Reason 1,800 Why I Love Morocco: A large glass (not plastic, even though it’s a street vendor) of delicious, freshly-squeezed pomegranate juice is only $1.50.
Reason 1,049 Why Love Morocco: The tajine. Not the meal, but the cookware. I’m so integrated at this point that I don’t know how I’ve live my adult years without one. I use it every day. It’s a pressure cooker, a crock-pot, a deep-fryer, popcorn maker, and “microwave” all in one. It’s truly a wonder.
Reason 1013 Why I Love (Oualidia) Morocco: $70 buys you twelve large oysters, two medium lobsters, one large crab, clams, shrimp, and four sole all grilled on your terrace by the fisherman who caught them hours before.
Reason 601 Why I Love Morocco: When, after meals, people ask if you want to lay down and take a nap, they are totally serious. Every meal is like Thanksgiving at grandma’s.
Reason 584 Why I Love Morocco: The hot season and the watermelon season are in near perfect alignment.
Reason 383 Why I Love Morocco: A freshly fried, delicious doughnut , known locally as sfenj, is a mere $0.10.
On a surprising side note, if one mistakenly Googles images for ‘svenj,’ one discovers it’s also a brand of risqué men’s underwear.
Reason 373 Why I Love Morocco: The most delicious oranges I’ve ever eaten are seasonally plentiful and only $0.23 a pound.
Of all the national capitals I’ve visited, and there’s been more than a few, none has felt less like a capital than Lisbon, Portugal. Maybe all the various governmental offices are far away from the city center, or maybe they’re just less ostentatious than their European counterparts, but on the whole, the city felt more…
Perhaps it’s a stereotype, but, truth be told, Morocco is a fairly arid country. Much of its southern area borders on or is part of the vast Saharan Desert. In fact, once one crosses the Atlas Mountains, it predominately desert with a numerous oases scattered about. Initially, the dryness and the heat were challenging, but…
Earlier this week I was invited by some women who attend my yoga and English classes at the Dar Taqafa (House of Culture) to help make chebakia, a traditional fried and honey-soaked cookie eaten during Ramadan. The invitation was offered with the comment, “If you have time. No problem if you don’t have time.” I told…