A taste of Morocco

A taste of Morocco
"You've come a elephant?" I asked, my eyes wide with astonishment pure photographs pasted on the black album pages.

Colorful images of a bazaar in North Africa, elephants and camels, tents in the Sahara desert and cooking over open fires are a few fascinating images that captured my imagination. This album depicting several years distant adventures belonged to the second wife of my father.

During part of my junior and senior years in high school, my father was married to Joyce, a jet setter, he met at a Windjammer Barefoot cruise.

Coming from the school during this time bracket, I sporadically mZlange be greeted by a rich, exciting and unusual flavors.

On these occasions, vivacious woman with red hair of my father would be in the kitchen with a crisp, perfectly coordinated apron tied around her tiny waist, easily moving to the rhythm of foreign words drifting from the stereo room as she stirred a pot perfumed or chopped ingredients on a butcher block near the sink.

"What are you cooking?" I would ask.

She responded with something that sounded foreign and exotic, like "Bisteeya. This is a very special Moroccan dish. I thought you and your father would enjoy."

"Can I help you?" I would ask, satisfied with the opportunity to learn to cook something interesting and unusual.

"Come see what I bought today," she said, shaking my hand and my new treasures she had collected that day in mind. That day, he was dZcor table, fashion and costume jewelery with a Moroccan flavor.

Joyce was the eponymous prototype for the "Shop till you drop" lifestyle. That she was a shopaholic would be an understatement. But she had the distinctive taste of an aficionado and always remember hip is at its charming daily escapades around the Chicago area. My dad was so enamored by her at first he did not seem to mind that she went on a shopping spree every day they were married.

Family life was full of bold view when my father and Joyce were in town. That night, we were here for a taste of Morocco.

A Moroccan dinner is great fun. But you do not have to go to an expensive shop and spend loads of money or take a stroll through the Kasbah to find your inspiration. Be creative! You just might be just what you already have. Scarves and other fashion accessories from your boudoir can do double duty as decor for this fun party theme.

How to organize a Moroccan dinner ~ Florida food writer, Kathi Dameron

The cuisine of Morocco is one of the most eclectic cuisines in the world. It relies on a mix of Middle Eastern, Mediterranean, African, Berber and Moroccan dishes.The Moorish inspired menu is that you can have a lot of fun to play with. Here are some ideas to get you started. But do not be afraid to start the game with your own creative interpretations. Your guests will love this party!

1. Use a coffee table and organize colorful cushions on the floor to sit. No colorful cushions? Just tie scarves or squares of fabric for pillows.

2. Dress the table with a festive brocade fabric or fashion scarves and colorful dishes. Make a rider fresh floral bouquet. Add small lamps. Cut with a few beads, tassels or vintage pin.

3. On a nearby table, set up a edible centerpiece, seafood can be plugged or fruit skewers on a pineapple or melon. Include an elegant collection plated foods you serve - hummus with pita-bread, goat cheese, spicy and exotic handbags pistachios, green pepper mixed with dried fruit and drizzled with raspberry champagne vinaigrette, couscous with vegetables grilled small corners bisteeya or lamb tagine, diamonds a bite almond and pear baklava honey roasted, nuts, coconut macaroons orange, fig bars raspberry streusel, fresh fruit - and do not forget not stir much the quintessential Moroccan drink mint tea. Place candles in the room.

4. Treat your guests with thick towels, color coordinated to cover their laps.

5. Perfume a silver pitcher of warm water with a drop or two of essential oil aromatic enjoyable. Give your guests the Moroccan custom to pour a little water on the fingers of each client to signal the beginning and end of the meal.

6. Listening to Moroccan music in the background.

7. Watch the movie "Casablanca" for more inspiration.

(C) 2007 Kathi Dameron Kathi Dameron and Associates

This "column entertained with Kathi" was published on May 10, 2007 in North Chronicle newspaper in Tallahassee, Florida.

(C) 2007 Kathi Dameron, Kathi Dameron and Associates

Note to Publishers: You may use this article in its entirety if you keep all copyright information and active links intact. Thank you.

For more recipes and stories that have appeared in the fun with Kathi column visit http://www.letsentertain.blogspot.com

Kathi Dameron is a food writer, professional culinary arts and a former caterer and event designer. She writes a regular food and entertaining column in the local newspaper owned by Gannett. She is shopping for a literary agent, press syndicate and publisher of books to help bring its publishing term dreams .......

The Moroccan kitchen

The Moroccan kitchen


Moroccan cuisine is a very diverse cuisine due to the influence of many civilizations and cultures that coexist in Morocco. Moroccan cuisine is a mix of Berber, the first people who lived in Morocco, Arab, Mediterranean and African influences. Throughout the history of Morocco was the gateway between Europe and Africa and the point of interaction of several civilizations. Many experts see the Moroccan cuisine as the culinary star of North Africa by evaluating some of the best cuisines in the world. There are few places in the world where food is more carefully and artistically prepared, more delightfully served and enjoyed in Morocco. Morocco is an agricultural country that produces a wide range of Mediterranean fruits and vegetables. And also produces large quantities of sheep, cattle, poultry and seafood are the basis for the Moroccan cuisine. Agricultural side of Morocco Moroccan influenced cuisine consists of a lot and vegetables and fewer servings of meat.

Spices

Spices are used extensively in Moroccan dishes, they are imported to Morocco for thousands of years and some are locally grown as saffron, mint, orange and lemon. Moroccan cuisine is characterized by rich spices like cumin, coriander, dried ginger, cinnamon and paprika are on the plateau of the stove. As a side dish that stimulate the appetite is called Harissa, a paste of garlic, chilli, olive oil and salt, makes for spicy dishes that stand out among the lighter foods that are the norm Mediterranean. And there are also Ras El Hanout, which means head of the workshop is a mixture of dried spices that combines anywhere from 10 to 100 spices. Each vendor has its own secret recipe, and no two are exactly alike.

Meals

Moroccans have three meals breakfast, lunch and dinner, the bread is eaten at every meal. Lunch or lunch is the main meal, with the exception of the holy month of Ramadan, the main meal is served around 9 or t10 o `clock at night, because people were fasting during the day. The typical meal begins with warm or cold salads followed by the main course, main dish contains lamb, chicken, beef or fish with vegetables. A cup of mint tea is commonly used to finish the meal. If a Moroccan invite you to drink tea with him, don `t refuse his invitation to disappoint you. In Morocco, mint tea is a symbol of hospitality and welcome guests. Moroccans always wash their hands before starting to eat the meal because they primarily eat with their hands and use bread as a utensil for some couscous they use spoons.

Famous dishes

Couscous is a dish of spherical granules made by rolling and shaping moistened semolina wheat and then coating of finely ground wheat flour. The finished granules are about one millimeter in diameter before baking. Different cereals may be used. Traditional couscous requires considerable preparation time and is usually steamed. In many places, a more-processed, quick-cooking couscous is available and is particularly valued for its short preparation time. Couscous is traditionally filled with meat and vegetables. It can also be eaten alone, flavored or plain, warm or cold, or as a side dish. Moroccans believe couscous `originally from Morocco. Couscous is popular in countries Morocco and North Africa, such as Algeria, Tunisia and Libya. It is also popular in West Africa, franc, Spain and Italy, as well as Turkey, Greece, Cyprus and most of the Arab countries. Couscous is the heart of Moroccan cuisine and is often cooked with spices, vegetables, nuts and raisins. It is a meal in itself or is topped with rich stews and grilled meats. Most cooked couscous family in Friday as a tradition. Today, the couscous is an international dish that you can get in many great restaurants in many parts of the world.

Meat

Beef is red meat consumed in Morocco, lamb is preferable, but it `s not common because of its higher price. Poultry and fish are used because of their low price. Among the most famous dishes are Couscous, Tajine, tanjia, tablet and harira. Harira soup is the most famous in Morocco that we eat a lot with dates in the holy month of Ramadan. Moroccan salads made from raw and cooked vegetables. The salad can be served hot or cold as Zaalouk, eggplant and tomato mixture.Lamb is a main meat, roast lamb is cooked until tender enough to be separated and eaten with the fingers. It is often topped with raisins and onion sauces, or even an apricot puree. Meat and fish can be grilled, baked, boiled or earthenware called Tagine. Salty foods are enhanced with dried fruits, dried and fresh apricots, dates, figs, raisins, to name a few. lemon confit in a mixture of lemon juice salt to a single face of Moroccan dishes chicken and pigeons. Nuts are prominent; pine nuts, almonds and pistachios show up in all sorts of unexpected places. Moroccan sweets are rich and dense confections of cinnamon, almond, and fruit perfumes that are rolled in the dough made, dipped in honey, and stirred into puddings.

Conclusion:

Moroccan cuisine is one of the largest kitchens in Mediterranean cuisine. Civilizations that have lived in Morocco enrich the diversity of Moroccan cuisine. In Morocco, most homemade dishes are prepared by women. Moroccan women don `t let their husbands to be with them in the kitchen consider their own private business. The women stand in the kitchen for long hours to prepare wonderful dishes especially when he is invited to the house. Moroccans are eager to show their hospitality to their customers. So if you visit Morocco even poor family will starve to prepare the most famous and most beautiful for you to show you their hospitality dishes. How to cook some dishes vary in different cities of Morocco such as Fez, Meknes, Marrakech, Rabat and Tetouan refined Moroccan cuisine over the centuries and created the basis of what is known as Moroccan cuisine today ... ....

Different hotels in Morocco for everyone

Different hotels in Morocco for everyone


Morocco is a country that has an incredible amount of things to offer, even the most jaded of travelers. There are incredible races, exotic food, rich history, and of course, beautiful hotels. The Moroccan people are proud of their culture and they are proud to show that the culture of travelers. Most likely the first exposure you'll get to the Moroccan culture is the hotel you have chosen to stay in. Hotels in Morocco are impregnated with the local culture, the impressive quality of service to the amazing architecture. However, just as cultural elements are varied, as are the hotels in Morocco.

There are, broadly speaking, three main categories of hotels in Morocco, each with something different to offer. If you happen to be the guy who travels the world to see the natural beauty of different countries and hotels near the desert of the Sahara Desert are probably your cup of tea. For those of you who, like the famous chef Anthony Bourdain travel, prefer to travel for food, then there are many hotels in Morocco that also serve restaurants. Finally, if you're more the type who prefers to bask in the culture and history of a place, you can always book a room in a palace "converted" in Morocco. Each of these types of hotels may have distinct differences of others, so that you can read below the basic descriptions before making a final decision.

1. For food

Food in Morocco are exotic things, with dishes like kab el ghzal marzipan sweet and famous couscous. There are many places to go to get a taste of these dishes, but you can hardly do better than to choose a hotel-restaurant that serves native dishes. The typical hotel restaurant in Morocco may be less than your average hotel, with fewer rooms, but excellent food will more than compensate for the lack of atmosphere. One thing in particular that you should not miss is the local mint tea, which is both a very good drink and something of a local tradition. The perfect example of a hotel like this is the Hotel Chez Bassou in northern Morocco.

2. For history

Maybe the food is not really your thing when you travel, and you'd rather bask in the rich culture and history of a place. In this case, you are certainly in for a treat if you book your stay in one of the many palaces in Morocco. The Moroccan countryside is littered with sovereign Palace of the past, with walled houses of the old aristocracy. If you've always wanted to just stay in one place and admire the wonderful architecture of the past, a palace hotel is a good place to start. Most of the staff of these types of hotels in Morocco have a working knowledge of the history of the palace itself, and sometimes they have useful information about the area as well. Among the hotels in Morocco such a good example is the Al Madina Palace Hotel, which is located in the city of Aqadir.

3. For sands

Of course, there are travelers who wish to travel to Morocco to enjoy the natural beauty of the country. This is a beautiful looking country, no matter where you go in search of hotel rooms in the middle of the desert in Morocco is close to something that many call a natural wonder obtain. Hotels Desert specialize in providing comfortable accommodation for travelers who want to be near the desert of Western Sahara. Hotels in Morocco as they are designed to be cool during the day and warm at night. Some are really close sands are old fortifications of the French Foreign Legion. hotels desert, as the name suggests, are very close to the Western Sahara, if it is not really in it. Most cities of Morocco hotels that are nearby, but very few can match Fort Bou Jerif in terms of proximity of sand dunes .......