Cultural Food

Cultural Food


Cultural food restaurant, tearoom and shop in Royan (Charente Maritime)

From morning to evening, tapas bar and deli Cultural Food concocts dishes for creative and most varied appetites.

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In the morning, start the day off right with a breakfast or brunch generous.
Continue the evening with one of our a la carte dishes: beef stew with cinnamon and laminated crust or sautéed turkey curry, eclectic flavors are available at the restaurant.


Cultural Food to stop doing time for a snack break: tea room offers a wide variety of pastries and beverages to be consumed in a quiet peaceful setting. And in the evening, get together with friends for dinner aperitif!

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amine mrani 2013 takschita / amine mrani 2013 takchita

In Morocco, women wear it during special occasions like a wedding. The kaftan is the basic garment of the bride on her wedding day. It is also worn under a takshita, which is another beautifully decorated gown with traditional, hand-made buttons on the front, wide sleeves and a thick belt worn around the waist. As opposed to a djellaba, a kaftan is not worn outside the house.

 As a foreigner in Morocco, you can wear any type of traditional Moroccan clothing. It is perfectly acceptable and even well appreciated. In winter, a man can wear a woolen djellaba over his clothes to keep warm. And, if a woman has invited people over to celebrate a holiday, she can put on a kaftan to receive her guests.

The djellaba for women is different than the one for men in style and purpose. Women wear a djellaba for different reasons. First of all, it is a very comfortable and aesthetically appealing. Second, it is a modest garment to wear in a Muslim country. Some women accompany it by wearing a scarf around their neck or head. It is also worn when visiting the family on a religious holiday.

The kaftan refers to the Moroccan garment that looks like the djellaba but without a hood. The origins of the kaftan go back to the Ottoman Empire, as it was one of the finest Ottoman clothing worn by the elite. Like other garments, it has gone through changes over the years.

Né à Casablanca 1978, a family of dressmakers… Amine Mrani then very young, is interested in fashion design and started in the field by making caftans for clients of his mother in his fashion house Meknès.En same time, it will follow courses Haute Couture in fashion and submit its caftans Moroccan style in the world entier.Le Amine Mrani open a fashion house caftan marocain in 2008 to Rabat.Amine Mrani has combined the traditional Oriental and contemporary Western art with a control that in its various collections caftan.Dans work Amine Mrani we find the noble materials such as satin ,les taffeta, leather ... assembled with fluid fabrics, like chiffon, silk lamé, and garnished with precious stones, bursts of Swarovski with the prestigious work of artisans to provide exceptional kaftans for women who deserve.

Moroccan caftans and Takchita ... These traditional outfits enhanced by fabrics, stones and techniques maalem still finer and more delicate but also by the imagination of creative talent!

I sell a collection tekchita late 2011 signed amine Mrani, gray, slightly above I was worn as traditional dress worn evening just 2 times adjustable size 38 and 40 as small 42 to send your contact number and photos

Amine MRANI · June 28. Magasin Rabat Agdal Ouverture en septembre 2013. See Translation. Photo: Magasin Rabat Agdal Ouverture en septembre 2013.

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morocco, goatskin leather,

morocco, goatskin leather, dyed on the grain side and boarded by hand or machine to bring up the grain in a bird's-eye effect. It probably originated with the Arabs in North Africa as an alum-tanned product typically dyed red. The process later spread to the Levant, to Turkey, and along the Mediterranean, where sumac was used for tanning. Today the term is also applied to chrome-tanned goat leather whether boarded or embossed to show the characteristic grain; it is often crushed and glazed. Hard, but pliable, it is valued especially for bookbindings and purses. Levant morocco is larger grained; French morocco is a sheepskin imitation.



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Moroccan food, a cuisine my ladyfriend

We went to enjoy some Moroccan food, a cuisine my ladyfriend talks about often after spending a couple weeks there working with children in hospitals. She got to step down memory lane and talk about the good and the bad she saw, people with hope and an ability to find joy in the smallest things to families who had to travel 10 hours or more to reach the nearest hospital and then unable to find an affordable place to stay while their loved one received medical care. 

Sorry for the tangent, our waiter was Moroccan and was more than happy to talk about his native country, he also had a passion for soccer. I drank probably 3 whole teapots of the Moroccan mint tea by myself. Fun fact, you are supposed to try and pour into your cup from as high as possible without spilling to create bubbles and show the proper color of the tea for maximum enjoyment.
I had the lamb cous cous, the lamb was braised  to the tender point where the meat fell off the bone with the slightest tug. The almonds, carmelized onions, and raisins were all really good together. My girlfriend got a vegetarian cous cous and it was light on the vegetables.
Really good, affordable food from a cuisine I love more every time I experience.


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Volunteering in Morocco: Arrival Procedure in Rabat

A member of Projects Abroad staff meets volunteers at Casablanca or Rabat airports. Rabat airport is a short taxi ride away from the city center, whereas Casablanca is at least a one hour taxi ride from Rabat. The staff member will be waiting for you in the arrivals area holding an A4-sized laminated 'Projects Abroad' sign. You will then travel by taxi to your host family in the Medina district - the area within the walled part of the city - where you will be introduced and will spend some time settling in.

Volunteering in Morocco: Orientation and Induction

Your induction will depend on what time your fight arrives. If you arrive in the morning, a member of staff will usually give you your induction that afternoon; if you arrive in the late afternoon or evening you will receive your induction the following morning. You'll be shown - among other important sites and landmarks - internet cafés, the post office, where to change your money, and how to get to each place from your host family. You will also be introduced to the other volunteers in Morocco who will be very excited and eager to meet the newest volunteer. You will then be taken to our office in the Agdal District of Rabat and a member of staff will go through the Morocco Handbook with you and all necessary safety and security measures.

Depending on the time and your program, you may be introduced to your placement during that afternoon. If not, we will pick you up and take you the next day. Whenever it happens, you'll be taken from your host family on public transportation to give you a chance to test out the route and see the landmarks. You will need to cover the cost of your journey to and from work. Most volunteers travel to work by shared taxi or local bus, which costs on average less than 75 cents per journey.

All volunteers stay with host families. All our host families are based in the Medina district, within the huge peach walls of the old city. Most families live in the traditional riads, with inner courtyards and a maze of staircases leading you up to big, cool rooms. There is usually beautiful tiling in the public areas and cushions, which circle around the walls of the entire room. Volunteers will get an authentic Moroccan homestay experience.

Host families can speak Arabic and French. There is usually one member of the family who can speak English and this is likely to be one of the children. Vegetarians can be easily catered for.

Our Projects Abroad office in based in the Agdal District. Agdal is a very safe area and lies just north of the center of town. It is very accessible, being on regular bus routes and is easy to find as it is just two streets away from a large mosque called Mosque Badr - a perfect landmark. The office has a bathroom, kitchen, hall and two rooms – including one for the volunteers. The volunteer room has tables and chairs and a library of over 150 teaching-aid books that can be used by our teaching and care volunteers.

Morocco has the four usual seasons. Between November and March, volunteers should bring a sweater and jacket with them as it can get chilly, especially in the evenings. There is more chance of rain during the winter months. By height of the summer - July-August - temperatures can reach over 90 degrees Farenheit.

At the end of your placement we will arrange your journey back to Rabat or Casablanca airports by taxi.morocco culture,moroccan food,morocco food,moroccan cuisine,morocco beaches,moroccan meal,beaches in morocco,moroccan culture,hercules cave,hercules cave morocco

Interesting Facts About Life in Morocco

Interesting Facts About Life in Morocco

Fez el Bali - the old, walled city of the imperial of Fez -  is a UNESCO World Heritage Site and is believed to be the world's largest contiguous car-free urban area.
Phoenician traders settled the coasts of Morocco more than 2,500 years;  early substantial settlements of the Phoenicians included Chellah, Lixus and Mogador.
The Alaouite Dynasty is the current Moroccan royal family.  Founded by Moulay Ali Cherif who became Sultan of Tafilalt in 1631, the Alaouites claim descent from Muhammad through the line of Faṭimah az-Zahrah, Muhammad's daughter, and her husband, the Fourth Caliph Ali ibn Abi Ṭalib.
Eating couscous on Friday is a tradition practiced throughout Morocco.
The University in Fes, founded in 859 AD, claims to be the oldest university in the world.
Spain is only nine miles north of Morocco, easily accessible via ferryboat across the Straits of Gibraltar.
Morocco has a number of stone circles, which may prove links to the megalithic cultures of Atlantic Europe (Brittany, Ireland and Britain).
Approximately nine million tourists visited Morocco in 2010.



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Moroccan food abroad

Moroccan food abroad

Couscous is one of the most popular Berber North African dishes globally. Markets, stores and restaurants in Europe, especially in France and lately the UK feature lamb tajines, bastilla, and couscous.
Paula Wolfert, prolific American author of 9 cookbooks (2 on Moroccan cuisine), helped enable Moroccan-Americans to enjoy their native cuisine with ease. She appeared on the Martha Stewart Show to demonstrate cooking in clay. The first Moroccan book was published in 1973 is still in print and was added to the James Beard Hall of Fame in 2008. The second Moroccan book came out last year and just won the James Beard Best International Cookbook of 2011.
Raised between Fez and San Sebastian, Chef Najat Kaanache has served as an unofficial Culinary Ambassador of Morocco, sharing Moroccan flavors and cooking techniques with many of the world's top chefs during her pilgrimage through the best restaurant kitchens of Spain, Denmark, Holland and the US.


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