Is it hot, dusty and crowded in the city’s medina (shopping center)? Yes, but also fascinating and well worth a visit. Visit the medina early to shop for anything from jewelry and clothing to exotic spices and sweet treats. Chatting with local shopkeepers is part of the fun! “Must see” attractions in Marrakech include Le Jardin Marjorelle, a garden oasis in the middle of the city that has been restored by Yves St. Laurent – a photographer’s dream come true. The Medersa ben Youssef was founded in the 14th century and is a prime example of the extravagant architecture of the time. And snake charmers? Sure! Drop by the Jemaa el-Fna Square where you’ll find all kinds of entertainment. Cool off and relax at a local hammam (public bath) where you can get a massage for your aching feet.
Signature drink: Mint Tea
As a predominantly Muslim country, alcoholic beverages are not a part of local culture as they are in other parts of the world. Offering mint tea is a gesture of friendship and hospitality.
Ingredients:
- 1 T Chinese gunpowder green tea
- 5 C boiling water
- 5 springs fresh spearmint
- 4-6 t sugar (traditional, but optional)
Instructions:
- Prepare the “spirit” by pouring 1 cup of the boiling water over the tea leaves, and steep for 30 seconds. Reserve this liquid for later.
- Rinse tea leaves with a bit of boiling water, swirl and discard water (to remove bitterness).
- Add rinsed tea leaves, mint springs, sugar and “spirit,’ cover with the remaining water and bring to a boil. Remove from heat and steep for 5 minutes.
- Aerate the tea by pouring into a cup and returning the tea to the pot 2 or 3 times. This combines the sugar and mint flavors.
- Serve with a “high pour,” a ritual not just for show, but to further aerate the tea, release its aroma and cool it so it is drinkable.
- Add a mint sprig to the glass for a garnish.
Signature Dish – Tanjia –Slow cooked lamb
Ingredients:
- 3-4 lbs lamb, cut into 2 inch cubes (beef or veal can be substituted, but lamb is traditional)
- 8 cloves garlic, crushed
- 1 medium onion, chopped
- 2 t ground cumin
- 1 t each ginger and turmeric
- ¼ t each nutmeg and ground cloves
- Pinch saffron threads steeped in ¼ c warm water
- 1 t salt
- ½ t each black and white pepper
- ¼ c olive oil
- 2 T butter
- 1 lemon quartered and seeds removed
- ½ C water
- Large handful fresh cilantro, washed and chopped for garnish
Instructions:
- Mix the lamb cubes with garlic, onion and spices and stir well
- Pour into dutch oven or tanjia (traditional clay pot)
- Melt butter and combine with olive oil, water and lemon cubes – pour over meat mixture and stir well to combine all ingredients
- Cover the pot and bake at 250 degrees for 5-6 hours, until meat is fork tender. (Recipes for this dish vary – some call for cooking up to 10 hours if using a tougher cut of meat.)
- Serve and sprinkle each portion with chopped cilantro
