Best Morocco Street Food!! 🇲🇦 41 Meals – Ultimate Moroccan Food Tour [Full Documentary]
oh man if you love to eat Morocco is a country you have to visit over the next 12 days I’ll be taking you on an ultimate Moroccan food tour across the country we’ll drive over, 1700 km and eat the best Moroccan food from the Atlantic ocean themed cow’s head look at the way it just it melts in your fingers to the Sahara Desert to the high Atlas Mountains a baby lamb 10 kilos but you might be wondering why is Moroccan food so [Music] special with the help of my expert local food friends from Moroccan food tour we’ll navigate deep into ancient lanes for street food taste the most iconic Moroccan dishes and learn how to eat celebration dinners fit for a sultan there’s definitely going to be some challenges along the way Mr was saying how do we how do we dig how do we approach I don’t know but I promise to show you all the food and what it took to get [Music] there okay we made it well welcome to Casablanca [Music] Morocco oh yes hey what’s up man good to see you man good to see you good to see you man good to see thank you w w hello hey hello hey good good welcome welcome thank you very much such a happy day God made it oh yes we made it to Morocco oh wow wow wow wow wow such an amazing feeling like can I touch you you’re real thank you thank you yes yes such an amazing feeling man uh yeah good to see you after probably years of exchanging emails yes yes you sent me a message like I think it was like four or five 200 when we just started that was like that this is a dream coming true for sure we’ll have so much fun a lot of food so prepare yourself for an amazing series here in Morocco let the fun begin let the fun begin Morocco we’re beginning right here in Casablanca oh yes so for the next 12 days we’re going to be taking an ultimate food Moroccan food road trip through some of the best destinations eating some of the greatest foods and it all begins right now yeah this is the van yeah exactly welcome on board is our driver yeah hey how are you very good very good I’m so happy to meet you Mr W thank you very much and you’re welcome here Mar thank you so much and you’re going to have a good time so happy to be here Inaba as we sayaba [Music] welcome going to be like uh 45 minutes after 1 hour Journey to the hotel okay okay and uh going to have some chill time at the hotel and we do like a little briefing session [Music] [Music] yes welcome again to Morocco Casablanca this is where the ultimate Moroccan food trip food tour begins and we met up with uh Muhammad and AR who run Moroccan food tours they’re going to be with us they’ve organized this entire trip it’s going to be absolutely amazing but I am pretty sleepy that was we had about a 20-hour journey from Thailand overnight and so today we’re not really planning to do anything probably going to just have a chat about uh what we’re doing for the for this entire trip and then going to take an early night tonight get some good rest because tomorrow we’ll begin with an ultimate tour food tour of Casablanca and we’re staying at Barcelo hotel right in the center of Casablanca on the 10th floor oh nice nice little bit of a view uh but nice nice room very nice room and I just stop here for our first meal just for a quick afternoon lunch mid-afternoon lunch what we call zuk uh zuk is like our aene or eggplant M uh this isaka Swiss charts and Taka like our Peppers salad and you have here uh like pumpkin sweet caramelized pumpkin and this is like uh orine and peppers sauté so I will take some part for in my dish so in Morocco we use all everything every time three three fingers this two one will take the bread this one you will touch your own food so like this you’re going to not touch the other side of food so you touch just with this one finger and you take it and you’ve got the piece of bread and then you can go in for the white beans M it’s more tasty with with fingers mhm oh yeah definitely oh man I’m loving all the food already all the beans and vegetables and purees and oine oh wow oh the overin is amazing Smokey creamy the [Music] pumpkin oh yeah M sweet and savory combination together we have uh here actually liver uh liver K sha as we call it here uh like marinated liver uh we have here which is like a verell and there’s like a surprise in the middle it’s chicken in the middle uh this is chicken m Mella is a type of olive uh available in the season right now uh those are the Mella olives uh and you have here like a seafood Pasa wow together all right yeah all right just nice all the the sweetness of that liver excellent okayer lemon all the food has arrived but also got a ginger lemon [Music] juice oh excellent some seaming from the inside so it’s like a seafood exactly kind of like pastry exactly that’s that’s fough or F pastry that will do the spices all right oh M oh love it with the verelli noodles in there the aroma of the seafood oh delicious and then wrapped up in that filo do the the crispy thin layers of the filo what does this include some of the paprika that would be um um preserved lemon turmeric ginger powder oh that’s so good all the flavor of the olives the turmeric the lemon in there the complexity of the lemon oh it’s so good nice nice natur you’re doing great I love those olives you have the honor dig into the center oh the chicken yes chicken is in the center yeah okay actually we call Ita oh it has a really like cinnamony Aroma to [Music] it m oh a little bit sweet and savory kind of that mixture but yeah really nice shinnamon really good okay homemade uh uh yogurt and uh actually you can have it with emu AMU is like uh our version of almond butter uh it’s almond uh argan oil and honey wow yeah te actually is uh green tea with some uh fresh mint of course yeah and uh actually you we will see by the end of the series how high you can go right the ritual is to put it back okay yeah and you can yeah pour your second cup all right so that’s 100% Moroccan we will [Laughter] see oh he went [Laughter] 120% okay nice good run the famous Moroccan mint tea green tea oh there’s I mean there’s mint within the tea already Brewing steeping in the pot and then more fresh mint leaves in your cup homemade yogurts with am past like yeah and for dessert it’s yogurt with almond paste or almond butter argan oil and honey what a combination oh that’s amazing wow just lightly sweet from the honey really roasted almonds then that Argan Oil the fragrance of it with the sour yogurt oh it’s delicious late lunch was excellent first meal in Morocco but yeah I am pretty extremely tired so I’ll see you tomorrow welcome to the beautiful city of kasablanca in the Kingdom of Morocco we’re going to eat everything from the land to the Sea today visit some of the local markets eat some incredible street food it’s going to be an amazing day uh but we are beginning with breakfast oo nice restaurant located right across the street from what is the most iconic mosque which we’re going to be visiting after we have breakfast oh yes oh so here actually we have uh the typical Moroccan breakfast this is uh omelette with is uh like our version of beef jerky or preserved meat awesome we cut the meat in small little pieces we put it in salt and spices and we we let it uh hang in the sun until it’s fully cured and dried then we melt the fat the animal fat and we preserve the pieces of meat in fat let me you can feel how oily and juicy it is oh man man oh wow wow salty mhm oh that’s like Flavor like magnified of the beef because it dries the flavor condenses the saltiness F Sal also is like wow and it’s like a perfect winter breakfast yeah you can feel how fatty it is yeah how fatty rich and Muhammad was saying that this is something that you eat when you you have a big day ahead of you uh when you need a lot of energy and we definitely have a big day ahead of us that’s the energy we’re going to need oh wow that is incredible flavor breakfast was excellent and now we are visiting Hassan II mosque which is actually the biggest mosque in Morocco and it can accommodate up to 880,000 people and what’s really iconic about this mosque is that it’s built on a man-made Island over the Atlantic Ocean at 210 M high it’s the world’s second tallest [Music] minet every single piece that you see right here is a hand shaped or hand cut gorgeous the artistic work the Mosaic the minet wow we are in an Islamic mosque so everything is about you know Islam all is calligraphy design architecture and in Islam by the way we are not allowed to put any uh faces sculptures of animals it all needs to be either uh calligraphy or geometrical shapes or floral motifs I mean it’s just incredible to see from the outside and also to admire the the Grandes hugeness of everything but then if you look closely just the detail the Mosaic The Arches and arches is just mind-blowing now actually we’re going to visit a bakery uh it’s called Benise Bakery and right there we’re going to actually see the traditional uh fire room uh and uh yeah there will be also a lot of almond based bases this is the spot right here oh fresh out of the oven lamb oh it’s not just bread there’s lamb so this is a bakery for the oven but people bring all of their own bread all the unbaked items whatever they want whether it be lamb whether it be bread they bake some things but then you can also bring your own and have them bake it like a Community Oven yes that’s a beautiful concept Aromas from Savory to Sweet oh tray of slow roasting almonds that’s beautiful we got a big box of the pastries from the bakery and we’ve stopped at the nearest cafe on the corner to eat some of the pastries and then also to have some mint tea here you go Moroccan mint tea again a reup on the more roin mintt tea oh man and I’ll try one of one of these do you want some of gooey gooey on the inside but has a really nice texture really kind of grainy grainy texture with a foo crispy filo dough wrapped around the outside yeah I mean after just this is our first day in Morocco I already can tell that I mean the tea culture The Coffee Culture is extremely strong in Morocco one of the great things about Morocco just standing yeah around that corner through the archway you just get this undeniable whiff of Olives Morocco is known to be one of the biggest producers of Olives fresh olives olive oil in the world in the world yes yes so we have here actually all the stages of maturity of the olives uh actually the olives they start Green in the tree then they turn to this like reddish pinkish purplish color and then they turn black and when they’re black they’re ready to be pressed and make the olive oil oh man so juicy salty fragrant same family M immediately you taste the garlic oh that just been Olive has totally absorbed the garlic and that herbal Taste of the oregano in there as well and that’s fermented so it has an increased complexity wow that’s that is just so much flavor in your mouth at once a few different chilies but I’m I would really love to try this this ball chili over here oh that’s so Briny salty not too spicy but has just almost a tomatoey burst we are moving to the meat market and specifically known for oh yes oh there it is we came here to eat the cam Market oh hello what a spot whoa whoa he just drove into the camel head man this is meat on the next level camel camel camel sausage camel hump camel head oh man what a what a just meat overdose this is oh look at that the hump is just pure fat slices it like butter almost oh totally unique way okay so that’s our bag of camel y exactly sh that comes over to the outdoor table where he’s going to spice it up also onions parle oh that goes directly into the bag of cubed camel meat oil goes in salt human salt human pepper paprika oh all the bag mix oh what a technique thank you oh man I just love how they just take so much pride in what they do butchering on the next level I you buy your fresh meat here but they’ll also marinate it for you but I think we’ve got everything we need the varieties the different parts of the camel we’re going to go to the grill now oh so this is the minced camel oh look at those little instant hand kebabs so all the fresh meat directly to the restaurant then he just prepares it he just makes the little kebabs uh he puts everything Stacks it up on the grill racks and that’s going to go directly onto the fire camel skewers that have been already uh marinated he skewering them up man look how fast he is he has literal ninja skewering skills so fast the entire pile just on skewers [Music] the aroma coming out of this Grill the smoke filling the air the fresh meat that is unbelievable that’s going to be so good my mouth is watering oh the Moroccan Kebab all right here we are this is everything fresh this is a camel Feast P okay Cheers Cheers man M so tender oh wow yeah oh that’s incredible flavor the tenderness of the camel that’s that well marbled camel meat marinated in the paprika the cumin salt pepper parsley onions and then grilled over that fire pieces of the hump wow just completely melts EXA I’m going to try the the Kea there’s again mixed in with this marinade oh you can see how juicy that is oh man that’s so juicy yeah fatty I think you taste the flavor of the onions in there yeah’ been really chopped up fine so they just create all that juice next up we have the Hamel heart wow oh the texture you know some heart can be a little bit crumbly or a little bit uh d starchy this has an incredible texture to it it has this like silkiness it has this bounce to it it’s not irony it’s not gy at all oh the the heart is incredible finally we have the the camel sausage oh these are wow talk about a tasty sausage right there camel sausage human what you really taste is the flavor of the paprika as well oh that’s so good that was an incredible camel feast in Casablanca but from here we’ve had meat now we’re on our way to eat seafood welcome to the Central Market we’re at the seafood market and we’ve met up with our host here uh she specializes in the local Fresh Catch but during this time the local Moroccan spider crab had the ex crab the head the row a try okay oh thank you or I yes oh the tal oh man that is so rich so crumbly oh God it’s almost cheesy so we’re passing around the head juice the crab chalice straight up all the soup that’s boiled oh wow that’s a straight seafood soup yeah it is salty y tastes straight like the sea water but with crab flavor wow this place is incredible so busy so much action so many things happening wow what a what an atmosphere what a location so many people I love how they just stack the seafood like bleachers of seafood just so much elevation it’s a Disneyland of seafood here just like the meat market this is the same situation with the seafood market but just everything from the sea directly from the market you come to the restaurants which are right outside of the market and they’ll cook everything for you and there’s just literally a sprawl of Courtyard it’s just absolutely packed full of people this is our fish and here’s our our bag of seafood this one is like saute with like garlic and all right excellent excellent Whiting fish tooting fish it’s going to be deep okay man and not only do we have the giant spider crab but we have a a blue lobster here here oh the oven oh oil garlic goes in parsley okay and the lobster goes directly into the oven whing gets a Coating in the flour deep fried it’s actually unbelievable the way Chef is able to cook like 10 different things all at once and keep track of all of them he just flies around the kitchen and just man multitasking on the next level making sure he doesn’t overcook or burn anything but just keeping an eye out everything all at once while cooking 10 things at a time unbelievable Seafood Feast this entire area I mean the intensity the action the busyness and the kitchen is just flying so we’ve got the crab claws look at these claws these are you know like often times the claw of a crab can be wider but smaller this is like a it’s a very long long claw oh oh the reveal oh man happiness pure happiness it’s almost milky oh yeah some crabs have a very fine texture to it this is very very coarse in texture you can actually feel the grains of the crab on your tongue as you bite down and literally this juiciness just overwhelms your mouth pop off the head suck the juices out of the head all that right there is one of the greatest bites from the sea all the sweetness it’s almost cheesy literally it’s literally never- ending Seafood oh man what an unbelievable Seafood experience the hospitality the friendliness the action overdose of energy and action that was a wonderful first day in Casablanca and it just goes to show this the diversity of Morocco from the land to the Sea The Camel Feast the seafood Feast so much action and energy people are so friendly uh and that really is completes our major first day in Morocco uh from here we are jumping back in the van and we’re driving on our way to rabbat which is going to be about a 1hour driveway and that’s where we’re going to spend the [Music] night oh welcome to Rabat it’s known to be the cleanest the greenest city in Morocco and Casablanca is the capital uh the financial Capital the Commerce Capital but rabbat is the government capital and so I’m excited to explore uh tomorrow we’ll be having a full day in rabbat uh but I’m also extremely sleepy that jet lag is kicking in uh so I’m about to go to sleepy immediately and I’ll see you in the morning and this is the the hotel we’re staying at [Music] [Applause] tonight I’m in Rabat this is the capital city of Morocco and if you love to eat it’s one of the greatest Moroccan food cities we’re going on an ultimate food tour and starting with street food specialized in all sorts of uh bread but uh of course those breads that you see right here are something that you can find almost everywhere in Morocco but what unique to like Rabat and the region here is this stringy looking bread is the name of this bread it’s like a stringy bread we’re talking actually about the same recipe like but it’s a totally different technique it’s like making noodles they keep like stretching the dough and uh pting it out until they obtain like super thin uh wires Che cheers m m no oh it’s all about the texture exactly we crunchy a little bit mhm really nice yeah the dough has a really nice chewi to it like a like a really chewy noodle almost then just with that sweetness from the the honey contrasting the saltiness of the dough originally or traditionally this bread is served for the newly married couple on their first breakfast together ah okay but of course now since it’s available in the Market you can get married every day okay well Muhammad this is our day man this Old Town of rabbat dates back I mean approximately a thousand years ago and it’s so beautifully well preserved it’s a UNESCO world heritage site and it’s also walking only just like many of the old towns within Morocco uh so there are some motorbikes but no no vehicles no cars which makes it really nice for walking around this is literally a the third generation of the same family running this uh business their own specialty is Shia Shia which is a a specialty suite and so they’re actually wrapping them fresh here in the back made from a dough he folds them into a little like ribbons almost then they’re deep fried and then they’re dunked into a bucket of Honey to just absorb that honey and then they’re drained what a process oh you can see how feel how crispy they are and then so sticky from that [Music] honey totally surprised I thought it was going to be crispier it’s actually more crumbly exactly wow when you pick it up it feels like it’s going to be a chip like totally crunchy all the way through but yeah it’s more like a a soft dough exactly the honey actually crumbl soaks in the honey the honey that probably reduces the crispiness yep wow C again really good oh I can smell it wrapped up in this plastic bag that is an absolute steam bath steamed cows head the whole head steamed for 6 hours it’s literally melting just falling off the the headbones oh you can feel how jiggly it is look at the way it just melts it melts in your fingers before you even take a bite oh wow you don’t you don’t need Che no it’s baby food oh man yeah oh it literally like the fibers of the muscles have just been totally broken down from that steaming then that is Extreme tenderness oh man steamed cow head with bread cumin chilili pepper that was so so good and again the convenience of the street we’re going back across the street a second time to eat next we have actually here a very typical street food of the city of Rabat it’s makuda and sardines so Mak actually is just like a mashed potato bowl battered in eggs and flour and everything is deep fried and then you have the sardines actually right here like two sardines one against each other with a charma like a marinade in between and again everything deep fried you know oh that’s a nice move you put them together exactly put them together and this is the Hara oh yeah I want to do like a nice ni an absolute must oh nicely done really puffy scoop up [Music] that M mhm oh wow it’s really fluffy almost like the texture of pumpkin like a deep fried Puck that’s really spongy sardines are sardines sardines are just delicious but fresh sardines of course not few things in the world can beat sardines fresh sardines can see actually with that spice paste and then that Hara a little bit spicy banin banin please welcome thank you welcome where we at we are actually in a nice local typical restaurant uh the owner of the home actually turned this to like his old home to a restaurant this is like a typical Riad Moroccan architecture uh you get all the rooms actually opens to the courtyard and the cour is open to uh to the sky okay beautiful so this is where we’re going to have lunch exactly oh it’s the same one yeah oh what an incredible diversity of food and we’re going to taste them all this is what we need to begin with thick tomato sauce and as it was bubbling you could just see this red oil just kind of just kind of bubbling away W it’s so hot oh yeah yeah meatballs on fire still M oh man the Char in the bottom oh my God that’s what’s giving it so much flavor smokiness cuz it’s kind of like the tomato sauce is kind of charred yeah totally charred on the bottom and that smokiness just kind of comes through to the to the meatballs so that’s beef beef and caramelized prunes prunes sesame seeds in here and what’s making it so yellow is it the the turmeric turmeric turmeric turmeric oh well ideally you need to some some get the prune as well y wow it’s so hot in there all that just the sauce just totally absorbs absorbs into the the bread that is a true oily meaty caramelization with the sweetness of the prune that’s like sweet fruity melt iny mouth beef then next up for the couscous this is another just incredible centerpiece chickpeas beef just so Saucy oh wow mhm it’s so fluffy and moist y really sweet the raisins are almost like a almost like a smoky Jam then paired with a Savory stew of that beef man all the different dishes totally different flavors unique set of ingredients extraordinary after a lunch that size we need to do a little bit of walking and sightseeing and so we are at the kasba of the uas and this is a fortress that is along the river in rabbat can never have enough Moroccan mint tea ah yes and with the man that view the castle walls The Fortress walls the river and the breeze just continually sweeps off the Atlantic off the river you continuously have a beautiful Breeze what a beautiful day we had a little bit of a rest this afternoon and tonight we are going over to Muhammad his mother’s house and again Muhammad he’s uh from Moroccan food tours and he this is his hometown rabbat so his this is going to be an honor to have a homecooked Moroccan meal yeah welcome home man thank you very much yeah well it’s it’s an honor to be here thank you very much honor having you here thank you very much welcome all right oh yes nice okay okay into the kitchen now yeah who there’s some giant platters going on hello okay they are the ones that did all the cook of course all the preparation oh yes well look at that platter that’s huge wow this is just the start like we need a how to manual so we’re going to need to Pace our because there’s a lot of food still coming but we’re beginning with it’s literally a tray on top of a tray a sculpture this is only the beginning this is the the first course Seafood vegetables salads it’s like 10 dishes all on one tray this is say something that we in our weddings for example it’s something yeah like in a wding like a platter like this exactly like platter of Entre or salads would be something like this like a wedding Feast exactly exactly awesome there’s ham there’s cabbage there uh cucumbers beans wheat yeah we are in great hands tonight man platter after platter four chickens on a platter yeah brazed roasted and just completely covered in sauce called dagm dag which is a reduction of onions parsley fragrant spices exactly and all the broth where the chicken will be all the broth condensed so start first with a yeah exactly that oh and there dip it a little bit the chicken liers within that paste at the bottom got some of that liver all right oh yeah oh wow very good mhm I agree oh man I agree with you yeah incredible oh wow the the sweetness of the onions all those spices in there oh man that’s incredible break into the chicken just then totally dip into the sauce the oil sauce the parsley and onions and then get that all together yeah oh wow that is phenomenal the next course another Masterpiece it’s literally the size of a small surfboard exactly it’s a surfboard of seafood you can definitely surf on this catch a wave on this platter but wow whole fish stuffed with rice noodles stuffed with Pickles I see olives in the center as well tomato sauce shrimp calamari budy just a little rub into that fish a little bit of the shrimp oh you went to fish there’s like there’s more and more chunks down there those are like is a tomato there’s a lot of surprises down there okay right oh wow yet again another Sensational dish the tomato sauce fish with the rice noodles with the olives in there every now and then you get a a little ring of calamari as well then you can absorb with that tomato juice tomato sash so we’re just having a fruit platter for dessert everything is huge and beautifully decorated thank you thank you very much you so much that was amazing it been a pleasure such warm incredible hospitality and just an amazing just impressive incredible Moroccan home-cooked meal thank you to Muhammad and his entire family his mom for preparing that feast okay good morning from Rabat and I just wanted to give you a quick update on this ultimate Moroccan food tour I think we’re at day four now and we spent two nights here in rabbat today we are moving on we’re driving to Fez which is a city I’m extremely looking forward to visiting it’s going to be about a 2 and 1 half hour drive to get there and then once we arrive we’re going to be doing an ultimate food tour in Fez which you’re not going to want to miss it’s going to be incredible uh but yeah so we’re packing up this has been our room for the last two nights here’s where I sat at the desk downloaded all the the videos and charging station charging all the all the batteries and then here’s our our room our sprawling stuff that’s kind of what it’s like to travel with a kid yeah the room here is very spacious and very centrally located right in the center of rabot but we’re packing up and we’re on our way to Fez okay let’s go okay cold not even cold not even cold oh here we [Music] go we’re on our way to [Music] Fez [Music] welcome to Fez Morocco and again this is one of the Cities I’m most looking forward to visiting known as one of the culinary capitals of Moroccan food and we drove immediately to a restaurant on the outskirts of town before we go to the Oldtown for lunch zja yes with a cow on their logo and with some giant Tajin around you know you’re in for a spectacular meal oh it’s boiling in there oh what type of meat is that this is like uh special cuts from the beef okay uh we call it actually is literally the bum oh nice okay now preserved lemon oh you can smell that immediately the acidity oh one of the ingredients I love the most so far in Morocco seasoning ingredients full cloves of garlic go in a nice generous sprinkle of cumin seeds go in so dry powdered Ginger oh yeah you can immediately smell that ginger in the steam turmeric saffron stock okay so all the spices seasonings are in they’re about to add the meat next so the beef gets loaded in uh that’s all beef coming from the rump part of the beef uh and you can see there’s also pieces of bone with the marrow in his eyes so you can tell all of that’s going to be braised that’s the juices are going to come out the marrow is going to be released to make a really rich broth [Music] soup killer cooking process loads 12 of them up per griddle per Grill and those are going to slow cook and boil away simmer in their juices for the next 6 hours until all the flavors melt oh another thing that they’re famous for here is their Royal ground beef and so it includes beef it includes some parsley and herbs it includes onions and it includes a variety of spices and nuts which we’re going to see the process of them making now oh the double grind all the nuts go in you can see walnuts oh cashews almonds oh this one is our order Straight From The Butchery to the grills oh this is the Royal all our meat goes onto the grill man that is just raging with heat so much heat coming out that’s a huge Grill just wrapping around this entire room literally have everything from the cow and bull Oh What A Feast W those are the Royal they call them literally call them the Royal kafta oh yeah you taste the nuttiness of it actually the nuttiness of it y y the crumbliness of it this is the Tania that meat slow brazed cooked in own juices and fat for 6 hours in The Clay Pot yeah once you touch it it just breaks apart oh it melts totally melt in your mouth wow the lemon yeah W almost forgot about the lemon wo that’s just like just enough acidity to break down the the fattiness of it fatty tender juicy the flavor of the lemon the garlic in there brain T brain and what what types of spices would this be cooked down with uh like sweet smoked paprika and garlic little bit of cilantro that might be the dish of the meal so far the brain is just like so creamy so crumbly almost cheesy almost like melted cheese exact yep with that paprika with oh man the spices in there cumin the cumin yeah the cow hoof oh yeah Oh that’s blubbery oh yeah and then you want to get some of those chickpeas as well immediately you feel that stickiness very rich this is the type of dish that would keep you warm all winter long everything here is outstanding what a meal talk about a meaty ultimate meaty meal in Fez that was outstanding thank you welcome hello thank you hello thank you very much thank you very much so uh Muhammad what exactly is Riad uh Riyad actually is a like a family uh home that they turn to a guest house okay exactly and uh actually uh people actually that come to fast are welcome to experience the ri oh thank you very much WoW milk with orange flower oh wow thank you you’re welcome with orange bom oh that’s very fresh and fragrant wow and then we got some of these um dates stuffed with walnuts oh really good that is a proven combination now we’re going up to our room second floor on the second floor second floor okay great thank you oh he keeps on going there’s another room oh a second room oh nice and then this is the the restroom oh the room is huge what is this this is so nice and this is where we’re going to be spending the night but we’re just dropping our stuff here we’re gonna be here just five minutes and then we’re gonna go explore the old town of Fez and also eat some street food uh and then then we’re actually going to explore and then we’re going to come back here for dinner that’s a plan for the rest of the day but really cool place Fez was one of the Cities I was most looking forward to visiting in Morocco for its ancient history and also being one of the biggest Old City centers preserved in the entire Arab Muslim world as is the scientific capital of Morocco and also is this spiritual City we do have more than 9,400 streets and alyes and it’s all those are all walking streets no cars no cars cars prohibited and let me tell you this we do have the narrowest streets which is 50 cm 50 cm yes because an old section okay yeah oh so they have to support the so the walls aren’t coming in it’s 1,200 years wow 12 century wow and then of course one of the incredible things about Fez is that it’s a living City just people live here businesses of every kind I mean you don’t actually ever need to [Music] leave oh man I love how sometimes there’s a natural light coming in from the top but then sometimes you duck into almost cave like alleys with a roof on [Music] top there you go the good thing that you will get a cactus fruit and you will get a free lipstick there is seeds inside show it but not hard and SW it is healthy M to very good s and it’ll give you a whole red milk my mouth is full of juice oh it smells good oh yes wow we smell this cloud of steam coming from here one of them is a mixture of meats you have everything in there uh like beef lamp uh some of the head Parts the cheeks the whatever pieces of meat goes into to that big pot of meat and you have here chicken with the rice noodles and spices wow this is closet sized food stall it literally is closet and then they have a little more seating over here on the other side of the alley also there is veggies Some people prefer it in Sandwich some people in a plate so oh it’s really fluffy it just melts in your mouth yeah oh Ultra tender and I love the cumin on here as well is so tender said this one is the oh that’s the the testicle the skin potentially the outside skin that needs a deserves a dip in the tomato [Laughter] sauce M oh the tomato sauce it just brightens it up tomato sauce the freshness of the herb in there like a coriander maybe the paru and the the skin of the testicle is definitely a little bouncy in your mouth it kind of sticks to your to the roof of your mouth a little bit oh that’s tasty Shak you kind of just totally get lost within this unbelievable maze that is Fez I mean not only your orientation but even the time of the day you just kind of don’t have any clue where you are what time of day it is you’re just lost within this unbelievable Labyrinth of Fez narrowest streets which is 50 cm here we go one of the extremely narrow streets in Fez watch your head watch your sides it literally is a tunnel careful to the left right okay and we have emerged that is amazing has to be one of the coolest most ancient tea shops you’ll ever see the water boiling in the copper and he’s got this burner that goes below the spet of the water so he just kind of controls that with the fire with the water and he’s making concocting a tea with so many different herbs and he uses just a whole handful wat of herbs uh stuffs that into the water and then you can choose different herbs depending on what you want okay and so that that’s the tea boiling in the in the little cups and then that goes directly into an entire cup just packed hand packed full of herbs oh man oh oh man that is so good that’s just a full herbal experience that’s the most herbal beverage the most herbal tea you’ll ever have in the coolest tea shop ever whoosh this script we call it t and normally it’s quite popular fora or which we normally we cut it small pieces and we put the chicken soup on the top and the process of making it is so incredibly cool how she just spreads out the dough until it’s paper thin it’s amazing how she picks it up and then she just drapes it over this specially designed spherical hot plate that’s there’s a fire burning under it so it’s just this spherical shaped hot plate and then just folds it over drapes it over so you have all the different layers yeah does kind of remind you of f but it’s a bit thicker crispy salty gooey really good from here we have a dinner it’s going to be a big dinner [Music] planned we’re going to wash our hands the traditional the traditional way first okay and then a little soap in the center and this is done for special guests so it’s an honor an honor to be here we’re beginning this meal with the salads there’s like 15 different salads from chard to that eggplant scoop it all up with bread all the Swiss TR is wonderful roasted smoky juicy fennel okay oh oh the fennel is wonderful really refreshing and crisp let’s try the Pasa oh this one is really nice no with the chicken with the crunch of the almonds sweet and savory and you got so many textures going on something that’s truly a delicacy oh here comes the main course wow nice it’s like an entire ecosystem almost with chickens there’s even nests there’s a nest in there there’s dates with walnuts the chick or the the lentils um and then all that bread which we saw being made in the market cooked on kind of an egg shaped uh Hot Plate a little piece of chicken mix in with some of the bread on the bottom exactly oh some of those almonds as well [Music] M oh wow oh what a dish wow good wow Ben benan Ben speak Arabic oh the bread is so thin and then it’s absorbed all of that sauce the onion reduction right again the onions just simmer down to like give their full sweetness potential the flavor of the almond and garlic oh this is a spectacular dish next main course this is uh what is called mamar mamar actually in two different dimensions mamar in terms of color and mamar which means also roasted oh some a lamb oh man I think what’s truly incred inredible about Moroccan food and these massive platters is just the complexity of every individual ingredient all made into it it’s they’re almost like dishes on their own but then combined together to create even more complexity w m very good oh wow oh that sh the onion yeah oh yeah we call it D mhm that’s the onion sauce yeah yeah yeah oh wow the onion sauce is unbelievable you can tell like the onions have just been cooked for so long to the point where they just melt the fruits in here it’s the perfect it’s just an incredible Harmony of fruity sweet Savory Al together oh man all just embedded into the lamb that is like a that is that is a masterp piece an unbelievable culinary creation so we’re sitting down now for dessert it’s this one is a whole coil that looks like a I mean kind of like wrapped around like a snake a coil filled with almond paste and uh similar again to felo dough on the outside and almonds and and lots of Honey like wetness from the honey sugary extremely sweet but with that crunchy F of dough with the nuttiness of the almonds talk about convenient being able to finish your meal and then just go straight to your room to go to sleep but that was an unbelievable meal the hospitality the variety the diversity of the food was just mindblowing and what a fascinating day exploring the city the ancient city of Fez in [Music] Morocco here we are this is the place Jardine shifa good morning good morning you have un like an assortments of all types of breads two different soups cheeses and all the different things and here comes one of the the prized dishes of breakfast oh eggs cooked with Kalia which is the preserved beef W very hot be fat oh CH good the preserved beef that just condenses the flavor magnifies the the meatiness I’m all about Savory porridges so I love there’s Tomatoes there’s uh rice in there it’s really good very mellow tasting and just kind of like warm and comforting and guaranteed when you’re in Morocco you’ll have some of the best orange juice and citus you’ll ever have in your [Music] life [Music] Moroccan food tours you guys come totally prepared it’s been a while since I’ve seen a printed map this is a road map actually show all the roads actually and show the the kilometers we’re doing today actually today we’re doing 500 km by the way where us we’re enjoying it’s Hisham actually who is doing yeah hisam driving so actually we departed from Fez uh we’re hitting towards uh ifran to get to azro okay and actually here from azro we’re going to amas amas is somewhere here okay so we’ll do and then we’ll be back on this one and to tomorrow actually is our uh sand dunes Adventure so from airfood actually we will be doing like a little tour of the region and uh having fun with camels and hvv in the sand so it’s going to be quite a journey today all the way from Fez passing the Atlas Mountains into the Sahara [Music] [Applause] [Music] Desert so we’ve just arrived after about a 30 minute drive through the mountains uh to a village and actually a guest house where we’re going to be eating but it’s beautiful Village cows and sheep Ducks Trout from the lake and from the rivers and surrounded by uh the mountains within the Atlas Mountains oh man these are the Tajin going simmering oh you can hear it bubbling simmering away let’s see what’s inside the Tajin oh the vegetables oh that’s just boiling away and then we have another Tajin over here oh another vegetable one okay I think this is our Tajin for lunch today which includes vegetables and there’s goat meat inside of it uh but before we eat this and I mean this thing’s I think it’s going to simmer for a while longer we’re going to see some of the trout prep preparation and also have some tea man so we came down to the stream here now the water is Crystal Clear So Fresh So pure so this is where you’re going to collect some of the herbs that’s wild mint yes oh it’s so fragrant they right here on the banks of the stream we’re picking some of the wild mint oh it’s very fragrant incredibly fragrant you oh wo W fresh water muscle so we are back from harvesting some of the wild mint the mint is going to go into a special bread right bread yes it’s called Hara actually it’s it’s made with simola it’s from wheat actually all [Music] wheat the first pan she did was just she greased the pan and put some semolina just so it doesn’t stick I think for that main pan but then she mixed up the whole batter in another in another pan all of those ingredients so that’s going to be so [Music] good [Applause] [Music] okay and that goes to the oven [Music] yes that’s an amazing home oven so cool uh and that’s going to take about 20 minutes in the oven so from here we’re going to prepare the trout so she’s making the spice mixture exctly charma charma oh yes okay marinade spice mixture chili powder I think some ground ginger pepper inside oh nice okay garlic garlic and lemon so far on the it’s been marinating already garlic and lemon yeah cuz it needs like 3 hours in the Marin [Music] okay oh she just fills it into the cavity of the [Music] trout [Music] 20 minutes later the bread is [Music] ready shakran yeah this tea oh man that tea is incredible that’s not just tea That’s not just mint I think it’s Sage Sage or there is I can taste also oregano I time as yeah time time for sure okay so we’re sitting down now for the first the bread right out of fresh out of the oven oh yes oh so it’s so crumbly it actually you can just like break off little bites and then you can dip it into the that’s olive oil yeah olive oil yes m mhm oh yeah oh man it’s so crumbly oh yeah but moist as well from the butter in there the olive oil the fragrance of the mint yeah the outside is so crisp also wow you tou the fire from the the wood burning oven the tajen is here my Got Rice oh that poof of steam Ste never gets old let’s begin with that trout break it open oh you can feel how buttery buttery it is with that spice paste rub all over [Music] it oh that’s fresh not TR fish at all it’s wow buttery oh yeah fresh oh yeah it’s like a little mild salmon mhm M yeah like a mild addition of a salon yeah exactly freshwater fish but it has such a clean clean taste yeah it tastes the garlic the lemon that was marinated in and then just that that rub which is not overpowering at all just a light herbal the the thyme the paprika Ginger yeah oh it’s so flaky too oh that’s amazing yeah and then for the Tajin so that is it’s a family-sized Tajin peas and peppers and carrots and potatoes and underneath it if we part it a little bit there’ll be oh nuggets of goat goat is just hidden beneath the vegetables oh man I’m going going straight in for that goat part the vegetables going for the goat oh look at how tender it is goat ribs oh man just comes off the bone and then I want to maybe just redp into that juice oh thece oh it’s so boiling hot oh yeah oh yeah that’s sweet mhm maybe the sweetness of the carrots coming out carrots the peas the green peas oh man yeah wow even the meat yeah the goat meat is so clean jasy oh yes so natural wow running around the Atlas Mountains the middle Atlas Mountains just eating on the herbs and the the natural air oh oh that tastes good that’s all that heat absorbed into the the clay that’s a sign of a goodin you can’t resist no you cannot you just keep on eating MH all of that broth at the bottom from the goat from the vegetables so good check out how tender this goat is though these little rib buts you definitely want to dip below to get let your bread just absorb all that br oh and burn your fingers a little bit too oh yeah oh that was a spectacular meal in the Atlas Mountains of Morocco the trout the Tajin was so fresh that is one of the greatest Tajin from here we continue on the road uh heading to the desert to the Sahara hi Mah hi Daddy I I want it to be in the end video okay hello hey guys thank you sh another outstanding meal experience and we’re back on the [Music] road so these are Atlas monkeys uh Barberry Apes yes Barberry Apes yeah [Music] oh who they’re huge [Music] so they’re very friendly like drinking from the bottle that was really cool worth a stop they’re almost like baboons they’re really furry and [Music] fuzzy Welcome To Earth food we made it that was a long drive it’s about 9:00 p.m. staying at this beautiful hotel it’s called Ood Palace and we’re going to our room now very tired that’s going to call it a day here but tomorrow we have a huge Adventure that awaits Us in the Sahara Desert nice we are in a food which is in the Sahara Desert of Morocco and this area it’s an oasis but it’s known to have some of the most beautiful desert and one of the biggest Seas of sand dunes we are in for a huge Adventure today we’re pulling into the risani oasis it’s so beautiful all the palm trees trees The Greenery the buildings made of mud bricks such a cool Incredible place we made it to Rani and this is it’s a very remote town of about 20,000 people on the ancient Caravan route and this is where we’re going to start eating uh we’re actually in a local uh family uh home uh and uh we’re going to see actually the stuffed pigeons uh in the Mak oh nice literally you cannot find this dish on the enter into the kitchen and just immediately get started on the preparation the recipe for the stuffed pigeons a local Regional delicacy so what’s all in that stuffing uh Kea Kea okay so in the pot going is a whole uh kafta mixture so that’s like kind of like uh Kebab meat ground with spices already that’s simmering away and she cracks open about dozen eggs uh whips those up and then puts them into the pot with the kafta mixture what a mixture so that’s like a egg meat mixture and that’s going to be then stuffed into the pigeons wow as that egg Cooks it’s starting to scramble and thicken it’s time for the pigeons to shine oh nice the funnel the funnel goes in Lu Aroma oh okay I can help Okay I’ll help a little bit directly in the aroma smells so good and you can just see so you just keep stuffing it in and using the the bottle as a funnel to to load up the pigeon the pigeon is almost used like a balloon like a sack and it’s just like Min sausage making uh processes where you just keep loading it up um using the pigeon as the as the sack that’s so cool and you can see the pigeon just starting to balloon up it’s getting Fuller and Fuller wow stuffed pigeons pigeon balloons beautiful that’s amazing so the pigeons go to directly into the oven with a cup of the pigeon broth so we have an hour and a half wait as those pigeons bake and mingle together with all of that flavor as we wait for the pigeons to bake we’re going to head into the town and go to the market very remote small town oh Muhammad slicing up the meat this is the meat for the meduna what exactly is meduna meduna actually is the pizza uh amaz style pizza uh or Sahara Pizza uh it’s actually yeah like a stuffed bread all right right so we get some meat uh and we’re going to stuff it with the meat yes exactly so the KY actually gives it nice flavor so they’re just hand slicing all of that meat it’s going to get mixed up with the parsley with the onions with a variety of nuts almonds and walnuts and all the spices oh man I love how they just they don’t grind it but they just uh hand chop it [Music] coarsely what an incredible meat mixture the seasoning the spices I love the whole almonds and walnuts in there but we take that fresh meat directly to the Community Bakery oh and this is like the baking Street oh so you actually you give the meat to the Baker and you write down your name your name they make the dough for the bread mixing here in a giant neater and then it rests it raises and then they make your meduna they make also bread and they have all the ovens in but we’re going to start uh as they make our meduna first oh oh the whole sack of meat goes on oh that’s a lot of meat that’s an unbelievable ratio of bread dough to meat mixture it’s literally double the amount I don’t even know how he manages to fold that over and then he puts another piece of bread onto the top and then he uh molds it he pinches it together and then flattens it down into a flat bread all of those ingredients just stuffed on the inside that’s going to go straight to the oven and that goes directly into the oven oh yeah he controls it on a wheel also that it spins the oven can spin it’s a it’s a Magic Oven we put bread in and out came chicken exactly there it is that’s ours oh the flip that’s as good as it gets right there freshly baked meduna in the Sahara unev man just packed loaded with meat freshly baked last quick stop before we have lunch nice oh now you’re sing yeah ready for the Cel [Music] yes okay ready ready for the Sahara now and ready to eat oh just in time look at the way the skin has crisp ified [Music] browned oh man fresh out of the oven fresh meat smells so good oh it gets kind of juicier as you go to the center oh yes wow oh man wow the crunch of the Walnut and the Almond M mhm the onions the fresh Cory under you do taste the green chili in there as well so good so fresh I mean you even taste for sure the freshness of the meat as well oh here it is the main event wow oh it feels so good in the fingers I like that move just tear tear off the drumstick the drumstick with all of that SAU and then you’ve got a little bit of the pigeon meat plus all that that stuffing MH oh oh wow W oh that’s incredible M what a flavor the oils of the pigeon have just soaked into that that kafta and because you know kafta it’s kind of like a kebab meat but it’s kind of dense but then as they mix those eggs in it that’s what makes it kind of fluffy y extra stff irates it you get the flavors of the pigeon oh that pigeon meat is like wow the pigeon itself just totally melts in your mouth so succulent and oily insanely tasty unbelievable cooking process without a doubt one of the greatest meals from here the Adventure Continues we’re heading into the sand dunes here we are got to love this [Music] picture so first of all it’s important to note that these are dromor which are Arabian camels with one hump and he’s going to show us how to milk it woo think I got some some gas from the from the drumad uh but first uh the camels will not give milk or the female camels will not give milk without the the babies here so he lets in the babies you can just hear that Splash coming from the bottom oh that’s so thick so creamy look at the foaminess of it it’s so frothy a little drink of the fresh camel milk oh it’s still warm oh oh man that’s rich and creamy and so frothy it tastes like the head of a a cappuccino almost natural natural cappuccino foam oh man that’s some of the most Pure Clean tasting milk you’ll ever have yeah Rich fatty but so pure so clean tasting so good oh that’s amazing milk and you do want to be careful as especially as a if you if you like me are not a frequent camel milk Drinker you definitely don’t want to drink too much at once because you can definitely get a a little Rumble a little bubbly in the [Music] stomach if the day could not get more legendary I mean what could be more legendary stuffed pigeons fresh camel milk and now we’re about to jump on ATVs on quad bikes and head off into the sand [Applause] dunes here we go [Music] ready man so beautiful so much fun you did amazing yeah I thought we have to go out there maybe we do still oh man that’s so much fun look at this place too wow this is the Sea of sand oh incredible beautiful sand dunes what a view [Music] hello before we ride the camels actually we’re stopping for a snack a Sahara a Berber snack in the sand that’s going to be prepared in the [Music] sand we thought it might just be bread but he’s making the full meduna oh oh but a different style this time he takes that base instead of two flat breads he takes the one he puts in all the the topping ingredients or the filling uh and then he just folds it over pinches it and then flattens it down into a flatbread it’s going to be cooked the North African way the Sahara way in the desert in Morocco within the sand oh he does a strategic um cross X shape with the with the burning Palm Branch then lightly covers it with the hot sand and now they’re building a fire on top of it and in about 15 minutes baked the the traditional way in the desert in the sand we’ll have a another piping hot fresh meduna so the Meda is going to take a bit longer than expected cooking cuz that’s huge and the light is starting to go down Sun’s starting to go down and we don’t want to miss the the sunset so we’re going to go ride camels for the sunset okay here we go yes oh hi fluffier than yours I’ve got a fluffy camel very fluffy camel oh there’s no better way to enjoy a sunset then on the back on the hump of a camel here we go oh man amazing camels are So Graceful and as soon as it starts to get a little bit the Sun starts going down really starts to get cold look at the way the light is coming off of the sun onto the Dunes man this is unbelievable seeing the shadow of the camels on the Dune with the sun literally is out of a movie and the Sun is just about now ready to to go down for the day perfect timing we made it yeah oh man as soon as he starts uncovering that starts taking off the sand you can smell I got a poof a little steam coming out from that bread from that Muna all that meat mixture oh it smells so good just a little extra Char he’s slicing it up that is an incredible Aroma the extra smokiness from the sand baked so hot wo that is like literally a minute out of the sand so crispy so Smokey you can tell that’s a real proper Saharan Desert cooking technique oh we’ve just arrived to the desert camp and it’s it’s so beautiful within the sand dunes we are into the room now this is a beautiful tent permanent tent with two huge round beds within the Sahara Desert of Morocco it’s incredible it’s so peaceful here so calm from here uh going to probably take a shower and then we have dinner at 8:00 p.m. and there’s also going to be some live [Music] music good morning slept very well last night it was freezing cold uh woke up this morning actually woke up at about 7:00 a.m. just for the glimpse of the sunrise uh but it was so cold I went back in the tent uh and now it’s about 8:00 a.m. ready for breakfast got cutie you did yeah so we’re having a quick breakfast before we head out for the day and we’re on our way today to a place which is called dades nice got some eggs Tajin plain eggs and tomato egg well that does complete our time in the Sahara Desert of Morocco from here we’re driving to DZ it’s going to be about a 4 I think a 4our drive and then we have a big meal planned for lunch [Music] so we made it to dasis and it’s a Valley known for its rock formations for its Green Valley within the really red colored just extremely bone dry mountains in the Lush Green Valley but from here we’re about to go over to a home where we’re going to prepare some local food especially a dish uh couscous which is the national dish of Morocco today is Friday by the way and uh Friday is cuscus day yes course we cannot miss it no way [Music] yeah [Music] oh nice okay so there’s meat already simmering down [Music] there she just hydrates the thecus with some water just to make it kind of crumbler and kind of hydrate a little bit and then it’s going to go into the the steamer we never ever pour hot boiling water on our okay so it’s never boiled it’s always steamed that’s always a great technique to boil the meat and the stew below with all the vegetables with all the onions with all the spices and then not waste any of the steam as that just goes up and steams the couscous on the top letting it absorb all of that flavor that steam Semolina wheat steam smells so good already and then she empties it out back into the the wooden Bowl to I think rehydrate it again before it steams [Music] again you can see how the couscous is starting to to cook a little bit starting to get kind of fluffy then in the meantime more vegetables go in is that pumpkin yes beautiful orange pumpkin goes in are those zucchinis yes and then that goes back into the steamer and there’s really an art and a technique to cooking and preparing couscous so that it remains fluffy so you got those unique individual equalized little granules nice so final step add in tomatoes cauliflower couple of green peppers oh nice olive oil this is like a secret ingredient in the Moroccan cus this is actually SM fermented aged uh butter nice salted aged butter so she added to the finished couscous she added in salt water and a little bit of that aged butter also add some butter to the stew oh man so it gets One More Steam she’s going to steam it one more time one more [Music] steam one of the ultimate dishes one of the national dishes of Morocco and of North Africa actually and just I love how she keeps all the ingredients fresh and chunky huge huge pieces of pumpkin whole carrots typically I really actually grab some of the meat some of the pumpkin whatever vegetable you like mush it a little bit with the with the couscous and you make kind of a and you make a little bowl yeah oh oh nice nice exactly all so you have to kind of toss it yes exactly you toss it a bit like this all right cheers mate cheers m w oh man exactly how I imagined it yes on point the meat melts in your mouth the couscous is so soft and fluffy yeah it just makes this amazing ball it’s such a such an incredible way to eat as well ensuring that you have a little bit of everything all in one bite well that was an incredible meal Friday Moroccan couscous uh from here we continue driving and we have about a 2 and 1 half hour drive to where we’re going to spend the night okay we made it to um I can’t totally remember how to pronounce the name but this is a a very popular city and we’re going to spend the night here at a beautiful hotel we just arrived it’s called Dar shadam and they have a beautiful garden outside they have a nice indoor kind of like a Riad style and so we’re just spending one night here before tomorrow we continue on uh with a lot more food and actually tomorrow we’re moving on to Marakesh which is one of the major destinations in Morocco uh that’s going to be it for tonight uh we’re going to get a good night rest here and I will see you tomorrow for a lot more Moran [Music] food good morning good morning cold morning oh yes yes yes I can’t feel my probably one of the uh few times that I S that I saw minus in Morocco in Morocco yeah it is a freezing cold in cold morning in Morocco oh yeah how do you how do you pronounce the name of this city oh the cinema capital okay there’s been a lot of movies Fil A lot of movies it’s iconic yes yes an iconic they call warza Wood warza Wood oh War wood awesome okay we’re about to hit the road and on our way to eat breakfast yes our first stop will be tette in the high Atlas [Music] Mountains gorgeous scenery as we are winding our way into the high Atlas [Music] Mountains hey we made it to tette again that was a spectacular Drive winding through the Atlas Mountains hello and we’ve just just arrived and Auntie is already busy baking the bread have the dough ped out and she’s baking on a earn oven oh man with hot rocks on the bottom oh look at that [Music] bread oh warm water yeah oh hot water okay look at that nice and and that bottom you can see all those rocks that were on the the bottom of her oven wow which give it that texture wow that’s incredible bread oh the steam yeah look at how bubbly it is too very very airy spongy yeah it is yeah and crispy on the edges Smokey Y super super light want to taste it first on its own oh that’s incredible bro W yes fresh uh fresh bread out of the uh uh oven and the butter thank you for the tea W that’s the best bread ever olive oil oh yeah wow wow wow oh oh yeah that’s sticky that was incredible what a just outstanding Moroccan breakfast in the Atlas Mountains and from here we’re moving on to the next [Music] meal we’ve stopped on the side of the road we’re still in the Alice mountains now we’re ined this is a very known uh like stop for the locals uh to have lunch or to have breakfast uh grills and Tajin are yeah the menu I mean as soon as you pull through here you could smell the aroma of the smoke the taji is going the fires are going the grills are going oh man you feel the heat coming off of the tajen room this is where they’re cooking up the in the clay pots with the the cone-shaped uh Lids there’s goat there’s vegetables in there potatoes carrots onions the Aromas coming out of here oh and here’s one in the beginning stages with meat with spices bubbling away lamb so the Tajin are cooked by stages so first the meat goes in with the spices that cooks for a while and then the vegetables go on top really nicely decorated uh but it’s really a strategic cooking method because it’s a slow cooking method and everything in the tajen just turns Ultra Soft tenderizes just starts to melt actually oh this one is The Omelette [Music] Tajin and then you keep just feeding them with water as needed oh here comes a fresh a fresh animal it’s a restaurant it’s a Butchery fresh meat guaranteed fresh lamb which we’re going to get uh we’re going to just choose our our part we’re going to get some skewers he’s going to Grill it fresh that knife is incredible Omar he smashes it they have their own stock of sheep right here oh nice okay okay so that’s all our meat and it goes directly to the so you how it works you get all your fresh meat order what you want fresh meat from the Butcher and then it comes straight to the barbecue [Music] station a cool Moroccan technique where once the meat is half ready then he slices on fresh tomato fresh onion some peppers and then those are going to cook with the meat absorb the the meat smoke at the same [Music] time this is a another Moroccan carnivore meal all the girls and the tajun skewers first skers these are beef skewers she marinated in that onions and spices m oh wow wow the flavor wow the freshness of the meat and the the naturalness of it oh yeah yeah it’s still juicy MH cooking on point mhm wow wow this beef is lean too I how it’s lean y yep natural mountainy delicious yeah got to dip in that Huda for the next bite oh Thug with the preserved lemon in there yep salty that brings out the flavor even more but yeah those skewers the excellent preparation delicious grilled excellent marinade y oh oh wow W yeah the flavor keeps on coming wow mhm oh man very rich so natural tasting and when he when he actually he had a nice technique where he took it and then he just smashes it with a knife to maybe tenderize it a little bit exactly tenderize it you can see that fat just coming y so fatty oh yeah yet the fat kind of remains separate from the meat potatoes are covering it and then on the bottom is definitely oh we got to we got to part the potatoes a little bit get into the bottom of that lamb oh oh it’s bread tender it just literally comes apart with the bread wow bread potatoes lamb onions tons of onions in there m m oh wow again you can’t emphasize this enough just everything that goes into it that’s cooked in Ain just melts oh yeah yeah like there’s nothing is ever chewy that’s cooked in a Tajin it’s amazing that they don’t like the ingredients don’t actually just totally dissolve into a sauce but like as soon as you bite down they just totally collapse and just melt in your mouth wow including the lam are like a puree yeah yeah yeah potatoes except the onions the onions have totally just I totally just turned into a sauce of gravy thank you oh yeah that was a fantastic Meat Stop uh from here we’re continuing through the Alice mountains and we’re on our way to Marakesh which is one of the major destination one of the most famous cities of culture and history and food in Morocco and I think it’s about a 2-hour drive from here we made it welcome to Marakesh Morocco one of the most famous cities in Morocco uh one of the the oldest some of the greatest preserve culture I’m excited to be here we have a lot to eat in Marakesh I can it’s definitely a congested center of the city and the old Medina is only walking no roads no vehicles Motor Vehicles so we got to uh stop here and unload and then we’re going to go check into the hotel first before we go out to the night market this is the [Music] place after checking into our hotel we headed out for a full mast street food tour at G FNA Square we’re about to find out why it’s one of the most thrilling places for street food in all of Morocco uh first we’re going actually for the Hara the Moroccan soup oh nice a very famous soup that every family Cooks especially during Ramadan oh man we’ve arrived to the first stop and it’s just like a crowd of people huddled by the gate it’s a so Beed on tomato with some celeries coriander lentils uh Shake bees beans and thickened with flour and it comes usually with some uh dates or with another sweet pastry we call it chipo the ones that not like pastries and sweet things they get it with the Moroccan pancake okay we call it it’s made out of flowd mixed with some simina yeast and sugar filled with some uh choed onion and paprika she Kneads out the bread and then adds in the paprika onion Marin mix or filling filling Center then wraps it up into a pocket Kneads it down you can see how stretchy that dough is folds it up goes onto the Hot Grill to like uh just toast and Grill until it it’s golden that smells so good with those sizzling onions on the inside the paprika the spices on the inside and then she uh grills it over that hot griddle oh here it is so you have these special Wooden Spoons as well yeah scrape from the surface you can already tell cuz it’s thick it will be super hot right and retain its heat as [Music] well oh the flavor of the the celery in there or the parsley comes in so nicely the Tomato it has a really smooth texture and it’s thickened but then you’ve got all the textures of all the different uh grains that the lentils the beans or the chickies the the wheat in there the pasta [Music] okay I’ll try chasing with a date oh yeah that’s a total contrast from the savoriness of the Hara to the dense sweetness of the date okay let’s try some of the simmit immediately even as you pick it up you can smell the aroma of the onions oh wow yeah that’s so tasty yeah very very very W perfectly oily crispy all the different layers of flakiness amazing meal amazing snack in Mar and now we’re coming up onto the the food stalls just the Aromas the smoke billowing through the air from the [Music] tents he’s on a Podium kind of like high above high above where you can see the entire crowd of people walking by and he just continually like stirs those those snails you can hear the rattle of the of the shells of the snails has invited me to the stall oh the bird’s eye view of the snails oh dishing it up oh okay I can try one good good okay I’m going to try one on the podium and that soup broth oh it’s incredible oh man what a what a snack oh man so tasty as a snack they go down so easily actually the snails themselves are so sweet and then I love how you can chase that down with some of the broth like you can really feel that it’s medicinal really tasty I could make it a habit eating snails mares is not on the coast but like literally two hours away you can get to the Atlantic Ocean so you can get fish from fresh fish from Elida from esaa here to maresh so you can get also so there’s plenty of seafood available in mares Mar as [Music] well oh nice so we’re sitting down here for a full Seafood meal of variety there’s coner eel there’s Whiting there’s shrimp there’s calamari oh yeah there’s a big bone on the center yeah there we go all right perfect oh yeah that’s so silky smooth so buttery and he gives it just a really light uh dusting in the flow so it’s not over not an Over Batter just a dusting in the flour thank you so we also have pieces of the the Conger eel again dusted and deep fried we got the raw shrimp okay kind of yeah you can see it kind of kind of cooks a little bit with the acidity of the of the lemon juice oh yeah great texture sweetness vinegary lemon juice um maybe a little bit of a like a yeah a little coriander flavor to it as well excellent excellent okay we got some of that the fresh calamari oh oh man that’s so tender you barely need to chew it’s not even not even rubbery not even chewy at all it’s so tender okay but we’re going to continue walking down the the main food alley these are just makeshift tents just almost a sea of food that never ends there’s so such a huge variety so many things to eat and try and it’s just I love the incredible buzzing atmosphere o lamb heads a sheep head have meat beef I have tongue bring have t very good me of clim this is she this meat beefing oh yeah nice man this truly is just a carnival of street food of Moroccan food of everything of of all Moroccan food and so we’re sitting at the next stall the ribs ribs oh man very nice very nice man he’s just you get your cut of meat he just slices it up just falls off the bone man he’s just slicing and chopping the meat juices are just you’re inhaling meat juices and steam and the Aromas unbelievable this is just a carnivore’s affair here oh he dips your bread okay dips your bread in the meat juice in the oil he’s going to dismantle it actually just falls apart the head oh man look at the way he dismantles that head okay A little bit of eyeball socket roof of the mouth CH everything is in [Music] there wow oh the texture of that head the jelly gelatin fattiness melts in your mouth oh yeah yeah wow oh man that’s good wow oh the bread the bread actually is like oh yeah you don’t even taste bread actually you forgot about the bread I totally forgot even bread in my mouth well the food tour continues the street food tour what are we eating next uh next we’re going to try uh sandwich with like uh boiled eggs potatoes and also you can make uh omelet with potatoes and and also you can add the cheese as extra okay so the potatoes are boiled potatoes are peeled skin is peeled taking those fresh uh boiled potatoes or fresh ingredients and just mashing them directly into the bread so it stays fresh and [Music] hot oh here’s the here’s the main one here that they’re just flying making the the potato the egg the Hara goes in the olive oil something so simple but so good it is a a carb overdose but it’s yeah overall healthy energy pack filling affordable um just has it all and I mean a crowd to prove why it’s so popular gives it that complexity that saltiness that acidity that goes great with it a little bit of chili there’s a little bit of heat from the hoodies off but not much just mostly about that preserved lemon I think when you come out of the food section there’s just a whole Carnival of performances and I mean it’s been this square has been used for since the 12th century as a Gathering Place uh for performances for storytelling now games musical performances and there’s even a fishing and also a a modh coin throwing Casino yeah [Music] okay are you supposed to twist it yes there you go it’s harder it’s harder to do than it then it looks but they don’t move their head right you have to really concentrate oh man it’s so much more than a street food Night Market of Moroccan food it’s a cultural Landmark it’s a UNESCO world heritage site storytelling music people coming together in this Square to share time together to eat to learn from each other a place where people have gathered for hundreds of years cheers hey cheers man thank you guys what a night guys what a [Music] [Music] night welcome to the beautiful historical ancient and always delicious city of Marakesh in [Music] Morocco we are on our way to eat some of the best food in the city and we’re about to start eating right now the guy he doesn’t allow anyone by the way like to uh make the donuts except for himself so when he’s sick they shut down the whole place you can see how wet that dough is yeah so he has to wet his hand so it doesn’t stick and he really molds that dough into ring shapes into doughnut shapes with his fingers man that is just true experience and skills and as it starts to deep fry and boil the dough you can just see how it starts to puff up it gets really bubbly and then he fries it until it’s completely golden crispy another version they take the doughnut uh mash it on the inside you can see how bubbly it is and then drop an egg in the center oh what a move oh man that’s a unique dough for sure M you like it oh yeah yeah it’s a Savory donut really bubbly and crispy but the inside is a little bit gooey spongy yes and then for the egg one oh man that is crispy and greasy and tasty oh yeah that gives it a different texture that adds that that egg protein to it everything is just like cemented together with the egg conveniently literally right next door the neighbor we’re going to try our next food we’re stopping here to eat something called bisara which is a fava bean soup and at first I thought I mean it almost looks like a porridge like a wheat or a rice porridge because it’s so white in color but as soon as he starts scooping it out you can smell the aroma of the fava beans so I think maybe the Skins are removed uh so he dishes that out he sprinkles in some cumin and then gives it a squirt of olive oil stir in that olive oil the cumin oh it’s a really kind of a soupy consistency not too not too thick yes y I love fava beans in all forms shapes and sizes yeah in all different formations yeah it’s really starchy and thick just the flavor of the cumin I like it how it’s not salty at all just relying on the the the hardiness of the the fava beans exact makes an excellent breakfast I mean straight up a like a beans porridge so it’s midm morning now in mesh streets are starting to pick up markets are opening oh man so it’s called CH Omar yes what a friendly man and this Aroma just fills the entire Street with the aroma of his sizzling meat he has a big iron griddle there’s CA sausages there’s little meatballs there’s chicken all seasoned with his his own spice mixture you really smell the cumin in there a little bit of turmeric seasoned sprinkled with parsley and then on the other side he has sausages he has a mountain of onions which are just slowly sautéing until they start to disintegrate and melt into the sauce and then he continually just kind of sprinkles on Dust it with spices with cumin gives it a little spray of oil to keep it hydrated and just continues to to sizzle it over the [Music] [Music] grill oh man it’s all packed into a bun with a little sausage at the top oh I can’t wait this is so good all right oh yes oh wow here’s the man Chay Omar Chay Omar over there is the man oh man it’s so dizzy all slow grilled over that hot grle I love the fresh crunch of the fresh onions in there along with the melting caramelized onions the KFTA the mined meat the chicken in there those little sausages I mean it’s all in there we have a bunch of like local restaurants as you can see like the first stop in the food market will be the beans actually he’s like one of the best beans makers by the way slow cooked with some paprika garlic preserved lemon and just like the best of the best of the spices that we have in Morocco that we’re about to happen and I think I’ve probably mentioned my love for beans a number of times also today but throughout many videos so we’re about to eat more beans oh man can’t get enough beans this is a unique garlic I can see you can actually just squeeze it out like like a paste yeah it’s like garlic paste almost can squeeze it out into your beans dip into the beans with that garlic paste scoop on with your thumb oh oh W yes but that garlic oh that’s what takes it to the next level with the flavor of the preserved lemon the melt in your mouth white beans the olive oil that really slow stew that everything melts in your mouth but the flavor of that garlic is just what’s blowing my taste buds at the moment moving on to the next place and this is something extremely legendary this place is extremely Fant exactly everybody’s been here but this is one of the most famous restaurants in Mar right exactly very like right moment by the way here so we put everything in a pot we shake it real good we close it and then we take it like underground to be cooked it’s one of our slow cooks that we really love in America it’s America specialty by the way so they use these sticks by the way oh man that is the most amazing Oven lamb pit you’ll ever see I mean it’s just loaded with a dozen Lambs that are just skewered that just go deep into that oven and just that you can feel the heat oh there comes a whole lamb just dripping in juices crispy look at that skin that juice and they go to the front to serve up to chop up to serve up oh man that is impressive I mean that’s that whole lamb he just pulls out of the oven is gigantic it’s so deep it’s a couple meters deep and they just unearth the entire lamb just dripping in juices oh half a lamb all the meat Aromas are unbelievable you’re welcome oh and he’s feeding me a bite it’s for you but it’s very hot oh this is shoulder oh wow he just pulled the bone out yeah it just literally slid out oh man all that melts in your mouth we’re right up here in the action he’s slicing there’s literally a pool of lamb fat and oil on The Chopping board the amount of juices is unbelievable the crispy lamb oh man that is so good oh man oh wow thank you welcome it’s so juicy it’s so crispy man yeah that’s extraordinarily tasty yeah the freshness I think I mean the way they the oven bake it it just seals in all the the fat that’s a like lamb candy man wow it’s one of those bites where you immediately feel like you’re you’re wearing lip gloss because of the Lamb P oh man this place is just unbelievable it is packed and congested but Marakesh what an incredible City uh it’s so full of life and so many delicious foods to eat we had a little bit of a break this afternoon and now for dinner tonight we’re in a totally different area of mesh this is the modern the new side of mesh place called M Avenue and we’re going to go to a new interpretation a fancier style restaurant that serves Moroccan food it’s a total contrast to what we’ve been eating I can’t wait to try the let’s go in for the Tania first oh that oily juices oh oh good oh it’s so tender so tender the meat is melting oh that’s so hot down there all right all right the preserved lemon in there immediately taste very everything’s melted melted together spring baby chicken oh look at that rich sauce on the bottom too wow again I got a piece of preserved lemon in there oh man plus the creaminess of the eggplant the the the texture of the maze is like on point not too soft like mil in a pot but you can still chew a little bit of the chicken really moist oh yeah yeah very nice juicy now we’re moving right along to the next dish that’s a nice formation cabbage she said there was filo dough oh the surprise meat on the inside oh where’s the filo dough No the is that on the bottom cabbage Foo oh it’s a cabbage Foo okay so the okay the feel I get it now okay I get it with the tender meat on the inside you see that cabbage which is nice and charred and then you can maybe hopefully you can see on the bottom here there’s some oh caramelized onions and sauce smells good okay uhhuh [Music] oh there’s the one she said is sweet and salty at the same time oh man tastes like like fruit jam with tender meat oh thank you wow try this immediately yes yes oh oh wow oh W that’s the bite so far of the meal that c fat that’s like keeps the chicken unbelievably juicy it changes the chicken completely actually wow wow I think that makes the chicken more Lammy than chickeny without a doubt yeah oh that’s lamb chicken wow that’s how you improve chicken you add lamb to it this is actually chili oh hidden below a piece of chicken oh it’s nice and hot down there too yeah and then we’re going to add some of that sauce oh yeah the onions in there yeah the onion reduction sauce oh man well this is another one of those Moroccan dishes that you can tell is already going to be sweet salty main dish medium and chickeny but but also sweet at the same time yep w [Music] wow wo it’s hard to process and more flavors are building up yeah like the cinnamon sugar is at first the first thing you taste but then like the Savory notes of the onions yeah and the chicken and then the the belli is really soft very soft like totally melt in your mouth a fantastic meal and now with dessert Muhammad is especially excited to try this dessert yeah exactly it’s like two of my favorite desserts smooshed together the apple pie and the Pasa with milk oh nice we tried we tried johara in kasablanca yeah like the custard fough thing so custard simar to that mixed with an apple pie nice so it’s kind of a modern Moroccan dessert oh yeah so it’s going to be that contrast of the ice cream apple pie Foo y y man yeah yeah good exactly M apple pie mixed with Zara smoosh together butteriness of the Foo wow wow yeah it’s really good it’s like a it’s like an apple jam inside yeah yeah and it’s so fine so thin with the cold ice cream cold ice cream warm apple pie it’s a combination next up oh yeah oh is this the rice this is B it’s like uh pasta oh pasta like a Moroccan pasta uo on the sides and berries M wow the nuttiness of the almonds the tartness of the berries the pasta yeah I never had pasta’s a dessert I believe oh Al so it’s not something that’s common that’s like a new a new tation oh yeah red bubble cake okay but really nicely done lots of different yeah kind of like spreads and creams and berries yeah oh you can see how moist it is oh yes very moist a little foam M the berries oh yeah oh the raspberries in also the Juice in the cake wow the blackberries are good yeah yeah it’s really good it’s really moist is what I like yep perfect perfect way to end a a meal yes definitely yeah great meal great uh Innovative Moroccan food and desserts as well yeah well that was a great dinner and the staff are all very nice as well and just shows the contrast and diversity and what’s available in Marakesh good morning just wanted to give you a quick update uh but we’re staying in Riyad which is an old Inn or an old Lodge uh family family house actually that’s been converted into a Inn but right within the Old Town within the Medina of mes it’s pretty basic but it is clean and there’s not a lot of space it is pretty small as well especially with the extra bed so I’m just making my morning coffee here I have my computer in my office in back of me right there let me give you pass that camera over let me give you a quick look at the the office over here the office of the of the day downloading photos downloading videos charging station and you know something that’s uh oh yeah something let me show you here do you know they have the plugs with the two round round pins and then I have this heavy heavy charger and it always falls out so I have to use the tripod to prop it up that’s the one of the best uses of a tripod so it’s definitely quite basic accommodation but clean small and uh the location is really good right like maybe about 100 m or so from Gemma Elna the the main square and of course I can’t travel without my own coffee ah yeah that just makes life better today we Drive about an hour and a half back to the outlas mountains where we are going to have a very special meal lamb cooking lamb yes lamb no wait I need to run do you want to be in the documentary what documentary what what is a documentary the documentary this is the full the full video documentary yes visiting Morocco visiting [Music] Morocco just taking a quick look over the kasba what is it’s a UNESCO world heritage by the way and the KAS actually is a movie Set It was used for Game of Thrones recently I uh also saw uh Gladiator too in the making they built the arena right next to you know why they film a lot of movies here though it’s just really picturesque with the mountains with the valley with the kaspa the the village and the homes and the unique architecture of this [Music] region that was probably one of the most beautiful scenic drives areas that we’ve been to in Morocco so far extremely beautiful happy to be here and we have traditional huge meal that we’ve come for and now we’re getting into the village oh it’s a beautiful hike through the forest through the village and we definitely need the exercise after the amount of food and meals Moroccan food we’ve been eating oh so this is the oven that’s the oven right here within tucked within the mountains and the oven is built literally built into the Rock and let’s just take a peek at that oven on the inside there oh so it’s been lit already fire blazing on the bottom yeah oh you feel that heat coming out in order to bake or roast the lamb I guess they they also uh burn some fire at the bottom but they have to plug that hole and make it airtight when they’re going to put the lamb in so now they’re they’re just using a combination of rocks and gravel here we go we’ve got the lamb a baby lamb 10 kilos uh and it’s just plain lamb but it’s been they’ve wiped it rubbed it in butter to seal in the juices to make the skin extra crispy this is about to go into the oven they starting to seal up the oven oh so rocks go on foil goes on so he mixes some mud and then now they’re just totally sealing it totally covering all those holes so that none of the none of the heat escapes from the oven think that they add at the end yeah this is like the indicator uh so once it started to dry it means that we’re close oh really yeah this is a baby l so it will need like a maximum of 1 hour and a half it’s time as soon as he releases the pressure releases the steam you can smell that that’s Smoky Aroma coming from the lamb all sealed up in that oven oh here it comes see it see see there it is we’re all sitting down for the lamb yeah the lamb sculpture poked with the skewers the kababs of organs oh that’s a beautiful beautiful thing beautiful location thank you very much I think we should just tear in leg section is very muscular actually oh it’s hot down yeah it’s very hot P cheers oh wow yes wow the naturalness of the Lamb oh that’s the mountain lamb oh the flavor just keeps on coming actually when you keep on chewing M even has a natural sweetness to it oh the drumstick oh the leg drumstick is amazing that’s where you got the skin that’s just kind of dried out um crisp ified into the meat so kind of crunchy condensed the flavor what a lamb fish oh that was so good I’m just surrounded by the Atlas Mountains fresh air clean natural tasting ingredients I think that’s what really stood out good morning it’s another beautiful day in Marakesh but today we are driving to the coast another famous city that’s known for its seafood and and we’re going to I think it’s about a 2 and 1/ half hour drive to get there we’re going to go there uh we’re going to go on a full Seafood tour we’re going to have a lot of food and try some of the local Specialties and then we’re going to come back to mesh to spend the night uh that’s the plan for the day good morning T morning good morning good morning how are you very good very good and you everything is okay good yes thank you we’re on our way to isaa and it should be about a 2 and 1/ half hour [Music] drive [Music] one of the many great things about Morocco is there’s always coffee available hot fresh coffee and actually decent coffee you know made with a full espresso machine good C oh good morning morning good morning hello hello hello they have a coffee on the side of the road though oh yep yep [Music] yep just stopping on the side of the road for our first glimpse of esaa beautiful city with the Atlantic actually before we start eating Seafood we’re stopping by to learn more about Argan the Argan tree and Argan Oil actually this is the fruits inside there is like a little pit and inside of the pit there is a nut so the oil is made from the from the nut the nut So within the Argan Fields we’ve met up with Haida Haida and family and family oh nice okay this is the argan oil factory we’re going to see the process of the Argan Oil making this is the Argan fruits we open them first ah and this will feed animals sweet next step is we crush and then you crack open that seed yeah crack open nut is the Aran nut this one is roasted one okay this one is the one normal all right with this we will make the one for food with this we will make the one for cosmetic oh that smells so good really toasty Aroma yep okay and so the next process is once those seeds are roasted then they’re just ground using the traditional method the grinding stone and you can just see and the aroma that comes out of it it’s so nutty so toasted uh and that comes out like a like a paste but you can also see how oily it is as well oh even the oil is starting to separate on the on the bottom as it comes out yeah now she’s going to show us the process of separating the paste from the oil so she added a little bit of water to kind of react so the oil reacts with the paste yeah comes a dope and so she’s been massaging it and working it kneading it for almost 20 minutes now and now the texture has totally changed it’s started to crumble and you can see the oil coming out but it’s so such a a tedious process takes so long and I mean she’s just continually continually massaging it and man the Aromas are coming out it’s shining so that’s the fresh Argan Oil I’m going to taste it for the first time here directly from the source that’s is the most natural Argan Oil you could possibly get oh man that’s so fragrant so toasted and nutty and has a natural sweetness as well all right some tea yeah and we’re sitting down the freshly baked bread and then one of the popular ways to actually use argan oil in food is with AMU so we this is the AMU okay AMU is also alocal product this is the Almond we roast them also we ground them then we add the Argan Oil we add honey it give us space nice okay oh that’s incredible oh man the rum of the Argan Oil the richness of the almonds the sweetness of the honey all [Music] together just a short drive away welcome to esoa this is a beautiful Port coastal city on the Atlantic known for its history and its Seafood it’s a beautiful port and just thousands of Seagulls flying overhead the aroma of fresh fish and seafood okay so we’re coming up to a stall right within the fish market at the Port as fresh as poble directly off the boat and he has just a selection mostly shellfish this is cich you have octopus Calamar and CH and muscle little Seafood cocktail very good oh nice yeah kind of tastes like it’s pickled pickled Seafood actually yep oh yeah the muscles are good they almost taste like their uh like almost like the the flavor of the the canned or the tinned [Music] muss this is a female one it’s sweet more sweet than uh the m one okay here we go we’ve got the sea urchin fresh sea urchin one of the great Delicacies of the sea oh wow yes oh it’s so sweet it’s so sweet and so nutty ocean Jam yes ocean jam oh yeah yeah it’s like caramel almost oh yeah oh it’s like caramel wow yeah it’s wow delicious explosion of flavor delicacy oh yeah wow steps outside hammers the shell oh so we have a big like a sea snail I’m going to prepare it as Sashimi oh nice okay in the Japanese way all right great so we are going to break the shell to get the meat and we cut it slices like Sashimi all [Music] right oh you can feel how crisp it is wow it’s so crisp the texture is incredible yeah wow really nice super sweet sweet it’s actually so neutral tasting as well like it’s not fishy tasting it’s not not a strong flavor great texture really great texture it’s a really almost like a cartilage crunch and we’ve made it on our walk to lascala this is one of the most important landmarks in esoa oh man okay from up here that’s how you really know it’s the windy city woo that’s such a cool breeze and the crashing waves an incredible sight before we were at the outdoor Fish Market [Music] yes but now we are at the more of the official Fish Market which is within the Medina and so we’re going to buy some sardines buy some fish and then take it to the restaurant to eat so next step we’ve got the sardines we come over to a local restaurant yeah yeah exactly welcome thank you very much so for the sardines it’s just salt [Music] oh this is for arajin looks like Tom onions probably some spices already in there as [Laughter] well okay okay the Taj bubbling oh gambas or the these are the small little shrimp dig into the [Music] Sardine yeah sardines are one of the greatest fish oh yeah small but so much flavor yep yep so oily doesn’t taste very fishy no no all right while it’s still bubbling and hot let’s go in for the the shrimp gambas Tajin yeah oh wow oh that’s Sensational oh wow I think you’ve got that contrast between uh tomato cumin and coriander it is something truly Sensational thank you Shak welcome welcome thank you welcome thank you thank you oh man the sardines so good after the sardines we’ve stopped at the next place oh yes one of uh my favorite stops here in is SAA uh it’s a nice little Boutique they make very very nice uh burgers and snacks uh awesome yeah it’s all fish based of course [Music] okay [Music] so two different type of burgers we got the Sardine burger and we got the crispy fish the sardin burger actually looks like meat it almost looks like beef [Music] yeah so juicy M man almost literally tastes like meat so juicy again oily from those sardines this one is the crispy burger that bun is impressive so like a fried fish burger they’re going to get messy oh man oh fish is so melt in your mouth crispy the crunch of the Cabbage the main is the tle sauce Oh Yeah from here we are moving on because we have a very special dinner ahead of us oh wow we have actually a Pasa like a fish Pasa oh the pastia oh [Applause] whoa this is thank you the whole slice like a massive pie yeah you can see how many layers there are it is similar to Foo it’s F or it is Foo it ISO it is Foo we’re going to go in with our fingers just cuz that’s how you can really feel feel the oh the ingredients the fish shrimp in here oh it’s so hot and these are rice noodles rice noodles with the filo yep crispy oh it’s so hot oh wow W it’s so crispy oh man W all the flavor of the seafood has just been absorbed into the felo the squid the fish the shrimp the noodles just melt in your mouth what a just incredible Moroccan food creation oh yeah oh man what an Incredible family the hospitality unmatched delicious food thank you to Hossein and his entire family for that spectacular meal good night from Isa T this is my favorite one good morning from Marakesh and we got back quite late last night uh that drive from isoa took about 2 and 1 half hours we got back at about 10: p.m. then just fell asleep immediately and actually this is we leave today the whole trip has gone by so fast this is day number 12 so we’re just having quick breakfast here at the Riyad at the guest house which they have here on the deck it’s pretty cold in the morning uh but nice view over Marakesh the sunrising coffee there’s some breads uh there’s some jams some fruits oh and the orange juice in Morocco is some of the best orange juice you’ll ever have smell like pure milk yes Moroccan orange juice our flight leaves at about 12:45 p.m. so we’re going to head to the airport at about 10:00 a.m. which is about an hour from now so crispy so many layers final coffee final coffee final coffee oh my god oh man can’t coffee we can’t believe actually uh yeah we did 12 days together what a crazy adventure cheers mate cheers man cheers what a trip wow wow quick coffee on the way to the airport [Music] oh we made it to the airport at Marakesh we flew into Casablanca but we’re leaving from the airport in Marakesh it’s been such a pleasure having you man here thank you very much what an awesome trip what an awesome adventure yes incredible thank you oh yeah thank you so much thank you so muching thank you m have a good one bye oh we miss you and you should come back you should come back oh here we are at the end of our journey in Morocco it’s been the trip of a lifetime to eat some of the best and such a diversity of Moroccan food I first of all want to say a huge thank you to you for taking the time to watch this entire series and also this entire Moroccan food documentary this would not have been possible without my friends from Moroccan food tour who organized who set everything up who handled the logistics uh they did an incredible job highly highly recommended it was a an incredible time and also they’re just so nice so friendly what a trip and I will remember it for my entire life that’s without a doubt also I just wanted to mention if you haven’t watched all the individual videos from this entire Moroccan food series uh you can go back and watch every individual video as well which I’ll have in the description box and please remember to give this documentary this video a thumbs up uh click like on this video leave a comment below have you been to Morocco or would you love to visit Morocco what was the food that stood out to you the most would love to hear from you and thank you again for watching goodbye from Morocco I will see you on the next video
🇲🇦 Morocco Street Food in Rabat: https://youtu.be/Xcc6VMuROx0
👕 T-shirts: https://store.migrationology.com/
MOROCCO – Welcome to Morocco, a paradise if you love street food! In this full documentary I’ll be taking you on the ultimate Moroccan food tour, we’ll eat everything from street food in Marrakesh to seafood in Casablanca. Get ready for the Moroccan food trip of a lifetime!
A huge thank you to Moroccan Food Tour (https://moroccanfoodtour.com/) for arranging my trip to Morocco!
Over the course of 12 days we’ll be traveling across the beautiful Kingdom of Morocco to eat the best Moroccan food. This video includes all 41 meals, plus some behind the scenes and some extra meals that weren’t included in the other separate videos. Here’s the route and itinerary we took, and you can watch each separate video for more in depth details.
Morocco food tour: https://youtube.com/playlist?list=PLeoy0zUu6bqnr9xmiuCJRr60wBzQ8ANUH&si=6mdHBvmR35VIdijs
Casablanca – We started in Casablanca with breakfast, sightseeing the incredible Hassan II Mosque, and we continued with a huge camel feast for lunch, and a seafood feast – including a Moroccan spider crab.
Rabat – Rabat is the capital city of Morocco and home to some delicious food. Don’t miss steamed cows head, delicious sandwiches, and the highlight was an incredible homecooked meal my Mohammed’s Mother!
Fez – Fez is one of the most historically fascinating cities in all of Morocco, and you can get lost in the narrow alleys while eating delicious Moroccan street food. This is a city where everything is fascinating everywhere you look.
Rissani – We continued on with this ultimate Moroccan food tour to the Sahara desert where an adventure awaited us. We visited the local bazaar and ate Berber food including a flatbread stuffed with meat, nuts, and spices. One of the highlight meals for me was stuffed pigeons.
Marrakesh – Marrakesh is the most famous city in Morocco, and it’s a food paradise. From the thrilling UNESCO Jema El Fnaa Square to roasted lamb that will make you cry tears of joy, you’re in for some of the best Moroccan street food in the country.
Essaouira – Finally, we continue this tour in Essaouira, a peaceful town on the Atlantic ocean and home to some incredible seafood. We had delicious Moroccan sardines and a seafood bastilla for dinner!
Thank you to everyone who made this ultimate Moroccan food tour possible, it was the food trip of a lifetime!
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50 Comments
So good to see you travelling with the family. Muhammed and Omar seem sooo Kind ! What a wonderful trip !
Pastela is the best thing EVER!
When did bro start eating with Andrew Tate?!
🔥🔥
Amazing show! Wow.
I think mint tea is common in every Arab country
Amazing Morocco
Thank you to all involved in creating this fabulous documentary! The soul of the Moroccans, the food, and the land/sea brought tears to my eyes. I must be in Morocco once and for all!
I want to g0 there before i die 😘🙏
Thank you for sharing food and travel in different places in Morocco. Long vlog I enjoyed so much
.interaction with people and food makes you a better person..❤❤❤
What a treat… makes me want to go.
It would be so cool to walk where Jesus walked… So nice to see Ming and Mika having fun in Morocco 🇲🇦
Another nice place to take the family huh mark? Its all you tackle lately nice place to take the family with your usual fake yummy face
BEST EVER FOOD REVIEW is a lot better than this show
Mark weins WIFE thinks shes super rich !
This was the best food tour video I’ve ever seen! We didn’t know your channel before, but we watched the entire documentary, subscribed, and are online right now planning a trip to Marrakech. The seafood, the shawarma, the oven in the mountains, I can’t even say which was my favorite – we just want to follow your entire trip! Thank you!!
I love Morocco and its people. I lived in Morocco for almost 6 months and travelled all over. Beautiful country. Amazing agriculture. But the food disappointed me. I found the best meals were fresh barbecued fish with French fries and a fresh salad OR French food. They have fabulous French restaurants and Moroccans who know how to cook French food. Try the hotel Le Mirage in Tangiers. Absolutely stunning with such an incredible restaurant!
Welcome to morocco again
I'm ignorant about Moroccan culture but if there are utensils, why do they use their hands? I'm not being an a hole, genuinely curious.
Good job, Mark! Andrew Zimmern had a really hard time getting the kleah down😅
سير أحنيني غسل مصارنك من داك السم لي كليتي ويلي قلة النظافة و الزيت موسخة و الشوايات كحلين انا مصدومة منين كياكل
I like to put in on a faster playback speed and listen to their laughter like chipmunks 😅. I'm bored.
I'm actually wondering what Camel meat tastes like, compared to what other animal meat? That Grilled Camel meat Feast, aswell as the Seafood at the Market, Looks 2 die for Delicious!
its show we all humans and must be kind to eah other!nice video!Greetings from Europe
Im from marocvi living in germany i love mark wiens
❤super trip❤
Hi Mark, my wife and I are heading to Morocco at the end of the year for 5 days can you point me to the best area in Casablanca for authentic Moroccan food and street food.
The food there is very diverse and everything looks delicious, and I want to have all that pastry with mint tea! @15:57. Amazing Morocco
This man is baked
Rich People Shiiiiiii…..
— Ray Williams(ish)
كل شي يأكله يقول وااااااو مافي شي ميعجبه
Welcome Rocco gao morocco❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
Amazing trip mark I did something like this in Tunisia for a week about 20 years ago well this vlog is a great one and I enjoyed a bite to eat at your shop a few weeks back too
Mark Wiens you obviously lead a Blessed life I was curious to know do you give anything back to the less fortunate? Also do you tip? I have never seen you tipping in your videos. It is important to me that you are a generous person.
marrk do. you ever dislike something?
Moroccan food
What a great video, Mark. Thank you so much for that one. I’m too old to travel, and you are my eyes in my tastebuds for that one.
this dish really impressed me, I really liked the sequence of cooking
did no one tell you its rude and disrespectful in morocco to make weird moaning sounds when eating?
🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦
Waw Moroco the cerater of food from the secrach.
Hared worek pepel.
Senti gran admiracion por ellos, son arriesgados al probar diferentes platos pero luego verles la cara de que difrutan de sus alimentos te roban una sonrisa😂
1:17:31 pigeons mingling together lol
Really enjoyed your film. The food looked amazing
He acts like everything taste 20 out of 10
I remember watching you from Micah was a very little baby 🥰 Now look at him 😲 He is growing soooooooo quickly, by the time he is 16yr old, he would have been very well travelled and have an Amazing tastebud to a well traveled palate 🥰 God bless his little cotton socks 💙
BS go real you not eat like that.
Micah is a big boy now! Wow lucky kid
After seeing this video now I want to visit Morocco
Where are the women?