Jemaa el Fna

Jemaa el Fna is one of the main cultural spaces in Marrakesh. Became a symbol of the city since its foundation in the eleventh century, it offers a unique concentration of popular Moroccan cultural traditions that are expressed through music, religion and various artistic expressions. Located at the entrance of the Medina, this triangular square surrounded by restaurants, shops and public buildings is the everyday commercial activities and entertainment. It is a meeting point for locals but also for people from elsewhere. Throughout the day and late into the night, one can buy fruits, enjoy traditional delicacies and find a variety of services such as dental care, traditional medicine, divination, preaching, henna tattoo or porting 'water. One can also see and hear storytellers, poets, snake charmers, Berber musicians (mazighen), Gnaoua dancers and players senthir (hajhouj). Oral expressions once were continually renewed by bards (imayazen) that travel through Berber territories. Even today, they mix the action to the word to teach, entertain and charm the audience. They now tend to adapt their art to contemporary improvising on the outline of an ancient text, making their stories accessible to a wider audience. The Jemaa el Fna is a major place of cultural exchange and enjoys protection since 1922 as a component of the artistic heritage of Morocco. But urbanization, in particular real estate speculation and development of road infrastructure, is considered a serious threat to the cultural space. If the Jemaa el Fna enjoys great popularity, cultural practices may suffer acculturation, particularly related to tourism development.
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Taroudant

At the heart of the Souss valley, more than 7 km of walls surround the medina of Taroudant, the first capital of the sultans Saadian the sixteenth century.

The city is famous for its leather crafts, wrought iron and its silver Berber jewelery, while tanners are activated every day around the tanks outside the city walls to Bab Targhount.

With backdrop of the peaks of the High Atlas, Taroudant medieval city in the heart of a fertile valley, is a very good base to explore the mountain trails of the hinterland, palm groves, including that of Tioute 30 km. The plain opens to the ocean toward the west at about 80 km.

The tour of the ramparts of Taroudant

The current walls of Taroudant, erected successive bastions and pierced by five doors, the main one being Bab el Kasbah, date from the early 18th century, the old walls were destroyed. Subsequently, the walls have been constantly restored until the early twentieth century by the successive masters of Taroudant.

Over the hours, the color of the 7 km of ramparts surrounding Taroudant varies from golden brown to purple hot. They travel easily on foot, bicycle or horse-drawn carriage. In several places mature gardens help highlight them.

The Medina

The walls encircle a Medina 3 km²; 5 doors, some of which are only accessible to pedestrians and bicycles, open access to the heart of the city ...

The terraces instead of al-Alaouyine offer early morning of tasty breakfasts and lunch time a fairly traditional Moroccan cuisine, grilled meats or sandwiches to eat on the run.

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Chebakiya MADE OF MOROCCO

Salam allaicom, hello my chére the Chebakia شباكية المغربية in Fez or Rabat M'charqa is a Moroccan pastry with honey, sesame seeds and almonds, flavored with orange blossom and spices such as anise the cinnamon, gum arabic famous for its softness and nutritional quality, a native of the city of Fez and is done throughout Morocco during Ramadan for breaking the fast, also called the Griwech in Algeria and prepares for the aid Fitr, wedding and other occasions traditionnelles.Cette recipe comes from us the true Choumicha Chebakia Fez, unearthed in my chére Fatima Zahra blog jewels sherazade, a real délice.C'est the first pastry that I make for aid el Fitr in 2012.

ingredients:

1 kg of flour.

1 glass of olive oil tea.

1 glass of tea Smen clarified butter.

1 glass of tea toasted ground almonds.

1 glass tea toasted sesame seeds ground.

2 tbsp vinegar.

1 tsp acacia (meska elhoura).

1 tbsp ground anise Nafaâ.

1/2 tsp cinnamon c.

A pinch of salt.

1/2 tsp baking powder.

1 tablespoon of baking yeast in paste form.

pure saffron (Zaafran Chaara) diluted in a little orange flower.

orange blossom water.

Oil for frying.

Honey flavored with orange flower, which is added a little gum arabic.

Toasted sesame seeds.

PS: the glass tea used is the "equivalent of 12 cl.
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Preparation:

Mix all ingredients.

Take up with flower water orange, little by little, she must rest a little hard (not soft)

Make balls and cover with clingfilm

Take a ball and open with a roller, it must be fine, do not forget that the dough contains yeast and it will swell a bit.

Shaping Chebakiya: use a punch of griwech or just roulette.

Make rectangles and cut to obtain 5 bands:

You take the tape 1 3 and 5 without detaching the square, place your finger inside the three bands and you take two ends, a top and a bottom and go to the inside by making them out on the other side.

Open Chebakiya to give her a flower shape.

Heat oil and fry your prepared pieces.

Once cooked, drain a little and soak chebakia in honey.

Sprinkle with sesame seeds or ground almonds

Good achievement and good tasting

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baghrir

here are several ways to prepare baghrir, here is a new recipe of these (pancakes thousand holes) different from the already published on the blog and the result is much better, we get to easily get many holes, synonymous with the success of baghrir ...

A recipe to treasure (Ramadan is coming soon;)

ngredients:



I used a medium glass to dose



2 glasses of very fine semolina

4 glasses of warm water

1 glass flour

1 teaspoon baking powder

1 tsp. soup clean dry baker's yeast (available here click)

1 sachet of vanilla sugar

A pinch of salt


Put dry yeast in a bowl with a little warm water to dilute it.

In the bowl of the mixer, pour the flour, semolina, baking powder, vanilla sugar, salt and yeast diluted

Add warm water and blend for a few minutes.

Pour the dough into a bowl, cover and let stand at room temperature for 1 hour.

n a nonstick skillet (preferably cast iron) pour a ladle of batter (cooking must be done without oil or butter), roll out the dough gently and cook over medium heat.

Holes are normally formed during cooking

the baghrir require cooking on one side.

Serve with melted butter and honey ...

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Anti-Atlas: the valley of paradise

The Ida Ouatane region extends over the foothills of the High Atlas, in the Agadir hinterland. Gorges, fertile valleys – a landscape to take your breath away.

High plateaus

Around 60km north east of Agadir, the Berber villages of Ida-Outane appear perched on the lower slopes of the western Atlas. At 1250m, sitting atop of a green palm grove, Imouzzer Ida Outanane can be seen from afar with its white houses. The place is known for its honey scented with thyme, cactus and lavender.

Natural basins

In the bottom of the green valleys, when the sun is still high in the sky, make use of the coolness provided by the natural basins that the wadi has carved over the millennia. A refreshing dip after kilometers of walking. Far off, you can see the argan trees whose fruit is used for making argan oil, which is highly valued in cosmetics. It is quite rightly said to have great powers of hydration.

Winter waterfalls

There is a palm grove 4km away from the village of Imouzzer Ida Outanane and surprising waterfalls which can be seen in winter. Try the various honeys alongside the roadside. Connoisseurs will find that the thyme-scented one is the most subtle. Try amlou, a delicious, almost legendary specialty, made from honey, crushed almonds and argan oil which is used like a spread.

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kor3ine recette marocaine

ingredients

1 calf's foot in pieces
250g chickpeas (soaked in water the night before)
1 large onion
10 cloves garlic
1/2 teaspoon pepper
1/2 teaspoon ginger this - some dye saffron
Cinnamon 1/2 teaspoon
1/2 teaspoon paprika
a bunch of parsley and coriander
a clean white cloth
250 g of wheat grains
some water
salt


Preparation
Wash the pieces of calf's foot, the clans have a pressure cooker with chickpeas, chopped onion, garlic, salt, spices and the bunch of parsley and coriander. Moisten with water (2 liters) and cook about 30 minutes.

Place two tablespoons of washed wheat grains, clans each piece of fabric, close and tie-shaped purse. Use and the entire quantity of wheat.

Diving clans scholarships prepare and cook covered for about 1 hour.

Remove tissue wheat dumplings before serving.

You can replace wheat with rice and raisins.

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Pastilla de poulet marocaine (Bastila)

The largest Moroccan delight! Try it! I assure you it will please you!

INGREDIENTS (6 PEOPLE)

Prank call :
1 chicken
1 kg of onion
500 g of kernels
Parsley
Coriander
Ras hanout
6 tablespoons cinnamon c
Saffron
2 tbsp orange flower water
Salt pepper
4 tbsp olive oil
150g of butter
2 tbsp caster sugar
2 tbsp icing sugar (decoration)
Pinion
Vegetable oil for frying
pastilla:




PREPARATION
 Read the recipe
STEP 1 :
Prepare a marinade in a bowl by mixing the spices, a bunch of parsley and coriander, saffron, 2 tablespoons cinnamon c. Take a chicken, clean, take off the skin and cut into parts. Put the chicken pieces into the bowl, and marinate well interfere in thirty minutes. In a pot simmer 2 tablespoons tablespoons of oil.
2ND STEP :
Brown the chicken pieces drained. Chop 2 onions. Brown the pieces on all sides for 15 minutes.
STEP 3:
Add 2 chopped onions, do blondir low heat. Adding the mixture of the marinade, 1 liter of water. Cover and boil for 1 hour at medium heat. Meanwhile, fry the almonds and drained. Then chop coarsely in a blender with 2 tablespoons sugar and 1 teaspoon cinnamon c. After an hour take the chicken pieces drained. dissect crumble them coarsely and keep. Add some previously toasted pine nuts. In the pot simmer the sliced ​​onions in chicken juice for 45 minutes.
STEP 4:
Resume onions, drain and put aside. In a round or rectangular baking pan, tart mold or special dish pastilla pastilla start climbing. Drizzle the pan with butter.
STEP 5:
Put 4 sheets of fillo or bricks in the flat leaving ample exceed. Place 2 sheets in the middle to hold the assembly.
STEP 6:
Spread the chicken add two sheets of bricks. Spread the onion, add 2 leaves, powdered almonds, place a sheet, fold the leaves bricks of departure, add a well greased baking sheet. Sprinkle the top of the pastilla with orange flower water.
STEP 7:
Scatter over a few knobs of butter and bake. Bake in a moderate oven for 30 minutes 5-6. Remove the pastilla, the draw in a serving dish, scatter with icing sugar (or honey) draw gridlines with cinnamon.
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RFISSA

Hello,
Today I share with you a traditional Moroccan dish called rfissa, a rich and tasty dish often prepared at a birth story to give strength to the new mom. The dish consists of thin sheets of msemens generously drizzled with a sauce with chicken and lentils, all well flavored ... a pure delight

ingredients:
The Msemens:
The recipe here (multiply the quantity by 3)
(Advice to save time, prepare and cut pancakes the day before)
Chicken Sauce:
1 farm chicken cut into pieces
2 onions
1 tsp ginger
1 tsp turmeric
Some saffron
1 tsp smen (clarified butter)
A bouquet of cilantro and parsley
Salt and pepper
Oil
The lenses :
1 small glass lenses
1 small handful of fenugreek
2 chicken broth ladles

preparation:
1 - In a pan, pour a good splash of oil and brown the chicken pieces with the onions cut into thin slices, add smen, spices, cilantro parsley and simmer a few minutes
2 - Cover with water and cook over medium heat regularly monitoring the amount of water (you need enough to cook the lentils and water the msemens)
3 - In a saucepan, place the lentils and fenugreek seeds cover with water, add salt a little and cook until half cooked. remove the cooking water and add 2 ladles of broth and simmer the chicken and cook until evaporation of water (it takes in everything from 20 to 25 minutes cooking)
4 - Before serving, heat the cut msemens either steam or a few seconds in the microwave
5 - In a large dish, place msemens, sprinkle with the broth (do too much or not enough), place the chicken pieces in the middle with onions and finish with lentils.

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Couscous with seven vegetables

Couscous Witt seven vegetables :

Preparing the couscous recipe Couscous with seven Moroccan vegetables:

Cut the beef into pieces. Put them in the couscous pot. Cover with 5 liters of cold water
Add onions chopped, saffron, paprika, salt, pepper.

Bring to a boil and leave to simmer for one hour.

Put the couscous semolina in a bowl and pour over a little warm salt water.
Mix and loosen the grains with a fork.

Put the couscous in the basket of the steamer and place it on the pot
Wash the turnips and cut into quarters. Wash and scrape the carrots and cut into sections. Wash zucchini and cut into slices 3 cm thick. Wash the cabbage and cut into strips. Peel the pumpkin and cut into large cubes. Wash the eggplant and cut into cubes. Wash tomatoes and cut into quarters.
After one hour of cooking the broth, add the turnips, carrots and cabbage. Cook for fifteen minutes then add the pumpkin, potatoes, eggplant, tomatoes, zucchini and chopped coriander.
Put the couscous in the basket of the couscous.

Cook for 3 quarters of an hour.

When the couscous is cooked, put in a dish. Add the butter cut into pieces.
Make a well in center of semolina and arrange vegetables and meats.
Presenting the broth aside in a bowl.

ingredients

1 kg of couscous semolina
500 grams of beef shank
300 g turnips
300 g of cabbage
300 g of carrots
300 g zucchini
300g potatoes
300 g of pumpkin
300 grams of eggplant
300 g of tomato
2 onions
1 teaspoon paprika
1 small teaspoon of saffron
1 bunch coriander
200 g butter
salt
Pepper
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