10 Must-See Destinations in Morocco That Will Leave You Spellbound
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Morocco is a North African country that is rich in history, culture, and natural beauty. From the bustling city of Marrakech to the peaceful town of Chefchaouen, Morocco has a lot to offer to travelers who are seeking unique experiences.
Marrakech
Marrakech is a vibrant city that is known for its bustling markets, traditional architecture, and historic landmarks. One of the must-see landmarks in Marrakech is the Jemaa el-Fnaa square, which is home to snake charmers, street performers, and delicious street food. Other must-see landmarks include the Koutoubia Mosque, Bahia Palace, and the Saadian Tombs.
Casablanca
Casablanca is the economic capital of Morocco and home to the largest mosque in Africa, the Hassan II Mosque. The mosque is a stunning structure that showcases intricate Moroccan architecture and offers a breathtaking ocean view. Other notable landmarks in Casablanca include the Rick's Cafe and the Royal Palace of Casablanca.
Fes
Fes is a city that is steeped in history and culture. The city is home to the oldest university in the world, the University of Al Quaraouiyine, which dates back to the 9th century. Fes is also famous for its traditional tanneries, which have been producing leather goods for centuries. Other must-see landmarks include the Bou Inania Madrasa, the Dar Batha Museum, and the Royal Palace of Fes.
Chefchaouen
Chefchaouen is a small town that is located in the Rif Mountains. The town is known for its blue-painted buildings and peaceful atmosphere. Chefchaouen is a great place to relax and enjoy the scenic views of the surrounding mountains. Other notable landmarks include the Kasbah Museum and the Ras Elma River.
Essaouira
Essaouira is a coastal city that is known for its relaxed atmosphere and beautiful beaches. The city is also famous for its historic fortifications and traditional fishing port. Other must-see landmarks include the Skala de la Ville, the Essaouira Citadel, and the Sidi Mohammed Ben Abdallah Museum.
Rabat
Rabat is the capital city of Morocco and home to the Mausoleum of Mohammed V, which is a stunning example of Moroccan architecture. The city is also home to the Hassan Tower, which is an incomplete mosque that dates back to the 12th century. Other notable landmarks include the Royal Palace of Rabat and the Chellah Necropolis.
Atlas Mountains
The Atlas Mountains are a stunning range that spans across Morocco, Algeria, and Tunisia. The mountains are home to traditional Berber villages and breathtaking landscapes. A trek through the Atlas Mountains is a must-do activity for any adventurous traveler.
Sahara Desert
The Sahara Desert is the largest hot desert in the world and covers most of North Africa. The desert is a magical place with towering sand dunes and clear night skies. A camel trek through the desert is an experience that you will never forget.
Ouarzazate
Ouarzazate is a city that is located in the middle of the desert and is known as the gateway to the Sahara. The city is home to the Kasbah of Taourirt, which is a stunning example of Moroccan architecture. Ouarzazate is also a popular filming location for Hollywood movies and TV shows.
Agadir
Agadir is a coastal city that is known for its beautiful beaches and relaxed atmosphere. The city is a popular tourist destination and offers a range of activities, including surfing, golfing, and hiking in the nearby hills.
In conclusion, Morocco is a country that is full of unique experiences for travelers. From the vibrant city of Marrakech to the peaceful town of Chefchaouen, and from the stunning Atlas Mountains to the magical Sahara Desert, there is something for everyone in Morocco. The country is rich in history, culture, and natural beauty, and a visit to any of these ten must-see destinations is sure to leave you spellbound. Whether you are seeking adventure, relaxation, or simply a chance to explore a new culture, Morocco is a destination that should be on your travel bucket list.
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[ID: Buttermilk being poured from a Moroccan ceramic cup with orange and black geometric designs into a glass. End ID]
لبن نباتي / Lbn nabati (Vegan traditional buttermilk)
Lbn (لْبْنْ or لْبَنْ; also transliterated "lban") is a Moroccan buttermilk drink. It is not to be confused with standard Arabic لَبَن ("laban"), meaning "milk"; with Levantine لَبَن ("laban"), also called لَبَن رَائِب ("laban ra'ib"), which is curdled milk (a.k.a., yoghurt); or with Levantine لَبْنَة ("labna"), which is yoghurt that has been strained and thickened.
Instead, lbn is a traditional buttermilk. It is historically made the same way Western traditional buttermilk is: by leaving raw milk to sit at room temperature while the cream separates and rises to the top, allowing the cream to ferment, and then churning the cream until it separates further into milk solids (cultured butter) and a cultured liquid byproduct (traditional buttermilk). Commercial Western buttermilk, and some Moroccan lbn, is now no longer traditional buttermilk but instead cultured buttermilk, which is produced by fermenting low-fat milk; this produces a thicker, more acidic liquid than traditional buttermilk. Lbn is usually made with goat's milk, though cow's milk is also often used.
Lbn—very sour and tangy, slightly sweet, and about the consistency of milk—is consumed as a refreshing after-dinner drink during the summer. It is also used to soak كُسْكُس ("couscous") (made from durum, barley, or corn flour). Couscous with lbn is called سَيْكُوك ("saykouk") in Darija (Moroccan Arabic), or أزَيْكُوك ("azaykouk") in Tamazight.
Saykouk is a cold dish, commonly eaten in the desert and in rural areas during the summertime; but it is also sold from food carts and by vendors on bicycles year-round in cities. On Fridays, Moroccans often eat couscous dishes with lbn on the side, and may make some on-the-fly saykouk by pouring lbn into their bowls to soak the couscous that remains after the vegetables or meat in the dish have been eaten.
This recipe resembles cultured buttermilk, in that it ferments non-dairy milk with live cultures to achieve a sour taste. However, it more resembles traditional dairy buttermilk in taste and texture. Note that this lbn is intended for drinking and for recipes that call for Moroccan traditional buttermilk, and not for replacing Western cultured buttermilk in pastries or pancakes.
Recipe under the cut!
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Ingredients:
2 cups full-fat oat milk
1-3 vegetarian probiotic capsules (containing at least 10 billion cultures total)
A few pinches salt
A few pinches granulated sugar
Make sure your probiotic capsules contain no prebiotics, as they can interfere with the culture. The probiotic may be multi-strain, but should contain some of: Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium bifidus, Lactobacillus acidophilus. The number of capsules you need will depend on how many cultures each capsule is guaranteed to contain.
Instead of probiotic capsules, you can use a specialty starter culture pack intended for use in culturing vegan dairy, many of which are available online. Note that starter cultures may be packaged with small amounts of powdered milk for the bacteria to feed on, and may not be truly vegan.
Other types of non-dairy milk may work. My trial with soy milk did not succeed (it never became notably tangy). Soaked and blended cashews will thicken substantially, so be sure to blend cashews with at least twice their volume in (just-boiled, filtered) water if you want to use cashews as your base. I found that oat milk, as well as being more convenient and cheaper than cashews, more closely mimicked the taste of lbn. I have not tested anything else.
Instructions:
1. Boil several cups of water and use the just-boiled water to rinse your measuring cup, the container you will ferment your lbn in, and a wooden spoon or rubber spatula to stir. Your bowl and stirring implement should be in a non-reactive material such as wood, clay, glass, or silicone.
2. Measure oat milk into a container and open probiotic capsules into it. Stir the powder from the capsules in until well combined.
3. Cover the opening of the container with a cheesecloth or tea towel. Ferment for 24 hours: on the countertop in temperate weather, or in an oven with the light on in cold weather.
Taste the lbn with a clean implement (avoid double-dipping!) to see if it is ready. If it still tastes 'oaty,' continue fermenting for another 1-3 days, tasting every 12 hours, until it is notably tangy.
4. Blend lbn with large pinches of salt and sugar; or put lbn, salt, and sugar in a jar with a lid and shake to combine. Taste and adjust salt and sugar.
5. Store in an airtight container in the refrigerator for up to a week. This lbn will continue to culture slowly in the fridge and will eventually (like dairy lbn) become too sour to drink.
Serve chilled.
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