Maxime Chambreuil

To trek in the mountain, contact Slimane Baadoud : http://www.maroctrekking.com. Count 40 € per day per person, includes taxi from and to Marrakech, guide, cooker, mule, foods (3 meals) and nights in refuge.

3 days/2 nights, Marrakech – Merzouga, Kasbah of Ait Ben Haddou, Roses valley, Throats of Dadès and Todgha, camel and night in the desert. 140€ per person, includes car, driver, gaz, 2 meals per day and hotel. Contact Mohamed Assabir : http://www.services-voyages.com.

Some prices :

• Bus to Marrakech – Essaouira : 40 Dh
• 2 coffees and 4 pastry makings : 27 Dh
• Bread : 0.8 Dh
• 450mL of orange juice : 4 Dh
• Ingredients for a 8 person couscous : 75 Dh
• Pack of 6 1.5 L bottles of water : 33 Dh

Ingredients :

• 1 kg of semolina fine
• Vegetables, your choice among :
  • Turnips
  • Carrots
  • Onions
  • Zucchinis
  • Pumpkins
  • Tomatos
  • Aubergines
  • Chick-peas
  • Dry grapes
• Mix of spicies for couscous (35 épices)
• 1 glass of oil (60% olives oil, 40% plant oil)
• Coriandre
• parsley
• Meat (sheep, chicken or sardine)

Preparation

1. Mix the semolina with 2 glasses of hot water and salt during 30 min.
2. Cut onions and make them gild with the meat and half of the oil glass in the lower part of the couscoussière (10 min).
3. Add carrots, grated tomatos, spicies, salt, the rest of oil, parsley and coriandre. Let them bake for 10~15 min.
4. Add the rest of vegetables with 1.5L of water.
5. Put the semolina in the upper part of the couscoussière by rubbing it by hands to separate it.
6. Let everything bake until the steam goes out from the semolina.
7. Take the semolina out and lower down the heating for the meat.
8. Separate the semolina by hands with 2 glasses of cold water, butter and salt.
9. Redo steps 5 and 6.

Ingredients :

• Chinese green tea
• Sugar
• Mint leaves

Preparation :

1. Boil water
2. Put 2 soup spoons of green tea in the teapot
3. Pour one ebullient water glass in the teapot. Empty the water of the teapot in transparent glass. If you can see through the glass, then the tea is washed. Otherwise, repeat this step.
4. Add 3 soup spoons of sugar in the teapot, then the boiling water.
5. Carry the teapot to boiling so that sugar caramelizes with the tea.
6. Add the leaves of mint, let infuse and serve.

From the Refuge du Moufflon (3200 m) :

• Refuge departure : 5:30am
• Summit arrival : 8:10am
• Summit departure : 8:30am
• Refuge arrival : 10:00am