Cooking Fresh Camel Ribs in a Bathhouse?! | Bizarre Foods with Andrew Zimmern | Travel Channel

Andrew is in Morocco trying everything from communal bathing to camel cooked in fermented butter. He starts in Old Fez, stopping by various vendors at the city’s souk while filling a clay pot with ingredients for a delicious tangia. Once his pot is full and ready to heat, he heads to one of the few places in the city to cook it…a bathhouse, of course! While his meal stews, he’s doused, scrubbed, and stretched. Then, he heads to Mount Zalagh to learn how one of the world’s best olive oils is, literally, turned out.

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life in the city of old Fez follows some
very old traditional patterns cars and
trucks are forbidden everybody relies on
donkey power donkeys carry produce to
Market carry groceries home and carry
equipment for visiting TV crews that’s
why during this Fez visit you’ll keep
seeing this donkey and his driver in the
background I love this
donkey another tradition here is that
there’s a unique sort of meal that men
actually like making here in the local
so today local Chef Tariq hardine is
going to teach me how it’s done it
starts with carrying around one of these
things by the way you and I with our
little clay purses people are going to
talk this is a Tania it’s a vessel that
gets filled to the brim and then cooked
all day transformed into a spiced meaty
Hot Pot a fall off the bone meal in a
bowl so you basically build your own and
then just drop it
that’s the thing it’s going to be so
easy I like that right it’s a perfect
way to stroll the so socialize and while
you shop and cook you can stop in at any
of the hundreds of stalls and eat some
more yeah this is I mean this is
fantastic stuff this is maluia a slimy
spinachy Leaf vegetable sauteed in olive
oil cumin garlic and lemon juice think
okra for texture think cooked pea tips
for flavor smell it first and see
sweetheart I’ve put the fermented bung
holes of dead animals in my mouth and
liked it so
yeah delicious it’s like bitter water
spinach but all that delicious garlic
it’s perfect that’s great that’s great
the so is arranged the way it was a
thousand years ago spice vendors in one
corner vegetables in the other our first
stop is the meat Sook just look for the
sign there we go
rule number one in the Su go with
someone you know my first visit this guy
sold me a phenomenal stuffed camel
spleen so I know the product he’s
slinging is pretty darn good today he’s
carving up some fresh camel ribs look at
that delicious fat that’s going to melt
into our dish here you go Shan thank you
go thank you butchering isn’t just a
trade it’s an art form in this part of
the world this fellow specializes only
in goat meat did you see that little
knife flip move this guy trained at
Benihana of Tokyo within seconds we’ve
got carved goat leg and shoulder for
tariq’s Tania that’s some nice goat the
remaining ingredients are a bevy of
characteristic Moroccan spices and
Seasonings saffron cumin seeds preserved
lemons and this stuff
SM it’s cured aged butter used as a
seasoning in dishes here it’s slightly
tart and adds a hint of spoiled
cheesiness to a dish yeah that’s some
good spin and finally the quintessential
seasoning his name in Morocco rasad Han
no this is not Ras yeah Ras Han yeah no
yeah no why no I just have endless fun I
could do that all day long of course
it’s Rosel hanut Ras Al hanut is a blend
of over 20 different Moroccan spices
every spice shop owner has their own
secret recipe often times passed down
through multiple
Generations we’ve got our ingredients
now we can cook
what is my saffron the RAS I dumped it
in give me some see your saffron and the
SM am I good here on SM you’re good in
it’s pretty jammed in a little this is
going to be nice very few homes have
working kitchens here in Old Fez but
there’s one place you can always find a
hot stove this is fi hamam bifa it’s a
centuries old communal bath house that’s
built over a huge oven to get hot water
up into the wet rooms the fuel of choice
is sawdust these guys will take your
Tania free of charge and cook it for you
while you go about your day in my case
that means stepping inside the hamam to
experience communal bathing at its most
extreme Al so this guy works here yeah
he works here oh so so there aren’t like
super hot babes there’s just these
guys this is very disappointing most
homes here lack running water making
this one of the only places to bathe
residents come to these ancient bath
houses to be
scrubbed just pinched my nipples soaked
I feel like a barnyard animal and
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stretched what the this is not my
favorite part of the day but it’s a
decent way to pass the time while my
tangia Cooks below the hamam is an
essential part of life in this
city so is this place Tania and toe
we’re finishing our day at one of the
classic institutions of the Medina The
Tea House Morocco is a country fueled by
tea mainly mint tea here in Fez you’ll
find it on every street corner hello how
you
doing this is tariq’s goat sampled with
fresh bread from the local
bakery I’m like it I mean it’s this is
insane first of all the goat is perfect
yeah right but the lemon and the garlic
and the herbs have just shot themselves
through the whole
deal right you see how is the meat oh it
melts I mean look at it just pull off
the bone it is it’s crazy this is a
monster it’s so good here’s the
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camel that’s
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nice a few miles above and beyond the
cramped crowded city of Fez you enter
another world completely this is Mount Z
it’s an isolated community of small
farms and Olive Groves tended by people
who were Morocco’s earliest
inhabitants they make one of the world’s
great foods and they’ve done it the same
way for maybe 2,000
years Spain Italy France Portugal I mean
these are the olive oil capitals of the
world and very few people understand
that some of the greatest olive oil in
the world is made right here in Morocco
and some of the best olive oil in
Morocco might just come from this little
house right
here this is the Olive press of elim
Hamed every afternoon the men of the
mountain load up their donkeys and
travel to amed’s to drop off the day’s
Harvest a layer of salt breaks down the
Flesh and helps pull the oil
out and the three laps of donkey powered
Stone pressing crushes the pile to mush
the olive slurry is loaded into a stack
of rope baskets steamed with hot
water and hand pressed to extract even
more oil
oo I love it when you can actually see
it like little
waterfalls the smell is driving me crazy
yeah the process fills a huge vat
beneath the floor with over 1,000 L of
pure olive
oil oh my gosh yeah
baby this is where the flavors from all
those different olives combine wow wow
oh oh God bless you creating a complex
profile you have to taste to
believe NYU
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that has like three or four different
flavors here’s the deal whatever the
best olive oil is that you’ve ever
tasted like double it triple it I mean
this is an olive oil with a beginning a
middle and an end oh my goodness I mean
this
is keeps you young this stuff
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