Design a site like this with
Get started

Customs And Traditions in Morocco.

Morocco is famous for many customs and traditions that distinguish it from other countries, as follows:

The traditional barbarian clothing known as the jellaba, a long-sleeved dress worn by Moroccans of both sexes, features long sleeves, a pointed scarf and a month-long fabric. The dress was created in the Moroccan city of Bezou, a unique garment .

Melodic music, a kind of lyricism interspersed with cultural issues and intertwined with Andalusian musical styles.

Tanjiah, a Moroccan and traditional dish in the city of Marrakech, attributed the cause of the label to the container in which the potter cook the food, where is added spices, lemon salted to cut meat, before cooking inside the embers.

Couscous, the main food that Moroccans enjoy on Fridays.

Festivals , including the Moulay Idriss Festival, which is held every year, is based on popular and traditional music and dances.

Unique wedding ceremonies, and it highlights the so-called Balmarih, a large chair sitting upon the groom and the bride, and carried by four men from both sides, and roam the chapels and celebration hall to greet the guests, and receive wishes and hopes to live a happy future.


Chicken Tagine with Green Olives

There are many Moroccan recipes in which chicken is a part of its main components. Chicken is a favorite meat of the majority of people not only in the Maghreb but throughout the world. Chicken and almonds, and a chicken tray with bishamel. In this article we will learn how to prepare some of these recipes.

The ingredients:

  • Medium size chicken cleanse.
  • Three cloves of mashed garlic.
  • A bunch of finely chopped coriander leaves.
  • Lemon juice.
  • Two tablespoons of salt.
  • Four tablespoons of olive oil.
  • A large onion onion.
  • Tablespoon of saffron.
  • 1 teaspoon ground ginger.
  • A teaspoon of black pepper.
  • Cinnamon sticks.
  • A cup of black olives.
  • A slice of lemons.


  • Place the chicken in a deep dish and rub it with garlic, lemon juice, coriander and salt.
  • Place olive oil, crushed onion, saffron, ginger, and black pepper in a bowl and toss them well.
  • We rub the chicken well with the previous spices, then cover the chicken and put it in the refrigerator for about an 1hour.
  • Prepare the pot of the Tagine or any heavy pot and place the chicken in it with the spices and liquid that came from them.
  • Add the cinnamon sticks and put them on the fire until the water boils.
  • Let the chicken boil over a very quiet bulb for about an 1hour with the chicken stirring occasionally until it ripens from all sides.
  • Remove the chicken from the water, then put it in a tray and grind it in the oven until it becomes red.
  • We take it out of the tray and put it back in the bowl where it was slightly sauted, then add the black olives, the lemon slices, and put the tinder back on fire for about a quarter of an hour.
  • Here we go,serve your Tagine and enjoy.

The Moroccan Cuisine

Moroccan cuisine is the first cuisine in Africa, Arabic and the second in the world after French cuisine. It is a blend of Moroccan, Arab and Middle Eastern cuisine. Moroccan cuisine is characterized by spices and delicious flavors such as saffron, mint, olives, lemon, ginger, turmeric, cinnamon and others. , And also contains a large proportion of proteins, as well as the types of vegetables and tropical fruits available, and Moroccan dishes are many and varied, we will provide ways to prepare some of them. Stay tunned to our blog.


Visiting Morocco has been a dream. I’ve always wanted to ride a camel, see the desert, explore medinas, and drink tea(Atay) with Berbers.I stood overlooking the Sahara on morning, marveling at the rhythmic, undulating dunes of the desert.

For miles around, the dunes rolled waves in the sea. I had ridden a camel to the spot where I would gaze at a million stars that night, smiling at the fact I was finally somewhere in peace faraway from stress of the big cities where people are like robot ,and I was here that moment in medetation with nature under the same stars thousands of miles away.

For two weeks, I traveled around the country and gorged myself on couscous, drank my body weight in mint tea, hiked, and absorbed the sights and sounds of Morocco.