Annie asked how the food in Morocco was and the short answer is richly flavored and delicious. During the planning stages of the trip I'd read about the vibrant flavors and diversity of Moroccan cuisine. Tasting the fabulous dishes made with such tantalizing mixes of herbs and spices was high on our list of things to do. As some of you might remember, at the beginning of our trip we had the misfortune of eating some bad dried fruit and this put a damper on our culinary adventure. We did manage to eat some traditional dishes before getting sick, at a restaurant near our hotel recommended by our guide in Fès .
My husband's dinner of a tagine of chicken skewers with vegetables; in the background my lamb dish and some Moroccan bread. This round bread with a slightly coarse texture was perfect for scooping up the sauce in my tagine.
A close-up of Ivan's dinner...
and my savory lamb shank with prunes topped with a hard boiled egg.
In Marrakech we went to a Fantasia show and ate a traditional Moroccan dinner. Here's one of our many waiters serving a delicious bowl of Harira, a thick soup of veggies and meat.
A plate with two huge legs of lamb. I couldn't eat it but my husband ate for both of us. I love the little tagine-shaped salt and pepper.
The ubiquitous couscous, served with vegetables. It was tasty but a bit dry for our taste.
We washed down our dinner with a beer for my husband and a Fanta for me. There are some good wines produced in Morocco but at this event the wine was sold by the bottle only and I didn't feel like drinking more than one glass.
Desert was a delicious crisp pastry made with a phyllo-like dough, layered with a crushed almond mixture and topped with almond cream and more crushed almonds.
The last items brought to the table were these gorgeous fruits.