Best STREET FOOD in MOROCCO | MARRAKECH, FES & ESSAOUIRA FOOD TOUR

Sadly my Morocco series has come to an end.
In this video I will be doing a round up of everything I ate in Morocco from Marrakech, Fes and Essaouira.

00:00-00:35 Intro
00:35-07:04 Mechoui & Tangia
07:04-10:30 Sheep Head
10:30-14:50 Royal Cous Cous
14:50-16:58 Moroccan Avocado Smoothie
16:58-17:40 Corn De Gazelle
17:40-19:09 Spleen Sandwich
19:09-22:34 Sardine Ball Sandwich
22:34-25:41 Millet Soup
25:41-27:40 Moroccan Herbal Tea
27:40-34:08 Moroccan Pancakes
34:10-43:49 Moroccan Tagine
43:49-47:50 Bissara Soup
47:50-49:43 Nougat
49:43-51:13 Chebakia
51:13-53:23 Snail Soup
53:23-1:08:17 Grilled Seafood Essaouira
1:08:17-1:16:28 Seffa Medfouna
1:16:28-1:22:00 Seafood Pastilla
1:22:00-1:26:05 Moroccan Pastry

Please Subscribe, Like & Comment

Oh man I’m going to miss Morocco I love Morocco man I can’t believe it’s all over oh wow wow for the last couple of weeks I’ve been savoring the delightful flavors of Moroccan Cuisine and in this episode I’ll be giving you a culinary breakdown of all the dishes I’ve enjoyed

During my time in Morocco from Marakesh to Fest to esera here is everything I at in Morocco Enjoy the suits in Marakesh is like an open a Marketplace walking through these bustling marketplaces like stepping into a Living Canvas it’s a labyrinth tapestry of colors scents and sounds that captures the very essence of Morocco I have found myself here the mesui allei so so this is where they

Make the iconic musui which is basically lamb buried underground in the Clay Pit the heat just Cooks it it is the best thing and it just comes out tender and juicy famous people have come here and you know dined here and they’ve you know hosted the likes of Gordon Ramsey and

Angley Harriet you know household names so we’re going to get a taste of it in a moment and if you can see in there is where it’s buried right in there you see that whole lot lamb laid up against the wall and that’s it and you can see the top there see the

Chimney all the smoke goes up that chimney covered up with that it’s just made of clay it’s mad is it you want to try that’s it can you see it there you see all that lined up ready to go to war ready to enter my belly so once it’s done they just just

Pull it out there we go and that’s it look at that look at that wow wow wow wow wow see that of that Skin all right Chef Muhammed here he’s got his team working really hard burying that lamb underground and then they pull it back up and then they chop it up decapitate almost get pces out and then they weigh it by the ground so however much you want you pay for that amount of

BR that you get by crispiness of that all right and the fatty bits of it as well just looks so good it looks tasty man oh man I can’t wait smells good as well cameraman’s getting a bit excited he’s very excited n we can’t wait to try it these

Pots what’s called Tang more yeah so if you can see Tang the lamb is put inside there and then they put it in this hole and there you go you see it can you see it the pots oh yeah yeah yeah yeah yeah yeah so it’s slow cooked underground yeah it’s

Hot you can see he’s got something to put his knee on because very taxing on the knee it’s not easy and then he’s just checking if the Tanger is uh all good and he brings it back out it’s hot hot yes no gloves no Gloves and how long 2 hours 5 hours 5 hours jeez yes shakes it up so that you get the juices running around in that little pot there that CH oh that’s what we want that’s what we want big more stuck in there mashah honestly this is incredibly tasty

The meat just comes off with ease it seams and you know that it’s they’ve taken their time with this and they’ve been patient with this me it’s gorgeous man gorgeous intense yeah it’s an intense T quite kind of small because you got lemons in there you’ve got

Garlic in there and then the lemon itself has been preserved so you got a little bit of the lemon skin in there as well and if you look at it look at that just look at that look at that it’s crazy man crazy this has been cooking for 5 hours

In that ground over there 5 hours has been cooking for and then it’s served typically served with this Moroccan bread right you take a little bit of that bread you dip it in there like that get closer don’t be shy man you dip it in there like that soaks up all the juices

Juices there yeah and Then I love this dish the mix of the fat from the meat and the spices that Moroccan spices is so frag just come true let’s have a bit of that meat there typically you’re meant to be eating this with your hands back but we got quite a busy day of

Filming so we don’t want to get our hands messy but look at that Juicy melt in your mouth texture what Morocco hm Mar these people they know what they’re doing you now just the lamb yeah just your lamb just came out the good isn’t it what how long is this cooked for 2 2 hours 45 she 2 hours 2 hours 2 hours

It’s cook for it’s so soft so soft it’s m about to try some she head yes that’s us she head yeah see all the membrane and the Brain there this really good man basically the sheep head I’m staying away from the eyeball we go man it’s actually not

Bad look at the teeth there you see the teeth so now we’re going to try the sheep tongue so if you can see it this is the tongue of a sheep wish me luck so I’m dipping it you have to dip it in the sauce here that’s the tongue of the sheep that’s

This is [ __ ] salt this is why I get travel insurance ladies and gents bit nervous good it’s really good you know very good yes you get a lot of that sort of meaty fat from the meat itself and you need that salt as well sections you have some absolutely so saying it’s a

Combination of dry sections of the meat with the sheep head and some soft parts of that sheep head as well it’s really good man it’s really good the tongue a’t bad you know basically giving it a Moroccan kiss mystery itself this is the mystery Itself see it kind is loving life right now this is it this the measy itself yeah is the most demanded meal when people are organizing weddings so this is a a occasional meal exactly I mean right m is is always I mean the the top of the list it’s just so tender So

Soft I don’t mind the fattiness of it it adds to the flavor I really like it really like it and as you can see they serve tea mint tea with this because exactly sometimes what did you say C they gets because I mean to help you to digest

Quickly and to get rid off I mean the the fat exactly so minty hot minty yeah it helps it helps and of course we raise our hands right pouring the show us show us give show us the technique show show us the technique show us the te

Yes technique technique he’s done and to refresh the team nice yeah this is this is really good who would have thought I’ll be Morocco eating sheep head This is this is a place adjacent to the Su to the main street of the Su the and we call it here normally to his we used to seley Slaves wow but now it’s a place dedicated to as you said I’m in Thrift like a place dedicated to secondhand

Clothing s second hand clo right yes oh nice so this is called a royal cuscus yeah Royal cuscus yes vegetarian vegetarian style okay good good good have holes okay so okay there’s holes in there BT and it goes up and it’s steams it car oh you’re right cariz on and raisins wow

Is lovely she she and and as always minty minty is ever present and it has to be sweet because the sweetness is a sign of hospitality oh if your H offers you minty not sweet enough you would think that he’s tight fisted he’s mean he’s mean like in the

Past sugar and salt were extremely expensive wow to health it’s very sweet that means the hospitality is on point exactly that’s what we want that’s what we want C he doesn’t bring you to any shoddy places is a simina with the the seven petables yeah well sometimes we do simina yeah steamed

Has to be steamed with some caramelized onions and raisins it’s a mix of the two we call it the Royal cuscus the Royal vegetables and caramelized onions which we call it Theus wow wow wow bring Theus here just to show you please the fantastic I’m excited I’m super excited I’m super excited

Really so apparently here you have to eat from your neighborhood so I’m eating it from my side and khed is going to eat from his side it’s just it’s respectful it’s a respectful way of eating and uh I appreciate this man that’s Royal couscous M it’s got a sweet fragrant flavor and

That cuscus is so soft and that sauce as well the cuscus has soaked up all of the sauces so it’s just got that amount of of sauce not too much not too much and not too dry that’s right so so you get chance to taste the cuscus and the sauce together it’s not

Overpowering each other it’s not fighting it’s good man it’s really good I like it I love just the combination of sweet and savory and it’s very rich very rich the combination of actually for the bers meat was something uh was a luxury for the bers meat used to be like luxury

So they used to eat meat just like once a week right but every single day just vegetarians just vegetarian meals it’s why they don’t suffer from any like diabetes and also because they are not sedentary a lot cuz they’re bit like Nomads aren’t they semi Nomad semi

Nomad they move from the plane to the heist and vice versa Right I really like this dish I’m not really do you know I’m not I’m not usually a fan of um vegetarian food I always say who wants to eat rabbit food you know what I mean but it’s so fresh and it’s so fragrant and it’s got so many flavors

Going on but it’s a very mrei because of you got the fruits in there and and the sweetness of the caramelized onions in there these guys they know what they’re doing you Know say say that again gazelle gazelle Gaz it means in I mean like French dear dear hoof dear hoof dear ho yes called Gaz or dear home say that again de gazelle gazelle gazelle my French ain’t bad my French ain’t bad gazelle sorry the speciality here is also the

Cigar yeah yeah cigar cigarillo seigar yeah yeah I seen that one I se the one we eat oil I mean we take the uh kernels or the nuts and we ground them and it’s hot pressed I mean they are roasted right so hot breast Argan o Argan Oil honey M and

Almonds we call it the ver Nutella it’s very nut very very nourishing so this is the intense that is it’s almost like ice cream look at that look at it shakes it’s just shaking you see that that is intense wow AMU amuu with avocado with avoc give it a go oil

El and I was just about to say got a very nutty earthy flavor and oh silky smooth texture as well and it just hugs your mouth absolutely wow it is absolutely it’s like ice cream yogurt absolutely so it’s almost like a cross between yogurt and ice cream that is really good look with

Sugar because it’s sweet really sweet and everything is just natural so what’s inside it then is it just it’s the dried leaves dried leaves yeah dried leaves same as the Pasa yeah but with a a stuffing ofms and orang bl M yeah if you can see it there when we

Have like some guest at home when we offer them some rock base me so the first thing they would pick is the con right that’s the most delicate pastry it’s got beautiful fragrance beautiful very light yeah very light beautiful Aroma I really like It best friend from uh [Applause] mares thank you very much thank you thank you okay it’s is clean with the with onions with grounded meat yeah and with spices okay yes all right let me try it yes please I’m a bit nervous me to yeah yeah yeah yeah hold on you can

It’s recording anyways very Savory very bitter exactly I like the spice though yes we call it Dynamite but compared to the like heno like it’s it’s very soft it’s soft it’s very very soft very soft it’s not too bad not my favorite thing I’ve had today okay but it’s different

Yeah different exactly it’s different it’s different no it’s it’s something I mean just a few people manage or can uh can succeed this that’s why we not find it anywhere so this is the special spleen spleen stuffed with the stuffed with spices spices get on me minced meat mhm and uh onions

Onions so bit of a sour Tang yeah Flavored Burgers you can tell you can tell here are painted in blue and you have fish and the fish is all over do you know what I mean Sor these but let’s see how written here which means me me me I mean soings with the salted butter Right so basically you break a bread yes exactly and you open the bread get rid of this uh F here if there is there is a lot of then you put some this is hot spicy sauce sweet one some onions yeah the other section you put some salted butter salted butter yeah

Yeah and a burger and this is the sardines sardines exactly wow doesn’t look like it looks like meatballs yeah like a good sandwich budget so are the cheapest fish I’m stuffed I feel like saying Hal Hal Halas I am Finished delicious it’s really really it’s got a meaty texture ex it’s a I wasn’t expecting it at all but the problem with sains is that the sains contains like the small tiny SPS yeah yeah un like I mean 18 sings this is what what is bad about

SS but they clean them before grounding the right so they they get rid of the the bones the bones the small SP marinate them I mean overnight marinate the day after wow so what do they do do they just roll it up into a ball and then Grill it

There yeah just shle shle just Grill they Grill it it’s really nice man very surprising I wasn’t expecting the texture to be like um rich in proteins rich in proteins yeah omega3 omega3 and Proteins average of a average PR like of a kilo of s in like uh 15 15 reps oh really yes it’s really surprisingly good really really good I wasn’t expecting you wouldn’t know that it’s sardines I’m being serious you wouldn’t even be able to tell it’s got that meaty

Sort of texture it’s not fishy at all you don’t get that fishiness from it which is incredible as I was EXP in it to be a bit fishy cuz sardines I’m not a fan of Sardines you think about this place yeah yeah very funny think about this place right is that uh the business was run by the father okay of J yeah so the father was uh same as the son so they are really nice very professional uh and it’s not a

Recreative business by the way it’s a it’s a simple business very simple business but the funny thing is about the fact that they up early in morning and early morning if you come here I’m talking about like a a few minutes before the first call to prayer yeah you

Want to meet here people coming straight from the mask but also people coming straight from disects and house oh really yes so it’s a very strange meeting that’s insane for the ones and the others yeah yeah yeah yeah yeah very an interesting mix exactly let’s see so you got to mix it

Yeah and what’s on top is that honey on top olive oil olive oil and this is millet soup milet soup sou so very good for the bones very good for the bones yeah winter winter time winter time yeah cuz this is winter SE we’re head Winn that’s not bad that’s not

Bad see we got something like this in Ghana but we had sugar and evaporated milk okay yeah yeah so it’s more of a sweet okay okay rather than just sa yeah but if you can look at it right there what’s the what’s the dates for it the dates

Normally whenever we have soup we put T just to sweeten things up a little exactly try with with any type of Soup source of uh source of uh sugar right It’s quite a light consistency it’s quite grainy a little bit grainy because of the mil so got a bit of a drainy sort itty bitty sort of things in there but it’s not so bad what I think it’s like oats without sugar but much more refined yeah not bad I guess Starting to get full out the energy level started up like that and then after the M down finished Absolutely so we’re about to try Hood in J Hood J Hood jgy drink okayy drink made just from herbs it’s made from herbs cinnamon Ginger galanga uh clam kadan massis uh nutmeg pepper niga seeds reg reg means uh hibiscus you can taste the Hibiscus yes really really

Really right this is exactly what you need after you’ve had a day like we’ve had just for digestion this definitely has that slight bitterness but it’s it’s good like I mean it’s like quite medicinal isn’t it it means it’s it’s efficient it’s efficient yeah yeah like I said for the

Day that we’ve had is very efficient it’s quite medicinal it’s got that bitter aftertaste but it’s good yes man it’s good Man drink really yes have another one in the middle very greasy very greasy so this is um just to help this yeah it’s very sweet quite soft silky smooth texture it’s very good cuz it kind of gets rid of that medicinal bitterness of the Drink right this is exactly what you need after you’ve had a day like we’ve had just for digestion the food that we’ve had has been pretty epic and I can finally say Halas Halas Halas Hal so uh here normally we have all the different traditional pancakes right those kind of Pancakes you can find them all over Morocco M okay uh normally this is a traditional breakfast or a snack in the evening so first of all we have there is sour and sweet okay this is

Salty which is we call it uh Mala which is which is dried meat dried meat yeah right and normally uh dried meat we call it here it’s like deep jerky similar different places they call it or Simon is salty is this one this is in different C

And this is which is normally uh white flour we make the dough and we fill it with onions uh parsley and coriander and black pepper sweet paprika and a little bit of fat nice right lovely this is what we call is coming from um like a something bra

Okay so this is white flour and yellow simina and a little bit of yeast olive oil and of course we’ll make the dough we little it rise and after that we fried it in a pan nice this Isa lha yes yellow smolina with uh water and of course a

Little bit of yeast and olive oil we make the dough and we fried it after that or we we just use it we put it on a pan yeah inside we can see that’s uh a traditional cheese yes we call it J J yes which is a mix between yellow

Simina and white flour and yeast and it’s very fluffy spongy you can tell yes I just want we normally put put butter and honey on the top that’s why he bring us honey and this is am which is quite popular in the south of Morocco AMU

Which is a mix between Argan Oil roasted honey roasted almond and honey all right nice y’s talk that I know oh my that’s so flavy you can taste the flavor the flavors are there that is delicious and I love the Flav of it so

If you see it mhm you can see that they have folded it many times so you see the Flav wow with the onions black peppers with papra this is more Savory isn’t it mhm those we we get them as well uh at the like in the evening cuz it’s salty with Moroccan traditional tea we’re going to try the Moroccan traditional tea later okay this is beautiful Beautiful the onions it’s red onion so it’s got a little bit of sweetness to it as well yeah but it is Savory some of this then yes sure so now lion the way Lion sour a little bit very s very sour with honey yeah so I just dip it in look at that it’s like it’s like eating a cake mhm similar cuz it’s fluffy it’s quite fluffy this is really good really good if you can see just how fluffy it is that is incredibly tasty

Wow M this has got more of a bouncy texture mhm and with the cheese as well you can you can like do whatever you want like honey or cheese you can yeah AMU anything it depends what is your favorite flavor you have to dip this in Honey Dip

This in Honey yeah o I love the texture of this look at that so spongy isn’t it so spongy wow M this goes better with this m it’s so up it just soaks up the flavors of the honey beautiful which am I am I done yet not

Yet are you going to try this oh so this is another this is different this is different okay this is the way this is the traditional Moroccan yogurt Right you will like it m much better than this of course it’s much much better sweet much sweeter this one was hell of Hell of bitter that’s with milk this is with milk yeah that’s really good I really like that I really like that also the most of

The pancakes you cannot find them everywhere you need a traditional place in an old section yeah this is delightful if I had to choose M it would be this yeah and this I’m a simple guy I’m a simple guy I really like this one cuz the sponge it just soaks up the

Flavors yes of the of the of the honey mhm and uh it just it it’s so delightful on the on the palette as well it’s just yeah the other ones are nice don’t get me wrong no round one round one it’s not easy it’s not easy but it was absolutely Tasty I’ve never heard of this concer we are we are in one of the uh like old restaurant in the Medina office yes and they are family wow they have their own recipe and they are normally more than 30 years yeah I will see if the father

Is here and I’m going to let you miss him so they’re B family yes and uh normally we’re going to the the kitchen we’re going to taste there is no menu in here traditional way we’re going to go taste what we want and after that they’re going to bring us our meal all

Right so we we come in yes so we’re going into the kitchen guys so this is the menu yes let me just get of course we will get salads then the main meal sure the first thing which is beef with prunes and breez and onions FR

With cinnamon and orange B that’s a very very fasty meal yes then we have here what we callab yes which is lamb with onions and right onions with it’s with chicken normally in the oven and this is be we call it it’s it’s the the tender part in the

In the beef part whatever you call it okay that’s veggies right go please go ahead all right I don’t know what to do I’m so so overwhelmed by this I’m sure you never taste that in all like all over Morocco so so it just falls off melts in your

Mouth very good texture very good spices as well I like this is very sweet but still got hints of spices in there you can get the I might as well take it home with me now let’s go let’s run the beef yeah what an interesting concept this is those are family they’re

Working together they’re making their own like recipe and that’s really good as well mhm I like I really like this concept it blew me away I want to try this one mm and this One sure this come with eggs do you want eggs or not do you want eggs with this one yeah we’ll go with eggs why not sure of course yeah yeah yeah yeah nice Nice yes it’s it’s l yeah there is the sine with prunes and beef and prunes beef and prunes yeah and there is L which is also beef L here in the salads we do have spinach spinach white beans white beans and my favorite which is we call it um in

Arabic uh it’s I forget the word that’s right it’s it’s like um it’s smatched smatched Baba beans I get the word in food okay so and okay I’m going to should I go for the salad first or anything I want anything I want there’s no rules to this game you

Just that’s not morocc that’s too big it’s too big that’s gone [Laughter] in oh my God I love Morocco man that beef is so soft it’s unreal literally and it’s packed with flavor as well so good unbelievably good you can fill the dried coriander as well M that is so good the eggs as well it’s quite popular in Morocco that we share

So yeah no no no no we’re sharing we’re sharing sh there you go what’s it they say they say in Morocco there’s something called eat from your neighborhood mhm apparently that’s what they say say b b mhm so this one you can eat it with um

That’s a big piece there um um um no etiquette when it comes to Moroccan Moroccan dining no etiquette it’s embarrassing my mom would be horrified oh my God masah it’s with tomato sauce this is so good that’s why the Savory flavor coming from what is that sauce um what what is

In that sauce it’s tomato sauce m and onions parsley and coriander of course cumin yeah black pepper right and beef and beef oh you know what to do with beef and sweet paprika as well papra yeah cuz it’s subtle spices it’s not overpowering it’s not too too forced it’s like it all

Just compliments each other yeah and that beef as well just soaks it up just soaks up all of those spices and all that sort of sauciness I’m not leaving Morocco I might stay in first for a couple more days you know Fez I might be staying you’re

Welcome f is doing God’s work over here boy introducing me to new flavors yeah now we’re we’re going for the sweet and savory the raisins the prunes it’s caramelized and the be it’s very um how would you say it mcgrey isn’t it the sweet and savory

The fruits with the Jewish is it Jewish okay oh wow cuz you’ve got a Jewish quter there so is that the influence comes from that side as Wella as well is coming from the the Jewish Community we do have a lot of Jewish meal okay in Morocco right right right right there

You go so we’re going to go go for the come closer camera man don’t be shy so again it is a mix of fruit and meat raisins do we get did we get more oh my and then there’s more first is the GI the gift that keeps

On giving isn’t it yes just keeps on giving initially we were only meant to have three to jeans but the lady was so lovely she brought out uh cuscus and uh what is this is this a v yeah cuscus with beef and vegies on the top and of course raisins and onions

And raisins and onions yeah yes we call it uh normally couscous with yeah but also it’s mixed with uh veggies with veggies yeah that’s it my New Year’s resolution out the window I am a fat muffin now this is normally with cinnamon and SE the beef in there along with the

Raisins and the prunes on top so here you’re getting that that blend of of sweet and savory so you get the that meaty shredded meatiness of it and it’s all combined with each other it’s just infused inside this te here and you’re getting just a delicious combination man what can you say

M I like it I’m going to go for it we going to go for the couscous mhm again W it’s piping hot this is on the house so I bet I’m going to have to like this one I’m probably feeling like how every Moroccan felt like when they reached the

Semi-finals of the World Cup is honestly it’s overwhelming it’s delicious I’m I’m on such a high right now it’s just bursting with flavors bursting with flavors Fatima thank you Very B yeah and what’s it made of then what’s FAA beans mm with garlic and olive oil and after that say that again what beans so the dried fava beans the brown ones we take off the skin we just um boil the beans ground and yes grounded of course with garlic and olive

Oil and water so we’re going to put some cumin okay chili there we go we’re going to cut the bread chili sorry mhm and where you normally get it as a traditional soup sure as a traditional breakfast or you can eat it as a meal which is lunch sure especially for

People who working hard in the Medina cuz it’s too heavy yeah so we’re going to use our fingers for the Moroccan whe Moroccan way yeah okay right so we just mhm scoop it you can fill the oil it’s very fresh very potent as well mhm what is that

Olive oil or olive oil olive oil you can proper taste the olive oil it’s very very potent mhm you can really taste the it’s not that much thick that bitter after taste of that olive oil coming through isn’t it because it’s soup soup sometimes it’s

Thicker so uh we get it uh in a plate yeah as a [Applause] meal you want to be closer it’s a good thing that the bread is here because I think the bread almost sweetens it up a little bit the soup a little bit cuz it is

Quite quite bitter after taste I’m not going to lie to you it’s a bit bitter I can’t Li okay not my favorite just so far mhm tell us about yourself then ftim how did you get into food tour what was what was the thinking behind it because now

You’ve become a almost become a household name every YouTube video that I see you’re in it especially when it comes to F futurs uh I think being a female to a guide uh it helps CU um uh females maybe know more about um like food and cooking and the first

Time uh ay talk it to me right and they gave me this idea normally the food tour it was their idea thanks to them I just want to thank Moroccan food so they’re very they’re very famous as well they give me the the first time they give me

The idea and I was just like I I did that the first time second time and I see that a lot of people are just like enjoying it and they they want it more and more so I decided to do that and they like that I start it was it was

Their idea actually yeah yeah which is nice and F is becoming like a you know the food capital of morac would you am I right in saying so or you yes it is yes I know the Americans back home would be like n rubbish look each each uh each City in

Morocco is having a specific meal that’s a specific flavor that’s why I don’t want to say just fast but each city is having their own uh like uh tach their own flavor their own yeah their own um like uh even spice and everything candy of midis which is the

Name of the founder of Fest who built Fest okay yeah so we have different flavors here those are the traditional ones this is noua MH this is sisam that’s with peanut nuts that’s with sisam that’s with almond and Peach flavor that’s with peanuts and honey orange blossom nice very traditional you

Can see the other colors which are the flavors right go ahead no wonder why the bees I’ve taken taken to it I’m trying the nuga first yeah mhm this is really nice it’s very is it yeah very chewy very peanuty mhm you can fill the orange blossoms beautiful

Fragrance so good the Sesame one it’s more like a chewy I’m guessing this will be more peanuty more naughty we’ll see very Chey mm it’s got like a fudge sort of texture fudge sort of V it’s just a just sesame just Sesame wow of course sugar just to enhance the flavors a bit

More but we wish we use the white eggs in it oh it’s like white eggs yeah mhm M this is also white eggs but they added the flavor Peach flavor that’s why it’s the oh the same sweets Yeah okay this is we call it some people call it and that’s like yeah this is similar to jalabi the Indian one but this is Moroccan so this is with sisam almond white flour that’s only sisam that’s almond dough Orange Blossom cinnamon sugar and fough from outside similar to

The Horn of the gazelle but but this one has the shape of a triangle and it’s fried in oil dip in Honey the other one baked in the bakery oh I see and the big one is also white flour and peanuts but it’s uh fried in oil and dip in Honey famous

One I love the scent of that it’s not Orange Blossom again is it it is you guys love yeah so beautiful some people use also uh Jasmine really is that one try it this is really good man finally I’m going to try this one so

This one is the the favorite you said no no this one is the other one you other one okay yeah twoo sweet for me too sweet Yeah People it’s not a Fatima uh Fab f um if you don’t end it on a mad one thank you it’s hot it’s very hot yeah but just take you wait then I say yeah you didn’t even flinch there we go and then that’s it just eat

It all right it tastes of nothing it’s just a very sque no come on there is spices in there let me try it again Mhm did you see oh yeah yeah now I taste the spices it’s actually not bad you’re not going to go for work yeah not it’s quite interactive you know you’re touching this snail you know you’re getting it out there this little worm here so what do they season this with

What what’s the soup what’s inside the soup what’s uh spices like chili cinnamon cardamon um you can definitely taste the cinnamon and cardamon hit in the back of your nose almost mhm it’s definitely in the back of your nose it’s very good very winter time very good during winter time yeah

Yeah yeah you get that little bit of a kick in the back of your throat Mhm it’s like Finding Nemo remember Finding Nemo M M M mine mine mine T very quickly so you when did you get all of this is it this morning so from the morning and some from yesterday night oh so you got it some from morning and some from yesterday night because

It’s not all the BS come in in same time yeah someone come in the morning and someone com in the night night time okay right right right look yes that’s his Lobster oh he still alive yeah he’s still alive yeah the lobster the blue lobster and this is the Spain Lobster or

We can call crayfish crayfish crayfish yeah this is the blue one from from the cold water yeah look at his tail it’s very blow W yeah that’s stunning and the small fish over there it’s catler fish cat fish fish yes the small one it’s

M also some SE seab brim yeah SE brim is one of my favorite fish yeah it’s my favorite the the red snapper red snapper red Snapp red snapper and you going spit so how often do you fish then T how often do you go out and fish I’m I’m I’m

Not fishing you don’t fish you just buy from the fisherman or from the market and I’ll sell it oh right right so they bring it exactly you buy off them and then you sell it exactly wow okay okay okay so that’s why I have different different R you can catch all the all

The fish in same place you know makes sense some fish he was ctured by a net and someone by by a line L yeah yeah there is so many systems of course of course you can try we can eat like this are you sure B look at me look at me are

You sure yeah look at me wow I’m going to give you once or twice okay it’s very sweet it’s very sweet sweet yeah yes it’s very sweet sque it’s a sweet and saltin to that’s why I say you got to trust in in this guy’s philosophy right okay

So say has basically picked out our lunch for today unbelievable yeah I think that we got enough for lunch today stunning look at that beautiful boss you have bra here yeah you have Rich spple yeah calori yeah uh King CR yeah so we call it chips you know chips yeah sea

Chips sea chips yes the H one you know yeah yeah yeah yeah small bones and the scampy or M shrim oh wow that’s good guys look at that beautiful beautiful than so now we’ve bought the fish they come here the fish and you see this man is cleaning he’s cleaning the fish yeah

And then we go over there to and then we cook it oh man this see this is though the guts this is the SE SE yeah with the eggs inside the eggs inside yeah oh wow wow the Snapper yeah It’s like now yeah open from back side yeah take out the G yeah okay so essentially now that we’ve brought our fish they come here they clean it and then they they gut it they you know get rid of the bones they wash it and then they give it back to us and

Now we’re going to head over there to grill it can’t wait man what an absolute concept this is man nice view so this is where they come to grill it yeah yeah so just there wa for the fish the same experi fish right right right right and now we the gr Place

Charco give them the fish and wait find the place okay right so what they’re doing now is that we’ve given them our fish and they’ve put it on a grill and underneath that Grill is hot coal which is intense heat which is going to be grilling our

Shopping today uh so we got all kinds of things going on here and then once you finish you sit down at your table stare out and enjoy the view that’s it in it it’s nice here man it’s not it’s not a bad not bad at all

Man fantastic so what do we have here man talk us through what we have cuz this is exciting man this is so so exciting yes I agree yeah so here you have the this is the SE yeah okay this is the SE yeah this lovely yeah and this

Is looks similar this is a red snapper the red snapper the red snapper looks kind of similar this is so so good excited excited this is the sard okay s with salt and this is the calamari calamari calamari okay this is the scam scam yeah

SC nice lovely and then a bits of v and everything else yeah now it’s interesting isn’t it because um the whole process is I find it the concept is amazing is amazing see you can find the fresh you know then it’s also an experience that you live it’s true it’s

True um you get contact with the people it’s true uh uh you know sometimes you exchange stories you know it’s very social yeah um and also um interactive interactive beautiful because as you walk through you’re smelling that pungent smell of fishiness and then you’re talking to locals and you’re buying your fish and

Then you come here and they cook it in front of you and then before you know it you’re you’re sat with you’re shopping yes cooked in front of not only talking about fish people they always did this like this you know and people they exchange they talk about their daily

Concerns their daily life what it bothers them they oops here you see yeah so that’s should we tuck in let’s tuck in okay so okay so this is the Snapper start we’ll start with a snapper this is uh you know I’m going to go with

My hands man I was trying to do a little bit of eate in the name of God in the name of to bless this food that’s right thank thanks God for the food amen amen B Oh wow wow isn’t it this is good man the snap are is so meaty and so fleshy fleshy and and fresh and fresh sweet and you get a little bit of that smokiness from that charness from the grilling which is beautiful the smell of the the

Dud of the charcoal of the charcoal give it that that gives it a natural flavor flavor yeah yeah and the intensity as well oh lovely I love calamari so I’m going to go for it I have never seen calamari look like this it’s mad it is

Actually mad cook it when you just um you just tear it off and you just tear it Off there’s this subtle sweetness that’s coming through from that wow that is gorgeous wow wow wow and you have said a lot of people have claimed that AAA make the best sardin yes you know sardines are cooked in different ways it can be grilled it can be fried fried sardines and married we

Call it married sardines we will see it wow with spices inside this beautiful BS beautiful camera come closer look at this unbelievable unbelievable and it’s just naturally it’s oily natural oil you can eat the Avenue you can eat the the the skin skin is well the skin is very

Oily know it’s Omega of course it’s good for you yeah take it out and then you you are left with the with the with this this flesh yeah yeah you just peel it you just peel off just beautifully comes off that’s nice man this is nice and this is amazing I can’t believe

We’re we’re doing this right now guys I’m just going to take this is the C brim right red snapper red snapper red snapper wow wow caman get in on this one get in on this one look how fleshy fleshy and Meaty that is take this take the bones

Yeah skeleton and then you left with this thish that flesh yeah oh man oh my God this is so good of course from time to time you have salads yeah we got we got to keep it got to keep it uh nice for the rabbits now say you said you used to

Work us tell us about your experience when you worked here man you know I work in summer holidays you know so as to to earn some money or support my studies yeah so it’s um yeah it’s a place where I used to come every year and uh meet

People also that’s how I come to learn also English you know with the foreigners with the tourists yeah and uh yeah it’s amazing experience oh man okay it’s good man this is amazing guys honestly no question the best seafood I’ve had in years love

It oh and this one we’re going to go for this one so this is the scam piece now how how do we peel this off uh a knife a knife a knife oh there’s a knife here nice so yeah you you you teach teach the viewers man sharp knif Okay so he’s cutting Scamp in the back yeah from the back right see we open it it’s a bit of a task isn’t it yeah yeah and then once you open the back you eat this inside the inside the white the white flesh yeah white sweet sweet flesh just you

Can yeah there we go the white flesh this is the the best part it’s like like um so sweet yeah so sweet it’s like um lobsters it’s kind of the same taste lobsters this is unbelievably by the way tasty eat it raw you can eat it raw as well yeah we tried

It unbelievable it is gorgeous everything here is amazing man incredible also p r the campies and this is also the this is the red the not redar the SE the seab briam yeah this is the seab brim yeah this the seab brim come closer cameraman look at that there you go SE

Bri do you like it for do you like for S this is amazing man yeah do you know what the thing is as well it’s like they’ve seasoned it in such a simple way it’s just salt yeah just salt yeah yeah the salt and that’s it you have some

Olives and then you have the olives it’s amazing a look at this bad boy put a bit of lemon in there and you’re nice so so good oh lovely lovely that Snapper I’m not really a fan of Snapper cuz of the bones so I’m scared of the bones but that one different different

Different So Soft of the texture so soft and it’s so just just goes down easy and it’s fluffy and oh jeez man you see fish in the Atlantic the sea is cold yeah have the best qualities in terms of taste taste yeah so the colder the sea the better

The Taste the best yeah the best The Taste unreal Unbelievable I we serve you the Moroccan tea you know the Moroccan tea green tea with mint isn’t it is it with mint mint yeah it’s been a while since we had mint tea right yeah yeah Moroccan tea without sugar little bit yeah yeah yeah yeah nice sh thank you very much thank you

Very much thank you craft he’s a woodw wood carver his Father I name the the sa is angle hairs with chicken cinnamon sugar and peanut it’s the mix the the salt sweet because in Morocco we make uh the lot of food they mix the the the salt sweet Savory Savory and the sweet and the sweet a mixture it comes Together this is peanuts yeah uh this is peanut peanut this is pean this cinnamon sugar and chicken inside with withina hairle hairs okay angel angel angel hair angel ha angel angel oh right yeah Mexican FEA grass Mexican feather grass okay and this is and this what is ltis with tomatoes

Tomato sauce spices olive oil garlic and parsley this also a local speciality okay you can find over Morocco and Z is z eggplant with a bit of spices yeah spices tomatoes and tomatoes Ginger also we do some ginger yeah and salt yeah yeah yeah spices garlic olive oil

Fantastic but it smells smells great man this one I can smell very yummy very tasty very tasty and very fragrant is common in Moroccan Cuisine nice nice I’m excited right should we tuck in yeah should just tuck in yeah spoon spoon yeah okay and this is a lenal basically

Come in cameraman so if you can look at it oh smells beautiful very well seasoned it’s got a little bit of kander coriander coriander in there as well m it’s so good so good do you know what it is it’s perfect for this weather as well

Yes yes that’s why it’s like a soupy yeah yeah very Moroccans consume uh broad beans lantas or we call dried fruits in in this uh in this season season yeah yeah yeah to warm up you see to warm up to warm up yeah fantastic man honestly it’s really good man I I really

Like it it’s got It’s been cooked so so well because the lentils you can actually you know it’s soft and it’s soaks up all the flavors lovely I really like this I can I can drink this at winter yeah and it’s it’s I mean as a main main C is served here

As a main dish as a main dish main dish yeah wow it’s not as a starter I thought this is a starter you this L this is a main dish with bread with bread and with meat and chicken oh wow okay it’s yeah and then I’m going to going to SW to

This one uh so this is called AED explain so if you can get closer you get the the little bit of peanuts there yeah it’s like a bit of a castor sugar there it’s not your your everyday sugar on top it’s not the sugar you put in the

T or this is like powder powdered sugar yeah and this is unavoidable plate in ceremonies weding this is good man rice peanut and sugar peanut and cinnamon and cinnamon and cinnamon beautiful fragrance beautiful Aroma it’s very such a positive Aroma I’m going to have a bit of chicken with that as well

I didn’t think it would work but it’s so sweet and so Savory yes it Yeah oh my God we that chicken as well sometimes used uh with the caramelized onion well and the raisin that’s right raisin that’s right it’s so well seasoned the chicken as well so soft and tender that chicken jeez come closer if you can have a look let me get the chicken

Out just look how soft that is is that so that’s picked up a bit of the flavors the rice has picked up the flavors from the chicken and the chicken has picked up the flavors from the spices look at that W that is really really good and for the chicken it’s uh it’s

Called it’s described as buried berried chicken the bered chicken buried under under the rice yeah under rice or under this um what you call Angel hairs Angel hairs yeah yeah buried this is so good so this is the Angel hairs let me show everyone the angel hairs cuz it’s

Not rice actually if you look at this this is the angel isn’t it yes it’s not and it’s got a different texture yes it’s more like a noodle texture yes it is it’s got like a noodle spaghetti kind of texture and then only hairs with butter with butter butter

Yeah this is butter yeah cuz it looks like broken up noodles yeah is yeah that’s nice that is really good and the peanut gives it a bit of a different sort of texture as well I like it a lot the the the angel hairs give that savory um taste whereas

The cinnamon and the peanuts add that more sweet sweet to taste with sugar sweet taste that’s beautiful man this is beautiful beautiful Ahmed explains that in Morocco we don’t have like rice is not common as main it’s not like in subsaharan African countries maybe I don’t know in Ghana in

Ghana we buy rice all the time too much here the main the main is bread instead of rice that’s why you find bread everywhere served with the main dish yeah you see even the the the Ian the decoration they they the same is the the Moroccan hous is decorated the same

Again if you visit Moroccan uh house so it’s a simple decoration but it’s warm it’s warm it’s welcoming and it’s yeah you and people can see it um um I mean next to each other it’s more social more creating Bridges right that’s that’s good man so warm that’s it’s amazing it’s honestly you

Can really feel the authenticity of the you know the place when you come in it’s almost like you are in someone’s home like yeah some somebody from the family yeah it’s a very relaxed setting put it that way I really like it man and the food is incredible it’s incredible like

The the the Chicken like this this is seafood pastella what do you mean Seafood pastella sea pastella is like this with the b shape with flour she want something is open there with bread in Middle side with seafood mixed this is family with seafood it mixed with shs

And M fish and Sid and like with merland she was is that how I take with the seafood can cooking after we mix it with five chines and clean with the fly with the mfish and uh and the Merin after mix it little bit side with little bit with

The sil sauce it’s put with sauce hot this is put with something with hot sauce I can mix it after you round can I do it in the oven like this oven is cook OV Place yeah you take it out I can mle with plate I do little cheese up anyone

You like it little with cheese or little bit up she want to it with sauce Cher okay CH sauce like more sauce can do it does not have to much sauce do cheese cheese take keep it with sauce and hot in Middle slice through and you see that beautiful

Inside look at that look how gorgeous that is the pastry this is the pastry and it’s so crumbly you can all you can hear ited it’s stuffed stuffed with and it’s crispy well it sounds crispy stuffed with stuffed with Seafood stuffed with seafood can you see that

White maryin he he refer to Maryland is white white fish okay white fish fish okay it’s small tiny fishes going to give it a go and also oh you can see shrimps you can see um yeah squid shrimps squid and Angel hairs you see Angel hairs as well with

Spices really good yeah like it yeah I love the pastry yeah the pastry pastry is so crispy Cris crispy yeah you can taste the angel hairs as well Mexican FEA grass and in here it’s just like a medley of like seafood isn’t it like a combination of different seafood

In there look at that that texture the texture very that is really juicy Juicy that is really good good getting the fish as well the shrimps lots of textures going on in there lots of textures got the mushiness of the fish and then you get a crunch of the shrimp and then the the crispiness of the the pastry and then the cheese just gives it

A different sort of flavor that Dairy flavor that’s just going on you can have goat cheese as well go cheese as well goat cheese here we have some cooperatives that produce goat cheese go cheese is it is really good now it is really good I really like this this is

Delicious Pasa where’s it from I heard it was like uh created by the originally uh this is a re um I mean dates back to the I mean the uh 1400s this back to the era where Muslims were in Spain you see the families that uh came and uh from Spain Muslim and

Jewish families Jewish uh families at that time around 1400 92 so the Rea we we call the reist sorians so those families settled the north of Morocco right like in cities like tangir CHF chaan Chan and they and they they they brought this kind of Cuisine gastron Gastronomy uh enrich

The local Gastronomy developing uh pastries you know Moroccan pastries sweet pastries and also ples Savory plates like like Pasa so it’s it traces back its origin to the to the 1400 1400 um to the Muslim Spain right this is the morish Spain musim Spain wow that’s amazing amazing

Tastes delicious man very very tastes delicious serve this is a must in Moroccan weddings weddings yeah wedding weddings yeah it’s absolutely um unavoidable plate okay celebrations yeah invitations you see yeah Woods that’s the main one of the that’s it right there once again come in cameraman you see that there

It’s like a pie almost it’s just stuffed with all of this gorgeous bit of seafood yeah can’t complain Amanda the insist please they do the whole tour Lovely now uh just to round things off just to sweeten things up a little bit uh he’s uh gotten us a little bit of a let’s see some sweet treats and this is the je Jewish speci speciality bit of a tongue twisted there from es uh okay and we’re going to try that

First and basically when we got to the counter there were bees swarming all over it so I think the bees are onto something here um and uh let’s see look at that yeah man come here come here it’s so fluffy and so soft soft it’s like you’re chewing on pillows you

Know what I mean just you know I want to lie on it I want to lie on it and just sleep you know what I mean after after the f tour we’ve had tour it is so so Divine yeah so sweet and the flakes from the coconut coconut yeah coconut gives it a

Little bit of a little little crunch delightful crunch love it love it love it love it and then this is this is a peanut butter M cookies Moroccan homemade cookies right see ooh just got a little bit of the syrup as well the syrup from the sh there’s a bit of a a

Bit cool sweet syrup inside there oh that was that was nice man that was a pleasant surprise there man pleasant surprise that was nice M this I’m different this is different this is just like right W it’s peanuty it’s uh it’s not got that cookie texture butter butter and it’s very

Buttery as well lovely lovely lovely lovely lovely look at that and this is called just a normal peanut cookie yeah peanut cookie M it’s so crumbly it’s so good man m m m also I’m very familiar with this one breaking with coconuts you can have many preparations yeah many different recipes for b

M this one’s got that soft but it’s got the crunchiness of the outside cuz it’s been toasted the coconut has been toasted so it’s been a little bit hardened by the by the heat so it’s just got that crunch on the outside but it’s so soft on the inside

And you can see the the Coconuts inside you can see the small um flakes coconut FL yeah yeah you can see it Sensational I love it I love it and this one is it the same um with peanuts powder and almonds so this is with peanut powder Al see Peanut powder and almonds

You see that with cinnamon cinnamon and all that yeah man yeah man M very nutty coconuty flavor love it absolutely delightful and that’s it be waiting for you listen when come back back again TOA I’m tell when I come back to esaa I’m I swear to you I’m going to be shouting

You I’ll be like what you up to thank you for joining me on this flavorful journey through Moroccan Cuisine stay tuned for more culinary adventures in the future