FOOD, GLORIOUS FOOD!

SAVOR THE SOUL
OF MOROCCO.

From aromatic tagines to sweet mint tea, discover a culture defined by hospitality and flavor. Moroccan food is the second reason why I love Morocco so much!

BEYOND THE PLATE.

Our small group sizes allow us access to authentic family kitchens and hidden local gems. My favorite tradition is stopping at a roadside vendor for nous nous as we drive through the countryside. Unlike the cost of a cappuccino in the US, nous nous is 10 MAD - roughly $1 with a tip! I like to order mine "yet nous nous normal, afak." Translation: "One nous nous with sugar, please."

To be clear, I speak a little (imik imik) Tamazight — the language of Morocco's indigenous Amazigh people — and some Darija, the Moroccan Arabic dialect. I'm basically at toddler level, but even stumbling through a few words seems to earn me the warmest reactions, like I'm a kind of honorary Moroccan scholar! 😄

On the third day of my tour through Southern Morocco last fall we bought nous nous from Omar, a lovely older gentleman who spoke fluent Italian. I also had a sweet conversation with an elderly Haj who had ridden his electric bike to Omar's van to get his morning coffee. We spoke in broken English with hand gestures but I learned that he rides his bike 25km a day (that's 15.5 miles!).

It's experiences like these that make my travels to Morocco so rich and memorable...and keeps me coming back!

DINING LIKE
A LOCAL.

True immersion means understanding traditions and trying new things. I carefully curate dining experiences and include restaurant recommendations for each city and town we visit.

Savor an exquisitely made vegetarian meal by our host, Jan, in Rabat, dine on rooftops and patios with beautiful views, listen to the call to prayer as you dine, and explore the simple street food and pastries of the souks. Moroccan food is wholesome and savory. You might even be tempted to purchase your own tagine so you can cook this delicious and savory dish when you return home.

SWEET & SAVORY
DELIGHTS.

Taste the flaky layers of Pastilla, the comfort of Harira soup, and the sweetness of Gazelle Horns. Every bite tells a story of history, geography, and love. This is travel as it was meant to be—delicious.

HONESTLY, I LOVE ALL MOROCCAN SWEETS BECAUSE THEY'RE NOT AS SWEET AS AMERICAN DESSERTS...

but Chebekia (sh.beck.ia) is my favorite. Chebekia, is a crispy fried cookie soaked in honey and tossed with sesame seeds. It's popular during Ramadan and, lucky for me, can also be found at stands and bakeries in the souks year around. Here's a recipe to make your own from MarocMama, a blogger I follow.

If you'd like to make an easy Moroccan cookie, make Fekkas! These are a delicious anise flavored biscotti-like cookie that are perfect with Moroccan mint tea. I learned to make them at a Moroccan pastry class I took in Marrakech last fall.

If you're curious about the trips I offer, I'd love to schedule a call with you! Contact me here and we'll find a time that works for both of us.

Join us. Epic Adventures (and glorious food) Await...YOU.

Yallah! (let's go) - Katherine