Saidia Splendor of the Mediterranean

The blue pearl of Morocco Saidia is modernizing so that you can soon enjoy the turquoise Mediterranean, the 14 km beach and a beautiful hinterland.
gold ribbon

A beautiful bay, and above 14 km of sandy beach ... Saidia resort is a new generation that its Moroccan charm. Stroll under the mimosa and eucalyptus trees that line the beach, sunbathe freely and especially dive into the turquoise water that invites you to relax.
Corniche dream
Saidia beach

To appreciate the transparency and clarity of the sea lapping gently, a walk on the ledge is required. This is the appointment of families and holidaymakers in the late afternoon, when the sand is a golden brown color and everything becomes softer and softer.

Appel du large

La toute nouvelle marina, qui compte 850 anneaux, sera un but de promenade, même si vous n’êtes pas marin ! Vous y trouverez des écoles de voile, de plongée et de ski nautique

À proximité, des restaurants, un centre thermal, des boutiques. Un éventail diversifié d’activités et de services vous est proposé pour passer des vacances inoubliables dans un cadre qui joue la carte de l’élégance et du confort contemporain.

  Escapade urbaine 

 

Profitez de votre séjour à Saïdia pour aller à Oujda, à une soixantaine de kilomètres au sud de la station balnéaire. La capitale de la région de l’Oriental du Maroc possède une belle médina dont la kasbah, l’ancienne citadelle, veille sur une école coranique du XIVe siècle. Oujda vous invite aussi à explorer ses beaux marchés. C’est l’ambiance rêvée pour écouter la musique gharnatie, les mélancoliques sonorités arabo-andalouses.

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Scorpion with peppers and chermoula

ingredients

1 kg scorpion
3 green peppers
3 red peppers
4 tbsp olive oil
100 g flour
2 cloves garlic
1 tablespoon paprika
1 tbsp cumin
1 bunch coriander, parsley
1/2 tsp cinnamon
1 pinch salt and pepper


training

Wash the fish, scorpion fish fillets cut into thin, even slices.

Put the peppers in the oven, grill in position, about 10 min. Peel and cut into small strips.

Prepare chermoula pressing the lemon juice. Crush the garlic and chop the parsley and cilantro. Put all these ingredients in a bowl. Add the paprika, cinnamon, cumin and olive oil Salt and pepper. Mix.

Place flour on a plate. Lightly floured fillets redfish.

Heat the frying oil and enter the redfish fillets.

Pour chermoula on the threads. Put them in the oven at 180 ° C for about 5 min. Aside. In the flat, put ribbons peppers and fry gently in the chermoula.

Arrange the fillets in a dish with peppers. Decorate with lemon zest confit.

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Moroccan cities

 

Exploring Morocco, it is to meet a rich beautiful country sites, synonymous with scenery and history. Imperial 

cities to the foothills of the Atlas Mountains, under the sign of Mediterranean colors, you never forget the experience of the countries of the Maghreb.
Regular links with cheap flights to Morocco are provided from France to Marrakech, Casablanca, Rabat, Fez and Oujda. It takes about 2:50 for direct flights from Paris, Lyon, Toulouse and Nice.
Many sights await you: imperial cities or small towns, archaeological sites, you often see the influence of Andalusian cultures, French and Roman mixed with Moroccan architecture.
The reputation of the imperial cities is not misused: Marrakech, Rabat, Fez and Meknes are cited with a remarkable heritage. Marrakech, the Red City at the foot of the Atlas Mountains, is famous for its ocher walls to Medina and its souks went rustling activity. This is also the atmosphere of the Jemaa el Fna and tranquility of the beautiful Jardin Majorelle he must discover. Nearby, lovers ballads benefit landscape of Ourika Valley and the Lake Takerkoust. Rabat on the Atlantic coast, retains a time Andalusian medina, with its Mellah, the old Jewish quarter. Do not miss the Citadel of Chellah and Roman ruins. Fez is a city-sanctuary of beauty, famous for its blue tiles, with a twelfth century medina. Its artisans copper and skins are renowned. Meknes, located in the Rif mountains, harbors majestic sites linked to its founder, Moulay Ismail: Attics and Royal Stables, the Agdal Basin and the Palace Dar El Makhzen. The nearby Roman city of Volubilis with rich mosaics, is a must see.
Several small towns will reveal their true face: Essaouira, near Marrakech, with its white medina and its fortifications on the Atlantic, is a unique charm. Tangier, a city of writers straddling the Mediterranean and the Atlantic, offers romantic walks in the silence of the casbah. Its fishing port seems unchanged for centuries. Ouarzazate, known as the Gateway to the Desert is a must stop: with its splendid natural scenery, buildings of red earth and the proximity of the Sahara, the city is also a filming location for directors: the movie studios can be visited .
For lovers of the great outdoors, the discovery of the desert is an unforgettable experience. The valleys of Dades and Todra are the goals of the most famous hiking because of their landscapes. Make a bivouac in Merzouga and taste the starry desert nights.

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Le Désert

The Sahara ... Its history is intertwined with that of humanity. Mineral universe that once fertilization entire
 

continent, preserving wealth in it long unsuspected. Immensity of sand and rock, mirages and oasis, remaining forever the land of our dreams and our breakouts.

The steps of the great desert, near the Atlantic, a few steps in its tracks hold the traveler. This is Tan-Tan Plage, oceanfront. And a little further down the coast, Cape Juby and Tarfaya ... This is Laayoune, rising from the sands, revealed in his triumphant modernity. This is Smara, the spiritual capital of the Sahara, in the heart of Hamra al Sanguia ... And to the south, at the mouth of the Rio de Oro, which houses his Dakhla port of sport fishing in the most beautiful bay in the southern Sahara.

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les hotel marocaine

Four Seasons Hotels and Resorts hotel group is growing in Morocco with the announcement of a third facility, scheduled for 2016. Indeed, the group opened its first hotel in Marrakech Morocco in 2011 and his second open in Casablanca in 2014. And it is in Agadir, Taghazout resort in Bay, it plans to open its next property. This will include 132 rooms and suites and 56 Four Seasons Private Residences (private villas).
GOOD TO KNOW IN MOROCCOElectricity / Voltage:The current in Morocco is 220 volts. Outlets of hotels Morocco and across the country are identical to France.Inland:By taxi:In the city, this is an inexpensive way to get around. There are two kinds of taxis, small taxis that are reserved for travel within the city and large taxis that are used to travel outside the cities. These can be collective (usually up to 6 people), but the fare will be heard before the start (often more expensive than the bus prices).By bus:This means of transport has many advantages including its average cost. It is also the means of transport that is essential for those wishing to visit the cities of the south of the country (not served by the train) without the need to rent a car in Morocco.By train:The train is a transportation cost, reliable and secure in Morocco. The rail network Oncf (Office National des Chemins de Fer) serves the main tourist cities of Morocco: Marrakech, Casablanca, Rabat, Meknes, Fez, Tangier ... However, do not count on punctuality Oncf.By plane:Royal Air Morocco and Regional Airlines operate regularly between airports in Morocco: Ouarzazate, Essaouira, Agadir and Casablanca.Cost of living:The cost of living is low in Morocco, especially if the habits of the local population that feeds the souk is adopted. However, a trip to Morocco is a little more expensive than living in Tunisia. On average, it takes 15 to 28 € / day "backpacker". Hotel accommodation in Morocco varies from 9 € (very cheap) to 60 € (very chic) ​​per night for a double room. Good restaurants are easily accessible, the same price as a way restaurant in France (average price € 13). Eating on the go you can reduce your budget. Another point that is going to set your hotel stay in Morocco is the flight. The prices of airline tickets to Morocco between 50 € (low cost flights) and 200 € (regular national companies).The average price for a one week trip organized by a travel agency is 500 € (flights + 7 nights hotel in Morocco + transfers + half board). After it is quite possible to find travel first or last minute from € 300 vat at Marrakech or Agadir.A tip to haggle in the souks and bazaars divide the prices by 2 or 3!

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meat

The consumption of pork is prohibited in Morocco as in all Islamic countries, lamb and beef are the most popular meats. Note the Eid Adha in or is sacrificed a sheep in full respect of the Muslim ritual.
Among the recipes of meat, the most original Moroccan dish is undoubtedly tanjia. The famous original specialty of Marrakech has the appearance of a clay dish placed directly on a small barbecue called canoun.
Moroccan were once household cook their tanjia in collective baker's oven. They closed the Tangia with a roll of bread dough on which they were engraved their initials or a small design to easily recognize their flat in the middle of others. Cooking lasted long hours.
Today they use only pots, and colorful Tanjias no longer serve as decoration. The taste is really delicious and I have rarely seen Europeans not to reapply after enjoying first served basis.
Note the Méchoui, the famous traditional dish often present for family celebrations. Usually prepared with lamb cooked in a clay oven in deep coal. Sometimes you also get Méchoui using a grill placed sue the embers of a coal fire Compasses are turning the lamb several times.
Offal (liver heifer, beef heart, large intestine, kidney, brain, liver) are also widely used and appreciated by Moroccans. They are often seen as the poor relations of the meat. It is best to cut the kidney slices and marinate for fifteen minutes in lemon and salt to neutralize the smell. Giblets are in grilled kebabs wrapped in grease on coal fire (boulfaf).
The legs of beef (kaarins) are passed to the flame to burn the hair around it, then it is scraped clean. Moroccan household have donated cook a delicious recipe for beef feet and chick weight they allow to simmer very soft wood fire overnight, and little to eat sweet or savory.
In many tagines and couscous, beef cheek replaces meat, it is even recommended for barley couscous (Balboula).

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Moroccan tagine

The tagine is a traditional dish par excellence of Morocco, I must say that magic word spillway perfumes
 Maghreb, it is always an invitation to escape to travel. It takes its name from the typical glazed earthenware utensil in which it is slowly cooked over charcoal.
Cooked with a base element (beef, lamb, poultry, or fish), this rustic stew is completed according to your mood or the market, the tagine is a boon for any cook with a little talent and imagination. It can be prepared with all sorts of ingredients, the knack few remaining near always the same.
Each Moroccan cook his recipe variations around a stew of meat or fish with vegetables or even dried fruit .... We must take care to perfume the whole, Spices and herbs are the elements that give the tagine taste it also differentiates an ordinary stew. There tajine every day, economic and modest, but still tasty, and the tagine party, sophisticated and dazzling.
The tagine is a mysterious dish that subtly combines oriental spices, salty and sweet. Coriander, cinnamon, nutmeg, cumin, niora ... gently fall preparations.
But they also need to use their flavor garlic, parsley, lemon and olive oil. The firings at the bittersweet, with dates, apricots, raisins or prunes, roasted almonds or honey are particularly delicious.
The tagine is a simple dish whose success depends mainly on the method of cooking: it must be slow so that meat or fish, vegetables and spices mingle their scents.
It is important that the sauce is the most condensed as possible to enhance the flavors.
The Qur'an prohibits the consumption of alcohol, Moroccans tagines accompany cold drinks: mineral water, fruit juice, sodas ... And do not forget a traditional Moroccan meal can not be concluded without a cup of coffee served in a glass or a delicious sweet tea flavored with fresh mint.

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