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Start your culinary journey in Casablanca, where you can visit one of the largest mosque in the world, Hassan II. Explore the exotic markets and learn to cook and prepare Moroccan dishes with the locals. You will visit a local hammam, the medina, Berber pharmacy, the tanneries and potters outside the king's palace. You will have the long drive along the Atlas Mountains on your way to Marrakech. You will also experience the life of a Berber for one day and learn to cook in Marrakech!
You will be spending two nights in Hotel Novotel Casablanca City Center, Casablanca, three nights in Riad Jaouhara or Riad Myra, Fez, three nights in Riad Moucharabiah, Marrakech, and one night in Riad Mimouna, Essasouira.
This tour will take place in Morocco, visiting Fes, Rabat, Casablanca, Marrakech, and Essaouira.
The flavorful cooking of Morocco enjoys a tradition of cuisine rich in spices. Women in the royal cities of Morocco have made cooking an art and a center of social and community life. Moroccans will be quick to point out that the food found in homes is much better than that available in restaurants. Hosting here also far outshines many parts of the world. A meal would often start with a vast array of delicious dipping salads, from eggplant to green pepper to tomato and onion based salads.
This is accompanied by a mouth-watering tagine, a stew type dish characterized by meat, chicken or fish covered by any number of vegetables, sitting in a flavorful spicy sauce. This is eaten by dipping bread, and the visitor will find this an absolutely delightful culinary experience. Then, just as you are feeling thoroughly stuffed, Moroccans like to display their hospitality and surprise you with another full meal, just as irresistible as the first. The meal ends with a selection of fresh fruit, to pass it down.
With constant encouragements to keep eating, that are considered polite in this culture, the guest is guaranteed to leave without needing a meal for another week. In addition to tagine, some other traditional meals include couscous and basteeya. Couscous is steamed semolina grains, traditionally covered with seven vegetables (often onions, pumpkin, zucchini, turnips, chili peppers, carrots and tomatoes) and, once again, a yummy sauce. This is traditionally served on Fridays and usually eaten either with spoons or hands.
Basteeya is a triple layer sweet and savoury pastry, with shredded chicken, eggs, lemony onion sauce, and sweetened almonds enclosed in tissue-thin pastry, and sprinkled with a layer of sugar and cinnamon. This type of main meal is often served at lunch (around 14:00 or 14:30). A nice meal for dinner (anywhere from 20:00 to midnight) is the traditional soup harira. This tomato-based soup is filled with chickpeas and lentils, but it is the incredible blend of herbs and spices that make it so addictive. Harira is also the traditional soup to break the fast each day during the Muslim month of Ramadan. This is often accompanied by other Moroccan treats such as malawi , harsha, bissara, and dates to name a few. Moroccan mint tea is another sweet treat to enjoy as you sample all the great tastes offered in front of you.
Book your flight to arrive at Mohammed V International Airport (CMN).