Morocco
Part of Africa, yet very different. Not usually on people’s bucket list, but it is well worth visiting. A fascinating study in contrasts from old world medinas with noisy, narrow, winding lanes viz for attention with fashionable cafes, boutique shops and modern city centers. Sophisticated coastal cities such as Casablanca and Rabat boast an abundance of long white beaches, and classic resorts. The imperial cities of Meknes and Fes showcase fine examples of Islamic architecture and traditional. The snow capped Atlas mountains run 1,500 miles through Morocco. Berber tribes have lived in this region for thousands of years and Ait-Benhaddou, a World Heritage Site preserve the Berber lifestyle, culture, music and art.
The food is very different to other lands, and knives are not used during a meal. You use your right hand to pick up the food with the fork, and the left hand to use the flatbread. Olives, almonds, couscous, dates, and spices are a major part of all cooking. It’s people eat an average of 33 lbs of dates each year, with half of them being consumed during the month of Ramadan. The country’s most important and original cooking method is the tagine, a stew or ragout slow cooked in an eponymous earthenware casserole with a conical lid. You should wander around the markets, see the snake charmers, and the variety of Spanish, Jewish, Algerian, French, and Arab food cultures make it a melting pot which is a joy to eat. My parents collected brass coffee pots from different regions of the land and I now have a dozen of them on display. I grew up having grilled sardines on toast every week, which they learned from the street markets.
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On Marrakech’s ironic square, Djemaa el Fnaa as dusk falls, Moroccan street food rises to an art or at least the ultimate experience. Among the jugglers, musicians, storytellers, snake charmers, henna painting, and men from the deep south peddling ancient medicinal remedies, hundreds of food stalls sell everything from sandwiches with hard boiled eggs to small grilled merguez sausages to a potent tea called Atay Melonki made with a long list of herbs.
A good itinerary would be :
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Day 1. Casablanca, Morocco,/Rabat
Rabat is the capital, and the second most important place after Casablanca.
Day 2. Rabat/Meknes/Volubilis/Fes
The imperial cities offer glimpses into Morocco’s character with old world medinas, stylish shops and ancient ruins.
Day 3. Fes
A UNESCO World Heritage Site. Founded on the banks of the Fes river in 789 AD
Day 4. Fes,/Middle Atlas Mountains/Marrakech
Cedar forests, traditional villages, mark the path over the mountains to Marrakech.
Day 5/6. Marrakech
Memorable for its old walled city, medieval souqs, Djmaa El Fnaa Square and ancient monuments.
Day 7. Marrakech – depart
Options: Do 4 days in Casablanca and Essaouira which is rich in Portuguese and Jewish heritage.
1-7 days/in Middle & High Atlas Mountains which are popular with amateur trekkers and experienced climbers drawn to the off the beaten path Berber villages and the highest mountain – Jebel Toubkal – 13,671 ft.
Rif Mountains and Mediterranean -2/3 days. See the White Dove of culture – Chetchaouen and its blue washed houses and the Andalusian style village of Assilia, wonderful beaches.
Sahara Desert – 2-4 days. The Sahara and its camel trek’s cover most of the area .
Best time to go, March to June, or September to November. Other months, winter can be 45 degrees and over 100 in the summer.
I recommend you look at a tour – then do a few days on your own. A good travel specialist can help you choose the right tour company.
You will have a culinary journey like no other. From the spice scented markets of Marrakech to the date filled oasis of Zagora. Enjoy
Maureen Jones
All Horizons Travel/Frosch
825 Santa Cruz Avenue
Menlo Park, CA 94025
650-961-2340 direct