journal indo-china 2008

Indo-China 2008 Travel Journal


Oct 13, 2010 Wed
06:05Heading to Tobukal
18:28Hotel Etoler du Toubkal
Looks much better inside than outside
A few steps from the grand taxi stand, across from the deserted Soleil Hotel
Nicely decorated, but the lighting is eerily dark
with WiFi, private bathroom, good service and a restaurant downstairs, balcony facing street and garden (garden side is better)
After walking from Toubkal, the 3rd floor seems so far to reach.
Just returned from the mountain. Incredibly tired. Almost couldn't control my legs anymore. Even walking to the third floor seems to be an incredible burden.
The main Moroccan dish most people are familiar with is couscous, an old delicacy probably of Berber origin.

Beef is the most commonly eaten red meat in Morocco. Lamb is preferred, but rarer thanks to its high cost. Poultry is also very common, and the importance of seafood is increasing in Moroccan food. North African sheep breeds store most fat in their tails, which means that Moroccan lamb does not have the pungent flavor that Western lamb and mutton have.

Among the most famous Moroccan dishes are Couscous, Pastilla (also spelled Bsteeya or Bestilla), Tajine, Tanjia and Harira. Although the latter is a soup, it is considered as a dish in itself and is served as such or with dates especially during the month of Ramadan
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