Harcha Bread Brings Moroccan Streets Into the Home

By Georgia Knoles

RABAT, Morocco — On any given day, filling homes and wafting through the streets of Rabat is the scent of harcha. The pan-fried, semolina flatbread is enjoyed daily by Moroccans with breakfast or afternoon tea. Its availability throughout the day makes it an overseen, undervalued part of local culture.

Its appearance and style of cooking resemble variations of pancakes everywhere. Yet, this crumbly, golden treat is unique to Morocco.

The making of harcha is an artform. The ingredients are few and simple, so the final product is determined by the skill of the maker.

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Three Cities, One Dish

By N’Kaela Webster

RABAT, Morocco — One-on-one sessions with restaurant owners or in the kitchen with your host family are the best ways to explore the hidden secrets of Moroccan food. Since the moment I knew that I would be coming to Morocco, I have been on a quest to learn more about Moroccan food. After gathering evidence from three authentic Moroccan restaurants, I learned that the simplicity of a Moroccan meal is enhanced by the use of the tagine.

My first taste of Moroccan culture and food was back home at Marakesh Restaurant.

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A Medina Patisserie Tells a Story of Generations


RABAT, Morocco  — On a typically sunny Friday in September, Rabat’s Mohammed V Avenue performs an ancient ritual. The street is slowly coming to life after the quiet of the lunch and prayer hours, in anticipation of the busy workday. Shopkeepers sweep their doorsteps and open their stalls. Couscous-filled shoppers begin to populate the street. Mohammed Ben Kasem participates in the ceremony as he arrives to oversee the scene at his French-style cake shop Patisserie Saïd, exactly as his father and grandfather did every day for decades before him. 

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Unemployed Moroccans Look to Healthy Juice Fad to Get By

By Maria Luisa Frasson-Nori

RABAT, Morocco — A cluster of bamboo-like stalks sticks out above the crowd on Avenue Mohammed V in Rabat, attracting those seeking refreshment from a hot summer afternoon. Hamid Rhandour watches passersby until a customer stops by his stand to buy a cup of freshly pressed sugarcane juice.  

“In Arab countries, there are a lot of people unemployed and this is a self-driven alternative, in order to put money in my pocket,” Rhandour, 35, says as he leans against the clunky green juicer machine, wrapped in eye-catching advertising banners that promote the health benefits of sugarcane.

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