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| In the year 2000 many culinary magazines proclaimed that Moroccan cuisine was the "in" thing. Although I have eaten out at a few Moroccan restaurants in Philadelphia, Paris, Washington, D.C., Amsterdam, and New York City, nothing comes close to the home cooking of my family in Taza. There, Fatima and her mother-in-law, Ra'hama, would prepare fresh bread, the finest tagines, the lightest cous-cous, the tastiest harara, and succulent pastilla for PCVs and other guests. |
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| Me with Aziz (my contact in the office for Tazekka National Park), his mother Ra'hama, wife Fatima, and 2 kids, Reda and Azar. Aziz has made it a habit to make every PCV a memeber of his family, for that many of us are greatly appreciative! |
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| Fatima and Ra'hama were incredible cooks and I have yet to tast any food as good as the meals they made for their family. |
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| Left: Cous-Cous with potatoes, squash, chick-peas, tommtoes, and chicken. |
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| Cous-cous is traditional eaten throughout the Arab world of Friday's (their holy day) for lunch. |
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| Meals are a family affair. This family enjoys cous-cous and while many will eat it with their hands by forming a small ball "popping" it into their mouth (a skill difficult to learn), most people will use a spoon (less mess!). |
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| Photo Courtesy of Encyclopedia of the Orient |
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| Above: I get ready to eat some snails in the Taza market. These snails are boiled in a spicy broth that is said to keep you healthy in the winter. I must admit, I never was sick when I ate these...and they were soooo tasty! |
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| Above: Fried eggplant, zucchini squash, tomatoes, heavily spiced! |
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| Left: One of Morocco's most famous dishes: Pastilla or pigeon pie! Pigeon or chicken is sandwhiched between layers of a thin filo-dough like pastry. Layers of crushed almonds, cinnamon, and spicies make this a delicious dish |
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| Below: No meal is complete without a glass of Moroccan Mint Tea. Minty and very sweet. |
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| Classic Tajine: Chicken with peas, lemons, and olives |
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| To Candids...a collection of pictures of PCV around the world |
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