of turquoise. The weekly souk markets are a portrait of life for a traditional Moroccan; a stark contrast to the modern Morocco tourists witness. Being shown around by my friends offered a truly unique experience, one that no guidebook could offer me.
Travel is not complete without experiencing the local cuisine and I was fortunate enough to have a traditional Moroccan meal in a traditional Moroccan home. My hosts had prepared a feast and we ate like kings on the frouches (couch) that lined the walls of the living room. After tasting the unique dishes that combined spices and fruits, (which up to this point I had only used in baking) mixed with chicken and other meats I was eager to recreate the experience in my own home when I returned.
As my guests arrived the first thing they noticed was the smell. Moroccan food mixes cinnamon, raisins and dates with garlic, onions, parsley and cilantro, creating a wonderful combination of tastes and smell. Having purchased some fabric on my trip, I used it as the canvas for the evenings artwork - the food. I choose different textures of white and natural elements to match my home’s décor. As the food was placed on the table and I described how we would be eating traditionally with a twist. We would use plates but no serving spoons - guests were to take their fork and dig in. I think everyone was a bit nervous to be eating on a white shag carpet, white linen and white pillows. I’ll admit so was I, but it worked out just fine. The food with its different textures and tastes, mixed with the ambiance of good company made for a wonderful experience. In an age where thanks to facebook, all my friends had seen my pictures the meal was a great way to share more of my experience.
Olives (a must at any proper Moroccan dinner)
Zaalouk & Bread (Eggplant Salad, can be eated hot or cold)
Seffa Medfouna (Chicken Vermicelli)
Moroccan Chicken with Apricots and Almonds
For recipes and tips for Moroccan cooking, http://www.cookingwithalia.com/ is a great place to start.