Spicy meals of Morocco.

Mint Tea just everywhere - served with a large quantity of sugar lumps

Beautiful fresh fruit offered at breakfast and for dessert.

BBQ sides of lamb

Many orange juice stalls - 4 oranges used per glass. Just imagine that, Jill - no-one would eat four oranges in a sitting!!

Breakfast at Palace Didi. These crumpet like things with fabulous preserves, fresh bioche buns and eggs sprinkled with cumin.

 We went to Moulay Idress between Meknes and Fes and had a home cooked lunch.

First the tagine - the meat is under the vegtables and on the couscous.

Yoghurt and spiced chicken and lentil dishes

Melon and watermelon for desert.

Our cooks in the kitchen

We stopped  in the Newtown of Fes to get some wine and beers. This was the start of the evening meal at a Riad in Fes

Stores in the medina had some lovely small sweet treats.

We stopped and walked around the small township of Ifrane which is at the start of the climb into the Atlas mountains. The young woman was making these flaky breads - Morocco's version of a croissant I guess. The risen dough is pulled out  using olive oil.

Lets hope her hands are clean!

Cooked on a BBQ. It was great when it was hot - might have been a bit oily cold.

Our Guesthouse  at Bine el Ouidane was a pleasant break from the riads we have been staying in. Our evening meal was held outside looking down towards the river below. We persuaded the driver to go and get some wine and beer - at outrageous prices but it was such a great evening no-one cared.
Next day we had a tea ceremony. I was surprised to learn that the Mint Tea is based on green tea imported from China. There are also other herbs which may be added, not just mint.

Some mint, spearmint, oregano and a little bit of rosemary (and one leaf of sage) in this brew

While the tea steeped we were offered nuts and other snacks

Our guide Samir conducted the tea ceremony as our hosts english was very limited

On our way to Marakech we stopped for lunch (you might have heard me relate the story of the debacle in the toilets when I lifted an elderly lady off the toilet when really her beckoning was to get the door shut) At this venue George and Simone had Rabbit Tagine. Like the goats head scenario they leave the rabbits head on so it can be identified from other possible vermin. All their little teeth and boiled brains. Samir ate the lot. I dont think even Duncan was game to tackle this!!

Lunch in the medina. More bread, but delicious bean and lentil soup.

Last stop was Marakech. It has had quite a french influence and the restaurant we went to had some wonderful flavours. Our guide tactfully explained that the meal was part of the tour, but he could not pay for the alcohol!

George, our rough and ready Aussie went for steak and chips!!

Handmade pasta

And to finish: a handful of very tastefully presented desserts: