After the sunset the place changes. Night is the time for feasting.
Monday, April 7, 2008
Food Stall. Jemaa el Fna, Marrakesh, Morocco 2007.
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- Luke
- Traveling. I often think of it as a quest. I travel to see things I would never see if stayed at home. To find serenity and taste new flavors. To make accidental friends, talk with fellow travelers and make unfamiliar customs become my own. Finally to think about the world and satisfy the urge to experience the unknown.
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1 comments:
In Morocco, eating is like a big social event! The key is, to eat a little of everything! Most meals often have up to 5 courses: starting with bstilla, thin pastry filled with chicken mixture, followed by a tasty kebab, then a tajine of couscous (granular semolina), which is steamed and served with spices, vegetables, nuts and raisins, and often served with rich spicy stews and roasted meats served with Khubz (a round spongy homemade bread), then fruits, pastries and tea at the end. Last year when I was in Morocco in order to participate in an exhibition of property in Morocco, it was enough to fell in love with Moroccan food. I've had dinners with friends that lasted 4 hours, one course after another. The common ritual is washing your hands and drinking tea before and after the meal. Traditional Moroccans, eat with their fingers (right hand) and sharing food in a big platter. Before eating, people give thanks to God by saying "Bismillah" and at the end of the meal the say "Al Hamdulilah".
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