owes its name to the earthenware vessel in which it is cooked. A classic Marrakchi dish, large cuts of seasoned, spiced beef or lamb are stuffed into the tanjia, which is then tied with paper and string and taken to the local hammam. The hammam's farnatchi -- the man responsible for stoking the furnace -- buries the tanjia vessel in the embers and leaves it to slowly cook for a few hours, after which the meat is tender and ready to eat. This is traditionally a dish made by men for men and is prepared for a bachelor party or all-male gathering.

Desserts & Sweets -- Besides mint tea , dessert will usually consist of sweet Moroccan pastries dripping in honey or dusted in cinnamon and sugar icing. Some top restaurants offer pastilla au lait -- layers of crispy, flaky pastry smothered in sweetened milk and amlou and topped with crushed nuts. Sfenj is a deep-fried Moroccan doughnut, and can be seen threaded six at a time on a piece of bamboo reed or palm frond. Patisseries are everywhere in Morocco -- a legacy left behind by the French -- and the quality of pastries and gâteaux (cakes) is excellent. For something truly Moroccan, try the gazelle horns, which are small, crescent-shaped pastries stuffed with marzipan.

Drink

Beverages -- Night and day, Moroccans are rehydrated by two popular drinks -- freshly squeezed orange juice and mint tea, the national drink. Both can be found in cafes and snak restaurants countrywide, and are an excellent pick-me-up for the overheated traveler.

Moroccan males are especially keen on their coffee, another legacy of the French occupation. No self-respecting Moroccan cafe would dare serve instant coffee, and coffee lovers can find fresh cappuccino, espresso, or coffee with milk just about anywhere at any time.

Water -- Many Western travelers -- especially those from colder climes -- suffer from dehydration during their Moroccan travels. This needn't happen, as cheap bottled water is available everywhere. The best still-water brands are Sidi Ali and Ciel, while Oulmes is the most commonly available sparkling water. Most tap water in Morocco is also drinkable, but it's safer to stick to bottled water.

Beer, Wine & Liquor -- Morocco is by no means a dry country, but drinking in public is still frowned upon and is extremely ignorant if practiced near a mosque. Besides a few select establishments -- mainly in Marrakech -- Moroccan bars, called brasseries, are all-male, smoky drinking dens that are only for the desperately thirsty and are unpleasant for females. Most upscale restaurants, however, will have a liquor license, and should be able to offer beer, if not also wine and spirits. Many tourist hotels will also have an attached bar, although some of them are also the domain of chain-smoking businessmen and prostitutes.

Morocco has three local brands of beer -- Casablanca, Stork, and Flag -- of which the latter is my personal recommendation, while Heineken is the most readily available imported beer. There are also a few surprisingly palatable Moroccan wines available, including an elegant Gris de Guerrouane rosé along with many French brands.

The supermarket chains Acima and Marjane are found in various cities throughout Morocco, have well-stocked liquor stores, and have even been known to stay open for non-Muslims during Ramadan. Other liquor stores can be hard to locate, but you can ask at your hotel. Within most of the country's medinas, the only alcohol to be found will be in select tourist hotels and restaurants.

1. Couscous

2. Tajin

3. Pastilla

 

4. Tea and cakes

 

  morocco culture,moroccan food,morocco food,moroccan cuisine,morocco beaches,moroccan meal,beaches in morocco,moroccan culture,hercules cave,hercules cave morocco

Economy in MoroccoEdit This

Thanks to its economic development model, which combines openness, liberalisation and structural reform, Morocco has shown resilience in a difficult national and international context. Nevertheless the slowdown in activity in Europe, which is the country’s chief economic partner, and below-average agricultural production resulted in a distinct slowdown in growth, which was 3.2% in 2012. That rate makes it impossible to reduce the high level of unemployment, especially among young graduates and women. However, growth should pick up in 2013 to reach around 4.6%, driven by the consolidation of internal demand. Some industries have been given a boost by the implementation of the 2009-15 National Pact for Industrial Emergence (Pacte national d’émergence industrielle, [PNEI]) and they should make a vigorous contribution to growth.The PNEI is the result of strategic choices made at the start of the 2000s to encourage the emergence of new centres of growth, competitiveness and jobs. Morocco has focused on encouraging niche industries for export and on international promotion of emerging services to businesses. As a result, relocation of services, the automotive sector and transport and logistics are all thriving.The economic programme of Prime Minister Abdelilah Benkirane calls for the programme commitments of the previous governments to continue, in particular in respect of social policies and public investment, while bringing down the budget deficit to 3% by 2016. It should be noted that the early reform of the compensation fund, a socially sensitive issue, is a prerequisite for achieving this goal of cutting the deficit. The fund provides subsidies for basic necessities such as cereals and sugar as well as petroleum products and in 2012 absorbed almost 20% of state revenues. Its cost amounts to nearly 6% of gross domestic product (GDP). Steps were taken in June 2012 to limit the explosion in spending but the fund still cost almost MAD 53 billion (Moroccan dinars) compared with the MAD 32 billion originally forecast. Foreign exchange reserves have been falling fast since 2008 while remittances from Moroccans overseas have been declining, so that financing the fund’s activity is the next challenge facing the country’s economy. While funding of public infrastructure and the flagship projects of the PNEI can still be covered by calling on the external market and foreign investors, household savings need to be reinvigorated. To this end banks will need to make extra efforts to mobilise these savings to avoid rationing credit in job-creating sectors such as property and small- and medium-sized enterprises (SMEs) and industries (SMIs).On the political front administrative reforms are being speeded up so that articles 156 and 167 of the new 2011 constitution relating to government administration can come into effect. But the Islamist government is the subject of criticism over progress on such major issues as the reform of the justice system or the fight against corruption. It is worth remembering that the Islamist Justice and Development Party (Parti de la justice et du développement, [PJD]) won the November 2011 elections by campaigning against corruption.Figure 1: Real GDP Growth 2013 (North)Figures for 2012 are estimates; for 2013 and later are projections.Table 1: Macroeconomic indicators 2013

	2011	2012	2013	2014
Real GDP growth	5	3.2	4.6	5
Real GDP per capita growth	4	2.1	3.6	4
CPI inflation	0.9	1.3	2.3	2.4
Budget balance % GDP	-6.8	-7.5	-5.3	-4.7
Current account % GDP	-8	-8.6	-5.5	-5.7

Figures for 2012 are estimates; for 2013 and later are projections.

Real GDP growth (%)Northern Africa - Real GDP growth (%)Africa - Real GDP growth (%)200420052006200720082009201020112012201320140%10%-2.5%2.5%5%7.5%Real GDP Growth (%)