Marrakesh wallops the senses. A riot of colors (mosaic tiles; woven textiles), sounds (the drone of drums from the central square, Jamâa el Fna), and, of course, tastes. Whether in the souks of the walled Medina or the bourgeois district of Guéliz, there is no better place to savor the diversity of North African cuisine—lamb, couscous, eggplant, all redolent of cumin, saffron, and the crimson pepper sauce harissa—than this ancient crossroads.
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