The Fourth Week of my Trip to Morocco (Agadir,Teznite, Aourir and Aglou; the sud of Morocco)

My trip to the south of Morocco was unforgettable; the seafood is the king of the week. Agadir Characterized by the diversity of its fresh fish.

This dish combined mixture of the seafood (squid, shrimp, salmon); It is lemon flavored mixed with a little salt; this dish was very delicious but it's unhealthy because it is fried in oil.

The shrimp dish was great with lemon.

The paella dish; was Spanish food but is adopted by the Moroccans (During the Spanish occupation of Morocco)

Which consists of a mixture of seafood with rice and beans.

The grilled squid dish; delicious, healthy, and mushy. It was one of my best dishes.

The grilled shrimp dish; was great, very delicious, healthy and mushy with garlic flavor and parsley. The grilled shrimp dish was my best dish.

Each dish was offered with vegetables salad, olives and Moroccan tea.

The Third Week of my Trip to Morocco (Chefchaouen; the north of Morocco) / Review Chefchaouen hotel‏

My trip to the north of Morocco was one of the coolest travels in my life; in terms of the beauty of nature, good people, and delicious food.

Breakfast in Chefchaouen is characterized by the natural dishes (from the heart of nature).

Chefchaouen people often start their breakfast with bean soup (The scientific name is Vicia faba, the Arabic name is الفول).

With rich cumin, olive oil, and hot pepper.

After that they served the bread which is made ​​of flour fresh (Alpegrer) with a natural cheese made ​​at home by housewives.

 With some fresh olives (home made too).

 Natural cheese.

And eggs.

This delicious breakfast served with Moroccan tea or with fresh milk (they take the milk fresh from the cow).

At lunch they served all kinds of salads:

Carrot salad with some fresh cheese home made.

Potato and beans salad.

Slices of tomatoes with some lettuces.

Eggs with some slices of cucumbers.

Cucumbers with some slices of orange.

Rice salad with corn.

Cabbage Salad.

Cauliflower salad.

Eggplant salad.

With olives, sauces, and tuna.

All salads were delicious, different and healthy.

As for the main dishes: cooked rice, cooked vegetables and steamed potatoes with chicken in the oven.

Cooked rice with some parsley was very delicious.

Steamed potatoes were very moist.

Cooked vegetables were very delicious and tasty with some parsley and a few drops of olive oil.

Chicken was a master of the night unchallenged.

With the garden fruit salad.

Chefchaouen has always been beautiful and specially when having a meal while listening to one of the most amazing folk music at Chefchaouen hotel.

Chefchaouen Hotel.
Chefchaouen Morocco

The Second Week of my Trip to Morocco (Marrakech)

The Second Week of my Trip to Morocco (Marrakech) was great and unforgettable.

Marrakech is one of the best tourist cities in Morocco, where it gathered all kinds of arts and food (Grilled, steamed food, Tajine, fish ...).

Characterized by the quality of dates, almonds, and all kinds of dry fruits.

Salads and fresh fish.

                                                                 

Steamed food was fantastic and delicious. 

My dish was a combination of grilled ground beef, steamed vegetables, green salad and chips.

The grilled ground beef was hot and very delicious, the steamed vegetables were with parsley,  and olive oil. 

Olive with pickled carrots and hot sauce. 

Roasted bread.

With cheesecake and chocolate cake.

For breakfast; they served me; Tagine eggs with a rake (rake is known Mekdq meat in Morocco like bacon).

After that I visited Berber area; 

Where I knew to recognize how to make oil Amilo.

My lunch for the second day was Moroccan salad.

With Tajine; combined with chicken and vegetables..

And chicken with lemon.

Traditional Moroccan tagine cooked on coal.

Featuring dishes in Marrakech traditional decoration, and wonderful shapes.

And the magnificent landscapes.