Page 178 - Australian House & Garden (January 2020)

H G travel

Medina; its 200-metre high minaret is the world’s tallest.
Unlike most, Hassan II mosque is open to non-Muslims and
accommodates 25,000 worshippers at any one time. It’s a
sight to behold: a 1100-tonne retractable roof, meticulously
carved friezes, fountains in the marble basement, and decorative
windows and doors that filter the bright light outside.
after you return home, what will linger longest in your mind
is Morocco’s individuality and style, particularly that of the people

and food. Moroccans display friendliness, openness and a
softness, often with multi-lingual expertise – as well as Moroccan
arabic, French is widely spoken. Spanish can help in the north;
english is spoken in many tourist hotspots. apart from being
hassled by touts and shopkeepers, Morocco poses few perils
for visitors. Indeed, merhaba(hello) and shukran (thank you)
are two arabic words that will serve you well.
Inthistraditionalyetprogressingsociety,womenarebecoming
increasinglyempowered:NawalelHritiandNoraFitzgeraldBelahcen
aretwoofthelocalwomenleadingtheway.Nawalisaclothingand
jewellerydesignerwhoseboutique,aya’s,ishiddenintheJewish

quarterofthemedinainMarrakech.Herdistinctive,simplebut
eleganthandcraftedjewelleryandclothingaremademostlyby
women,sometimessurreptitiously,toprovidethemamodicumof
financialindependence.eventually,Nawalplanstoopenaboutique
inNewYork.Nora,Morocco-bornbutUS-raised,hasoperated
amal,anon-profittrainingcentreinMarrakech,forthepastsixyears.
Here,vulnerablewomenundertakeasix-month,hands-oncoursein
cooking,cateringandhospitalitytopreparethemforfull-timework,
self-fulfilmentandindependence.theon-siterestaurant,serving

traditionalMoroccanfare,isahotspotforlunch(only)andisone
ofthemosthighlyratedrestaurantsinthecity.
and the food? Oh, the food! It may not be the only reason to
visit Morocco, but it’s a pretty good one. tagines, olives, dates,
breads, pastries and sweets, with spices and garnishes galore,
entice every palate. tagine is a slow-cooked stew made in a conical
earthenware vessel of the same name and is the centrepiece of
almost every Moroccan gastronomic experience. Served on its own,
with flatbread or couscous, tagines come in all combinations and
sizes. the choice of ingredients is regional – mostly chicken, beef
or lamb, sometimes fish near the coast, or vegetarian – along with
tomatoes, vegetables and spices. a traditional Moroccan pastilla

(pie), usually made with chicken and served as an entrée, also rates
highly. and, of course, tea. How Moroccans love their tea...
ah, Morocco. What a delight. as locals say when showing

you around: yalla habibi! let’s go, my dear. #

CLOCKWISE FROM TOP Visitors enjoy a sunset camel trek at The
White Camel, located in the Agafay Desert. Berber breakfast tagine.
Outdoor dining is a must at The White Camel. Luxurious tented
accommodation at The White Camel camp. OPPOSITE The cactus
garden at the magnificent Jardin Majorelle, Marrakech.
Paul Myers travelled to Morocco courtesy of Luxury Escapes.