مطرح ما يسري يحببني فيه اكتر | الشارع المغربي كنز مخبي أكل مش طبيعي | Morocco

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Listen to this, a selection of vegetables, but what I like the most is the beans. Now prepare the big, well-prepared hope. You see how he puts the thyme with the meat. It melts completely. Here, the food is by the gram. I worked as a grill in Morocco. The best place in the whole restaurant is next to my beloved ones. Welcome back to this video. I decided to go around the streets of Morocco from north to south and from east to west to taste everything that is served, but from heart to heart. Street food in Morocco is a love poem, something romantic, because Morocco is one of the countries I have traveled to the most, where street food is really delicious. The smell of cumin and ginger, the sound of the grills, the hot bread that just came out of the oven, there are many stories. That is why this video was very important for me to show the whole world that street food in Morocco is not just street food. It is an art, history, and a way of life. After each meal, I will tell you my evaluation of it. Where do we start because the video is very long and very interesting? I strongly advise you to watch the video. You must be You eat something because you will really get very hungry. Come on, our video today is about food, all food, all street food, local restaurants, or I mean traditional popular food in popular areas, in streets, in tourist areas. We will tour Morocco together and eat new and different things together. We will start our tour of street food from this place, the border, the border between Morocco and Spain, metaphorically. If this is your first time seeing the channel, don’t forget to subscribe. Come on, let’s start. Its place is a simple restaurant in the street, but its level is that it is on the border. This is the entrance to the border. I will show you here. Here is the restaurant and here is the border. As you can see, it is grilled meat, many types of grilled meat. Chicken liver, but I saw liver for the first time. I have seen it in Morocco. You take the piece you want and weigh it on the scale. How many grams is this? 126 grams. It is also possible to have a piece of it. Come on, grilled, grilled. Thank you in advance. It is weighed according to what The weight here is in grams. The food is in grams, meaning a kilo, for example, is 100 dirhams. 100 grams is 10 dirhams, and so on. The liver is 200 dirhams, a kilo , so 10,000 grams is 20 dirhams, a quarter kilo is 50 dirhams, and so on. The price of a kilo includes potatoes and bread. This time, we will eat on the border. The Moroccan-Moroccan border. Why do I say Moroccan-Moroccan? Because I am in the city of Nador. The city of Nador is between it and Melilla. The city of Melilla is occupied by Spain. The Spanish borders have been closed. Of course, no one goes there or comes from there to here except according to the official laws of the borders between the two countries, Morocco and Spain. The beauty of the restaurant here is that it is on the border. I am sitting now on the border between Morocco and Morocco, or Morocco and Spain, metaphorically speaking. So what are we going to do? God willing, very soon it will be Moroccan, Moroccan, Moroccan again. But there are limits. We will go eat the grilled liver inside. Oh, sorry, excuse me. No, don’t worry. The food is ready. I hope you enjoy. Your hands, oh my, on the smell of potatoes, beautiful, waiting for the liver, Spain occupied Melilla from five vineyards, thank you, the liver that we chose, here it is, and let’s begin, in the name of God, oh God, it is delicious. I love anything grilled. It is one of the most popular street foods that I really liked. From street food, what I liked, I said I would try the grilled kofta in the Moroccan way. Come, I will show you, in the name of God, honestly, the first time I tasted it, it is delicious. The kofta is delicious. I liked it. It is new to me in taste and shape as well, but what I like a lot about this meal is this sauce. This sauce is great. Here it is, guys. It gives a different taste to the kofta. Moroccan kofta, Moroccan, Moroccan. The beauty of Moroccan sweets is that most of them are with almonds, and the almonds are light, not heavy. The one covered with almonds, the one stuffed with almonds, so its taste is sweet and a little distinct from sweets, for example, in Turkey or Asia. I mean, it has a taste and a different shape . The smell of grilled food in Morocco always hits one’s nostrils. 100 meters away and in the center of Al-Shorfat on the road in the Rif Mountains, a small village, a small center, I tried the grills. Come, I will show you. Let’s work on the grill as well. Yes, it’s a mess. By God, as I am telling you, the smell of grills in Morocco is strange. In any city that I have worked on grilling in Morocco, the smell of the grill drove me crazy. It really drove me crazy. By God, it has a wonderful smell. It’s now time for lunch. Marinated meat is ready, ready to be grilled. I will weigh it myself, what an honor for me, by God, it’s an honor for me. May God keep you. Yes, there is also liver. We also take the liver because a quarter of a quarter is pure and good. I want you to like it. This is oh, the bitterness of the food . The smell is difficult. The traditional food here in Morocco is bread with tagine or bread, but bread with grilled food is somewhat rare. They also use rice a lot. The food in the centers of small cities is much better. The well-known big cities and well-known restaurants, for example, have nice names, of course, but it is much better to eat. Something healthy, grilled, fresh goats and sheep, and they eat from the pasture here, from the whole mountain. Something, I mean, very healthy. A kilo of this mixed meat with liver is 120 dirhams, and this whole meal is 65 dirhams. He brought me extra pickles because I told him I wanted extra pickles. Put the jar, the part that is all at the bottom, which is dripping with each other after the pickle, don’t take the piece at the bottom , put it all, it’s awesome, the least you can say about it is that it’s awesome, by God, look at the meat, oh my God, may God keep you healthy, may God protect you, may God have mercy on you, it melts like this, melts, melts, melts, by God, every food in Morocco has this taste, shape and color, everywhere in Morocco the food is different, the same food , the food is different, the best place in the whole restaurant is next to my beloved ones, pickles, guys, it’s not normal, I advise you, by God, any place in Morocco here where you eat pickles and you’re asleep, I mean, how do you make it? This is, thank God, very good, no problem, this is not special, I ate this pickle, it’s awesome with grilled black fish, I want it and its oil is little, not much, its taste is sweet, terribly, thank God, welcome to Morocco, on the Messenger of God, keep you, my dear, may your hands be safe, your food is delicious, especially my brother, my brother, God willing, I will come to you a second, third and fourth God willing, this restaurant is at the beginning of Al-Shorfat Center, so don’t get lost. I will show you a picture of it from the outside. Thank you very much. Peace be upon you. It is very delicious. It is very delicious. You have to try it, guys. Their grilled food is strange. It is very delicious. This is something I have seen for the first time in Morocco. Dried figs with thyme. Do you see how they put the thyme? It is something completely new? Let’s taste it. It is very delicious, but very good. No, thank you . This is very good. The thyme tastes very, very good. The best thing is to put olive oil, nigella seeds, and sesame seeds on it and store it. I will eat something Moroccan, a goat tagine with vegetables. Come on , peace be upon you. I want a vegetable tagine, goat with vegetables. Come on, thank you. We will eat a goat tagine. There is also goat with barkouk. That’s it, but I will eat goat with vegetables. Thank you. May your hands be thanked. Your introduction, may God keep you. Of course, I ate a lot of things in Morocco, honestly. I mean every day is different. Different and varied, but the complement means, or in most cases, tagines. I really love tagines, and they are very varied in Morocco, to be honest. I mean, you will find all kinds of tagines that you want: fish, chicken, meat, vegetables, trotters, even the vegetables are of different types, like okra, which they call molokhia here. I have several things. The price of a tagine ranges from 25 to 50, depending on the size of the tagine. For example, this is 30 for a tagine of vegetables with lamb, and of course, it depends on the place where you eat and the city, as well as a tagine of vegetables or goats, goat meat with vegetables. This is my first time eating it. I ate before lamb with barq and lamb with vegetables, but goat meat with vegetables, for the first time, from the first moment, it tastes good. It is one of the best things here, to be honest. By the way, there are restaurants that take their bread from the oven next to them all the time. I noticed this in several cities. There is an oven next to the restaurant, a local oven, a local oven that brings the bread to the restaurant all the time, so it comes out fresh. This is it. The advantage is you see the meat, oh my gosh, it’s delicious, really delicious, really delicious, the kharab, thank God, was cooked properly, nothing was burnt, the taste of the thyme is really amazing, guys, fresh wild thyme, it tastes really delicious, really delicious, have one, have one here in a week and it will be followed by Arabic wow, oh, it’s as delicious as a thousand, what’s its name? Bouid in Arabic, Bou Oued in French, the Komitra here is called Baweed Baweed and its shape is different in Morocco, meaning its shape is different from our Komitra or the Komitra that you saw in any small country, soft, not dry and like honey, thank God, like honey, really delicious, it’s time for the delicious street food that I personally love here and I tried it before, the fried devil, fried fish like sardines, but its taste is different, let’s try it and see if it tastes like the fried fish we have in Egypt, or, God willing, it’s very similar to our macaroni, fish, macaroni in Egypt, the taste is the same, the thing is simply fried fish with bread and salt And Shatta, for us, is the best street food here. A quick and cheap meal. This meal costs only nine dirhams, no less than 1 dollar. For foreigners and tourists, it is very cheap here, 1 dollar . This is the first time I have seen customs. I have never seen it in my entire life except in Morocco. Of course, Morocco peels it, and what is inside is what is eaten. It is exactly like palm bark . It has no smell. Come on, let’s try it together. As we can see, it strongly resembles palm trees. Palm fronds have a very high nutritional value. First, they are rich in calcium, very beneficial for the digestive system. The most distinctive thing about them is that the fat content is very low, so it is considered something with a high nutritional value. We sit and peel them for like an hour in the palm trees, as you can see, until we know the bamboo itself. With every straw that we unwrap, we find the part inside that is eaten before the inner bark. It is delicious. Moroccan Masmat. You know, of course, Masmat. In Egypt, musmat is the shop or restaurant that sells trotters, head meat, fesha, all of these things that they also call here, dwara, kersha, fesha, and the like. I am now in Moroccan musmat. Moroccan musmat is completely different from Egyptian musmat. The ingredients but the taste is different The way of cooking is different The way the food workers here, which is special to the name, is different The fried chickpeas Lubya Lubya Masha Allah This is chicken Chicken and this is trotters Legs Yes with chickpeas or with beans and chickpeas Okay, give me a plate of trotters Legs Legs Legs with chickpeas Legs with chickpeas Yes But you recommend Masha Allah May your hands be safe Also, this is one of the street foods that you won’t find a lot It’s not present a lot It’s present in the ball and on the roads The small centers The small ball You can find it in the big cities But you have to search for it a little Oh, Bismillah The bread, guys, the bread here is not normal It’s too crunchy For the zone It’s too fresh For the trotters or the pharaohs Oh, this man is great Try it I had it before Air Air Center Small like this It’s great The first time I had rice I don’t remember Anyway it was with beans It wasn’t with chickpeas The chickpeas are much better Thank you my love Thank you, your food is excellent, thank God, you have a beautiful taste, welcome, thank you very much, my regards, may God keep you. One of the best things you can eat in Morocco, really, is street food or in restaurants. People sell it in carts in these restaurants and cafes. It is zarzaa and zazaa. There are shapes and types of this great shape that we see, thank God, it has 8000 calories, for example. In this, let’s go to the ingredients: grapes, kiwi, apples, bananas, grapes, dragon fruit, nuts, almonds, cocoa , peanuts, chocolate, and potatoes. And a very long night, night, night. I mean, five people eat it, for example. It is very difficult for just one to eat it. There are green apples and red apples, and thank God, thank God. I really want someone to have neither breakfast nor lunch, and I am fed up with zazaa. Let’s go. The most famous street food is Sefrou and Fez as well, which is the ma’qouda. It is a very popular dish here. It is made From potatoes, cheese is put on it, eggs are put on it, meaning it has several shapes. Let’s get an idea about it since we are in the city of Sefrou . Here is the price list. It is knotted with cashier and cashier. Cashier is fromage, which is luncheon meat, and there are eggs and fromage. Fromage is cheese of course. So let’s try the one that has everything knotted with eggs, fromage and cashier. The three. Peace be upon you, how are you? Do you want one with a bowl at home? A lot of fromage , the three. May God bless you. Hot, hot, no, a lot, a lot, a lot. Thank you. This is sauce, sauce, yes, sauce, or keemaj and cashier. No, here, here. Thank you, my love, thank you, thank you again. Ok, may God bless you, thank you. I wanted to show it with me in the video so you can see what it looks like. By the way, I thought it was a brain at first, a fried brain. All the thousands of shops have the same sign. The same shape. I thought it was fried, frankly , but I added something else. Let’s try now. In the name of God, this is it. This whole meal is nine dirhams , which includes everything, and its smell is delicious, honestly, I hope it tastes delicious. It is delicious, delicious, because it has various things together: potatoes, eggs, cheese, and luncheon meat. The amount of potatoes is really large. We put a lot of them in, really large. It is delicious. I liked it. They also put an extra piece. This mix is ​​new to me, and I like it. Its only flaw is that it is full of oil. Its only flaw is that there are also nice things in Morocco that I like. Moroccan touches like milk, such as milk carts that sell milk, small shops that sell milk, local milk in the middle of you, while you are walking, shopping, or buying something. You drink milk on very hot days, so it is a nice thing, honestly . There is no time when I come to Morocco without drinking this local milk. Every time it is better than the one before. Good morning, good morning, how are you? How are you? Praise be to God. I was walking in the streets and the first thing I saw was this great kiosk, or should we say… Oh, this sweet Arabic dish, this is the first time I’ve seen these sandwiches, God willing, what’s its name, Pasha? Its name is Krane. It’s well-known in the city of Jeddah. Kiran means you come to the city of Jeddah and don’t eat Krane. It’s as if you didn’t come to the city of Jeddah. No, how is it? Of course, it’s not possible. Let’s try it. How much does it cost? You can eat it for one dirham, yes , one dirham for two dirhams. This one for two dirhams. Yes, I mean, it’s possible for one or two dirhams, or two. Yes, God willing, it’s chickpeas, chickpeas, flour, flour, oil, oil, salt, water, and water. Yes, there’s no olive oil or oil. Yes, no oil. You can add olive oil, but something. Okay, let’s try it. Two dirhams, two dirhams. It’s difficult. Two dirhams. You don’t know. Show us how you make it, as we can see. God willing, it’s baked in the oven for six hours, up to six hours, over a fire at night. I mean, six hours in the oven, thank God, hours with a drink that’s hot, a little hot, okay? Come on, I won’t embarrass you. Harissa, harissa, harissa, cumin and cumin. Yes, God bless you. We have our own juice. Let’s try it, but let me eat it first. Let me try it first. Bon appetit. Right, may God keep you in good health and wellness. Kiran, Kiran, Kiran, Okay , this is the first time I’ve tried this kran, but first of all, it looks like the bread is nice, toasted. It reminds me a lot, almost a lot, I mean our Egyptian Fino bread is the same toasted bread, it looks like a pizza, like a pizza for example, in the name of God, it is very nice, praise be to God, it is delicious, may God bless you, have you eaten the one from Tangier? I ate the Karenti in Tangier, oh no, this is better, no by God, this is better, by God, this is better, I mean different, to be honest, this is a little better in taste, I mean the bread is also better, this is a different look than the Tangier Taranga, they don’t eat bread and it’s big, thank God, you can have lunch, you can have a real lunch, a full meal, I mean it’s really good, this Karenti, guys, this Karan is really good, this Karan is really good, two dirhams, by the way, this Karan and the Kalenti are considered the cheapest food or a full meal in Europe, it entered Europe by the Spanish, by the way, not by way of the Moroccans, by way of the Spanish, of course, during the Spanish colonization here, and it entered the Guinness Book of Records as the cheapest meal in the world, the cheapest food in Europe and the whole world, and how much is the juice, and the juice is a dirham, lemon juice or you call it lemon or sour lemon , no, no, a dirham, a full meal, really good, of course, pickles are one of the most important things in Ramadan, no talk, and here there are shapes and types in Morocco, we taste together, it’s amazing, okay, tell me Here are the ingredients for pasta: everything: potatoes, powder, fruits, carrots, lemon or lime, as you say. Cucumber, this is cucumber, or cucumber, this is cucumber. Cucumber, this is cucumber. Lettuce, corn, chicken, fish, radish, beetroot, tomatoes, thank God. It has 15 ingredients, for example. What is this called? Zaalouk Zaalouk Zaalouk Zaalouk This is a tuk-tuk and this is a tuk-tuk. Appetizers are considered medicine. Come on in. And of course, this is the rayeb. The rayeb is excellent. This rayeb is sour, sour, and delicious. I mean, praise be to God, it is delicious. The healthiest thing before eating. Of course, I forgot the names of these things, but not these. A kilo of eggplant. It is very similar to moussaka. Yes, that bread is special. Also, the two eggplants are better than each other. Now prepare the big one. What shall we call it? The big one is very strong. Grilled meat. Yes, the big one is very strong, praise be to God. It means liver, meat, and other things that I don’t know. Sausage, maybe, God willing, a lot, in particular. You also have sausage. Grilled meat, praise be to God, is a little different from ours. And the mar’a is also for livestock, sheep and goats. It is different. The taste of the meat is different. I want to taste what it is called first? Scallop Scallop This is really good, guys, really good. This escalope is really good, I mean it tastes good. You can eat it whole without rice, bread, or anything. I am a liver lover, but I will tell you my opinion about liver because I am waiting for it. The food is terrible. Praise be to God. Balqaim is a type of vegetable. Yes, Laqaim is a local Laqaim. What is it served with? With a tagine, with meat, lamb or beef. This is the first time I have seen it. It is really good. It is one of the good things I have tried in a gas station. It was a restaurant that is considered street food, like street food. It is cordon bleu made with chicken and cheese. They have various things, grilled chicken, and also in a tangia. I said honestly that I would try the cordon bleu because I really liked its look. It is something new. Let’s see how they do it here in Morocco. I really liked the place. There was also a mosque for us to pray. A children’s play area. All of this in a gas station. A gas station, a place there, like What do you see of grilled and snacks? Let’s go. Greetings from the people of Egypt. May God keep you. Of course, he told me that it’s chicken, not meat, but it looks exactly like meat . The taste of cheese with the chicken is luxurious. Grilled on charcoal, not made on the grill. Distinctive. Ah, and what’s more distinctive than that. Listen to this, the bread is wonderful. It’s amazing. Umm, they make it on gravel, as if it were charcoal. The letters of the bread or the bread are like the rest of the loaf. I mean, the whole loaf, the bread tastes the same, and the olives, oh my God, delicious. Moroccan food is strong, guys. Strong. This is bastilla. Isn’t it for the Rafisa? Yes, for the Rafisa. You want, you want, you want. Rafisa, thank you very much. Rafisa, Rafisa, guys. I ate it at home . I tried it at home. My house is a toy. Now I’m trying it at the restaurant. I want to see the difference between the Rafisa at home and the Rafisa in the restaurant. Does it come with its own sauce ? Oh, this is a little different from the books. At home, of course, the Rafisa There are a lot of ingredients, the most important of which is the tridi tridi that is under the dish, which is made like a pie or bread in a certain way in Morocco, and then the lentils, black lentils, and chicken, tomato, boiled eggs, and dates, and there is another ingredient, but I don’t remember, there are onions and greens, so let’s taste it now, I will be amazed at how it tastes. In the name of God, the sauce also contains lentils, in the name of God, it is very delicious, very delicious , and it is very absent from books. As for the ingredient that I forgot to tell you about, it is Ras El Hanout, which is a group of spices, very dense, that gives a different taste to the rfisa and makes the person eating the rfisa feel very hot. It is very good in the winter. By the way, I forgot to tell you about a very important ingredient in the rfisa, which is fenugreek, because fenugreek gives it a special taste. Pregnant women after giving birth eat a lot of fish as one of their main meals, it’s delicious I liked it Peace be upon you, can I know the prices Cocoa 80 dirhams 80 dirhams per kilo 80 dirhams Ok, these are almonds, almonds, how much is 170 dirhams, where is 170 dirhams, and this and this Nogloose Nogloose yes 150 150 Hazelnut, there are also cashews, yes cashews, hazelnuts yes hazelnuts 170 of course 170 cashews 200, this is me 20 200 200 maybe there is a discount or something 20, this is Nougat Nougat almond, it’s very sweet I wanted to know, but that’s its name, but the Ministry of Kitchens, which gave me a lot of different things, by the way I haven’t seen these things in any old city, or thank you before I leave, I have to take some of it, by God, this is the Moroccan harcha, the smell is so sweet I stopped waiting for it Until it’s done, it’s done, okay, yes, this is the harcha, leave it, harcha is your destruction. I’ve had it before in a different way. It wasn’t msmen, yes, like msmen, it’s still msmen, yes. I waited until it was done. It wasn’t done yet, about a third of an hour. He told me, “As soon as it’s done, let’s try it. Is it possible to make harcha, my lady? Thank you, Al-Ayyadi. Let’s try the harcha. This is the first time I’ve eaten it like this. I’ve never eaten it before. I bought it round like this. It’s meant to be eaten with something, with cheese, with coffee, with tea, with tea, but it’s nice because it’s hot and still fresh. While I was standing, I smelled a smell that wasn’t strange to me. I blinked and found a very large pot of harissa. This is one of the most distinctive dishes in Moroccan cuisine, especially in the month of Ramadan. It’s a permanent dish for breakfast every day on the Moroccan table. Come on, let’s see how the beautiful lady makes it and what its ingredients are. What are its ingredients? Harissa Oh, madam , what are its ingredients? Chickpeas, chickpeas, spring, yes, chickpeas, onion, and spring parsley. The parsley is the one before the parsley. What is this spring? Spring, spring. The spring that you call spring, no, it means spring. It is parsley and coriander. Green coriander, no, no, green, green, very nice. The harcha is hot. Is this cooked or not? A little bit, a little bit, a little bit, a little bit, it is not cooked yet. From your hands, by God, it is beautiful, right? You know, if it is a little cottage cheese, cottage cheese, you know, we brought the feathers, but we, we say cheese. You say cheese. Yes, cheese. We say cheese. It will be terrible with cheese. Really, may your hands be well. To your health. Two dirhams only. By God, it means a meal that is filling, and if you eat it with something else, cheese, sweets, anything , it is very enjoyable. This is the grilled tahan. It is me. I haven’t made it before and haven’t tried it, but I won’t serve it , I mean, it doesn’t look romantic, I can’t smell it good, I mean, it smells good, but its taste is not amazing, I’ve tried it before, so no flattery, no harm done . This is the kofta tagine with eggs, the main ingredient is meat, of course, it’s very obvious, and the layer of eggs on top is one of the special things here in Tafraout, the porridge and the bread, also the bread from Tafraout and the bread with almonds, and it’s very special here in Tafraout, but I wanted to try the tagines like this, to see if they’re different from the northern cities, for example, or the western cities. The truth is, it’s different in a strange taste, a bit, I don’t know how to distinguish it, of course, there are olives, of course, the meat, eggs, tomatoes, green coriander, dill, olives, olives, and olive oil. The taste of the olive oil is clear, the olives are inside the meat, meaning they’re penetrating the meat from the inside. I think there’s thyme on it, I think it’s good. I liked the kofta tagine with eggs. Here, they make sugarcane juice with oranges, mango, and pomegranate, etc. Very nice thing, mix sugarcane with pomegranate. I also drank sugarcane with ginger and lemon before in Tetouan. Ginger lemon with costus, an invention, by God, a fresh invention. Everything is made in front of me, even the ginger is fresh and healthy. It doesn’t contain natural sugar. It’s a nice thing, honestly. 8 dirhams, 8 dirhams. As soon as you wake up in the morning in Morocco, don’t go to a cafe and don’t look for places or places to have breakfast like the traditional places in your country. You will look for an old man or an old woman who has a big pot in which she makes harcha or msemen with ghee and honey. Okay, I want a batbout, with your permission. And for the joy to be complete, you must drink tea with Moroccan mint with them. This way, you will be ready to spend a special day. A group of people. Moroccan breakfast and Moroccan tea. Tea. Come on, let’s have the prepared hope. I shook them. I love this hope. Oh my God, one of the things that I really like about street food in Morocco here is fava beans. Foul is also made in Morocco in a different way. By the way, its name is “Boul”. Boul is a type of plant, green things, various things. Honestly, I don’t know all of their names, but I know that its name is “Boul”, which is a collection of vegetables. But what I really like are the beans , and this is considered an interview. This is a type of “Qara’in” or “Kware’” that is a little different from what we ate at the beginning of the video. Its name is “Faraqish”. Faraqish is a type of “Qara’in” or “Kware’” here in Morocco, but not in the tagine. They make it with chickpeas and spices. Its smell is very amazing. Peace be upon Morocco , Bismillah. Amazing, global, global. I want to tell you a note, but this legume is not… I didn’t like it, honestly, the beans are better than it, it’s acceptable. One of the strange things I ate in Moroccan street food is grilled meat with boiled eggs, a sandwich. Come on, come on, let’s try a simple, popular street food, grilled meat in the Moroccan style. This is the first time I’ve seen a grilled meat sandwich with boiled eggs. Come on, let’s taste the chicken with boiled eggs. Meat with boiled eggs is really difficult. This is meat and this is chicken. And the smell, I mean, I don’t want to tell you how it’s made. The smell is amazing. The toasted bread and the beauty of the toasted bread. Wow , thank you, may God bless you . Boiled eggs, green olives, pickles, grilled chicken, and I give it a very, very, very good taste. I mean, it’s new, honestly, a new thing. I decided to add more meat, guys, because the sandwich came out so good. Honestly, I ordered one with meat. Okay, no problem. God willing, we can sleep. Meat is better and better. Chicken is also good, but meat is better . Bismillah couscous, guys, I don’t know how to talk and say anything about it, honestly. Of course, as you can see, the ingredients above are called tafaya, which is onions with couscous sauce, of course, nuts, carrots, potatoes, cabbage, and chickpeas. Inside, there is either chicken or meat, meaning these are several shapes. The most distinctive thing about it is its decoration, the couscous decor. It is a decorative dish that must be drawn, meaning the shape of the tagine must be like this, or the couscous bowl must be drawn. It is something luxurious, frankly. We taste it together. Bismillah, it is something distinctive, meaning its taste is very distinctive, but the most distinctive thing about it is that it has a Moroccan character, a fixed weekly Moroccan tradition. And before we forget, milk, because this is one of the constants with couscous. Oh my, a complete meal, frankly. Leave you now so I can delve into it, because I love rough, popular things. There was one I saw while I was entering the reed house. I smelled… The smell of the grills He makes different grills It looks different from what I have seen before Let’s see what he makes Peace be upon you and peace be upon you How are you, my dear? Praise be to God Praise be to God, what God has willed I see that you have different things They are varied and different Hello Syria , no Egypt Egypt as you are welcome May God keep you for you Does he have a sandwich Any sandwich 14 dirhams In the name of God, what God has willed What is this, Pasha? What is this, Pasha? This is an artistic painting Not hello This is a mix This is a mixed mix This is chicken baby Mashmal baby Normal Faw … Something nice, I mean this is it, yes this is what is famous. Let’s have a mix. Hello, I think that the mix is ​​a good choice, I mean, so that we exchange everything in the heart and in the liver and in everything in everything. The thing that I love most, really, is this atmosphere, the popular atmosphere, the simple people who smile all the time, the people who talk to you simply and humbly, you enter the heart, the people enter the heart. You are a very simple, beautiful place. Imagine sitting and watching my videos on the channel. Very beautiful people. In the name of God, it reminds me completely of more than 18 years ago, the Chinese Muslims in China, and I was there, they do small grills in the streets and they grill small meat sticks like this, they put them on round bread, bread similar to the distinctive Saudi bread and the same taste with the same cumin taste on it. It took me back in memory 18 years and behind the bread, its taste is better than meat and chicken, crunchy and beautiful like this and light and sweet. May your hands be blessed. Health, very good, very good, yes, by God, it is very good. I asked him to add more chili for me. Wait, wait, wait. I asked him to add more chili for me . Wait, oh my God, health and comfort. May God keep you . The taste of the chili is good. The best thing about this popular food. Oh my God, a thousand thanks. Welcome. May your hands be well. By God, it is very nice. May God keep you. What is this? This is dragon. No, no, not the yellow one next to it. Yes, Turkish. It is not written here. I mean, it is the tropical one . We say tropical. Yes, tropical. Tropical juice. Tropical juice. 12 dirhams. 12 dirhams. Okay, can I try one? Can I try one? Try this kiwano juice? I saw it in Thailand several times, but I really haven’t eaten it before. Its smell is a bit similar to dragon fruit, a bit similar, but I don’t know what its taste is. Let’s try the kiwano. He told me it is better to put something else on it because its taste is a bit like cucumber, so it needs to be put on something to soften its taste a bit. I said put banana on it. Banana, it will be Sweet , thank you very much, it is a very new sweet for me. Its taste is very different from mine. I don’t know what its taste is like, but its taste is sweet, to be honest, and the banana has a strong effect on it. I mean, its taste is obvious next to the banana, or it is the one that dominates the banana, not the other way around. The baked goods that are found in these street foods here in Morocco are very, very, very beautiful and varied in many shapes. The best thing about them is… The way you find restaurants like this that sell fresh milk, local yogurt, and local butter, thank God, and they have yogurt too, and certain types of baked goods, I mean, they are not available in many places. What do you call this? Galit ha galit galit, and this is strange, I mean, these are loaves of bread, not baghrir loaf. Baghrir, I know that it is loaves of bread or msmen, msmen, msmen, harcha, harcha, cake too, thank God, thank God, may God increase and bless most of these things, they are beautiful, light, not heavy, they are not made with fish, they are heavy, when you eat them you feel comfortable, they are not heavy on the stomach, especially the msmen, msmen, this is exactly like the fatayer we have, but better. Ok, Zeina, the age of the good, Taban, Zeina, promised me the good, greetings, may God keep you, our Egyptian brothers, God bless you. Al-Saqala Restaurant in the city of Casablanca or Casablanca was one of the best restaurants I ate in all of Morocco All the food is delicious, in addition to the very enjoyable atmosphere, a completely Moroccan atmosphere. Among the very special things that I like here is Beirut Beirut. I ate it before with almonds and cocoa, which is peanuts, but here at Al-Saqala Restaurant with fish, a bit like Bastilla, but better . I tried the chicken tagine with olives, which is very new to me. You see, this is lemon. Pickled lemon is one of the best things here in Morocco. It remains one of the very special things in the tagine, whether it is a vegetable tagine, okra tagine, or any tagine, which is the Molokhia tagine. Do you remember there are also green olives and the smell of herbs, it is very strong? It drove me crazy. In the name of God, God willing, the taste of the olives and olive oil is very strong and sweet. The chicken tagine with olives. What I learned is that this tagine is made with country chicken, meaning country chicken. They call it country chicken here. What I learned is that this tagine is one of the very famous tagines at weddings. At weddings, it is a lamb tagine with burko, here we go, here we go, with God, with Yalla Fatima Zahra, this means the thinness of the pastry with sweets and the scent of orange blossom water is clear, its name is yes, a greeting from Egypt, a special greeting from the distinctive street food that I ate in another distinctive city, the city of Moulay Idriss Zerhoun. It was the kofta. I saw on YouTube so-and-so, YouTubers. Peace be upon you, peace be upon you. They said that this kind man has the best kofta. Indeed, the best kofta of Moulay Idriss Zerhoun. This is the best kofta. How much is a kilo? 120 dirhams, 120 dirhams, 2400. Let’s try it. Okay, let’s try a little bit of grilling. How much is it with onions and marinated with olives? All of this, everything goes with it. Okay, praise be to God. Let’s eat kofta. Welcome. Let’s try the grilled kofta a little bit. You told me, what is your name? Jaafar Jaafar Aisha Al-Asami Idris Zarar Moulay Idris Zaroun Ok don’t forget the olives the most important thing is olives there are a lot of olives here with you for free welcome welcome may God bless you my dear God bless you you grind the kofta ready oh God willing fresh I mean of course the biggest advantage here is that he cuts the meat he weighs it you want 200 grams 300 grams 400 grams as you want and he grinds it in front of you you see it being chopped in front of you he prepares it in front of you fresh as you see welcome welcome welcome welcome the best kofta in Moulay Idris Zaroun may God bless you very good in the name of God the smell is amazing the bread is very strong guys what is the wax the crunch is nice this is something that is said to be nice there is something different in it I don’t think there is onion in it at all very light and smooth I liked the kofta here different different from what I ate in Tetouan different from what I ate in Chefchaouen is different from what I have eaten on my travels, frankly, it is delicious. The charada is delicious, the olives are also very delicious. The whole meal together is delicious. 45 dirhams. By God, your work is great. Bye bye bye Jaafar, Jaafar, God willing, Moroccan tea, thank you. This is exactly the licorice. It must make foam because it is Moroccan. Do you know what this is called? This is the first time I’ve seen this in Morocco. This is used in vegetables with vegetables, cooking. This is a beef tagine with jalbana, which is peas , and quq, which is artichoke. This is the first time I’ve eaten it, honestly, it’s considered a new street food for me. Before we start eating this, this is the quq that I told you about. This is the heart of the artichoke flower. This is the statement of the olive oil. Okay, let me enlighten you a little bit so you can tell me what fula is. This is this quq. This is the quq, which is the heart of the rose that is in the kharsh, praise be to God. This jalbana is a statement of Saghfla, jalbana olives. No, these are olives, this jalbana. Yes, peas, yes, fula. This is the meat, this is the meat, and this is the onion. Of course, this is the statement of the onion. And there is green coriander. Yes, it is necessary, the coriander, the green coriander, fula, and the meat is underneath. This is the smell of the smell. If there was a smell in the video, you would have Understand what we are saying, but how do we get the smell to you? Well, we want an answer to the question. This piece that appears like this, this was the wall of the rose paper that we make, right? We make it in Egypt. We make it in a tray, meaning with béchamel, peas, and minced meat. It is delicious, but it is a first time, honestly, the first time I have tried a tagine. Meat with jalbanah, qoq, and qoq Okay, enjoy and be well. Let’s eat it. Bismillah. Yes, I want to say that this tafran bread, guys, praise be to God, is one of the great things here in Morocco because it is made on the cobbles of its oven. Its oven is made of cobblestone. Heat a stone. Yes, Bismillah, Bismillah. Go ahead, Ms. Fatima. Bismillah. Terrific, terrible. There is a saying that says the better the tajine is served, the tastier the food remains. That’s right . Yes, there is this saying. Why is it because of the properties of clay, for example? By God, I do n’t know. I can’t stand myself with something I don’t understand about it and I don’t know, but a lot of people told me that it takes on the same taste of the spices that I put in it, and it keeps its smell over time. Yes, if you put food in it without spices, it gives it its own spices. I don’t know about the properties of clay, and this is one of the secrets of the tajine. The great one, what do we have now? Assay Assay has recently begun to spread Syrian restaurants in Morocco. Syrians are known for their delicious food. Honestly, I have tried it in several restaurants in several cities, and each time it is better than the other, and I liked the Moroccan touch they added to it. As for the fish tagine, I will not talk about it because the picture is enough. This is a fish tagine, guys. It means fish, shrimp, and fish. The type of fish is called Raya. It is very delicious. Its taste is very nice. It comes with the special bread that I love and pickled olives. You must, when you are in Tetouan, taste the fish and fish tagines because they are very special to the north. The people of the north have very special fish, really, really, really. The taste is irresistible. The smell is irresistible. It is something amazing. Come on, let’s eat together so we can stay together. This is not terrible. It is awesome. I swear to God. The fish tagine. Try the fish tagine in Tetouan on Mount Baanan. This view. Behind you and pray for me, the cherry is really cool, God willing, the cherries here or the love of kings are different, the cherries here or the cherries and in Safra specifically, there are not one type, two or three, it could be five types or six types as well, but the very famous and well-known are five types, as you can see, three of them here and two there. The color of the fruit differs, meaning this one is a different color than this one, its size is different, its taste is different. Each type of them has a name and properties and also the region or place where it is grown. By the way, they export them to Europe, European countries, African countries, meaning it is not a local production, but there are a lot of places that do not reach here when they come to visit the Sunday market, which is the restaurants, the restaurant area, you will find tagines, fish, chicken, meat, everything, thank God, this is most of the prices or prices of seafood here, all the tagines are from 30 to We went around a lot, we went around a lot. It is lunch time and the best thing here is the seafood. Focus with me, Ibrahim. Yes, focus with me. Hello, hello. Now I want an assortment. Yes, I want this. And eggplant, this one and this one, oh okay, how much, how much? 30 dirhams, 30, oh 30 dirhams, we sell it for 40, and if you are my friend, okay, okay, welcome, welcome, with the grill, with the grill, the grill too, welcome, welcome, seafood, seafood, don’t forget the olives, you have olives, in the name of God, we are fans of sardines, guys, of course, Agadir is a coastal city, sardines here, and the fish stock is considered one of the very special things, thank you, salad, I also love this sauce very much, it is a popular Moroccan dish, as you can see, praise be to God, so it speaks for itself, they cook it here in a very smooth way, directly from the water, directly from the sea, meaning directly without washing or anything on the grill and salt, but here in Morocco, I noticed a lot of avocado farms. As long as I am walking on the roads, travel roads, of course, I see a lot of avocado farms, praise be to God, especially in central and southern Morocco. In Morocco, if the weather is cold, one of the two things: either you eat rfisa or the beser and beser It is a very simple bean soup, but its taste is a story, as if you were exactly warming up in your mother’s lap. Peace be upon you. Do you have basara, basara, okay? Give me basara, beans, chickpeas, greens, lentils, all of this, chicken, all of this, and all of the strips. Hello, I want to try basara. Hello, the taste of cumin and olive oil is a story. In the name of God, basara. This basara is a 100% Moroccan popular dish. It is similar to the honey soup we have in Egypt, but a little different in taste. In the name of God, its ingredients are very easy and very simple: fava beans, garlic, cumin, black pepper, olive oil, and puree. I wanted to ask you, why is Al-Walidiya famous for oysters ? Why are oysters raised in Al-Walidiya? They are raised in Al-Walidiya. I mean, do you have farms, oyster farms, oyster farms in Al-Walidiya? Welcome to your father, oysters. May God keep you. Thank you, Mustafa. I want everything, from the end, from the end. I ate it in Casablanca, Essaouira and Imsouane. Here the best is the mother, the mother is the most important. Okay, in the name of God, let’s try the conch. It falls . Eat all of it. All of it. All of it. This one is a little better than the oyster. Both are good, but this one is the best. What is its name? The qasiba, the qasiba, the qasiba. I ate this in Casablanca. Let’s see here. Is it different or not? This one is completely different. Give me one more. I really liked one. Dizkhsan Fawd Bahr Dizkhsan We collect them all because they are the yellow pieces, only the ones that are eaten and the rest are not thrown away, meaning they are not eaten. Only the yellow pieces that are eaten look like crab eggs or fish eggs. It is really good, good, also I like it. Fresh things are always good like this, honestly. Thank you. This is what it looks like, guys. Then we take only the yellow ones , meaning I need 100 of them, for example, to be full. I feel that each one of them is very small, but its taste is good. I will end with another one, what is its name? Qasban Qasbah Qasbah Qasbah I take Qasbah Qasibah Qasibah Qasibah I will end with it now. Enjoyment, excitement and suspense. Come on, I will tell you the prices: 7 dirhams per piece, 5 dirhams per piece, where is one dirham per piece and two dirhams per piece. This is the best restaurant from the restaurants and sweet places, very sweet that I ate in in Morocco, in the middle of the mountains, in the middle of Greenery in the middle of nature and I will also try a new tagine that I haven’t eaten before. They have many types of tagines here, there is chicken tagine, meat tagine, and Basara tagine, and many other things, but I have eaten all of them before. The one I haven’t eaten before is the Shatoun tagine. Honestly, it’s the first time I’ve tried it. I mean, I’ve seen it before, but I haven’t tried it. We say “In the name of God” first. Thank you, my love. And of course, the most important thing is that I want to tell you that the Moroccan bread that comes with the tagines is a story. “In the name of God, the Most Gracious, the Most Merciful.” Very hot, very hot, very nice. The general atmosphere is nice today, even though it’s a holiday. Omran is full, to be honest, but it’s nice. Do you want to go out? It’s a nice outing. Tetouan, come here. The best thing they have in Morocco is that they dip it like we do. Long live Morocco, guys. Of course, sardines, as we can see, with simple onions, garlic, lemon, cumin, and tomatoes, of course. Honestly, it tastes amazing, by God, it tastes really good, guys, and the olive oil, they are really creative, I mean they come out with things, I want to tell you what, the taste alone is enough, here in Morocco they call watermelon, its name is dalah in Moroccan, and they call cantaloupe or honeydew melon, meaning here the situation is completely reversed, dalah and watermelon, this is maqila tomato, meaning fried tomatoes, eggs with tomatoes, and olives of course, meaning it is the most suitable thing for breakfast, some people eat it for lunch normally, but the most suitable thing for breakfast, I want to tell you that its smell is really amazing, guys, and this Moroccan bread that has no solution in every city, the situation is different, meaning in every city there is a different bread, I am now in the city of Tiznit and I am trying maqila, fried eggs with tomatoes and olives in the middle, and the cumin taste is very, very clear, I mean it is delicious, I liked it, it is one of the distinctive street foods here, it is very good for breakfast and lunch as well, what is its name, Pasha? Pakor Hindi, meaning Pakor Indian Pakor Ah, Indian pakoor, oh, please give me some Indian pakoor. Can I have one? This is really delicious. Give it a try. You will keep some pieces until I tell you enough. Come on, I will take it with my hand. Because I don’t like to take it with my hand. Don’t stop. I really like it. It’s like the prickly pear we have in Egypt, but it has a different taste. They tell me that it is very good for the kidneys. Thank you. Give it to me now. Don’t laugh at me. I ate it before in Casablanca and I really liked it . I ate it with my hands last time. My hands were red all day long. This time, I don’t know what to do. Shake it, brother, shake it, brother. Shake this Indian pakoor, guys. No matter how much you eat of it, you will never get full. It is really delicious. This is number 10. I was in the city of Jeba, which is located in the Rif Mountains region on the northern coast of Morocco. I met the most beautiful and sweetest thing I love in Morocco, grilled sardines, but with a completely different taste. It’s time to eat after this really cool break and the picnic. This dangerous sea, we must eat the sack of sardines. Come on, don’t think that the visit to the front will be complete without grilled sardines. Oh, Basma , sardines. They make it here in a very elegant way, as you can see, and the magnificent view is strong. It is 4 meters from the front, climbing the Hasima road. You can see the entire front from above. You are sitting in fish, meat, lentils, bayser, everything. I love grilled sardines and I always go to it. Wherever I look for it, I go to it, especially the cafes or the small, popular, local restaurants, because they simply make sardines in a delicious way. Sardines are a very delicious story, but to be honest, I ate sardines in Souira, Asilah, and Essaouira, maybe a little better than this. Its taste is very delicious. Among the foods that I always eat in Morocco are sardines, and the sardine grill has no less than 10 pieces, meaning 10 fish, which varies from place to place in the city. From city to region, from 15 dirhams to 25 dirhams, and the cheapest place I ate sardines was Essaouira. We have sardines in Egypt, too, but not like that at all, to be honest. They grilled tomatoes and onions in a way that gave the fish a really nice taste, and its taste was also nice. I love grilled tomatoes. As for their bread, I won’t talk about it much because their bread is separate, like barley bread. Some restaurants serve it with potatoes, but others don’t. This is olive oil, whoever loves it, I highly recommend grilled sardines here in Morocco, and I am in Casablanca or Casablanca, I tried something that is not Moroccan, but it has a Moroccan touch. Come on, I will show you. The first thing I will start with is the trap dish, avocado salad, they call it Mexican. Mexican salad is avocado and grilled chicken. The smell of grilled chicken is amazing, guys. Come on, and grilled onions are very nice. A luxurious Mexican salad dish. It starts with luxury. What comes after is a kebab sandwich, kebab made with grilled onions, I think. I mean, there are mushrooms, like that, in the name of God, in an onion and pepper sauce. The taste of the pepper and sweet pepper sauce. I liked the taste of the meat, I mean it changed a bit, not grilled on charcoal, grilled on the grill. The second choice is grilled kofta, with eggs, like boiled eggs. In the name of God, camels with a very clear tomato sauce. Its taste is very good. I wanted to go out. A little out of the upside down of Moroccan food, meaning couscous tagine and such a good choice , Amla with almonds, with almonds, almonds, my country, my country, right? Come on, Simon, I really like this Amla, guys. It’s good, very healthy, very healthy, good for men, how good for men, this is the strength and gives strength, strength, honey in argan, very easy. As long as you’re walking on the road, you’ll find these people, these are beautiful people. Your taste is eating and you’ll try it. I bought a box of Amla, one kilo, because I really like Amla and it’s very, very, very healthy, especially for breakfast. Guys, its taste is amazing. This is Amla with argan oil and honey, of course, and almonds. 80 dirhams. Guys, I decided to eat crab the Moroccan way, not a photographic way. They make crab like here, guys. They put shrimp in it. This is the sauce on which this is shrimp and sauce and beaten eggs. These are the crab eggs. It’s beautiful. We put it on the grill. We put it on the grill. Yes, Viagra Natural Viagra Nari decided to eat crab the way they say it, crab inside shrimp with sauce, sauce in the name of God, both together taste very good, the first time I eat crab and shrimp like this, looking like this, these are the eggs, the eggs, the crab, yes, and these are the shrimp with sauce, a little salt, a little cumin, a little macaroni, thank God, and I mixed them, and gave us this result, thank God, very good, and the chefs are done for you, everyone, welcome, welcome, the best, please, Pasha , thank God, today’s tagine is different, it’s actually okra tagine, but they call it molokhia, molokhia tagine. In Morocco, they say molokhia about okra, meaning they call okra molokhia. Why do you think it’s okra tagine in Egypt? I asked myself this question a lot, and honestly, I didn’t find any answer. Slaughtered today, tagine put on charcoal since 10 in the morning, meaning about four or five hours on the charcoal, it comes out buttery like this, of course, made with oil Olives, lard or the fat in the meat, all together to make a mixture. I want to tell you, eat with your hands, eat with your hands. The taste of okra is dangerous, or molokhia in Moroccan, meaning a little juicy , meaning it melts in the mouth with the tomatoes and the meat is amazing, honestly, I mean, I tried all the Moroccan tagines except for the onion tagine, the raisin tagine and the cauliflower tagine. God willing, I will try them and tell you my opinion about them, but this one is really great after this terrible tagine. I mean, the dessert, the dessert, the Moroccan salad from the last time, which was in Marrakech, this is the second time from the last time, and I want to try the lamb head and eat something else with it, meaning it made a variety like this, a nice mix from the Jemaa el-Fnaa. What are you going to feed me, my love? All of the Marrakesh tanjia, meat, grilled lamb head, blue tongue, mixed. I want a quarter head, a quarter head, a quarter head, and a plate of brains and a tanjia. Tangieh Marhaba, this is the head, this is the sheep, of course the steam is very strong I don’t want it to be transferred I don’t want it, I don’t want it to be transferred This is the tongue, yes, nor the tongue, uncle Sheikh, this is the tongue, no, I don’t eat tongue or [ __ ] The man, frankly, doesn’t know what he did and how he convinced me to eat everything, and the strange thing is that I was convinced. This is the bread broth, yes, this is the full, complete meal. Yes, a mixture, I mean a mix, add a little bit of broth, and what is this? Yes, eat and relax. Put it for me, my son, put it for me, okay, a mixture of the tongue, spices, and head meat, and Tangieh, this is supposed to be a dish of goat head meat, but it is a mixture of the spleen and head meat or tongue and Wadi Al-Mukh, the best thing I like in Morocco, frankly, by the name of head meat, it has the taste of steamed meat. You must, when you are in Marrakesh, eat in the Art Square, try the food there, it is very delicious. There is something with a distinctive taste here. Tangieh, frankly, has a distinctive taste One of the things that will make you very happy here in Morocco is eating in nature. Morocco is full, thank God, of beautiful natural places. Eating there is considered exactly like street food because most of it is like restaurants, but the main difference is that it is fun and enjoyable in nature. The best thing after this cover, what is it? A cup of tea and msemen. Bravo , come on Haitham, come on Haitham. The msemen is hot, Haitham and Malhollab. What are we going to eat now? The msemen is hot like this. Oh my, oh my. What is this beauty? Pour you tea. Pour us tea. I love these beautiful things in nature, especially when they are hot. Bon appetit! I want to know the difference between a Tangier tagine and a tagine made in any other city. They told me the taste is different. Is the taste really different or not? So what’s special here? The thyme they put here is green thyme, mountain thyme, its taste is very clear and this is the difference that I see from any tagine I have eaten before and there is no tagine before with mountain thyme or with green thyme that is good, it makes the tagine go to a completely different place in Morocco, thank God, there are types of salads that are strange, I mean they make a mix that is a bit strange of course from Egypt, you will find vegetables with it, maybe potatoes, tomatoes, carrots, beets which is beetroot, yes and cabbage, the new thing that they put or the addition that they add is pasta or rice, so in other words the salad here in Morocco is completely different and different also not from Egypt, from any country I have been to before, they make it in a different way, we say the da’, yes we say barba, its name is shar barbar, beetroot, beetroot, beetroot, beetroot, but we also have in most countries the Berbers, the Berbers, the Berbers, the Berbers, the barbars, yes the beetroot and this They say to him what is cabbage cabbage this is called cabbage here too yes we call it ball shaped like a sandwich what is this sir this is karanti karanti karanti Moroccan Moroccan this is a Spanish word karanti my eyes were hot in Spanish it means eggs are these eggs or what is this ground chickpeas chickpeas yes it is beautiful masha Allah it has eggs right the crust of freedom what is this is this karanti this is ground chickpeas yes this is ground chickpeas this is this is a northern dish known in the north and it is found in Oujda its name is karanti sandwich karanti came the traditional tangia of Marrakesh in the name of God Hajj Mustafa restaurant chef of King Hassan II 22 years I tell you if you don’t wink it is not right with the meat it melts completely you have to try Hajj Mustafa in the art square like everyone else honestly the cholesterol but if you are going to visit the city of Fez in Morocco try to enjoy the grilled meat of Fez or the grilled meat of Fez it is completely different from all The whole kingdom is Moroccan style Moroccan atmosphere We started with lentil soup, lentils and onions with hot pepper, not too strong, or black pepper and tomatoes, it tastes very nice, the grilled meat in Morocco is different from any country that has had it before, the taste of the meat is very fresh, in the name of God, it is terrible, it is the rice, but I do not know what kind of rice it tastes very good, and the Moroccan pickles are the best ending to the day today, this food during my visit to the city of Souira, I noticed that they have a very large variety in fish preparations, I mean they prepare fish like this with very high professionalism, and my attention was drawn to many vendors in the streets making fried fish, come on let’s try it together, the whole sandwich is 10 dirhams, God willing, of course two halves, this and that is only 10 dirhams, the salad is made with olive oil, initially it is very clear, its taste is very very good, very very good, also the bread that I love, dirham dirham dirham dirham, try the pineapple first, pineapple, dirham, Coco dirham dirham dirham Coco Complejo Complejo The cocotte after the manga, brother, on half a dirham, a new cocoa, word by word, very nice, this topic is here, sprinkled like this, as long as you are walking, you eat snacks like this, and what from the PC, I love coconut very much, it is one of the most healthy things, very healthy, guys, coconut, dried coconut juice, coconut oil with food, fresh like this, all coconut is very useful , and these are sardine tagine, meaning seafood, meaning this is the first time I tried the whale kofta tagine, meaning fish kofta, made as kofta or fish kofta, the smell of lemon is very clear, and on it are green peppers , hot peppers, and greenery, the smell is all together, it comes out cheerful. The basin tagine is very cool, the taste of lemon is clear, the green peppers are very amazing, the sweets here are awesome, oh, it is with peanuts, meaning sweets with peanuts, but it is very amazing, it looks like I ate it before and I still eat it every time I come to Morocco, and there are briouats as well and chebakia, but this is new, but this is the one I love the most, I adore peanuts, they make it Very nice here, very nice. I decided to eat something unconventional, not shrimp or fried shrimp with eggs and small pieces of shrimp. Its smell is really nice, it has a very nice vegetable taste, similar to the taste of Swiss chard in Egypt, the chard that we make from it , and the best thing, honestly, is that their bread is delicious because all my Moroccan friends and loved ones told me to dip it without eating with a fork. Okay, the ultimate in enjoyment. I will leave you now because this fried food is really great. It requires concentration. I really, really liked it. More important than this fried food is the original Moroccan tea. It is the first time I have seen this fruit, really. I mean, it is greedy, not bad. It is sweet, but its features are not clear, honestly. But its taste is nice. They tell me its name is Bakhnou Bakhno. It is the first time I have eaten it, honestly, and the first time I have seen it. If you eat a lot of it, say that if you eat a large amount of it, you will feel very relaxed and sleepy. It means that it helps you sleep. Natural narcotic Peace, peace be upon you How are you, sir What is this sweet smile What is this cheerfulness, praise be to God, this is Harsha Harsha This is Malawi Malawi Barley Barley Well, can you tell me the prices ? 18 dirhams per kilo, kilo, kilo, how much is it? 18 dirhams, 18 dirhams This is this one and this one is 20 dirhams, 20 dirhams per kilo, kilo Yes, and the piece is half a kilo We will give you half a kilo, a fourth, we will give you a fourth This is the first time I have seen this barley I mean I may have come across it before but I did not ask and I did not know that it is barley No, no, this is big, big I want it raw Yes, 100 ml is enough I will try it this time because to be honest I have not seen it before and only water nothing else Its taste is very good by the way, very healthy Peace be upon you Something I can try Harira Try it and you will see May God keep you Sit here Sit here Yes, rooster Okay, try Harira then I mean Let’s see if it tastes like the one I ate in Mohammedia or not. It’s very tasty, with spices or herbs for example, or something special. The greens smell good. The dish costs five dirhams, five dirhams. Of course, I think there is hummus and something like vermicelli or noodles. I think the green one is Kraft. Let’s taste it and I’ll tell you about the rest of the ingredients: lemon. The red color is tomatoes. Saffron, and I know that harira contains meat, pieces of meat, or pieces of chicken. What I know is very tasty. Five dirhams. Peace be upon you. May I try one of the snails? Thank you, Salamazon. I ate it in Jemaa el-Fnaa. You have to eat it with it or drink its boloul with it. It’s very healthy and beneficial for the cold. These are the very cold snails. We have reached the end of our series over the course of four full episodes. We have reviewed together most of the street food in Morocco, but there is still a lot and a lot left because food in Morocco has no end. In Morocco, this food is the language of the Moroccans. They talk to him without saying a word. All the scenes we saw depict a complete life for an integrated society that loves and is creative in food. They present you with food with all love. Every bite I ate and every dish I tried was more than a story. Every street I walked in Morocco offered me a part of a true story and a novel, whether in a plate, a sandwich, or even a cup of tea. I left Morocco not only full from the food, but full from the people, from the warmth, from the simplicity, from the kindness that is offered without a single dirham. If you made it with me to the end of the series, send it to me in the comments so I can be assured that I did something right or something that attracted people, so complete it with me until the end. I thank you from the bottom of my heart for watching and wait for me in many more stories from Morocco, and why Morocco, because it is simply the only country that I love in the entire world. Don’t forget to support us with your thanks a second, third, tenth, and a million times for watching and for your continuous support. See you soon. Always