My Moroccan Food-alogue Part 2 – Fes

One Night and Day in Fes

We stopped at a supermarket in Fes to pick up a bottle of wine before heading to our riad.  Interesting that  the spices are sold in giant bins, just like the souks!

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Our riad was in the medina, the fortressed part of the old city. It was like finding a hidden gem among the side streets.  From our second level room looking down on the courtyard, this is where the guests ate their meals. Loved the mosaics on pillars, floors, walls, everywhere.

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We were quite full from our delicious lunch in Meknes and opted for a light dinner of vegetarian tagine.  A simple pleasure of potatoes, carrots, olives, preserved lemons, and cabbage.

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After dinner, we relaxed and had a glass of local wine.

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Joel, ready to relax with a bottle of local Moroccan wine.

The next day we were taken on a tour of the medina. We spent hours wandering and exploring alleys and paths and enjoying the souk, the marketplace.  Thankfully, not all walkways were this narrow.

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The merchants were setting up their shops to start the busy day.

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Dried fruit and garlic caught my eye.

And now my favourite part of my daily adventure:  exploring the souk and marketplace of the medina.

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This woman was preparing some sort of crepe on this huge heated metal bulb.

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Fishmonger waiting for customers.

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Dried legumes, red apricots and dates.

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The butcher storefront. Notice that camel meat is on the menu, but not for me!

These fennel fronds are sold in bundles; individual fronds are pulled off and used as toothpicks.
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Dried fruits everywhere.  Dates, figs and raisins galore.  The colourful blocks to the upper left are sweet  chewy nougat.

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The various seasoned olives in Morocco were delicious.  No wonder they are served at every meal.  Look at the enticing display surrounded by lemons and parsley.

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And another shop front with more olives with colourful scoops.

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This shop is selling the traditional round breads which were served with every meal.

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We were taken to a restaurant within the medina for lunch.  I loved ordering the assorted Moroccan salads as an appetizer.  With anticipation, it was interesting to compare the similarities and differences in what appeared at various restaurants.

The ever-present olives, carrot salad, potato, rice and beet salads.  Eggplant salad, cauliflower and carrots and a lentil platter.  I hope I can emulate this at home.  These were ordered for two people but really could have been enough for lunch but no, we had to sample some more.

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Seven vegetable couscous, the menu said.  I counted five vegetables: cabbage, celery, carrots, onions, and squash.  The last two ingredients were raisins and chickpeas.   I guess it should have been called seven item couscous.  Analysis aside, it was mildly seasoned but filling and delicious.

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Seven vegetable couscous

My husband ordered chicken pastilla again.  We are even enjoying the gorgeous plates that the food is served on,  and the various ‘finishing touches’ on the top of the pastilla: this one was flourished with cinnamon sugar and chopped toasted almonds.

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We toured other sights in Fes for the rest of the day, including the old Jewish quarter but alas no more food-related photos until dinner.

We dined with another couple whom we befriended on our tour.  Shebakia is a Moroccan sesame cookie which is shaped into a flower, fried and then coated with honey.  An interesting sticky and sweet treat, served with dates to start our meal.  I do not know why it was not served as dessert.

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Shebakia and dates as an appetizer. So sweet!

For dinner we ordered and shared the assorted Moroccan salads.  This time, a carrot salad, lentil salad, 2 different eggplant dishes, a pureed date platter, a zucchini salad, and a mixed chopped vegetable salad.  I noted that all the salads were cooked; none were served raw.

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Another pastilla, decorated with icing sugar and diamonds of cinnamon.

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Next day, we are heading for a long drive to our destination of Merzouga.  Meet you there with more to share.

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13 comments

  1. yum, photos are heavenly. Did you find any of those dishes at the Bazaar . and have you tried making anything at home so far.??

    1. No dishes like the ones we were served on in the restaurants but lovely pottery at the Bazaar with Moroccan designs. I have made tagines and pastillas before but I will try them with a local Moroccan flair now! Also, I loved the assortment of salads and plan to serve like that at home.

  2. Mike.Herzig@ic.gc.ca · · Reply

    wonderful travelogue, or is it tra-meal-ologue?. the pics and your descriptions made my mouth water – no exaggeration. when do we get some recipes !!!

    ________________________________

  3. OMG!! I am drooling at work!
    The pictures and descriptions are wonderful! You are a super photographer.
    Do you have a recipe for the Shebakia?
    Marcia 🙂

    1. Hi Marcia — and I’m only half-way there with photos of food and spices! I can find you a recipe for Shebakia if you wish — it will be my pleasure!! Shelley

  4. Love your blogs, photos and descriptions of your travels to Morocco!

    1. Thank you for following my posts, Cheryl. More food travels and recipes to share with you. Shelley

  5. Mary-Anne Zubrycky · · Reply

    You have another career in photography! Once again I bow down to you!!!!

    1. Hi Mary-Anne,
      It is so easy to take pictures of such delicious looking and tasting food!! Stay tuned for more adventures and recipes. Shelley

  6. Beautiful photos. I’ve never seen red apricots before. Did you get to try them? They look so beautiful and when I first looked at the photo I thought they were strawberries.

    1. Thank you. We were walking through the souk so quickly, I snapped photos at all the sights and colours I could. In fact, I had to write our tour guide and ask him what the fruit was. Alas, there was no time to taste everything but what a wonderful experience to be everywhere in Morocco. Shelley

  7. marv cohen · · Reply

    Great stuff !
    Stuff is great .
    Let me know your next destination…sooo….won’t go there until I hear from you.

    1. How flattering! Maybe next time, you can join us! Shelley

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