Morocco - First class food diversity

Assalamualaykum warahmatullahi wabarakatu. I've recently returned from a few days trip to Morocco and thought I'd do a destination food on the country. Morocco also known as Maroc or Maghreb is located in the Northern part of Africa and has a very rich culture where Arab culture meets the Western; indeed Morocco's other name translates into "The Western Kingdom". They mainly speak a variety of Arabic, French and Berber with most people able in the major cities able to understand some amount of English. You could imagine the shame and the horror I felt after realising that my French was better than my Arabic! And although neither was anything to write home about, at least some of the French I studied in high school came in to use. The currency is the Moroccan Dirham and 1 Dirham is equivalent to about 8 to 9 pence. Religion is mainly Islam with more than 97% Muslims and the rest Christians and Jews. Moroccans are very accommodating; at least that was the feel I got whilst in Marrakesh which was my main destination. I realised after coming back that not everyone has a positive story to tell as some who have previously been were not impressed of being harassed by local touts. From what I gather, the less touristy the area, the better you're likely to enjoy your stay which I guess isn't much different from anywhere else in the World.

Hassan II Mosque

Marrakesh Rail Station - exterior

Interior Marrakesh station

Cassablanca beach at sunset

Palm and Oranges: This is arguably the first thing one notices; they sure have palm, they clearly have oranges and most certainly make good use of these two in beautifying the city. The roads are enhanced by what looks like rows and rows of tangerine trees which are occasionally enriched by a palm tree or two. Subhanallah - the orange trees and the palm oasis (mainly date palms) are just picturesque in addition to the Atlas mountains that appear as if floating in the Background. Every single time I pass by the mountains, I was reminded of Allah's Greatness as it was a sign for me to see the mountains which are white due to the snow that covers them reflecting the sun. It certainly isn't something that words can describe nor is it something that pictures can cover.

Date palm oasis

Orange tree

Sliced oranges

Bread: I loooooooove bread; any type of bread Pitta bread, sliced bread, leavened bread, arab bread, turkish bread, I could honestly go on. My addiction to bread used to be so bad that I'd have bread for breakfast, a mini bread snack for lunch then also for dinner. Thanks to the French influence, there was abundant bread in Morocco with a wide range to choose from. Even better, the bread were freshly baked - you know that smell of oven baked bread was just everywhere you go, bliss! I fell in love with one of their breads / crêpes called Msemen or Rghaif. Basically it is sort of crêpes which are square in shape and tastes absolutely wonderful. Insha Allah will share the recipe once I've made it myself.

Leavened bread

The making of Msemen

Tagines are basically dishes which are named after the traditional clay pot in which it has been cooked. Basically it serves as both a pot and a serving dish. Originally designed by the Berber, it ensures that no condensation leaves the pot giving you a succulent and tender finish to whatever you cook in it; either meat or vegetables. This trip I was more adventurous with my meals and actually had the traditional food such as chicken Tagine,  Lamb Tagine - mainly with couscous whenever I got the chance. Having said that, I didn't get to eat at a proper Berber restaurant as every one was convinced that it'll make us tourists sick. I wasn't too keen to find out if they were right. 

Tagine

Tagine served on a normal plate

Tagine earthenwares

Oils,Herbs and Spices: Moroccans are known for their herbs and spices and now oil as well; thanks to all the craze for Argan oil. The herbs are usually a mixture of your normal herbs so actually are the spices. It was actually beautiful to be able to visit a garden where most of these things were grown and see how they're processed. I also confirmed that I cannot haggle to save my life so got cheated so much it hurts to even think about it. Now I know the other reason apart from convenience (ahem lazyness) why I prefer internet shopping, it gives me the opportyunity to haggle by comparing prices online. Needless to say I brought some of the 35 spices in one back with me as well as herbs that goes in their traditional tea. I don't know if it is the hospitality but all I know is that whenever you get anywhere, market, etc you're offered tea constantly and because it's herbal- I always accept graciously! Having said that, I'm still yet to recreate the taste of the tea I had in Morocco - probably due to lack of a traditional tea pot.

Oils and spices

Dried fig (tin) and dates

Bush basil

The making of Argan oil - L'huile d'argan

Argan oil - for cosmetic use and for cooking

Spice grinder

Miscellaneous and the wonderfully wierd: The night market was definitely different and I didn't understand it at all. It looked like everyone was just waiting till sunset before they can go about their business. Actually it was a little unnerving seeing so many people in a market at night; didn't just feel right. If you're squirmish, now is the time to look away. One of the oddities of the night market is the street food and outdoor tent restaurants. A favourite with the locals are snails; in particular, baby snails. These are pots of stewed baby snails made with local spices. You can buy different sized bowls, and get to eat them with toothpick after which you drink the soup. I still actually can't believe I tried them and they were not too bad.

Baby snails

The Berbers: It was lovely experiencing the actual traditional cuture in the midst of all the civilisation. We went into the ourika valleys and got to see the amazing ways in which the Berbers manage without much technology. For instance they'd put their drinks under the water that's falling from melted snow of atlas mountain and that's their refrigerator sorted. In fact I sometimes saw Tagine under waterfalls too.

Berber kitchen

Berber restaurant

Manufacturing couscous

Maroc is a heaven when it comes to food diversity but it isn't for everyone. Your experience will depend on where you visit but I loved it and insha Allah would be visiting again - once my Arabic and haggling skills get better.