Places to visit in Morocco

Morocco is a mountainous country in western North Africa that lies directly across the Strait of Gibraltar from Spain. Morocco (the full Arabic name is Al Mamlakah al Maghribiyah which translates into “The Western Kingdom”) is the third most populous Arab country. Morocco shares the largest part of its border with Algeria to the East and Mauritanie to the South. Morocco is known for being one of the most tolerant of the Arab nations. The country is relatively safe, peaceful, and stable.

CURRENCY

The national currency is the Moroccan Dirham (1 USD = 10 Dirhams).

LANGUAGE AND POPULATION

Modern Standard Arabic and Amazigh (Berber) are the two official languages of Morocco. Between 60% and 80% of Morocco’s population is Berber speakers. French is the country’s primary language of economics and is used in government and schools as well. Nearly 5 million of Morocco’s population use Spanish particularly those residing in the northern region of the country. English is also gaining popularity after it was promoted by the national educational reforms that started in 2002.

TOP 5 DESTINATIONS
01 MARRAKECH, FEZ & CASABLANCA
02 ATLAS MOUNTAINS
03 CHEFCHAOUEN
04 DAKHLA
05 TAGHAZHOUT /AGADIR

Local Cuisines:

TAGINE
This is at cone-shaped cooking vessel traditionally used in Morocco made of either ceramic or unglazed clay. Most tagine recipes referred to as tagines layer aromatics, meat, and vegetables, along with spices, oil, and water

PASTILLAS
A pastry stuffed with pigeon and almonds and flavored with a variety of spices including saffron and cinnamon, often served during wedding and special occasions. You can also get a seafood version stuffed with shrimp, calamari, fish, and vermicelli noodles.

KHOBZ BREAD
Moroccans can’t probably go a day without Khobz, a type of round leavened Middle Eastern flatbread. This is eaten for breakfast, lunch, and dinner and often consumed with meals like tagines and tanjias. They make sandwiches from them too.

COUSCOUS
A dish of steamed crushed durum wheat semolina served under meat or a vegetable stew. Make sure to try this on a Friday for lunch when it is often served.

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