Moroccan Ceramics


Moroccan Ceramics

We have wide selection of traditional Moroccan pottery in all the main Moroccan colours. As well as the UK's most comprehensive selection of tagines, the traditional Moroccan cooking pot. Our ceramic section also included Moroccan vases and silver edges bowls. As well as a selection of ceramics from Tunisia

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Traditional Moroccan cermaicsTraditional Moroccan cermaics
A beautiful range of traditional Moroccan pottery and ceramics from, stunning Moroccan plates and platters, ideal to serve fruit or large salads, to side plates to serve mezze. Moroccan bowls in a variety of sizes to fit all occasions, Moroccan jugs and traditional Moroccan serving tagines. 
Cooking taginesCooking tagines
A wide range of tagines all suitable for cooking. Our range includes Traditional Moroccan tagines, Spanish tagines and traditional Tunisian hand painted tagines. For details on care and how to cook with a tagine, please see our How To section Some of our tagines will need a heat diffuser these can be found at the bottom of the page. 
Decorative taginesDecorative tagines
These traditional Moroccan tagines are stunning to look at and fine for serving food but the highly coloured Moroccan tagines are more fragile and not recommended for cooking.  
Moroccan vasesMoroccan vases
Moroccan vases and garden pots 
Moroccan ceramics with silver effect decorationMoroccan ceramics with silver effect decoration
Moroccan ceramics with silver effect decoration 
Tunisian ceramicsTunisian ceramics
 


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Moroccan Foods


Moroccan food

Moroccan food is one of the most sensual in the world. It appeals directly and unashamedly to the senses of smell, sight and taste in a way that no other cuisine can match.

Moroccon Foods

Moroccan culinary traditions are predominantly based on a diet of meat and candies. A rich soup called harira; sweet empanada with meat of dove; cuscus made with semola, egg, chicken, lamb or vegetables; Tajine made with lamb or chicken; chicken stuffed with almonds, semola and raisins; the roasted meat of sheep called mchoui; and the candies of the kab-el-ghzal and almond are some of the delicious dishes of Morocco that would enthrall any visitor.


The souks are magical places, with smells and sights that make one feel hungry just thinking about them. Around every corner, waft different smells to surprise and delight.

The Moroccan-born writer Edmond Amran el Maleh described Moroccan cuisine as "the perfumed soul of our culture", a unique blend of African, Arabian and European influences. The result: a cuisine characterised by its subtle scents, delicate flavours and elegant presentation.


Eating is serious business. Typically dining room walls are decorated with mosaics and richly woven carpets cover the floors. Hand carved low divans swamped by luxurious, elaborately-decorated cushions line the sides of the room and a heavy circular table is laid with ornate baroque silverware and copperware

Dishes are placed in the centre of the table often in earthenware dishes in which they are cooked and everyone tucks in.

Most meals begin with a simple selection of mezze, which might include a bowl of olives or a selection of cooked vegetable salads dressed with olive oil, sprinkled with cumin and served a dip and flat bread. The tagine or roast meat dish may come next, served with couscous and often a salad. A simple plate of prepared fresh fruit or dessert marks the end of the meal, before mint tea is served.


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Qasr al-Saghir (Ksar Es-Seghir)






Name : Qasr al-Saghir (Ksar Es-Seghir)
Place : Commune of Ksar al-Majaz, province of Tetouan, Morocco
Construction date/period : AD 1287
Construction materials : Stone, fired brick, lime mortar, ashlar
Dimensions : 5000m2; diameter 200m


Situated in a bay on a stretch of coast that is relatively difficult to access by sea or land, Ksar es-Seghir never grew in size to rival the other north Moroccan ports.

The city of Qasr al-Saghir, which today lies in ruins, is located on a strategic site on the northern coast of the Tingitanian peninsula at the bottom of a bay protected by a natural buttress. The Phoenicians, then the Romans occupied the site, and during the Islamic conquest a fortress was built there. Under the Almoravids (1056–1147), the site was transformed into a military fortress, from which the Muslim troops left for Spain. The Almohads (1130–1269) turned it into a major shipyard, renamed Qasr al-Majaz (‘castle en route’ to Spain). In 1287, the sultan Abū Ya’qūb Yūsuf fortified it with a circular enclosing wall crowned with bastions and pierced with monumental gateways. During the Wattasid era (1428–1549), the site lost its military role. It did, however, remain independent and took the name of Qasr al-Saghir (small castle), continuing to serve as a port where provisions were loaded for the Nasrid state of Granada. In 1458, the Portuguese, led by Duarte de Meneses[1], captured the city and built a fortress there. Their domination lasted for over a century before the Moroccans reconquered the city.

The Islamic city of Qasr al-Saghir is an exception in medieval Moroccan town planning. The circular plans were not widely used in the Muslim West. Sabra al-Mansuriyya in Tunisia is a notable exception. The round city has an eastern heritage going back to high Antiquity. This is true for a number of Mesopotamian urban centres like Uruk, or Sassanid cities like Hatra. According to the chronicles in Islamic countries, the city of Baghdad is the most striking example of all the round or ‘perfect cities’.

The circular enclosure of Qasr al-Saghir is built from ashlar masonry and brick and flanked by semi-circular towers. Round, stone masonry towers had already been used in the Idrissid enclosure of al-Basra and in the Almoravid fortress of Amergou. There are three monumental doors in the wall flanked by square towers: the north-western door, Bāb al-Bahr (door of the sea), has an elbowed entrance. The corner bonds alternate brick and ashlar courses, which is an influence from Andalusia and, in particular, from Castilian Mudéjar art. Apart from their use for communication, these doors were also used for receiving taxes and goods.

The introduction of firearms in military strategies from the beginning of the fifteenth century, introduced radical changes into defensive architecture. Indeed, the ramparts of Qasr al-Saghir, which are high and slender, couldn’t support the weight of heavy canons. Consequently, the Portuguese demolished their upper sections and reinforced the lower sections with an external glacis. The towers also underwent transformations: some of them were reused in the construction of bastions, and others were consolidated and had their height reduced.

The Portuguese dug a ditch to secure the fortress ramparts, especially those on the continental side. This defensive structure is reminiscent of those around the Saadian bastions of Fez, Taza, and Larache, as well as the Spanish ramparts of the qasaba of al-Mahdiyya. In order to ensure the protection of the reinforcements and the provisions in the fortress in times of siege, a long covered passageway, called a curaçao, was built by the Portuguese to ensure access to the sea—this is the only known Moroccan example of this type of structure.


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