Photo by Bernard-G
Chefchaouen – A Tourist Delight
Situated in the northeastern part of Morocco near the Mediterranean Sea, Chefchaouen (sometimes called Chaouen, often called “The Blue City”) is a tourist’s delight.
Here expect a small charming city of about 40,000 inhabitants to welcome you with outstanding hospitality. Their picturesque town is a gift for the world to see, feel, and experience. Set against the majestic backdrop of the Rif Mountains filled with white-washed homes with distinctive, powder-blue accents, it’s easy to fall in love with Chefchaouen.
Photo by Bobulix
The Jewish refugees who hid here during the 1930’s rinsed Chefchaouen in blue paint. The contrast of the brightly painted medina (old town) framed by the beauty of Chefchaouen’s mountainous surroundings only make things more romantic! Small and uncrowded, it is easy to find yourself around. Getting lost would have been frustrating anywhere else, but in Chefchaouen it will be part of the fun.
Cafes line the main square in the medina. Here locals and visitors converge for vibrant conversations about philosophy and politics. The mountains towering over Chefchaouen resemble a pair of goat’s horns, and the creamy native goat cheese is one of the most popular regional treats. Check out La Lampe Magique, a magical place that serves delicious Moroccan staples in a grand setting.
Photo by jbdodane
Photo by Jean-François Gornet
Try out house favorites like lamb tajine with prunes and some great cooked salads. If you’re looking for steak served with lovely Roquefort sauce, head to Lala Mesouda at Calle Znika. The interior is intimate and the welcome possibly the warmest in this side of town. For late, lazy lunches, the family-run Restaurant Les Raisins is perfect. Enjoy catching the afternoon sun in this perennial favorite.
Photo by Cristina González
It may be a small town, but shopping here is absolutely of epic proportions. Chefchaouen is a popular shopping destination for many European tourists, as the town offers some native handicrafts that simply can not be found in other places in Morocco.
Choose among an array of options – from woven blankets and wool garments in bright primary colors to old leather goods, shoes and cedar wood furniture. If you’re an excellent bargainer, you would love the options here. As you shop, you will sometimes hear the call to prayer ringing out of several mosques around the town in chorus.
Photo by Terry Straehley
Photo by Benson Kua
Founded in 1471 as a small fortress by Moorish exiles from Spain, the city still exudes a distinct Andalusian architectural vibe. The tiled roofs, hanging balconies, and courtyards are all clustered up into a stunning narrow maze-like town with cobbled-stoned streets. The Alegria festival, held every July, gathers local, national and now international musicians. The town’s large and small squares lend themselves perfectly to these gatherings.
Photo by Catchpenny
Photo by Saffa_Aussie
Morocco is an Islamic country so be modest with what you wear. No short skirts, shorts or tank tops. As Chefchaouen is located on the edge of Morocco’s marijuana growing region, touts desperate to extract money can be a serious problem. However, politely refusing will usually work without a problem. As for the whole of Morocco, avoid tap water for safety concerns.
Digesting Chefchaouen would take time. With Blue doors against blue sky, shades from pale to bright all mixed together and an overwhelming sight to see, food to eat, and adventure to experience, your vacation is bound to be the most memorable.
Moroccan Beetroot Salad Recipe
Photo by Terry Straehley
A great salad from North Africa. Extremely healthy and easy to prepare, this has to one of the best.
Ingredients
- 2 pound Raw Beetroot
- 1 Red Onion, finely chopped
- 2 cloves Garlic, minced
- 4 ripe Tomatoes
- 1 tablespoon fresh Cilantro, chopped
- 1 tablespoon fresh Parsley, chopped
- 1 black Olives, to garnish
- 2 tablespoons Balsamic Vinegar
- 1/2 cup Olive Oil
- 1/2 teaspoon Harissa
- Salt and freshly ground Black Pepper, to taste
Directions
- Trim and the beetroot.
- Place the beetroot in boiling, salted water over a medium-high heat for 1 hour. When it is done, remove the skins in cold water.
- Slice the beetroot and put it in a medium bowl with the onion and garlic.
- Put the vinegar, olive oil, harissa, salt and pepper in a bowl and stir vigorously. When the mixture is even, pour half of the dressing over the beetroot and toss.
- Slice or dice the tomatoes and put them in a bowl with the rest of the dressing and mix gently.
- Serve this to one side of the beetroot and sprinkle the salad with chopped cilantro and parsley, add the black olives and serve.
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Photo by Ronald Woan
Additional Information Courtesy of Wikipedia – The photo accompanying the recipe is for illustrative purposes only. It IS a Moroccan Salad served to a diner in Chefchaouen – It may or may not be Beetroot Salad.