Marrakech Foodventure

Posted by OmarTarakiNiodeFoundation
28 November 2016 | blogpost

Marrakech, a Fascinating Spring Break Trek is an account of our first trip to this romantic, artistic and exotic city in Morocco, on the North West coast of Africa.

Marrakech, with a population of more than 800,000 has been in existence for close to a thousand years, a city of history and culture with sandstone buildings, dusty streets and towering minarets against deep blue skies The Medina area in Marrakech, designated a UNESCO World Heritage Centre, is a mix of Amazigh, Arabic and Moorish architecture.

We visited Marrakech for the second time and had a chance to again explore the tastes of Morocco that blend Mediterranean, Jewish, Arabic, Amazigh and West African flavors. Fruits, vegetables and seafood are in abundant in Morocco due to its climate and location that lies on two coasts, the Atlantic and the Mediterranean.

Spa by Lotus

Spa by Lotus, at Quartier Dar El Bacha in the heart Medina, is actually known for its Moroccan hammam, a service of steam room, exfoliating scrub and massage. The soap used is prepared from a mixture of argan oil and crushed black olives, marinated in salt and potash. It is a natural product that protects the skin, exfoliates, and prevents the appearance of wrinkles.

 Image: Spa by Lotus

Naturally, following body pampering, mind and spirit, one wants to have wholesome food. The place has no food menu, but offers healthy Moroccan food, with salad, main dish (beef, chicken or fish) and dessert. Moroccan mint tea, known as the Berber whiskey, is readily available as Moroccan orange juice, freshly squeezed from fruits picked in the yard.

We tried the vegetarian main course served on a beautiful traditional dish adorned with fresh tiny potatoes, string beans, olives and bell pepper, all steamed or boiled and immersed in spicy olive oil. Friends tried fish and beef, equally spicy but delectable nonetheless.

b. for Marrakech

b, for Marrakech is a popular Asian fusion restaurant at 4 Rue Badr with lounges, inspired by a combination of street art and 60s era Saigon. Owned by a Moroccan and a French gentlemen, b. for Marrakech is special because Irawan, the executive chef, is an Indonesian who leads a team of 7 Indonesians in his kitchen.

Prior to Marrakech Irawan worked for 4 years in Casablanca under the same resto chain that also has an outlet in Ibiza. Irawan, originally from Surabaya, honed his skills at several Japanese restaurants in Indonesia.

Omar Niode Foundation organized an Indonesian Dinner for a number of Indonesian students in Marrakech, discussing Indonesian food while enjoying scrumptious lumpia goreng, nasi rendang, mie goreng, and nasi goreng prepared by Irawan and his crew.

Dar Moha

Our ultimate Moroccan dinner was at Dar Moha restaurant in 81 rue Dar el Bacha, also in located in Medina. Dar Moha under the helm of Chef Moha Fedal, who has14 years work experience in Geneva, offers a range of dishes representing Moroccan gastronomy.

 Image: Dar Moha

 Image: Dar Moha

Amidst cozy settings of the Arabian nights in a beautiful Riad (courtyard house) once owned by Pierre Balmain, we have options of assortment of 14 Moroccan salads, choice of pastilla, choice of tagines, vegetarian couscous, and choice of desserts.

It's an honor to be welcomed by Chef Moha Fedal and savored Dar Moha's degustation menu: assorted 14 little cold and warm salads with Moroccan flavors, vegetable pastry with corriander sauce, sea bass tagine with vegetables, barley couscous and 7 vegetables, and light pastry with caramelized apple, almonds and saffron.

Marrakech, as Winston Churchill said, is the “Paris of the Sahara” and “simply the nicest place on Earth to spend an afternoon.”


Images by Omar Niode Foundation, unless otherwise noted.