Showing posts with label Morocco. Show all posts
Showing posts with label Morocco. Show all posts

Sunday, 3 March 2019

Wanderings through Morocco 2

Our sojourn finally took us away from the urban sprawl of industrial cities and the people smugglers of Tangier, to the fabled Atlas mountains.  These snow-capped peaks jutted upwards framed by arid valleys and mud brick Berber villages; a much needed respite from the frantic streets of Casablanca, Fez, and Marrakech.

It is at the village of Imlil that we placed our overnight gear on to a pack-mule, slapped on our hiking gear and embarked on an exploration, first to Aroumd - a traditional mountain village perched on a rocky outcrop that provides breath-taking views of the High Atlas Mountains and then later on to Sidi Chamharouch - the White Shrine.  This ramble took us across rock strewn flood plains to a track etched into a mountainside, and like goats in an Argon tree, we climbed upwards.

As our senses captured the beauty surrounding us, our paths crossed with fellow hikers, waving freedom flags - The Berber national flag that signifies an affinity with the sea (blue), the mountains (green), the desert (yellow) and the 'Yaz', the free man.

Late afternoon, as the temperature plummeted, we greeted the White Shine of Sidi Chamharouch, which sits overlooking a cascading waterfall.  It is here that the disenfranchised and disillusioned pilgrim trek, seeking guidance from Allah to overcome their malaise.  Sacrifices occur and offerings of goats and chickens are given to the local village members by those afflicted with this angst.  Here they will stay until their thoughts clear and a positive disposition fills them. After making our way back down to Imlil, we spent the  evening  with a traditional Berber family, enjoying a delicious meal and homely hospitality.

New Year Eve sees us on the move to the fringe of the Sahara.  Our ears popped as we wound our way through Tizi n'Tichka, Morocco's highest pass at 2260m to Ait Benhaddou.   One of Morocco's iconic sites and a tourist mecca for those wanting to glimpse scenery from Gladiator and Games of Thrones; this world heritage listed, fortified village is a great example of clay architecture and home to a mere six families.  As night descended, Moroccan wine flowed,we joined hands as our strangled verses of Auld Lang Syne floated ethereal like towards the fabled  city.

From the fringe of the Sahara, we were thrown body first into its mouth; where ochre sands swarmed over us, like waves crashing across a shore-line.  After a bumpy four wheel drive ride, we straddled Sydney and Thomas, our camels, for a ride out to the apex of sand dunes - standing 150m in height. This towering Goliath engulfed us in a sense of solitude as our virgin footprints tattooed the sand.  Sand boards materialised and the mighty dune was conquered as the final rays of the sun kissed us good night. After a another superb meal of traditional Berber fare,  a roaring fireplace beckoned, stories were shared, wine consumed, the night stars burn't so brightly that their number and intensity overwhelmed. The true beauty of silence was realised.  The magic of the mighty Sahara remains lovingly etched in our memories.

Our travels take us from the arid desert of the Sahara to the salt spray of Essaouria.  Here restaurateurs haggled over the days catch from fisherman, whose faces were etched with stories from the sea, shoe-shine artist and beggars all hawk for the tourist dollars.  Western music beckoned from cafes which seem to erode ever so slightly, the veil of conservative Islam. 

 To Morocco and Fouad (our fabulous guide), we say a huge Shukran!
















 'We think this may be the beginning of a beautiful friendship'


Sunday, 20 January 2019

In the world kitchen. Pastilla!

Pastilla…
So nice, I had it thrice (well, more than that, but “a lot” doesn’t rhyme with “nice”)

Hi there! Would you like some roasted and chopped almonds, honey and cinnamon with your… Chicken pie?
Wait! Don’t leave! Sure, I know it sounds like something dreamed up by some pregnant woman whose mind is swimming in hormone soup, or perhaps someone who’s taken one too many hits of weed. But if a lamb tagine is the Michael Jackson of Moroccan cuisine, then the Pastilla is the Jackson 5. 
Pulled chicken lovingly coated with spices like cinnamon, cardamom and turmeric, then mixed with orange zest, almonds, honey and some onions for good measure. Wrapped in brick pastry and baked to perfection. More honey. More almonds. More cinnamon. And a dash of powdered sugar. 
Is it dinner? Is it dessert? Who cares, if you can have it for both? 







Thanks to our lovely tour mate Lizahn for her review of a Moroccan favourite!

Sunday, 13 January 2019

In the world Kitchen! Morocco!


In Marrakech, we decided to partake in a Moroccan Masterchef experience and cook our own chicken tagine. We met our chef and headed off into the souqs to source ingredients for the feast. First stop was Lenards, where our live chickens were selected and prepared. Not really wanting to think too much into the process, we concentrated on the selection of fresh vegetables and spices on offer.



The prep kitchen was on the terrace of of a local riad. A sunny location where we sat at a long table and chopped and dices to the direction of our expert. Many laughs were had whilst prepping and sipping mint tea as the tagine simmered on the flames.


End result, if we must say so ourselves, was a very delicious Moroccan delight!
















  • Place the chicken in Tajine; squeeze the fresh lemon juice on the chicken. Add preserved lemon (not the skin). Chop
    onions, parsley and coriander nely and add to the chicken. Add garlic, spices and oil and cook for 10 min. Add
    water and cook for another 10 min. Then add olives, the skin of the preserved lemon and chili and cook for 40 min.
    All together cooking time is 1 hour.
    BEST. DAY. EVER
    recipe card
    500 grams chicken
    ¼ fresh lemon
    ¼ preserved lemon
    1 small onion
    Fresh parsley
    Fresh coriander
    2 cloves garlic
    1 tsp pepper
    1 tsp ginger
    ¼ tsp saron powder
    1 pscg saron color
    ¼ tsp salt
    1 tsp cumin (to taste)
    4 tbs olive oil
    1 cup of water
    Chilli (to taste)
    Olives
    Chicken Tajine
    Peel tomato, deseed it. Roast the capsicum on open ame and put it in a plastic bag for 5 min. Take the skin o.
    Chop tomato, capsicum, onion, parsley and coriander. Squeeze the lemon juice, add spices and mix with olive oil.
    1 tomato
    1 capsicum
    ½ an onion
    Fresh parsley
    Fresh coriander
    Cracked pepper
    Cumin
    Salt
    2 tbs olive oil
    ½ fresh lemon
    Moroccan salad
    marrakech
    Chicken dishes
    Ginger
    Saron
    Pepper
    Cumin
    Lamb & beef
    Prunes
    Apricot
    Cinnamon
    Fish
    Paprika
    Pepper
    Cumin
    Saron
    Moroccan spices

  • Today, Morocco’s famous mint tea – green tea steeped with lots of spearmint – has become symbolic not only of
    Moroccan cuisine, but also of Moroccan hospitality and culture. Many families serve the markedly sweet beverage
    several times a day with or without food, and both drop-in and invited company can expect to be oered tea as
    a welcoming gesture. While the Moroccan tradition of honoring the guest may be rooted in Islamic etiquette,
    Moroccans are renowned for elevating that standard of hospitality to an exceptional level. As such, even new
    acquaintances and unexpected guests will be encouraged to drink glass after glass of tea (to avoid oending the
    host, it’s wise to oblige!), and then pressed to stay on for a full meal.
    Tea is cooked in a stainless steel teapot that can be put directly on top of the stove. Moroccans typically use the
    Chinese gunpowder green tea. About 2 table spoons to a litre of water.
    •
    Put the tea in the pot and pour over about a glass of boiling water. Let it rest for few minutes and pour out the water
    in a glass. Don’t swirl around the water in the pot, just pour it straight into a glass. Leave the clear liquid for later.
    • Add another glass of boiling water to the tea leaves and once again let it rest for few minutes. This time swirl
    around the water in the teapot and pour it out. That will wash the tea leaves.
    • Now that the tea leaves are washed pour boiling water over them (about two thirds of the pot) and add the rst
    glass of tea you set aside for later use. Place the pot on a medium high heat.
    • Once you see rst bubbles forming add the fresh mint and sugar (to taste) to the pot.
    • Let it boil till you see the mint leaves on the top of the pot and tea has become bubbly and foamy.
    • Instead of stirring the tea Moroccans usually mix it by pouring the tea in a glass and then pouring it back in the pot.
    Repeat that four or ve times.
    • Once the tea has been mixed it is ready to be served. Try to pour holding the teapot about an arms length above
    the glass- this way you will get nice foam on top of the tea glass.
    • Sit back and enjoy!
    BEST. DAY. EVER
    Moroccan mint tea
    Chicken- Djaj
    Onion - Basla
    Lemon - Hamed
    Preserved lemon - Msyer
    Tomato - Matisha
    Green pepper - Fela
    Coriander - Kosbor
    Parsley - Moadnous
    Garlic - Toma
    Salad - Chlada
    Tea - Tay
    Mint - Lekama
    Sugar- Sokar
    Olive oil - Ziit
    Olives - Zitoun
    Water- Elma
    Pepper - Lebzar
    Cumin - Kamoun
    Ginger - Skinjber
    Salt - Melha
    Saron - Zaafron
    Cinnamon - Qarfa
    Chilli - Harra
    Paprika - Tahmira
    Food items in Arabic
    tajine cookery
    class
    take this tour!
    Starts daily at 9am
    Duration 4 hrs
    From USD $70