Aliza Green

FOOD | TRAVEL | BOOKS

First Christian Church

Just back from a fabulous trip to Morocco, a land of mellow delights and warm, kind people

Morocco has been on my culinary radar ever since I first ate couscous in the Paris Jewish neighborhood of the Marais at age 12–it was a revelation. In years since, I had the opportunity to work with several Moroccan and Tunisian chefs, who inspired me to finally plan a trip there. Researching my two books on spices (Field Guide to Herbs & Spices and The Magic of Spice Blends), I became convinced that I needed to make that trip. And, I am very happy to say that my culinary/cultural tour with 13 guests was a delight for all, though not without its challenges–road to the Sahara closed due to snow (!), very slow-going to cross the Tichka Pass over the snow covered peaks of the High Atlas Mountains to Fez, and sleeping bundled up in every piece of clothing I owned including hat and gloves in a tent in the bitter cold of the Sahara night, which was nonetheless a high point of the trip for all.

Steaming chickpeas slow-cooked with gelatin-rich calves feet–one of the most delicious dishes of the entire trip at Dar Naji Restaurant in Rabat.

Vegetable tajine with preserved lemons and violet olives

Assorted almond cookies at Cafe Maure, Rabat

Fresh pink garlic Fes medina

Fresh cardoons, stalks of a plant closely related to the artichoke, were in season as were small, tender fresh green fava beans in the smell plastic bags on the side of the photo.

Donkeys work hard in the Fes medina

Fragrant herbs for royal tea, Fes medina

Chicken B’Stilla, a complex dish fit for celebrations, at Palais Amani, Fes medina,

Selection of spices for Ras el Hanout, rooftop of La Sagesse, Marrakech

 

Traditional stone mill for crushing argan nuts

Basket laden with spices, herbs, dyes, and other specialties at La Sagesse, Marrakech

Lamb and vegetable tajine t’faya at Le Jardin, Marrakech

Newly picked breakfast radishes and craquelines at Domaine Val d’Argan organic winery

Learning to make Moroccan breads at Chez Pierre in the Dades Gorge