archive a royal adventurer at first in Kasbah

Archive a Royal adventurer at first in kasbah oudaya rabattarifa in Morocco

Entrance to Kasbah of the OudayasKasbah of the Oudayas is a city within a city, a community that is surrounded by one of the largest cities in Morocco, yet has all it needs within its own walls.  It is home to approximately 2,000 of Rabat’s citizens, and contains its own mosque, communal bread oven, fountain, and hammam. Its ramparts, some of them nearly a thousand years old, have watched pirates, trade ships, fisherman, and invading forces make their way in and out of the country by way of the Bou Regreg’s shallow river waters.  The Kasbah of the Oudayas no less than epitomizes the whole of Morocco.
The Kasbah of the Oudayas no less than epitomizes the whole of Morocco.
Today, in keeping with its glorious past, the kasbah is still one of Rabat’s proudest features.  It is still the place everyone wants to be, as evinced by its Café Maure, one of the most popular meeting places in the city.  From the umbrella-shaded tables on its terrace, one can see the boaters and fishermen on the Bou Regreg, and even see clearly into the medina of Rabat’s sister city, Salé.  The Oudaya Museum, housed in the same building that once gave shelter to the country’s sultans, hosues an impressive array of carpets, copper work, jewelry , woodworking, ceramics, musical and astronomical instruments, as well as a display devoted to the different styles of dress throughout the various regions of Morocco. One of the museum’s favorite attractions is a room decorated in the traditional Moroccan manner, complete with golden silks and brocade from Fes.
The kasbah is still the place everyone wants to be.



An Entrance to the Kasbah of the Oudayas in Rabat.
It is a city within a city, a community that is surrounded by one of the largest cities in Morocco, yet has all it needs within its own walls.  It is home to approximately 2,000 of Rabat’s citizens, and contains its own mosque, communal bread oven, fountain, and hammam. Its ramparts, some of them nearly a thousand years old, have watched pirates, trade ships, fisherman, and invading forces make their way in and out of the country by way of the Bou Regreg’s shallow river waters.  The Kasbah of the Oudayas no less than epitomizes the whole of Morocco.
Standing at the mouth of the Bou Regreg, where the river’s waters pour into that of the Atlantic, the placement of the fortifications was well chosen, to put it mildly.  The original fortress was constructed during the Almohad dynasty in the 12th Century.  Also built during this time was the Bab Oudaya, the kasbah’s main gate that was more ornamental than functional, and its mosque, which is the oldest in Rabat.  It was during the reign of the Alouite sultan Yacoub al Mansour that the kasbah gained its name.  The sultan cut a deal with the Arab tribe known as the Oudayas, a warrior people he hired to defend the city from the threat of regional tribes.

It was during this time of the Alouite Dynasty that the Kasbah Oudaya hit its military stride.  Al Mansour, who constructed the Koutoubia Mosque in Marrakech, would later re-fortify and add to the existing kasbah.  He constructed the western ramparts, and also built for himself a palace that is now the Oudaya Museum.  His son, Sultan Sidi Mohammed be Abdullah, would later add signal stations and other fortifications to keep guard against pirates and to defend the Bou Regreg.  Moulay Rashid, added an Andalusian-style garden to the grounds in front of the sultan’s palace, and the Andalusian immigrants living there responded in kind by constructing the Pirates’ Tower, the inner stairway of which leads down to the river.  All of these defenses, constructed of stone and plaster, withstood not only the onslaught of pirates, tribal wars, and European invasions, but the test of time, itself.

To walk the streets of the Kasbah of the Oudayas is to see the old men chatting to one another in their hooded jellabas, to feel the fresh breeze as it blows in from the sea, and to know that you are walking through history.  If only these rampart walls could talk, what stories they would tell.



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Traditional dishes and street foods in Morocco


Traditional dishes and street foods in Morocco
These traditional homestyle dishes and street foods are appreciated by Moroccans as simple fare best enjoyed with family and close friends.

1. Ktefa - Milk Bastilla


This traditional dessert tops my list of comfort food. Crispy warqa pastry is layered with sweetened fried almonds and a custard sauce (creme anglaise) scented with orange flower water.


2. Couscous with Seven Vegetables




Any traditional steamed couscous dish qualifies as Moroccan comfort food, but this version is my family's favorite. Steamed couscous is piled high with stewed meat and vegetables – very delicious! You can omit the meat if you prefer to prepare a vegetarian couscous. See How to Steam Couscous if you've never used a couscoussier.

3. Moroccan Stewed Lentils

Zesty stewed lentils with or without meat are Moroccan comfort food at its best. Serve them as a side dish or entree. This vegetarian version of the recipe links to other versions made with either meat or khlea (khlii).

4. Stewed White Beans


Saucy and just spicy enough, these stewed white beans are extremely satisfying whether eaten with a spoon or scooped up the traditional way with crusty khobz.

5. Classic Harira Recipe


This zesty lentil, tomato and chickpea soup recipe was taught to me by my mother-in-law, who was renowned among family and friends for her superb cooking. It yields a delicious, hearty harira which can be served as a light supper. Although it's  especially popular in Ramadan, Moroccans enjoy it year-round and even serve it at breakfast.

6. Dchicha Soup with Cracked Wheat


Cracked wheat (dchicha dyal zraa') is used to make this easy, satisfying Moroccan soup. The measures below yield a somewhat peppery broth; reduce the ginger and pepper slightly for for a milder soup. Also try the porridge-like Dchicha Soup with Cracked Barley.

7. Kalinti (Karane)


Kalinti (also called karane or karantika, and garantita in Algeria) is a flan- or quiche-like dish made from chickpea flour and eggs. It's popular in the north of Morocco, where it's sold by the slice as a street food.

8. Bocadillo with Tuna


The word bocadillo is Spanish, but Moroccans also use it to describe a hoagie-style sandwich which is sold as a street food and widely available in sandwich shops. This version features a popular combo of tuna, olives, onions and boiled potatoes.





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List of Moroccan dishes


List of Moroccan dishes


These traditional home style dishes and street foods are appreciated by Moroccans as simple fare best enjoyed with family and close friends.

Name
Other names
ImageTypeDescription
Baghrir
Beghrir, or Rghayif
EntréeA yeasted semolina pancake.
BriouatMoroccan food-02.jpgEntréeTriangular or cylinder-shaped savory or sweet pastry covered with warqa (a paper-thin Moroccan dough)
Brochetter
Boulfaf
KebobLamb kebab
Bourekas
Burek
Moroccan cuisine-Bourekas-01.jpgEntrée
CouscousOrganic couscous-01.jpgMain courseSemolina meat vegetables"usually 7"
Ferakh MaamerEntréeA dish of spring chicken stuffed with sweeten couscous and enhanced with raisins, orange-flower water, almonds, and sugar. The ingredients are then placed in a large casserole and simmered slowly in a sauce made of honey, onion, garlic, ginger, cinnamon, and saffron.
HariraHarira.JPGEntréeThick soup based on tomatoes (beans, lentils and other products can be added)
HarshabreadFried buttery bread made of semolina
KwahKebobLiver kebabs
KeftaMoroccan meatballs.jpgMain courseMeatballs
Kefta magawaraMain courseKefta tajine served with tomato, eggs
KemiaAn array of small dishes
Khlea
khli or Kleehe      
Moroccan preserved dried meat-Khli-01.jpgBreakfastPreserved dried meat
Moroccan CigarsAppetizerGround beef wrapped in dough
Moroccan CouscousMoroccan couscous2006.jpgMain courseAn imperial dish consisting of couscous with seven vegetables
Lentil soupMoroccan cuisine-Lentil soup-02.jpgsoupSoup made with lentil
MerguezMerguez sausages.jpgA spicy lamb sausage
Mechoui
M’Choui or
Mashwi
Mechoui.jpgMain courseRoasted lamb
MilinaEntréeChicken/Eggs
Moroccan Flatbread (Khobz)Moroccan Flatbread-01.jpgbreadFlatbread
MrouziaIB tajine 02.jpgMain courseA sweet dish of lamb with raisins, almonds and honey
MqualliEntréeChicken/Citron
PastillaPastilla9.jpgEntréeChicken/Almonds/Seafood
RfisaA dish made with shredded pieces of pancake and chicken (djej beldi)
SardineFresh sardines with preserved lemon.jpgEntréeSardines with preserved lemon
TajineZnuTjn2a.jpgMain courseMeat, vegetable
TanjiaEntréeRed meat with preserved lemons (a typical dish of Marrakech)

[edit]Salads

NameImageTypeDescription
Moroccan saladMoroccan salad-01a.jpgSalad
Moroccan spreadsMoroccan spreads.jpgSalad"Cooked salads."
Chakchuka
Taktouka
SaladGrilled tomato and green pepper salad
LhzinaSaladOranges/Paprika/Black olives
ZaaloukSaladCooked mixture of eggplant and tomatoes

[edit]Condiments and sauces

NameImageTypeDescription
CharmoulaChermoula tagine.jpgA marinade to flavor fish or seafood, but it can be used on other meats or vegetables. Chermoula is often made of a mixture of herbs, oil, lemon juice,pickled lemons, garlic, cumin, and salt. It may also include onion, fresh coriander, ground chili peppers, black pepper, or saffron.
LeemsMoroccanlemonS.jpgPickled lemons

[edit]Desserts

NameImageTypeDescription
BaklavaBaklava - Turkish special, 80-ply.JPEGDessertA rich, sweet pastry featured in many cuisines of the former Ottoman, Arab, and Iranian countries. It is a pastry made of layers of phyllo dough filled with chopped nuts and sweetened with syrup or honey.
Briouat bil luzDessertPastry stuffed with almond paste
FaqqasDessertA type of macaroon made with semolina flour.
GhriyyabaDessertBiscuits flavored with aniseed and sesame seeds, or almonds and raisins.
KeneffaDessertA variety of bastila dessert
Kaab el ghzalDessertAlmond Paste/Sugar
Limun bel-Qerfa o khayezzou mahekouk(carrotte)DessertOranges/Cinnamon
Ma'amoulDate Maamul, Pistachio Baklava and Coffee - Moroccan Soup Bar.jpgDessertSmall shortbread pastries filled with dates, pistachios or walnuts (or occasionally almonds, figs, or other fillings).
Milk PastillaDessertPastilla/Milk/Almonds/Vanilla
Rozz bel Hleeb (Rice pudding)DessertMilk/Rice/Orange Blossom Water
Shebakia
Shabbakiya
DessertFried "cookie" dough dipped in honey and sesame seeds
Seffa
Sfaa
Sweet couscous made with cinnamon, sugar, and sometimes studded with prunes, raisins and almonds. It is served with cream.
SelluDessertRoasted flour mixed with butter or olive oil, sugar or honey, cinnamon, almonds (or sometimes peanuts), and other ingredients
SfenjMoroccan donuts-01.jpgDessertA doughnut sprinkled with sugar or soaked in honey.

[edit]Drinks

NameImageTypeDescription
'Asseer RummanPomegranate/Orange Blossom Water
'Asseer LimunOrange juice
CoffeeLe Grand Café de la Poste.jpgMoroccan coffee or 'half-half'
Green teaTea/Mint
Beet JuiceBeet juice-02.jpgBeets/Orange Blossom Water
Grape juiceWhite grapes
Mint teaThe menthe.jpg

[edit]


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