Faces of thy naive, young and hydrated Saharan explorers before temperatures rise from hot to fuuuucking swelteringly hot and an extreme case of camel-induced lace chafe sets in. #nosuchrecipe #sahara #imonacamelbitchessss
Today Lis and I arranged to take a cooking lesson at the wonderful restaurant where we had our first meal in Chefchouen two nights ago, Restaurant Bab Sour. Saïd, the owner, is one of the kindest and most open hearted people I’ve ever met and is such an asset to this community. His excitement for our enthusiasm in not only learning but helping out with the moroccan cuisine was such a joy to experience. We learned how to cook shuiya, a traditional meat stew with preserved lemon and olives, as well as “the best Chaoen tagine”, shtoon tagra, with anchovies and potato in tomato sauce, among many other dishes, condiments, techniques and new ingredients. He even gave us shirts and aprons to wear in the kitchen! This is truly the essence of why I am traveling….Today I am thankful for the beauty of this world and for the opportunity to be able to experience it.