Morocco the Place

Morocco is a place where sand embraces the sea and snow. The charismatic beauty of the place is such that it lures visitors from around the world. The southern coast of Morocco converges in the Western Sahara whereas its northern sides are enveloped by the bedazzling snow capped Atlas Mountains. The Atlas Mountains not just add to the scenic splendor of the place but also safeguard it against its hostile neighbor, Algeria. The area between the mountains and Morocco’s Atlantic coast is covered with fertile plains. Beautiful gorges venturing into the sand and stony wastes of Sahara desert can be witnessed at the edge of the Anti Atlas.

A Charcoal Brazier ?

A charcoal brazier is a thick clay pot with a base and several small holes to allow the charcoal to burn.Simplicity in itself The main use for the brazier is to use in conjunction with a Tagine, this is a great way to cook and enables you to cook easily outside perfect for pick nicks etc. However the charcoal brazier as another use it's a great little barbecue.you can easily buy a round grill and your away.We would be lost without ours. I use two on my patio as a standard barbecue,but also we take it with us on pick nicks and also to the beach. It's size and versatility allows you to use it nearly any wear out doors. We would be lost without.I can't think of a more natural way to cook.Perfect for camping as it also allows you to have a contained fire after cooking,They also make great plant pots.

Dessert Couscous

Dessert Couscous,try it,serves 6 people and tastes delicious

5 c couscous
2 T peanut oil
1/4 t salt
1/4 t cinnamon
3/4 c olive oil
GARNISH ========================
1 cinnamon
1 icing sugar
1 prunes,dates, raisins & -
-almonds,,as required
Cover raw couscous with cold water & drain immediately. Stir with a
fork & let rest for 15 minutes. Sprinkle with the peanut oil mixe
with 6 tb water along with the salt & cinnamon. Mix well using your
hands until the liquid has been uniformly absorbed. Place couscous in
the top of a coucousier & [place over boiling water. Steam for 30
minutes & remove from the heat. Return couscous to a bowl & mix in
half the olive oil using your hands. Allow to cool & then sprinkle
with 3/4 c water. Mix well & set aside until it has absorbed all the
water. Return to the couscousier & steam for another 15 minutes.
Return to the bowl, add half the remaining oil & mix with your
fingers. Steam again for another 30 minutes. Return to the bowl for
one last time & mix in the rest of the oil. Arrange coucous in a cone
shape on a large serving platter. Decorate attractively with the
garnishes & serve while still hot.
Let me know what you think,all comments welcome.

Look after your Tagine

If looked after a tagine will last you many years,I have one in my kitchen I bought in Rabbat in 1996. I don't use it every day obviously but its there when I need it.
The most damaging factor for a tagine is heat the pot will take high heat but it has to be heated slowly and aloud to cool naturally, heat diffusers can be used to spread the heat when cooking,personally I just place the tagine direct on the hob then heat slowly.
For serving I always use a straw tagine mat. The worst you can do, is place a hot tagine on a cold surface for it will surely crack.



Most tagines are glazed,but you can buy unglazed for me these have a more natural look,but need treating before use.To do this you need a mixture of cooking oil and chopped onions,coat the inside of the Tagine with the mixture.Then leave about a 1/3 of a cup in the Tagine.
Place the Tagine in the oven or hob, on a low flame and leave for 1-2 hours.Let the Tagine cool naturally.

Chicken With Olives And Lemon Tagine

Chicken,Olives,Lemon, This is a incredible mixture of tastes and it really does taste as good as it sounds.As with all these recipes they can be cooked in a casserole or Dutch oven but believe me when I say it tastes so much better in a Tagine.

4 Servings.
1/3 c olive oil
1 lg onion,thinly sliced
1 clove garlic,minced
1 T parsley,chopped fine
1 T fresh coriander leaves
-cilantro chopped,or more
1 t salt
1/2 t black pepper,coarsely
-ground
1/8 t saffron,powdered
2 1/2 lb chicken,broiler/fryer cut
-into se
1/2 lemon,cut into 4 wedges
1/3 c green olives
Heat oil in a large tagine or cooking pot. Stir in next 7
ingredients. Add chicken pieces and turn to coat with onion mixture.
Arrange lemon wedges over top. Cover and simmer turning
occasionally, 1 1/2 to 2 hours, or until very tender. Remove chicken to
warm serving platter or serving tagine, arrange cooked lemon wedges on top and keep
warm. Cook liquid, stirring, in tagine over high heat until reduced to
a thick sauce. Add olives and heat through. Pour over chicken.Sit back and enjoy.

Welcome To Morocco

Tangier, Casablanca, Marrakesh.. just the names of these cities stir a hint of spice in the nostrils. Morocco has been thoroughly mythologised and for good reason.Travellers extol the country's unique living history, its shimmering light and its extraordinary art.

Morocco is the ideal African starting point for the traveller. An easy hop from Europe, it is hectic but friendly and stimulating as well. Open-air markets throughout the country are piled high with rugs, woodwork, jewellery and leather - said to be the softest in the world.

- Morocco Security
Morocco is characterized by a high degree of security in all cities and calmly Division, which led tourists to visit him continuously.


- Hospitals in Morocco
Hospitals in Morocco Morocco presence of a large number of hospitals, clinics and medicines anywhere in the soil and is characterized by containing all doctors specializing in diseases and Medicines and advanced machines found in all cities, allowing you to visit Morocco Dear visitor, reassuring you mind...


- The Moroccan people
People Moroccan gentler peoples of the world in all respects and is calmly and intelligently and love of helping others or Moroccan Arabs or foreigners-there is no difference between thinking for the Maghreb ... Moroccan people From north to south of Morocco welcomes you Dear tourists .


- Traditions of Morocco
Morocco has a tradition very important tradition for thousands of years and events such as festivals and competitions, many of the mountainous interesting things which will see yourself in this beautiful country magic.


- Morocco Transport

With international airports at Tangier, Agadir and Marrakesh, Morocco is well linked to Europe, Africa and the Middle East. Taking your own vehicle to Morocco is straightforward. There's a variety of car ferries and jetfoils operating between Algericas and Ceuta in Spain and Morocco's Tangier.

The land border between Morocco and Algeria was closed in 1994 and that looks unlikely to change any time soon. Although a UN cease-fire has kept the Western Sahara quiet since late 1991, crossing the border into Mauritania isn't straightforward (though it's getting easier). In spite of this, hundreds of adventurous souls in 4WDs and on motorbikes do it every year. It won't be too long before it's possible to do the trip by some form of public transport. The route into Mauritania runs from Dakhla south along the coast for 367km (227mi) to Nou dhibou on the border and then south along the coast to the Mauritanian capital of Nouakchott.
Events Overview

Morocco is one of those religious frontiers where orthodoxy and local custom have met and compromised. The veneration of saints is frowned on by the orthodox Sunni Muslims but Islam, like Christianity, is made up of many sects and such festivals continue. It's worth asking around for details of festival dates because they follow the Islamic calendar, which is lunar and alters a little every year.

MORE INFORMATION, IMAGES, VIDEOS, PLEASE VISIT
http://www.all-tourism.com --> Top africa --> Morocco

bouazamour marwane
b.marwan@yahoo.fr
www.all-tourism.com

A North african dish called Tagine

A tagine is a type of dish found in the North African cuisines of Morocco,which is named after the special pot in which it is cooked.
Tagines are slow-cooked stews braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce. They are traditionally cooked in the tagine pot, whose cover has a knob-like formation at its top to facilitate removal. While simmering, the cover can be lifted off without the aid of a mitten, enabling the cook to inspect the main ingredients, add vegetables, move things around, or add additional braising liquid.
The traditional tagine is formed entirely of a heavy clay which is sometimes painted or glazed. It consists of two parts; a base unit which is flat and circular with low sides, and a large cone or dome-shaped cover that rests inside the base during cooking. The cover is so designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving.
Moroccan tagines often combine lamb or chicken with a medley of ingredients or seasonings: olives, quinces, apples, pears, apricots, raisins, prunes, dates, nuts, with fresh or preserved lemons, with or without honey, with or without a complexity of spices. Traditional spices that are used to flavour tajines include ground cinnamon, saffron, ginger, turmeric, cumin, paprika, pepper, as well as the famous spice blend Ras el hanout. Some famous tagine dishes are mqualli or emshmel (both are pairings of chicken, olives and citrus fruits, though preparation methods differ), kefta (meatballs in an egg and tomato sauce), and mrouzia (lamb, raisins and almonds)
Other ingredients for a tagine include any product that braises well: fish, quail, pigeon, beef, root vegetables, legumes, even amber and aga wood.

Morocan Date Cake

10 Servings
1/2 c butter
1/4 c sugar (or up to double amt.)
4 eggs
1 t baking powder
1 c unbleached white flour
1 t cinnamon
1 t nutmeg
1/2 t cloves,Ground
1/2 c milk
1/2 t pure vanilla extract
1 c pitted,chopped dates
1/2 c walnuts,Chopped
1 fresh whipped cream
Preheat the oven to 325 F.
Cream together the butter and sugar. Beat in the eggs. Combine the
baking powder, flour, cinnamon, nutmeg, and cloves. Add the dry
ingredients to the egg mixture, beating well. Mix in the milk and
vanilla. Beat well. Add the chopped dates and walnuts and stir again
to distribute them evenly.
Butter and flour a 9-inch cake pan. Pour the batter into the pan.
Bake for about 30 minutes, until a knife inserted into the center
comes out clean.
Serve with fresh whipped cream.

Enjoy; Esteve; shop-morocco