Weekend getaway, Marrakech

lørdag 13. november 2010


I want to stay in this amazing hotel called Dar Seven. It is located in the medina, the old part of Marrakech. The color schemes are shooting, creamy colours and mother-of-pearl mosaic creates a clean and romantic feel to the rooms.

Meanwhile wandering through film set like streets, haggeling for sequined slippers and silverwear I will wear this

Lether thong sandales from Lanvin, here
Chain-trimmed bag from Stella McCartney, here
Silk ruffle wrap dress from Haute Hippie, here

After a long day of haggelling, and hopefully some greate catches, I am going to get dolled up for a night out.

The knot clutch from Bottega Veneta, here.
Perla silk-chiffon gown from Temperley London, here

The Raid Kniza Resturant in the heart of Marrakech plans to shake up the dining scene & allow their clients to see what Marrakech fine dining is all about. Priced at 65 euros a headh.
It sure looks great. 

It seems like the perfect place for a romantic, intimate dinner. The resturante only has nine tables, so make sure to book in advance. Orders must also be placed atleast one day in advance to enable the chef to prepare. This must be a good sign!

If you want to get that Maroccan feeling in your home this weekend, try this recepie, it is amazing.

1kg (2lb) lean lamb cut into large chunks or a lamb shank each
2 onions sliced
300g (11oz) couscous
1100ml (2pts) of vegetable stock
1 tsp paprika
1 tsp ground cumin
1 tsp ground cinnamon
1/2 tsp cayenne
1/2 tsp ground ginger
2 generous pinches of saffron strands
30g (1oz) butter
Coriander leaves chopped
Salt and pepper, to taste

8 small carrots
1 squash cut into slices
8 small courgettes
4 small aubergines
4 large tomatoes
2 peppers cut into quarters
400g (13oz) tin of chick peas (I class this as a veg)

You can also add potatoes, parsnips, swede and cabbage

1. This dish is ideally cooked in a couscoussiere.
2. Fry off the lamb and onions until brown.
3. Add all the spices (not the coriander leaves) and stir until coated.  Add the stock and bring to the boil.  Reduce the heat to a simmer.
4. Cook the lamb and spices for about an hour, longer for lamb shank.
5. While the lamb is cooking, rinse the couscous in water drain and set aside, break up any lumps that form with your fingers.
6. Add the carrots and the chickpeas to the lamb and cook for 30 minutes.
7. During this time add the couscous to the sieve and place over the pot with the lid on, to steam the couscous in the aromatic steam, for about 10 minutes.  Remove from the top of the pot and fork through to break up any lumps and then add the butter to the couscous working it through with a fork.
8. Add the rest of the vegetables to the pot along with the chopped coriander, add more stock if needed.
9. Place the buttered couscous back on top of the pot and replace the lid.  Cook for about 10 minutes until the vegetables are tender.
10. To serve, heap the couscous onto a warmed platter and form into an even ring around the outside.  With a slotted spoon, transfer the lamb and the vegetables to the centre of the dish.  Pour some of the juice over and the rest into a serving jug.
Serves 4 to 6

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