We started out in Marrakech, a city of contrasts: old world and
new,
wealth
and poverty,
chaos
and serenity.
Based on what I had read and heard, I was expecting the streets to be lively, but the pandemonium we sometimes encountered took me by surprise. Cars, motorcycles with four people hanging on, donkey carts, wheelchairs, and pedestrians all vied for their own space on both major thoroughfares and small passageways. We quickly learned how to navigate the streets and find our way through the labyrinthine medina.
wealth
and poverty,
chaos
and serenity.
Based on what I had read and heard, I was expecting the streets to be lively, but the pandemonium we sometimes encountered took me by surprise. Cars, motorcycles with four people hanging on, donkey carts, wheelchairs, and pedestrians all vied for their own space on both major thoroughfares and small passageways. We quickly learned how to navigate the streets and find our way through the labyrinthine medina.
The medina, or old city, is the heart of Marrakech, and Jemaa-el-Fna
square is the heart of the medina.
Every night this square transforms into a carnival, complete with assorted food vendors competing for customers,
fortune tellers, henna artists, story tellers, acrobats, snake charmers, and locals of all ages who come out to socialize.
Every night this square transforms into a carnival, complete with assorted food vendors competing for customers,
fortune tellers, henna artists, story tellers, acrobats, snake charmers, and locals of all ages who come out to socialize.
At the end of the day, we would retreat back to our riad, a
tranquil oasis in the middle of all this energy.
Riyad el Mezouar, a former sultan’s palace, is one of the most beautiful places I’ve ever stayed. It has only five guestrooms and at one point we had it all to ourselves. Entering off of a narrow dead end,
guests are immediately transported to another world, breath-taking in its pure elegance.
This contrast between nondescript exterior and stunning interior is reflective of the Islamic belief that what’s visible to the outside world is not important; it’s the interior, known only to a select few, that really matters.
Riyad el Mezouar, a former sultan’s palace, is one of the most beautiful places I’ve ever stayed. It has only five guestrooms and at one point we had it all to ourselves. Entering off of a narrow dead end,
guests are immediately transported to another world, breath-taking in its pure elegance.
This contrast between nondescript exterior and stunning interior is reflective of the Islamic belief that what’s visible to the outside world is not important; it’s the interior, known only to a select few, that really matters.
and hearing the early evening Call to Prayer from the rooftop
terrace is something I will never forget.
Other especially memorable moments include learning to bargain in the souk (marketplace),
Other especially memorable moments include learning to bargain in the souk (marketplace),
touring an historic madrassa while “Another Brick in the
Wall” wafted in from next door,
getting an impromptu private tour of a fabric dyer's workshop,
complete with a visit to the rooftop where the yarn is dried in the sun,
and, although we weren’t in the market for a rug, more than
once finding ourselves sitting in a rug showroom being served mint tea while
men rolled out their offerings and we wondered to ourselves, How did we get here?
(We did, in the end, purchase one small rug.)
getting an impromptu private tour of a fabric dyer's workshop,
complete with a visit to the rooftop where the yarn is dried in the sun,
And of course, there is the food. Ferran Adrià recently
called Morocco one of the most exciting places in the world to eat. He should
know, and I will not dispute him. We ate (almost) everything, from street food kebabs
Everything was tantalizing—fresh and vibrant and aromatic
with the complex spices that are the essence of Moroccan cuisine.
We also enjoyed the Moroccan wines, especially the rosé,
which reminded us of Provençal rosé and was a surprise in both its quality and
its accessibility (Morocco is very hospitable to non-Muslims). Domaine de Sahari was a favorite.
One day we did a cooking class at La Maison Arabe and
learned the secrets behind making a tagine. If you’re not familiar with this
classic Moroccan dish, it’s a stew that’s slow-cooked in a uniquely shaped clay
vessel.
I love tagines but had never tried making one before. The classic combination we prepared, with chicken, olives, and preserved lemons, is something I’ll be recreating at home for sure.
I love tagines but had never tried making one before. The classic combination we prepared, with chicken, olives, and preserved lemons, is something I’ll be recreating at home for sure.
When I travel somewhere new, especially to a place where the
food is distinctive, I often try to take a cooking class there. I find that it
provides an understanding of the culture I wouldn’t get by simply eating
in a restaurant. This time, as part of my birthday present, Chris participated
in the class too, a first for him. He did well and kept his sense of humor.
We also paid a visit to a hammam, a traditional Moroccan
bath that has evolved from Roman origins. Les Bains de Marrakech is really more
like a spa than a typical bathhouse, but the treatments are done in the
traditional way.
We started out by relaxing in our own private steam room (in a traditional hammam men and women are separated). We were then scrubbed down vigorously with black soap and a coarse “kessa” glove by a strong-armed female attendant. Afterwards she tossed buckets of warm water over us for a rinse-off. Chris’s participation in the hammam experience was also part of my present, but he opted to stop after the buckets and went outside to relax by the pool. I proceeded to have a ghassoul body mask treatment, followed by more buckets of water, and finally a full body massage with argan oil. Heaven.
We started out by relaxing in our own private steam room (in a traditional hammam men and women are separated). We were then scrubbed down vigorously with black soap and a coarse “kessa” glove by a strong-armed female attendant. Afterwards she tossed buckets of warm water over us for a rinse-off. Chris’s participation in the hammam experience was also part of my present, but he opted to stop after the buckets and went outside to relax by the pool. I proceeded to have a ghassoul body mask treatment, followed by more buckets of water, and finally a full body massage with argan oil. Heaven.
Although we were in Marrackech for most of the trip, we did
venture to the coast for an overnight in Essaouira.
A fishing village/arts and crafts colony, it’s become a popular
getaway for Europeans and consequently has a Continental vibe. We dined on
fish,
Ambling along on the back of the camel, with the wind
whipping my hair around, I couldn’t have chosen a better place to celebrate not
so much the end of a half-century, but the beginning of the next one.
But more than the new experiences, or the food, or the street
scenes, or the art and architecture, it’s the people I’ll remember most. Like Zou Zou, the proud keeper of
a spice shop who gave us an education on the many varieties of spices and herbs
used in Moroccan cuisine.
Or Ahmed, a young man working on his graduate degree in
economics while he tends his family’s pottery store. He hopes to finish his Ph.D. and come to work in America. I bought some intricately painted plates from
him and, as I was paying, he handed me a small bowl and said it was a gift. He
asked me to think of him when I use it. I will.
Zalouk Salad (adapted from La Maison Arabe)
This cooked eggplant salad is redolent with
the flavors of Morocco.
Serves 4
2 medium eggplants
2 cloves of garlic
½ t sea salt
2 T olive oil
2 large tomatoes
2 t sweet paprika
2 t cumin
½ t black pepper
chile to taste
1 t white wine vinegar
2 T finely chopped parsley
Peel the eggplant, leaving thin stripes of skin spaced
an inch apart. Dice the eggplant and put it in a frying pan. Peel and finely
chop the garlic and mash it with the side of a knife with the salt and olive
oil. Add this mixture to the pan and cook on low heat, covered, for 5 minutes.
Turn and mash the mixture with a wooden spoon while it continues to cook, until
it softens and browns. Peel and dice the tomatoes and add them to the eggplant.
Stir to combine. Add the paprika, cumin, black pepper, and chile and continue mashing
and cooking until the mixture is well blended. Stir in the vinegar and then
remove the pan from the heat. Sprinkle with parsley before serving (warm or
chilled).
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