Moroccan couscous

How to make Moroccan preserve lemon

Preserved Lemons adapted from Paula Wolfert, The Food of Morocco

5 lemons

1/4 cup salt, more if desired

½ teaspoon cumin seeds

5 coriander seeds

2 bay leaves

Have ready a sterile 1-pint canning jar.

Quarter the lemons from the top to within 1/2 inch of the bottom, sprinkle salt on the interior of the lemon, then reshape the fruit. Place 1 tablespoon salt on the bottom of the mason jar. Pack in the lemons and push them down, adding more salt, and the optional spices between layers. Press the lemons down to release their juices and to make room for the remaining lemons. (If the juice released from the squashed fruit does not cover them, add freshly squeezed lemon juice — Leave some air space before sealing the jar. Let the lemons ripen in a warm place, shaking the jar each day to distribute the salt and juice. Let ripen for 30 days. To use, rinse the lemons, as needed, under running water, removing and discarding the pulp, if desired — and there is no need to refrigerate after opening. Preserved lemons will keep up to a year, and the pickling juice can be used two or three times over the course of a year. Gently shake the jar each day to distribute the salt. Try it on a chicken tagine .

I have an easy recipe for "chicken with preserve lemon and olives"

Available on my Site . www.treasuresofmorocco.com

Cooking tagines

 Cooking Tagines

“ 'Tagine' (pronounced Tah-ZHEEN) describes both the food and the cooking vessel. A two part tagine vessel is traditionally a shallow, round glazed earthenware base covered with a tall conical lid made of the same material. The tagine is meant to be used over fire (though flames should not touch the base) or on the top of the stove over medium to low heat. The conical lid traps the steam, keeping the heat moist. The shape of the vessel helps circulate the heat. The tagine is easy to make at home and will satisfy a range of tastes. Vegetarian versions cook quickly, and there are recipes for lamb, chicken, fish and even beef tagines. It is the cooking, low and slow on top of the oven, and the flavorful spices such as saffron, cumin, cinnamon and cayenne, that are the hallmark of tagine."  By Janet Keeler. St Pete Times, January 21 2004

Safi's location

Stretching out along the Atlantic in a bay fringed by cliffs, Safi is located between El Jadida and Essaouira. Blessed with 120 kilometers of beach with a string of pristine coves, high lying reefs and sought  after surfing spots. According to historians, Safi slips easily onto the list of the most ancient cities in Morocco.

Safi's potterry

The other draw in the city is its craftsmanship, in particular Safiot pottery, an art from that has given the city its exquisite edge. The founding in 1920 or so of a Ceramics School and pilot workshop by Master Craftman has lead to a gradual renaissance in Safiot pottery since then.

Treasures of Morocco Ceramic Collection:

Our ceramic collection is hand made and painted by craftsman located in Safi . Where the blue and yellow ceramics are reminders of the Portuguese occupation of certain Moroccan ports, while solid green recalls the much earlier Roman occupation. the many vivid colors increasingly made possible over the centuries by improved  technologies are entirely a Berber characteristic , of all the Islamic countries, Morocco alone boasts this rainbow palette.

My best trip to Merzouga Morocco

  During my summer vacation in Morocco, we went to Merzouga in the far east of Morocco not too far from the Algerian border. We could not travel in car since it was too far, we took the tour bus during the night through the city Rissani and Rachidia. We made arrangement to spend the night in the dessert . We made it to the rolling dunes by sunset and were on our camels, it was a very exiting ride. all through the trip i kept asking our young guide if he knew the way to the tent camp , i kept thinking about getting lost in the desert without food plus it was getting late.  ounce we get there in the dark,  I was very reveled .

  Sitting out side under the stars, we were served a tagine with home made bread and mint tea. Since it was hot we decided to sleep outside with no fear. oh yeah all those crawling insect and wild creator. We woke up earlier than the sun , so we can catch a sunrise on our way back in a perfect spot in the middle of Sahara.

The night was one of the best vacation days in my life.

The Sahara man

Merzouga Camels

Mourad Chehab ready to ride his camel

Tent Kitchen 

Merzouga Village