I’ve been dreaming about going to Morocco for a few years now, but then again, I dream about traveling everywhere. But there’s something about the North African nation of Morocco that keeps it coming back to my daydreams.
Maybe it’s my undying love for Humphrey Bogart and Casablanca.
Or the ancient, glorious maze of streets that comprise Marrakesh and the vast desert beyond it that beckons visitors to hop on a camel and explore.
Or maybe it’s the exotic cuisine that really gets me.
Moroccan food has Arab, Mediterranean, Moorish and Berber influences, but it’s taken on a mind of its own. Spices are used extensively, especially saffron, cumin, cinnamon, turmeric and coriander, and olives, lemons, oranges, mint and couscous are all commonplace. I’ve seen images of its markets, littered with giant conical piles of fragrant herbs and spices, nuts and dried fruits. The images alone make my heart (and stomach) yearn for a faraway place I’ve never seen before.
