by Amy Sherman
There is a vibrancy and excitement to Marrakech that’s irresistible. It’s a city of contrasts. On one hand, there are the cool refreshing blues and greens of the Jardin Marjorelle (most recently the home of Yves Saint Laurent) and the jazzy tiled floors at the glorious Saadian Tombs set among gardens and greenery. On the other hand, there is the hustle of the souk and the the spectacle that is Djemaa el-Fna, a square that fills nightly with snake charmers, fortune tellers, and street food vendors selling everything from bowls of spicy snails to glasses of orange juice squeezed to order.
A huge range of options also exist for dining and accommodations in Marrakech. I stayed at the newly opened and very posh Four Seasons Resort Marrakech. It’s set away from the crowds and is a true oasis in the desert. I loved the big rooms and landscaped grounds, but I longed to be closer to the action. If you’re looking for a good place to park the kids, have a fine Italian meal or get a massage, you can’t go wrong here.
On my next trip to Marrakech, I’ve already booked a room at Le Nid des Cigognes, one of the boutique hotel properties in the Sanssouci Collection of Marrakech riads. While the souk and some major attractions are just outside the walls, inside you can relax in the beauty of traditional Moroccan decor and hospitality. You can also enjoy excellent Moroccan food which I was fortunate enough to experience in November.
All the food I had in Marrakech was terrific. The simplest dish that I have duplicated since returning home was something served at breakfast at the Four Seasons, called Shakshuka. Popular in Israel, it surely originated in the Maghreb. My recipe next…
2 Tablespoons olive oil
1/2 onion, minced
1 jalapeno or 1 teaspoon hot pepper paste
2 garlic cloves, finely minced
1 14.5-ounce can fire-roasted tomatoes
1 teaspoon ground cumin
1 teaspoon smoked paprika
4 eggs
Heat a 12-inch skillet and add the oil. Saute the onions for a few minutes, until translucent and then add the jalapeno or hot pepper paste and garlic. Stir for one minute, then add the tomatoes and spices and cook, mashing the tomatoes with a wooden spoon. When the sauce has thickened, make four small indentations for the eggs and add the eggs to the sauce. Simmer for a few minutes and cover or broil to cook the tops of eggs to your liking. Serve with bread or toast.
My thanks to the Moroccan Tourism Board for hosting me.
