Taroudant - The cultural diversity in morocco (Amazighs, Arabs, Hassanis, Jews, and Andalousians) contribute to the richness of its remarkable cuisine that is among the top best cuisines of the world.

Known for its mouthwatering spicy dishes and amazingly sweet pastry and bread, it is no wonder that the kingdom appears on the world best travel destinations for food lovers.

The famous dishes in the Moroccan cuisine:

[caption id="attachment_154009" align="aligncenter" width="744"] Couscous[/caption]

Couscous           

Couscous is a purely Moroccan dish. Traditionally, it was the regular dinner for nearly all Moroccans, but as time went by people started to usually prepare it every Friday. Like any pasta, it is prepared with flour rolled in a skilful manner to form fine grains then steamed for a while and dried. When it is dried they store it in bags. Fortunately, ready to use couscous can be found in every market.

[caption id="attachment_154011" align="aligncenter" width="500"] Tagine[/caption]

Tagine

Tagine is named after the special earthenware pot in which it is cooked. Yet, for all Moroccans it connotes an irresistible delicious taste and a pleasingly sweet smell. It is cooked and braised slowly at low temperatures, resulting in tender meat with aromatic vegetables and sauce, and it is served hot.

It has different distinctive sweet tastes depending on the ingredients, but the process remains the same.

[caption id="attachment_154010" align="aligncenter" width="704"] Bstilla[/caption]

Bstilla

Bstilla is undoubtedly one of the ultimate manifestations of beauty, refinement and delicacy of Moroccan cuisine. It is prepared for great dinners and wedding ceremonies. Usually, it is served after small plates of fresh salads and before the Tagine with meat.

[caption id="attachment_154007" align="aligncenter" width="650"] Tangia[/caption]

Tangia

Tangia (sometimes spelled tanjia) is a Moroccan urn-shaped clay pot primarily used for preserving butter, honey, olive oil, and occasionally for cooking. The word Tangia is now famous for the rich and delicious meat-based dish prepared in Morocco, more specifically in Marrakesh.

A Tangia, like Tagines and other clay cookware, should be soaked in water for at least one day before its first use to guarantee a long life service. It is also advisable to cook some oil or fat in the new earthen cookware to make it strong and last for a long time serving you with irresistible taste.

It is believed that Tangia originated in Marrakesh. The most famous story relates the invention of Tangia to unmarried working men. The bachelor workers would make equal contributions to buy meat and the entire necessary ingredients, and would appoint one of their colleagues to prepare it and take it to a public oven before heading to their place of work. There, the Tangia would be placed into the deep hot ashes to be slowly cooked until the workers came back to retrieve it when their work is done.

Like tea, Tangia remains men’s dish par excellence. Even though it is usually made by men, Tangia can be prepared by everyone provided that they master the secret of a good one, which is revealed in this traditional recipe.

[caption id="attachment_154012" align="aligncenter" width="403"] Zaaluk[/caption]

Zaaluk

Zaaluk is a spicy authentic Moroccan salad based on mashed eggplants and tomatoes flavored with many spices. Moroccan families usually serve it as appetizers that go with principle meals namely Tagine or Marqa (boiled vegetables with meat and sauce). It can be prepared in just few minutes and may be served alone with some bread for quick snacks. Since it is spicy, it helps stimulating the appetite. In the Middle East, they have a somehow similar salad called Baba Ghanouj. People usually eat it cold, but you may also enjoy its irresistible spicy taste while it is still hot.

[caption id="attachment_154023" align="aligncenter" width="599"] Steamed and stuffed chicken[/caption]

Steamed and stuffed chicken

It is considered among the prestigious dishes that Moroccans serve for their special guests. In special ceremonies and festivities, people prepare it as a basic meal along with spicy thick sauce and pickled lemon. Nowadays, people prepare it more often as a regular dish for lunch. With bread, cooked vegetables and some salad, it can be unbelievably a delicious and a rich meal.

[caption id="attachment_154015" align="aligncenter" width="635"] Lmrozia[/caption]

Lmrozia

“Lmrozia” is an authentic Moroccan dish usually prepared in “Eid Al Adha”, a religious feast. The name “Lmrozia” derives its meaning from the secrete mixture of more than 40 spices and herbs. In the beginning, “lmrozia” was a method of preserving meat of “Eid Al Adha” at the absence of refrigerators in early times, without having the intention to invent a new distinctive and special dish.

Even though refrigerators are now abundantly available, Moroccans still prepare this spices based dish just the same way. The popularity of lmrozia is due to its distinctive delicious taste combining somehow different sweet and spicy tastes. Some Moroccan families keep “lmrozia” prepared with meat of “Eid Al Adha” in a refrigerator for months to be served for their relatives and special friends who are living abroad when they come during holidays.

[caption id="attachment_154006" align="aligncenter" width="736"] Rfissa[/caption]

Rfissa

Rfissa is an authentic traditional Moroccan dish. It is famous among Moroccans even though it may not be regarded a regular daily dish. Exchanging visits among Moroccan women is very common and “Rfissa” is considered a special dish to be served in such occasions. Traditionally, it is prepared for a woman after delivery for its rich nutrient facts, and as an act of gratitude and rewarding on the part of the family.

It is considered a women’s dish par excellence, but men also love it.

[caption id="attachment_154019" align="aligncenter" width="547"] Steamed sheep’s head[/caption]

Steamed sheep’s head

For foreigners some food may seem very strange and more exotic fare like sheep’s testicle, escargots, steamed sheep’s head and spicy fried cow or sheep’s brain, but the taste is irresistibly delicious. The head of a lamb steamed in a cook pressure over a low heat fire after being charred and cleaned is very delicious. It may sound a weird idea but once you try it especially with some more spicy sauce you simply discover the delicious taste of those sticky meat of the head of a lamb.

[caption id="attachment_154016" align="aligncenter" width="684"] Kouraine[/caption]

Kouraine

In Morocco, the lamb is fully exploited and probably nothing is wasted because Moroccan cuisine is very rich and nearly all the parts of the lamb are used for a sweet and unique dish. kouraine is a Moroccan dish par excellence which is prepared with the legs of cow, lamb or goat and chickpeas.

Some people prefer to add raisins to the recipe to give it a distinguished sweet flavor. Kouraine is prepared often, but during the days of Eid Al Adha, Moroccan families have to prepare it with the legs of their slaughtered lamb as a very special meal.

[caption id="attachment_154021" align="aligncenter" width="709"] Harira[/caption]

Harira

Moroccan soup or Harira used to be among the regular and necessary food served in breakfast for most of Moroccans. In the southeast regions of Morocco, it is usually served with dates and in some Moroccan cities, it is served with Chebakia, very sweet and honeyed cookies. Nowadays, Moroccan families prepare Harira occasionally, and more often for dinner. However, during the holy month of Ramadan, Harira is an indispensable meal along with other delicious food to be served for breaking the fast. Harira is the typical meal that gives Ramadan a Moroccan touch and identity.

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Rabat -During the Moroccan-American food week that ended Saturday  in Rabat, US ambassador to Morocco Dwight L. Bush expressed his love for Moroccan cuisine.

Bush named a number of his favorite Moroccan dishes. On top comes the “Meshwi,” (meat in skewers cooked over charcoal fire) fish tagine and Bastilla (an authentic Moroccan dish made of fine layers of almost transparent pastry called “warqa” and is stuffed with pigeon and almonds.)

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Rabat - Two TV programs showcasing Moroccan products are programmed by leading US TV channels, NBC News and Fox News, said the Moroccan center for exports promotion "Maroc Export".

Dubbed "Moroccan flavors for summer dishes" and focusing on the use of Moroccan olive oil, the first show was broadcast on June 21 on NBC News channel for some 1.6 million viewers, said a statement by "Maroc Export" on Tuesday.

 The second program will be aired on June 28 on Fox News channel and will highlight the use of Argan oil, with an estimated number of viewers of 3 million, it added, underlining that this initiative is part of the Center's communication strategy to promote the Moroccan offer.

With MAP. Picture credit: Brahim Taougar - Le360

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Rabat - Eating spicy food, at least twice a week, has been associated with a longer life according to a Chinese study, published on Tuesday in The BMJ Medical Journal.

Conducted by an international team of researchers led by the Chinese Academy of Medical Sciences, the study collected dietary data from nearly 490,000 people, aged 30 to 79, in China.

Though more data is needed to confirm the findings, the study, which took seven years, found that people who eat spicy food for one or two days a week had “a 10% reduced risk of overall mortality, compared to those who had a spicy meal less than once per week.”

Interestingly, the study revealed that “those who ate spicy foods almost every day had a 14% lower risk of death.”

"There is accumulating evidence from mostly experimental research that shows the benefits of spices or their active components on human health," informed to CBS News, the study’s Lead Author Lu Qi of Harvard's T. H. Chan School of Public Health and The Brigham and Women's Hospital in Boston.

“Spicy foods may also affect gut bacteria which has been related to various chronic diseases such as diabetes, cardiovascular disease and obesity,” Qi added.

Adding dried or fresh chili peppers to meals is associated with a greater life-expectancy; yet, the study advises eating fresh over dried for better results.

The study also found that “Those who consumed fresh chili had a lower risk of death from cancer, ischemic heart disease and diabetes.”

Chili peppers contain capsaicin, an ingredient which has previously been documented as an anti-obesity, anti-oxidant, anti-inflammatory, and anti-cancer factor.

While hot spices are common ingredients in most cuisines all over the world, more studies are needed to confirm the association between spicy food and a longer life.

However, start adding those chili peppers to your meals, you could end up living longer or at least your taste buds will be having a spicy experience.

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Rabat - UK’s daily Metro news ranked Morocco among its list of ‘Top 10’ places all tea lovers should have on their travel bucket list.

Morocco ranked 4^thon the list, right between Singapore (3^rd)and Malaysia (5^th).Russia topped the list followed by Sri Lanka, in second place.

The British newspaper said Morocco’s traditional mint tea is served in ceremonial form and held in high regard by Moroccans.

“When indulging in Moroccan tea, you are encouraged to take it three times – once for life, once for love and once for death.”

“You also won’t find more colorful tea making equipment anywhere in the world,” Metro concluded.

Morocco was the only Arab country that made it to the list. It even ranked higher than China where tea was discovered by Emperor Shen Nog. China ranked 8^th, after Japan (7^th).  Kenya landed 9^th while England ranked last, in the 10^th place.

Moroccan tea, locally called Attay, occupies a very important place within Moroccan cuisine and its culture due to its symbolic worth, to the extent that Morocco has become one of the biggest tea importers in the world ($88 million, 2006).

Having learned the custom of drinking and making tea from their ancestors, Moroccans took tea as a sacred drink. They even compete with each other to prepare the best cup of tea that anyone has ever tasted.

As tea grew widely present at Moroccan tables, many traditions and customs grew with it becoming a symbol of generosity and hospitality, rather than a simple hot drink.

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Rabat - After the success of the first season of Master Chef Morocco, Moroccan TV channel 2M announced the second season of the culinary competition.

The channel announced that the first episode of the show will be broadcast on October 13.

In its promotional video, the organizers said that the cuisine show, which is expected to be more challenging than last year, will be held in twelve destinations.

According to the official website of the show, a new member, Rachid Maftouh, will join Moha Fedal, Myriam Ettahiri and Khadijah Bensdira, the current three members of the jury.

The jury will accompany Moroccan candidates in a challenging competition often under the pressure of time.

In the last season, all the fifteen candidates benefited during the competition from the professional coaching and advice of the four jury members.

The culinary show lived up to the expectations of a large audience, who hailed the show on social media.

The episode of the finale was watched by nearly 5.5 million spectators, a major success in the history of 2M TV. The winner for this season was the talented 30 year-old Halima Mourid, a Moroccan national living in Spain.

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Rabat - The Pearl Marrakech Hotel in the Hivernage neighborhood of Marrakech is organizing the second installation of their culinary showcase, Stars of the Pearl, which will take place from October 22^nd to the 25^th.

The event will showcase the culinary skills of four internationally renowned chefs Hervé Giliams, Jean-Jacques Noguier, Éric Delerue, and Bernard Bach.

Each chef will choose dishes to share with visitors and will prepare his dish with the assistance of the other three.

The event will take place in the restaurant “Jouhara” and will particularly highlight the dishes of France and Morocco.

The event will “illustrate their splendor and diversity in a festive and friendly atmosphere.”

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Rabat - Morocco won the World’s Best Halal Culinary Destination Award at the World Travel Awards 2015 event, held in the United Arab Emirates between 19 and 12 October.

Organizers of the World Halal Travel Summit and Exhibition 2015 hailed the variety and authenticity of the Moroccan cuisine, naming it the World’s Best Halal Culinary Destination.

Taibi Khattab, director for Middle East and Asia, at Moroccan Tourism Office told Morocco’s national news agency MAP that the award is “an international recognition of the richness and the quality of the Moroccan cuisine.”

He went on to add that Morocco had tight competition with Malaysia, before winning the award with more than 14,000 votes.

Indonesia, on the other hand, won three awards in the Halal Travel Award 2015. The awards are World’s Best Halal Tourism Destination, World’s Best Halal Honeymoon Destination and World’s Best Family Friendly Hotel.

“We are extremely proud to announce the first ever recipients of World Halal Travel Awards,” Andy Buchanan, Event Director of WHTS15 said.

“From a strong mix of contenders in each category we have selected only the best nominees as finalists and we let the public vote for the best in each category,” he added.

“Each finalist represents growing interest and passion within the industry to promote and further the growth of Halal Tourism,” Andy Buchanan concluded.

Below is the complete list of winners of the World Halal Travel Awards 2015 by category:

World’s Best Halal Culinary Destination: Morocco

World’s Best Airline For Halal Travelers: Emirates Airlines

World’s Best Airport For Halal Travelers: Abu Dhabi International Airport (United Arab Emirates)

World’s Best Family Friendly Hotel: Sofyan Hotel Betawi, Jakarta, Indonesia

World’s Most Luxurious Family Friendly Hotel: Emirates Palace, Abu Dhabi, United Arab Emirates

World’s Best Halal Apartment Hotel: Al Jawhara Hotel Apartments, Dubai, United Arab Emirates

World’s Best Family Friendly Beach Resort: Adenya Hotel & Resort, Antalya, Turkey

World’s Best Halal Tour Operator: Hala, (Etihad) Abu Dhabi

World’s Best Halal Travel Website or App: HalalBooking.com

World’s Best Halal Honeymoon Destination: Lombok, Indonesia

World’s Best Hajj & Umrah Operator: Labbaik Group

World’s Best Hajj & Umrah Hotel: Al Marwa Rayhaan By Rotana, Makkah

World’s Best Halal Tourism Destination: Lombok, Indonesia

World’s Best Halal Cultural Destination: Istanbul, Turkey

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By Latifa Elogri

Fez - Despite losing its status as capital of Morocco in 1912, Fes is still the Moroccan capital of food. And Fassi cuisine is among the world’s best.

Over the course of decades, Fes has become a destination for many Moroccan and non- Moroccan visitors who want to enjoy the luxurious tastes of foods served in its homes, restaurants and cafes. In Fes, one can broaden one’s culinary horizons and fulfill one’s desires for new tastes.

Each region in Morocco has its special dish and method of preparation. For example, one can sample zinabah in the Sahara, tanjia in Marrakesh, rziza in Rabat, berkokouch in Oujda, along with many other foods, both spicy and non-spicy. Food plays an important role both in our culture and in our relationships. As Jean Anthelm Brillat-Savarin stated, “tell me what you eat and I will tell you what you are.” In the context of Fassi cuisine, this proverb would mean that the type of food you eat, how you prepare it, the ingredients you use to make a certain recipe and ultimately how you share it can define whether you are from Fes or not.

Foods that are very popular in the capital of spirituality are various and unique. Yes, it is true that we can find the same dishes in other regions in Morocco, but they don’t taste the same as they do in Fes. The following dishes are four of the most popular and representative of Fassi cuisine.

Lakhli’i:

Khli’i is considered the favorite dish of people in Fes and its surrounding regions. The name khli’i springs from the term to preserve something for a long time until it becomes ready to be consumed. This type of food is made of kaddid, which is a combination of beef ribs, salt, altsfirh, cumin, coriander, and oil. We cut the beef ribs into thin pieces, mix with the spices and oil, and hang the pieces in a sunny place for up to three days or until they are dried. To make the khli'i, we put the kaddid pieces in fire, then we add a boiled robe with one letter of oil. Finally, it is put in a glass bottle in the refrigerator. It is served hot for lunch or dinner or, as some people prefer, with tea in the morning.

Even when you ask for this food in another Moroccan city, the restaurant owners, in order to persuade you of the quality of the dish, will tell you that their khli’i is imported from Fes. The superior quality of khli’i from Fes is acknowledged by Moroccans in all regions of the country.

Bastilla:

Bastilla is served in Fassi houses to welcome guests and to show them kindness and generosity. A favorite dish for important Fassi ceremonies and meetings, it demonstrates a mixture of cooking tradition and art that typifies the culture of Fes.

Bastilla is prepared with chicken (or fish), phyllo pastry leaves, eggs, and pecan. After we cook one chicken with onions and spices, we separate the chicken from the spices and add eight or more eggs. Then, we put one pastry leaf in a dish and add the onions and eggs. In the opposite direction we put another leaf and we add the chicken, cut in small pieces. Then we put a third pastry leaf and we add the pecan. After covering the dish completely with a fourth pastry leaf, we bake the bastilla in an oven. After it is cooked and the pastry is browned, we decorate it with sugar and cinnamon.

There are many other techniques for preparing this dish, but this way is the one used most often in Fez. What is striking in this dish is the fascinating combination of savory and sweet flavors which differentiates it from customary Moroccan dishes.

Chebbakia:

Chebbakia, a small piece of twisted dough that is deep fried and soaked in honey, is served during Ramadan as a necessary part of the breakfast meal, but it is also served with harira (a Moroccan soup) during the rest of the year.

In Fes, it is found year round as the most popular piece of food in the old medina, along with other small pastries like the triangle-shaped briwat. It is true that this kind of food is served in almost all parts of Morocco, but what is special about it in Fes is the originality that led to the invention of other shapes and decorations as well as other flavors. Chebbakia is prepared with a light dough containing a mixture of flour, milk, sugar, butter, a substance called nafa’a, and pecan. The dough is fried in oil, soaked in honey, and then decorated with sesame. Although this is the common method, Fes continually comes up with different tastes and interlaced shapes. Fassi chebbakia might be shaped like figs or round and decorated with various types of dried fruits.

Sweets of Moulay Idriss:

If you pay a visit to Fes, you can’t go back to your city/country without carrying with you some pieces of that particular kind of sweet. Made from figs, pecans, peanuts, cashews, walnuts, and caramel, the pieces vary in color and taste of according to the ingredients used.

These sweets are generally not prepared at home, but rather are bought only in the streets, especially around the Moulay Idriss shrine. These sweets are considered for some Moroccans as the baraka, or blessing, of the shrine of Moulay Idriss and, therefore, the baraka of Fes at large. So, when speaking about Fes, sweets of Moulay Idriss come to mind when we think about something different to eat.

With technology and the various cooking programs that are shown regularly on the Moroccan TV and radio, people all over Morocco can prepare many types of food and invent new meals. Still, Fes will be always the best site to prepare and serve food; it is the city which exports more types of food to cities in Morocco and abroad.

These are only some examples of the famous foods of Fes; the list is very long. Even in newly-invented dishes, Fes cuisine combines tradition and art. Its creators are concerned not only with very pleasant tastes, but also with the physical outline of the dishes, using their special artistry to produce the unique foods of Fes and to differentiate them from the foods of other cities of Morocco.

Edited by Esther Bedik

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By Asmaa Bahadi

Rabat - Agadir will host the second Gastronomic Meeting on March 18-20 under the theme "Gastronomy: A pole of excellence on economic development."

The honorary presidency will be entrusted to Mr. André Marcon, president of the French Chamber of Commerce and Industry (CCI).

The meeting will also shed the light on another form of gastronomy, pastry, with the exceptional presence of five chefs from the Alain Ducasse cooking school.

French chefs Régis and Jacques Marcon will host this year’s Gastronomic Meeting.

After more than 30 years in the kitchen, Régis teamed up with his son Jacques in 2004 to set up the Régis et Jacques Marcon restaurant. In addition, the meeting will be hosted by Kamal Rahal Essoulami, the president of the Moroccan Federation of Culinary Arts.

Many activities are planned for the meeting, from cooking demonstrations to lectures, tastings, and brunches, as well as a gala. Of course, one cannot forget the main event: gastronomic meals.

Joël Cesari, Johan Leclerre Trochain Laurent, Henri Gouny, Myriam Ettahri, Chef Moha or Karim Ben Baba are a few of the 30 chefs attending.

The Gastronomic Meeting aims to highlight diversity and promote the quality of local products, specifically seafood, by uniting political, economic, tourism, and education actors in the context of exchanging experiences in order to give Agadir an image of a tourist destination on a gastronomic level by bringing together the Moroccan and French cuisines.

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By Asmaa Bahadi

Rabat - The budget for the 17^Th National Film Festival (NFF) by the Moroccan cinematographic center (MCC) was revealed on Saturday in Tangier.

The MAD 143.73 Million budget represents the film balance sheet of the year 2015. It includes the production of 20 long films, 123 short films, and public aid for the promotion of national film production (MAD 62.58 Million).

The MCC has also launched a scan project of the archives of Moroccan cinema from the past century. The first phase of the project is focused on the documents photographed between the years 1905 and 1940, the second stage is set to begin in March with the digitization of MCC’s laboratory.

Sarim Fassi Fihri, the director of MCC explained that this budget covers the pre-production and post-production costs, as well as writing and rewriting scenarios.

The Commission's Fund aid for film production granted an advance on 23 feature movies (25 films in 2014). Of those films, 13 out of 23 are in pre-production (MAD 48.20, four films are in post-production (MAD 4.60 million ), four scripts are being rewritten (MAD 220,000) and 2 scripts are being written (MAD 120,000).

The Commission has also decided to give an advance on seven short films: 1 movie before production (160,000 Dirhams) and 6 movies after production (MAD 870,000).

The Sahrawi Hassani Cultural Heritage had also gave a significant amount of aid to public cinema. 7.55 million Dirhams were reserved to 9 films before production, MAD 500 000 were dedicated to a documentary in post-production, MAD 300 000 were allocated to rewriting the script of four films, and MAD 60 000 were given to write a movie script.

The total box-office revenue is estimated at about MAD 74.462 million in 31 cinemas which are equipped with 57 screens (MAD 66.726 million in 2014).

The Moroccan Box office was dominated by the film "Le Coq" of Abdellah Ferkous with 100?060 entries and by "les transporteurs" of Said Naciri with 95,535 entries.

Ultimately, Moroccan cinema grows increasingly popular on an international scale. This trend can be seen in Moroccan cinema's strong presence at international film festivals.

Many Moroccan films were nominated in the official competition of 33 festivals in 2015, and were present outside the official competition in 37 festivals. 20 Moroccan films have won awards abroad in 2015, including 15 feature films and 5 short films.

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Rabat - Morocco won the prize for the best “main course” in the 11th edition of the International Culinary Competition, held on April 23rd and 24th in Spain, according to a report by H24.

The awards ceremony was held this past Sunday in the city of Oviedo in Northern Spain, during which the Moroccan team won its prize for its rendering of “Lahma Mhmara” or Lamb Tagine. The second place award in the “main course” category went to Venezuela for its Bollos polones with tomato sauce and chicken salad.

The Egyptian team snagged the first place prize in the dessert category for “Kunafah” - a cheese pie with a sugary syrup base. A coconut milk pie served with sweet potato balls took the second place title in the same category.

Brazil, Nigeria, Spain, Paraguay and Cameroon also submitted teams of four cooks to the Concurs Internacional de Cocina. Each team had a total of two hours to create a main course and a dessert that reflects the culture and cuisine of their home country.

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Rabat - London is set to open its first “naked dining experience” coming in June, according to the International Business Times.

More than 32,000 people have signed up for a chance to dine at Bunyadi, (meaning fundamental, base, natural), a three-month pop-up restaurant billed as the UK capital's first restaurant to serve its clients naked.

The restaurant is a project of the Lollipop company, a pop-up group. The company said they were "amazed" by the interest in the "fascinating social experiment" that will take diners to a "Pangea-like world."

"I'm both surprised and excited by the response," Lollipop Founder Seb Lyall said in an interview with CNN.

"People want to be naked,” he said. “Whether it's on a beach or in a sauna, if the opportunity is there to be in a natural state, they will take it.”

The restaurant will provide lockers for customers to store their clothing. There will be naked and non-naked sections for diners.

Clients will be served natural vegan and non-vegan dishes on earthenwares with edible utensils.

As the restaurant will not be equipped with any electric or gas ovens, the food will be prepared using wood fires by chefs who will be wearing only hairnets and aprons.

The restaurant said that waiters will be semi-naked while serving the clients.

Bunyadi aims to offer customers "true liberation" by serving unprocessed food in a nature-like environment away from modern technology. Customers will be required to leave their smart phones and other technological devices outside and taking photos will not be allowed.

Lyall said he wants clients to "experience a night out without any impurities," including chemicals, electricity and gas. Customers will be seated in sections partitioned by bamboo and lit only by candlelight, where they will be given the option to dine naked.

"We have worked very hard to design a space where everything patrons interact with is bare and naked,” Lyall said. “The use of natural bamboo partitions and candlelight has enabled to us to make the restaurant discreet, whilst adhering to the ethos behind it.”

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Connecticut - Morocco has recently made significant strides in inviting foreign investment to boost tourism but it is also leaving a tasteful footprint in the culinary art internationally.

Moroccan chefs are achieving high recognitions for the best savory and sweet creations. The country recently won the prize for the best “main course” at the International Culinary Competition in Spain. The famous Lamb Tagine with prunes and almonds, always a favorite. The sweet and savory combination in this dish brings the world into a silky, buttery pause where all your senses gather around the addicting aroma of freshly picked saffron. You’d never want to press play again.

As a result, big productions such as Master Chef have decided to set up shop in Marrakesh, the culinary heart of Morocco. It is but an obvious choice, Marrakesh is a whimsical culinary hub of snake charmers, mounts of divine marinated olives, decadent lamb head invitingly smiling at you to eat it, and my all-time favorite Lamb Tanjia. A simple but intricate dish carefully seasoned in a clay jar and baked underground for two days. My soul is currently teleporting to Marrakesh as I describe it.

A Moroccan Kick to Your Taste Buds

Similarly, across the Atlantic, American chefs are venturing off and using uniquely Moroccan spices such as “Rass El Hanout,” where even “Moul Hanout” doesn’t know what’s in it. I was pleasantly surprised while watching the finale of “Top Chef,” where chef Amar Santana bravely reenacts the traditional Bastilla with a Dominican twist. The Dominican-American chef contestant whose roots dwell in the beautiful island of Dominican Republic, has fallen in love with the Moroccan flair and its cuisine. He was introduced to the culture, the food and people thanks to his friend and business partner, Ahmed Labbate, a seasoned restauranteur whose experience in hospitality stems from working for the most prestigious and luxurious hotels in Morocco and Germany. He forged his way into the highly competitive American culinary scene, bringing a unique identity, worldly passion and unprecedented experience.

Also part of the team, Moroccan chef Ghali Benhima. Chef Ghali brings Casablanca flair to Orange county, California in the fashionable city manner it is done a la Casablancaise. Together with Chef Amar, they promise an unforgettable culinary experience that takes your soul from the Caribbean to the exquisite scent of bubbling goat meat tagine in the hills of Agadir. The three enjoy making loyal patrons happy at two very busy Orange County restaurants: Vaca and Broadway by Amar Santana.

Another renowned Moroccan chef gracing Americans with Moroccan taste is Chef Mourad Lahlou, owner of Aziza in San Francisco. A native of Marrakesh, he traveled to the U.S. to study Economics and fell in love with cooking while feeling homesick as an international student. A Master’s degree earned, and his love of food only grew bigger. His dream was to revolutionize the Moroccan Cuisine.

[caption id="attachment_187546" align="aligncenter" width="600"] Mourad Lahlou Chefowner of Aziza in San Francisco Demonstrated the Power of the Tagine[/caption]

He opened Aziza to introduce innovation to culinary traditions ancient in nature. The San Francisco chronicle awarded Chef Mourad 3 stars and was named a StartChefs Rising Star. Big networks quickly noticed his talent and casted him in prime time shows as a culinary expert and judge, shows like Top Chef, Iron Chef and his own show on the PBS channel. Today, Chef Mourad has earned the respect of world renowned culinary experts. He opened his second restaurant named Mourad, earning great reviews from critics and foodie fans alike.

It is safe to say that anytime you pair something with the taste of Morocco it is bound for success. Americans have clearly fallen in love with the Moroccan flair, from its sense awakening spices to its dreamy mosaic, Morocco constantly takes first place in making memorable, out of this world experiences.

The post Moroccan Chefs Bringing Exotic Flair to the U.S. appeared first on Morocco World News.

Rabat - Moroccan gastronomy is celebrated worldwide. The Telegraph ranked Fez the 15th best gastronomical city, followed by China’s Chengdu.

Hanoi, Vietnam topped the list, followed by Tokyo and London. The cities of Jaipur, New York, Mendoza, Bologne, Lyon, New-Orleans, Bangkok, Barcelona, Singapore, Copenhagen and Lima also appear in the list.

Bread is an essential component which is prepared every day and cooked in public stoves. In addition to the availability of various galettes and pancakes for breakfast, hot and fresh beverages (mint tea, flavored coffee, almond milk, beverages made with carrots or cucumber…). The most known meal among Fassis is sweet chicken with prunes.”

The Telegraph states that Fez’s gastronomy is characterized by sheep heads and various spices in a cuisine still dominated by local preference rather than touristic needs.

 “There are many great places to eat and also in which to take cookery classes, where you can learn to prepare classic Moroccan dishes such as harira soup, baghrir (Berber pancakes) and tagines,” the British publication says.

“The riad Palais Amani also runs a bread-making course. Maison Bleue offers a rich and traditional banquet of salads, tagines and couscous, to an eveneing soundtrack of local musicians,” it adds.

Another website, Dafina.net, notes that within that the context of different regional Moroccan gastronomy, “The Fassi gastronomy is characterized by the combination of sweet and salty food, the use of fruits and vegetables and spices such as cumin, cinnamon, mild red pepper, ginger, pepper, parsley, coriander but not chili pepper.

The post Fez Among World’s 16 Best Gastronomical Cities appeared first on Morocco World News.

Rabat - “Kitchen Impossible,” the German televised cooking competition, chose to shoot one of its episodes in Marrakech.

The famous German TV show was shot in various iconic spots in Marrakech including Jardin Majorelle and the medina’s souks, from the June 1 to June 4.

The Regional Tourism Council (CRT) in Marrakech confirmed having authorized Endemol Shine, the German production company of “Kitchen Impossible,” to shoot the episode in the Red City, home to so many delightful flavors.

“Kitchen Impossible” is hosted by the renowned and acclaimed chef Tim Bauer. It  first aired in Germany in December 2014. It has attracted an impressive audience of 4.1 million viewers and will be aired on Vox TV in Germany.

The post German Cooking Show “Kitchen Impossible” Shot in Marrakech appeared first on Morocco World News.

By Rania Tazi

Morocco

Harira is a Moroccan traditional soup that is an essential to Ramadan. It is made with garbanzo beans, lentils, fresh vegetables, and sometimes beef. The ingredients are then left to simmer together in tomato sauce with spices like saffron and ginger.

Chebakia is a deep-fried pastry made of strips of dough rolled to resemble a rose and coated with honey and sesame. It is of Moroccan origin and differs in name from city to city.

[caption id="attachment_189315" align="aligncenter" width="816"] Moroccan Briouates[/caption]

Briouates are sweet puff pastries that can be filled with meat mixed with cheese, lemon and pepper, or vegetables. They are wrapped in warqa in a triangular or cylindrical shape.

Baghrir is an ancient Berber pancake that is small and spongy, made with flour or semolina, and characterized by its tiny holes. It originates from North Africa, and is most popular in Morocco and Algeria.

Turkey

[caption id="attachment_189361" align="aligncenter" width="876"] Gullac[/caption]

Gullac is a Turkish dessert made with milk, pomegranate, and a special kind of pastry. This dessert has been a traditional food since the Ottoman Empire, during the late 1400s.  Despite being a traditional pastry, its popularity spikes during the month of Ramadan.

[caption id="attachment_189363" align="aligncenter" width="628"] Pastirma[/caption]

Pastirma is a very seasoned, air-dried beef which gets its name from the Turkish horsemen in central Asia who pressed meat on their saddles in order to preserve them. Pastirma is seen as a delicacy that can be eaten with a variety of side dishes.

Algeria

Chorba is a soup or stew that is made of vermicelli and spices such as turmeric, ginger and paprika. This soup is popular in many countries, including those in North Africa, across the Balkans, Central Asia and the Middle East. The soup, however, does differ slightly from country to country.

Chekchouka is a dish consisting of eggs poached in a sauce of tomatoes, chili peppers, and onions, often spiced with cumin. Its origin is unknown, but it has become a staple in countries located in North Africa and the Levant today.

Algerian Boureks are filled pastries made of thin flaky dough known as phyllo. Bourek (Börek) is found in many countries, due to its origins in the Ottoman Empire.

Indonesia

Kolak Pisang is a variation of an Indonesian dessert made of palm or coconut sugar, coconut milk, and pandanus leaf, with added bananas.

Malaysia:

Bubur Lambuk is a popular rice porridge. It is made with a mixture of lemongrass, spices, vegetables, and chicken or beef.

[caption id="attachment_189359" align="aligncenter" width="900"] ketupat[/caption]

Ketupat is a type of dumpling made from rice packed inside a diamond-shaped container of woven palm leaf pouch.

India, Pakistan, and Bangladesh

Haleem is a stew made of meat, lentils, and pounded wheat made into a thick paste. This dish is found beyond India, Pakistan, and Bangladesh alone. It is also present in the Middle East, although less popular. The first recipe of haleem is said to date from the 10^th Century.

Biryani is a mixed rice dish made with spices, rice, lentils, meat and vegetables. The two main types of biryani are pakki, which means cooked, and kacchi, which means raw. Despite being originally cooked with meat, the dish has adapted to its environment and can now be either vegetarian or non-vegetarian (called Tehari).

[caption id="attachment_189367" align="aligncenter" width="933"] Malpuas are pancakes served as a dessert or a snack[/caption]

Malpuas are pancakes served as a dessert or a snack. They are made by crushing either bananas or coconut, and then adding flour, water, or milk. There are many variations of this dish depending on the region, such as pineapples or mangoes instead of bananas. In India, malpuas do not contain fruit.

Jalebi is a sweet sort of pastry made by deep-frying a wheat flour batter in pretzel or circular shapes, which are then soaked in sugar syrup. It is also known as Zulbia. For Christians in West Asia, it is served for the Feast of the Theophany, and for Muslims it is used during Ramadan.

[caption id="attachment_189369" align="aligncenter" width="960"] Samosas are fried or baked with spiced potatoes, onions, peas, lentils, macaroni, noodles, and/or minced meat filling.[/caption]

Samosas are fried or baked with spiced potatoes, onions, peas, lentils, macaroni, noodles, and/or minced meat filling. Samosas are said to have originated in the Middle East and were introduced to India by Muslim merchants from Central Asia. Samosas differ slightly from country to country.

Somalia

Bocor katiitow is popular in southern Somalia, and is a squash dish with cardamom and sugar.

Kac Kac are Somali doughnuts made by deep frying bread.

Egypt, Palestine, Syria, Lebanon and Jordan

Mahshi is a dish made of stuffed squash, marrow, or zucchini. It is popular in countries from the Balkans and the Levant, given its historical popularity in Ottoman territory. The dish can vary between being made with or without meat.

Jallab is a popular Ramadan drink made of carob, fruit syrup, dates, grape molasses, and rose water. It also uses artificial coloring and is smoked with Arab incense.

Kamruddin is made by squeezing hundreds of kilograms of apricots, then mixing it with glucose syrup. It is then sun-dried and becomes a thick paste.

Adas is a lemony lentil soup very popular during Ramadan, especially in Syria.

Konafa is a cheese pastry soaked in sweet, sugar-based syrup popular in the Levant and former Ottoman regions. There are three variants of this dish: the rough one, called khishnah, the fine one called na’ama, and the mixed one, called mhayara.

Katayefs are sweet dumplings filled with cream or nuts. It was traditionally made and sold by street vendors and is popular in Egypt and the Levant.

The post Popular Ramadan Foods around the World appeared first on Morocco World News.

New York - Morocco will take part at the Summer Fancy Food Show, to be held on June 26-28 in New York.

The Summer Fancy Food Show is America's largest specialty food and beverage Show, drawing 46,000 industry professionals, and the premier showcase for industry innovation.

The Moroccan pavilion, which will host more than 20 exhibitors and will be set up on an area of 371 m2, will highlight the innovations, diversity, richness and quality of the Moroccan offer, through the exhibition of a wide range of food products (olive oil, canned olives, condiments and sauces, canned fish, couscous and pasta).

Morocco's participation in this Show is meant to establish new partnerships with key industry players who will be present at this international event, and to capture new markets.

The post Morocco to Take Part in Summer Fancy Food Show in New York appeared first on Morocco World News.

Rabat - “Street Food Around the Word” is a TV show on National Geographic’s Adventure channel that travels around the world and searches for the best examples of street food.

In this episode, host Ishai Golan visits Marrakech, sampling eight Moroccan dishes.

In the Jemaa el Fna square and around the streets and alleyways of the city, he tries snail soup, fresh orange juice, B’stilla (a pastry filled with chicken or fish), Harira (a traditional soup), sheep heads, ma’qooda (deep fried potato balls), and chebakia (a sesame cookie). A guide shows him how to prepare a traditional tagine.

The episode also wanders through the markets of Marrakech, with its great variety of products, sights and smells. Golan gives tourist advice, including tips to haggling prices and finding the best spices.

The post Video: National Geographic Adventure Explores Street Food in Marrakech appeared first on Morocco World News.