this is the archive for the ‘in morocco’ category:

one second everyday — october 2017

october was… eventful.

as soon as the month started, we jumped to morocco for some days of hiking in the atlas. at home, we worked, watched some concerts, attended the local “dev day” and tried to make friends with william, the neighbourhood’s black cat. towards the end of the month, we spent a week exploring córdoba, an unexpectedly nice surprise.

sergio aux noisettes

what is it with moroccans and naming products after people?



we ate a lot of tagine and couscous in morocco, but what really stood out for me was a dish called pastilla… which according to wikipedia, it’s actually an andalusian meat pie that migrated to north africa, and became popular there.

pastilla is a bit tricky to figure out, because being small and simultaneously savoury and sweet, it straddles the border between entrée, main course and dessert. all i know is that it’s delicious! the meat (traditionally pigeon, but mostly chicken these days) is mixed with roasted almonds, eggs, saffron and other spices, covered in super crispy dough sheets, and finally dusted with sugar and cinnamon before serving.

the result is a fragrant pocket of goodness… though it can be a bit tricky to dig into!

so it’s a bit of work, but when you finally manage to get a piece of it inside your month, it’s a-ma-zing!

bon appétit! :P

night falls on jamaa el fna

breakfasts in morocco

my favourite meal of the day does not disappoint in morocco — there are lots of different kinds of buns and breads to try, and orange juice is never far behind. the french influence can be felt on the croissants, baguette and pains au chocolat that often pop on the breakfast table too. all good things, in my book!

here are some of the things we’ve eaten in marrakesh, fez and rabat:

from left to right, krachel (anis and sesame sweet rolls) and beghrir (semolina pancakes), and then on the right there’s khobz, the omnipresent moroccan bread.

msemen are the pan-fried squares of dough. they’re one of my favourites and remind me of chinese street pancakes (minus the scallion). they also come in round versions, called meloui.

and finally, a new egg-dish: eggs with khlii, which is a type of beef jerky (dried meat that is preserved in animal fat).

i’m looking forward to revisiting a few of these this week, and try something new as well.