Welcome to the beautiful city of Casablanca in the Kingdom of Morocco And when it comes to Moroccan food, this is the city where you can find it all. We're starting with a quick modern breakfast before we move on to a butcher where you can buy fresh camel meat and Grill it almost instantaneously, it's the whole camel on the table in different form, shape size. We'll then discover the Bounty of Moroccan Seafood literally the entire sea in your mouth in one bite where we'll taste local sea urchins and spider crabs. that's a straight seafood soup.

Get ready for an ultimate Moroccan food tour in Casablanca Hey everyone hope you're having an amazing day! It's Marqueen and welcome to Casablanca in the Kingdom of Morocco We're going to eat everything from the land to the Sea Today visit some of the local markets, eat some incredible street food. It's going to be an amazing day. Uh, but we are beginning with breakfast. Good morning guys, good morning good morning We say in Arabic wow good morning morning awesome awesome and mamed good morning very good, very good yes and where are we? Where are we beginning today and this is like a gentle introduction to Moroccan food here in Casablanca We're going to start with a little bit of a modern uh type of breakfast and after that, uh, straight away we're going to visit the beautiful mosque and then we go straight to the real barbecue place.

So today it's Camel Meat Meeting Grills Uh, meeting Seafood in the Central Market Thank you o Nice restaurant located right across the street from what is the most iconic mosque which we're going to be visiting after we have breakfast and the biggest mosque in all of Morocco So Moroccan Mint tea. Oh yes. something that is famous around the world. Getting started with the tea and you have to.

you have to pour it in a certain way. that yeah, it smells already very steeping and you've got to pour it from elevation. And with the elevation that gives you kind of that that sudsy bubbliness exactly. And then it's you.

You have to have a hat. Okay, the bubble hat. Like a bubble hat. Moroccan Mint tea? Exactly.

And actually uh yeah. the oh and so actually that first pour you pour back exactly exactly P it back. so you're frothing it a little bit. Yes! Now the Moroccan Mint Tea por.

That's something everybody knows how to do exactly exactly exactly. You're not morck if you don't know how to do the T they don't give you your ID if you oh I Can't wait to try it, right? All right? Thank you! Cheers! Okay M Oh Warm? Oh yeah. Nice. Oh that's perfect.

Wow. Wow. Oh man yeah. the flavor of the green tea.

the mint is just steeped and Infused within the tea as well. Yep, yep, perfect. Wow. We're going to be drinking a lot of mint tea on this trip.

Oh yes Yes Yes yes. this is our national drink by way. Okay, Oh yes. Oh so here.

Actually we have uh the typical Moroccan breakfast. This is omelette with is uh like our version of beef jerky or preserved meat. Wow. awesome and actually the uh uh we cut the meat in small little pieces, we put it in salt and spices and we we let it uh hang in the sun until it's fully cured and dried.

Then we melt the fat, the animal fat and preserves the pieces of meat in. F Okay going in for the bread. have a exactly have a bread man oh yeah you go in for break bread exactly and you kind of grab that crust to make a nice little a nice little scooper yes and you can press it, make a little pockets, make a little pocket dip in oh man. dried preserved beef, eggs and its own fat.

like a confe of beef. exactly beef conf be fat y oh let me you can feel how oily and juicy it is. Oh man man oh wow wow. Salty Mhm oh that's like Flavor like magnified of the beef because it dries the flavor condenses.

The salty also is like wow and it's like a perfect winter winter breakfast. Yeah you can feel how fatty it is. Yeah how fatty rich. And Muhammad was saying that this is something that you eat when you you have a big day ahead of you.

uh when you need a lot of energy and we definitely have a big day ahead of us. That's the energy we're going to need. Uh thing. actually that takes it to another level.

Some pepper? Yeah a little bit pepper. Yeah oh man. I have to get another bite of that Mhm. Oh man that is so good.

The yolk. oh my God yeah. mix in with the yolk and what what did you call again the the beef? M oh wow that is incredible flavor. Yeah the saltiness.

oh man that's very nice that just a new mommy explosion in your mouth. This one actually since it's Savory I don't know if you like actually sweet and sa you can add the honey to itse you can so there's already some with this bread. there's already some of the preserved beef on the inside of it. Me: break a you need break a piece of I'll try with some of the fresh cheese.

really creamy, really thick. oh man, it's like a really really creamy cream cheese. really sticky and thick and delicious. Also, try it with a little bit of honey and then you have that combination of sweet and savory.

Room: Okay I'm going to go for the the tea pour. you have to go from elevation I'm not moving okay and then you can see it has that beautiful froth from the mint from the tea. Oh yeah, breakfast was excellent and now we are visiting. Hassan II Mosque which is actually the biggest mosque in Morocco and they can accommodate up to 880,000 people.

And what's really iconic about this mosque is that it's built on a man-made Island over the Atlantic Ocean. From here we're going to just walk around a little bit and also visit the inside before we proceed on to the market. Actually, it took uh uh, the work of 10,000 Artisans uh during the course of nine years. Uh, actually making this uh, like you know, marvelous piece of architecture.

At 210 M high, it's the world's second tallest Minet. Every single piece that you see right here is a hand shaped or hand cut man, it's gorgeous. The artistic work the Mosaic the minet, the tiling, the Arches This particular hallway here with arches is unbelievable. and then we're going to head out here at the base of the minet.

Wow, this is the uh Royal Gate or what we call the King's gate. uh this uh gate actually. or this door opens only when the king comes here to pray. It is the biggest uh gates in all of the mosque.

So of course when the Kings comes here, uh to pray, there will be the crowd uh from both sides and they will leave like a little passage in the middle and he will walk all the way to reach the front of the mosque and pray next to the Imam. Ah, so right there actually is where the Imam stands to lead the prayer and that's direction to meca. Okay all the way at the The Far Side. Most of the masks in all over the world are like Square shaped but this one is like rectangular.

uh so it makes like 200 M by 100 met uh and to create actually this main room uh that will have like those columns uh from both sides and like a nicely decorated wall that look like an altar in a Christian Church then you have actually those uh balconies uh those mimicking like the synagogues or like mimick in the what the Jewish Community will call like the women's section and there is. It's also the women's section Here we are in an Islamic mosque so everything is about. you know Islam all is calligraphy, design architecture and in Islam by the way we are not allowed to put any uh faces, sculptures of animals. It all needs to be either uh, calligraphy, geometrical shapes or floral motifs.

I mean it's just incredible to see from the outside and also to admire the the grandness hugeness of everything. But then if you look closely just the detail the Mosaic The Arches and arches is just mind-blowing So where we at next? Yeah we are in Hub neighborhood. uh which is yeah like an old neighborhood here in in the city. Uh now actually we're going to visit a bakery.

uh it's called Benis Bakery and right there we're going to actually see the traditional uh fire room uh and uh, yeah. There will be also a lot of uh, almond based pastries all the way down this alley. In this entire neighborhood, you can just smell the aroma of baking bread. This is the spot right here.

Okay hello. Oh fresh out of the oven lamb. Oh it's not just bread, there's lamb lamb. We're going to also have some Meats but sweets.

First, the tradition says we start with something sweet and we finish with something sweet. Really? Okay, okay, oh Pasa Chicken okay, fish, fish. Pasa So this is a bakery for the oven. but people bring all of their own bread, all the unbaked items, whatever they want, whether it be lamb, whether it be bread and they bring it here.

so it's a it's a bakery that doesn't. They don't prepare the dough here or do. they also prep they do as well so you can. They bake some things, they bake some things, but then you can also bring your own and have them bake it like a Community Oven Yes, that's a beautiful concept.

and I mean also. this is one of the the oldest bakeries in Cust here as well. It's just a beautiful. It's a massive oven.

Such a cool Community concept. The Aromas from Savory to Sweet Whoa. there's another oven down here down a few steps. Oh okay, that's where the fire chamber is.

One one for like the super hot okay stuff and one for like Yeah medium slow. That's like roasting almonds. See Ah, tray of slow roasting almonds that's beautiful. Oh those are hot almonds right out of the oven.

Wow, they're on fire. Oh oh that's so good. Oh man, the toasty flavor of those almonds brings out the aroma. So so Everything actually here is almond based.

This is the most traditional shape what we just saw they put in the oven. This is what is called corn de Gazelle or celle in which translate to like a gazelle horn. You can taste. Oh really okay.

Oh Shak M Oh, it has a really amazing texture to it. kind of gooey, um a little bit sticky but crumbly at the same time in the center. So we we got a big box of the pastries from the bakery and we stopped at the nearest cafe on the corner to eat some of the pastries and then also to have some mint tea. Here you go little Moroccan Mint tea Again, a reup on the Moroccan Mint tea.

Oh man. So soothing, so refreshing, warm, the mintiness just goes up your nose a little bit and just oh no. so nice. And I'll try one of one of these.

Want some kind of gooey gooey on the inside but has a really nice texture. Really kind of grainy grainy texture with a felo crispy filo dough wrapped around the outside. Perfect with tea. Got to work on my my tea pouring skills.

Oh this one is kind of harder because of the the small cup. This one is a little bit more advanced because of the the small teacups. I mean after just this is our first day in Morocco I Already can tell that I mean the tea culture The Coffee Culture is extremely strong in Morocco One of the great things about Morocco Yeah, around that corner through the archway, you just get this undeniable whiff of Olives Welcome to the Olives Market of Casablanca and there's just Barrel fulls of Olives Morocco is known to be one of the the biggest producers of Olives fresh olives olive oil in the world in the world. Yes, so we have here actually all the stages of maturity of the olives.

Uh actually the olives. they start Green in the tree, then they turn to this like reddish pinkish purplish color and then they turn black and when they're black they're ready to be pressed and make the olive oil with it. So we have a bunch of different like spice combinations and flavors. Uh, usually the the green and the red ones are pickled and the black ones are fermented.

Oh man. so juicy, salty, fragrant. Wow, this is the fermented black olives with lots of garlic. the same family.

Immediately you taste the garlic. oh that's just been Olive has totally absorbed the garlic and that herbal Taste of the oregano in there as well and that's fermented so it has an increased complexity. Wow, that's that is just so much flavor in your mouth at once. Okay, so next up just for comparison.

I'm going to try and all of that's not salted. Oh, but it still has a yeah, not salty. but it has this fermented like complexity to it. almost a a vinegar that comes out of it that's not natural saltiness from the olive itself.

It does have a little yeah yeah, nothing added to it, but it has this bitterness. The salt actually removes all the bitterness. Oh okay, yeah yeah yeah, oh, it's really good. I love it that natural flavor and now we got to I Mean this is not just Olive shop I Mean it's mostly about olives, but they also have other pickles other ferments.

there's Harissa There's pickled vegetables, there's garlic, and there's pickled chilies. a few different chilies, but I'm I would really love to try this. This ball chili over here. it almost looks like a little cherry tomato.

Wow, that's so Briny salty. Not too spicy, but has just almost a tomatoey burst like a sundried tomato, just like bursts coming out of it. It's salty. It's juicy.

It has this acidity fermentation to it that is awesome. Oh man, that's good. And that was just the ultimate Olive eating taste testing experience. Pickles Olives so good.

Wow, my mouth is just coated in Olive Next up, we are moving to the meat market and specifically known for Oh Yes Oh there it is. We came here to eat the camel market and there's I mean there's just a row of butchers. Oh hello Camel Hoof! Uh and you can buy the meat here. and then there's a couple of Grill restaurants right around here as well.

I mean right right across there so you can buy your meat, you buy your meat and then they'll Grill it directly at the restaurant as fresh as possible and you take it to the grill. They will prepare it with all the side dishes that you man oh what a spot. Oh what a spot. Whoa whoa He just drove into the camel head.

they removed all Oh the neck, the neck. Me wow that's a huge chunk of meat. Absolute Master Butchery Skills: Razor sharp knife and just slices his deep bones that half a cow and this is cow meat right here or or beef meat man this is meat on the next level. Camel Camel Camel sausage, Camel hump, Camel head.

oh man what a what a just meat overdose. This is what a spot! So we're just getting organized here choosing some of the pieces that we're then going to girl at the restaurant and eat become a butcher for the afternoon. Got a new job? Yes yeah. If the YouTube thing didn't work then yeah can always become a Camel butcher in Morocco Oh nice, nice, legendary and although they have many different types of meat and beef, camel is the the delicacy.

Look at that. The hump is just pure fat, slices it like butter almost. Oh, totally unique way. Okay, so that's our bag of camel.

Y exactly sh and that comes over to the outdoor table where he's going to spice it up. also. onions, parsley, oh that goes directly into the bag of cubed camel meat. oil goes in salt, human salt, hum peppera, paprika, oh all the bag mix.

Oh what a technique thank you. That was like a balloon. like the balloon mixing technique. Yes thank you.

Oh the onions. The Parsley the camel, the paprika, the black pepper, the cumin in there. Oh that's nice mixing skills man. Awesome, awesome And that's going to be I Think will it be Kebab Will it be on the on the Kebab after that? Okay, because they're Cube pieces.

Okay so now back to butcher. Oh we, oh man. I Just love how they just take so much pride in what they do butchering. on the next level I You buy your fresh meat here, but they'll also marinate it for you.

But I think we've got everything we need. The varieties, the different parts of the camel. We're going to go to the grill now. Oh so this is the minced Camel.

Oh look at those little instant hand kebabs so all the fresh meat directly to the restaurant. Then he just prepares it. He just makes the little kebs. Uh, he puts everything Stacks it up on the grill racks and that's going to go directly on the fire.

Oh Tomatoes Go on too. Oh onions. oh that's a huge handful of onions. Camel SK skewers that have been already, uh, marinated.

He's skewering them up. man, look how fast he is. He has literal ninja skewering skills. So fast, the entire pile just on skewers and then onto a a metal.

Grill The aroma coming out of this Grill the smoke filling the air, the fresh meat. that is unbelievable. That's going to be so good my mouth is watering. Oh man, the Raging hot charcoal is a absolute master of grilling Frad just unloads it onto a plate.

Oh oh the Moroccan Kebab all our meat is ready. He literally just flips it over, dumps it onto the plates and directly to your table. That was I mean within 10 to 15 minutes straight from the butcher to your table. All right here we are.

This is everything fresh. This is a Camel. Feast I Love it man. we got I Think we should begin with these kebabs.

Yes, exactly the little piece. Yeah, no bread first. Okay Cheers Cheers man. so tender.

Oh wow yeah oh that's incredible flavor. The tenderness of the camel. that's that well marbled camel meat marinated in the paprika, the cumin salt, pepper, parsley, onions and then grilled over that fire. Oh that's wow.

that is meaty, tender, unbelievable flavor. Can of go wrong y happiness. And then we got the hump too. Pieces of the hump.

y Oh wow that's rich, just completely melts exactly your mouth disintegrates on your tongue. Yeah wow that is so good. That's so good. So rich Man the tenderness.

Look at that meat. it's so juicy. So much flavor is Def Not like another type of bread. okay that is cooked in rocks you can see actually the marks of each.

Rock Oh nice. Okay so it's like a thin crust bread as you can see and this is what here you go goes well to eat with meat exactly actually some bread you know use it for those little or the dips dips yeah little bit of that and like pieces of meats with it. and this one is the eggplant here. roasted roasted auin exactly much way outstanding.

The Smoky eggplant. oh okay we got to try all the different parts of the camel. Okay next up I'm going to try the the Kea There's again mixed in with this marinade. Oh you can see how juicy that is.

Look at how juicy fatty that is mixed in. Oh man that's so juicy. Yeah fatty. I Think you taste the flavor of the onions in there? Yeah been really chopped up fine.

so they just create all that juice the parsley and you can sprinkle cumin on top. Oh yes, nice some more with that cumin. Look at how juicy it is though if you just squeeze it, you can just see the oil. The juices.

The Camel juices. Wow. Next up we have the the Camel Heart. Wow.

Oh the texture. You know some heart can be a little bit crumbly or a little bit, uh, dry or starchy. This has an incredible texture to it. It has this like silkiness.

It has this bounce to it. Man, it's not irony, It's not gy at all. Oh the the heart is incredible. Oh it's so delicious.

Okay and then finally we have the the Camel sausage. Is that paprika paprika in here? No. Yeah yeah. Flavor of paprika but not not overpowering.

Yeah. And actually in the sausage you get. Um, a little bit of the ground beef and a little bit of the organs as well. Okay, all ground up in there? Exactly.

Oh these are wow. Talk about a a tasty sausage right there. Hamel Sausage. Human.

What you really taste is the flavor of the paprika as well. That's so good. Everything. It's the whole camel on the table in different form, shape, size, mixture, combination of ingredients and then to to wash down all of the richness of the camel we have a special tea which is has a little bit of a bitterness to it, a little bit of a sweetness to it.

Really soothing I that will help in the digestion of all the richness of the camel meat. And then there is a chili sauce as well. like a har chili dip as well. You can taste that it might be some of those uh those pickled chilies because it has that acidity to it.

it has that saltiness to it. made some of those preserved chilies that are in there yes exactly say is made out of those those pickled chilies. Yeah it's a a wonderful extra Dimension to the meat. And there's another thing I want to try is that that mountain of uh literally he takes Tomatoes he lays them onto the griddle, then he takes an entire fish full.

double hand fishful, a mountain of shredded onions onto the top of that, smashes it down into the grill, grills it over the fire until it's charred and you have this entire kind of Patty formation of grilled onions and tomatoes. I'll like some of the bread dip into the onion tomato. Patty Oh you can just see all the juices of the tomato have come out. It's so juicy from the tomatoes, the onions are so crispy and so sweet and they've just been I mean all of that fire has just absorbed into that Patty of tomatoes and onions.

then camel meat. These chunks are some of the best. probably the best part of the camel. you can take that dip it into the The Roasted Pepper What a combination that Camel Unbelievable! Thank you Shak Shakan the owner here thank you very much thank you very much thank you thank you thank you so much! Yes, nice to meet you.

That was an incredible camel feast in Casablanca but from here we've had meat. Now we're on our way to eat seafood. We're moving through the market I Love all the different carpets and cloths Fabrics as well as the different metal work, brass, the tea kettles, the huge plates and platters. We are now downtown Casablanca and I mean one of the things that I just love are the amount of birds that you see flying around.

Casablanca Pigeons Huge flocks of pigeons. uh, seagulls just continually just flying overhead everywhere you are in. Casablanca and we're on our way to the Central Market Welcome to the Central Market We're at the seafood market and we've met up with our host here. Uh, she specializes in the local Fresh Catch but during this time the Local: Moroccan Spider Crabs: Some of them are pretty huge.

the head is massive. the legs. They're also chucking some fresh oysters here. Oh what a spot! Oh man, those crabs are incredible Moroccan Spider Crab: oh that's heavy I mean I've seen seen some king crabs, some spider crabs that look similar but these are a little bit different, especially the the head.

looks a little bit different from any other crab I've seen really? By the way, M is a Tik Tok star. oh her name is M M M she's a Tik Toac star. Oh Shakran, you're welcome. Thank you! Oh freshly chocked oyster.

Squeeze of lemon juice. Oh man. it's a big oyster. Really plump, melt in your mouth.

the sweetness after taste Briny salty sweetness. and then with the acidity of that lemon juice. Yeah wow, wow. Fresh Ocean in your mouth it is.

Yeah Yeah wow wow. Oh man, that's so good. This entire Market is just filled with these fresh seafood cocktail bars and so you can just stand here. Freshly shucked oysters just slurp down oysters.

There's clams, there's fresh sea urchins and she's preparing us. kind of a it's an absolute straight up party tray which is ready right now. Sea urchin. The seafood cocktail.

Oh there's even some crab poking out of there Forks Lemon wedges. Let's try the sea urin first. Oh man. So orange.

so yellow in color. Yep, course should aim for orange. The orange and that's actually like seaweed, right? that it eats seaweed that it eats. Oh pure umami.

I mean like I Typically say it's just the ice cream of the sea. It's straight up straight up like ice cream. y y Oh so creamy. So sweet.

Yep, not not too. Briny Actually not salty. Too salty? No no no, it's very, very neutral. very sweet, very creamy.

Can I try a little bit? Yeah, you want to try this one. Man, no lemon is needed. That's just perfect on its own. A perfect harmony of flavor.

Okay and then we have the the Moroccan cocktail to try. Yep, let's go for the cocktail. go for the cocktail. Clam oer clam, crab and muscle.

Four types of seafood in one shell. y I might squeeze lemon but there's also cocktail sauce to try as well. Cheers Man it's so refreshing. Griny, seafoody uh just a combination of all the sea in your mouth in one shell all in one bite.

Had the EXP CRA the head the row pack TR okay oh thank you or yes, oh the tamale. Actually, this is a surprise. Basically they don't know if the C is full with eggs like with eggs like that. Yeah oh man that is so rich, so crumbly that is so good it's almost cheesy.

We're passing around the head juice. the crab chalice straight up all the soup that's boiled and then just just collects in the head. oh that's a straight seafood soup. yeah it is salty y tastes straight like the sea water but with crab flavor.

Oh that's really good. That's a delicacy. The crab chalice man you just can't drink too much of it cuz it's pretty salty but it's so good. Should try to drink.

okay yes, feel amazing Amazing! First time to try this. M You can't describe it, you can only taste it extra tast. the head broth. it's heavy I didn't expect it to be that heavy M very salty.

As we were eating that Seafood cocktail she was steaming or boiling our crab. Then the crab goes to the table, they part it all out, they crack it open for you, put it onto a plate and then actually we're going to take the crab. I Think we're going to go double back and get some seafood. Uh, we're going to double back and get a fish as well.

And then we're going to take it all to a restaurant to eat to have a seafood. Feast Wow this place is incredible. So busy, so much action, so many things happening. Wow What a What an atmosphere! What a location! So many people I Love how they just stack the seafood like bleachers of seafood.

Just so much elevation. Lobsters, fresh fish. hello hello yes yes, thank you. Wow this is incredible.

e oh man it's just Seafood Market on the next level Seafood is just flying all over the place. Lobsters, fish. thank you thank you you Oh Seafood Paradise Here oh man with just 3,000 km of Atlantic Ocean and this is the sprawl of seafood that comes from. Morocco It's a Disneyland of seafood here.

just all you can eat from the sea. everything from the sea man. Welcome my friend Welcome! This is the perspective from up here you just have a view. It's like a a lookout a seafood.

Lookout Up here you just look out over the market. You can see all of the catch, all the fish. all the seafood reach over grab handfuls. Fistfuls of seafood.

weigh them fresh, immediately sell it to the customer. It's quite a an incredible sight to see. Thank you very much thank you thank you very much! Just like the meat market, this is the same situation with the seafood market, but just everything from the sea. Directly from the market, you come to the restaurants which are right outside of the market and they'll cook everything for you.

Fry, saut bake Grill Deep fry and there's just literally a sprawl of Courtyard. It's just absolutely packed full of people just chowing down enjoying all of that. Fresh Catch Yes, the fresh fish that we got. This is our fish and here's our our bag of seafood.

This one is like saute with like garlic and all right excellent. Excellent. Whiting fish too Whing fish. It's going to be deep fried.

Okay man and not only do we have the giant spider crab but we have a a blue lobster here. Literally we're eating everything from the sea today. Oh it's so fresh. Oh the Longos for the oh oh the oven.

oh oil. garlic goes in parsley. okay and the lobster goes directly into the oven. the Whiting gets a A Coating in the flour deep fried.

It's actually unbelievable the way Chef is able to cook like 10 different things all at once and keep track of all of them. He just flies around the kitchen and just man multitasking on the next level making sure it doesn't overcook or burn anything, but just keeping an eye out everything all at once while cooking 10 things at a time. Wow. Oh that fish.

Garlic oil, parsley, Ready! Sunday It's very busy today. It's good. Very good. Like this.

every day. Yeah, every day is like this. So intense. Wow.

Unbelievable. Oh I think most of our things are almost ready. A lobster? that's ours going to the table? There it is. Yes.

Unbelievable. Seafood Feast This entire area I mean the intensity, the action, the busyness, and the kitchen is just flying. Clam has the shmp cheese on top. crab meat baked with cheese.

Oh W So juicy from the clam and the crab. the cheese is actually very neutral. It is. Yeah, yeah yeah it.

it binds everything together. Not not overpowering at all. Yeah, not a salty cheese, just a very neutral tasting cheese. Wow.

Delicious! W It's almost like a little seafood soup at the same time. it's so broy y Wow! Okay I Cannot wait to try that fresh crab that she steamed for us as well. So we've got the crab claws. Look at these claws.

These are. you know, like often times the claw of a crab can be wider but smaller. This is like a yeah. It's a very long long claw.

Unbelievably long claw. And they've cracked it in a way where you could just pull it out all all the reveal that claw. That's a claw. Oh man.

Happiness. Pure happiness. It's almost milky. Oh yeah, oh yeah, it's like crab milk that comes out of it.

Extra sweet, salty, perfectly salty, griny from the sea water. W And like some crabs, have a very fine texture to it. This is very, very coarse in texture. You can actually feel the grains of the crab on your tongue as you bite down.

and literally this juiciness just overwhelms your mouth. That is unbelievable. It's so good, it's so fresh. It's an overdose of crab flavor in your mouth that is unbelievable flavor.

I've had a lot of crabs in many different places. This is one of the most flavorful. CLS I Think on Earth Intensely delicious and crabby and that texture I Love that texture straight up from the crab to the Lobster All right man, let's go in for the lobster. He baked this.

he added on some garlic. he added on some uh, parsley? yeah. baked in the oven. Oh oh, it's so tender.

M Yep, oh yeah, that's very good as well. Very meaty. Rich very rich the garlic. The Parsley The pepper on there in for this.

you can see the the fish underneath it. Juicy. Squeeze on some lemon. Yeah.

very fresh, clean, pure delicious. There's barely any seasoning on it, not even salty so you just taste the flavor of the fish. Yeah, the metin of it. Juicy as well.

Yep, y very very very juicy. Okay, grab a bit more of that fish this time. dip it into the Hara again with the hood. It just taste that flavor of the fermented chilies, the acidity, the saltiness, just a little bit of heat.

Okay so next up we need bread for the next dish. You make a little, make a little scooper with your thumb and we're going into the the Tajin the Tajin with muscles tomato sauce cooked in a clay clay pot. Delicious. Again, the freshness of the muscles tomato sauce, garlic.

Not sure if there's cumin or something in there to give it a little bit of a papra bay leaf. Okay, oh the bay leaf as well. Okay, that's the the standard spice combination. garlic to too.

These are the lingoes. Oh yes. pop off the head, suck the juices out of the head. M Oh that right.

There is one of the greatest bites from the sea. All the sweetness, it's almost cheesy. and then from the head you can pop open the body. Yeah, there we go.

Got it revealing. Oh yeah, the body on the inside. You're you're a master in you have to be a little bit careful of the sharpness and then pop open in that tail. I might go for a little dip in the harisa.

Oh yeah, wow, that's sweet and I love it with that combination with the fermented chilies. the H The saltiness man. excellent. Try some of the some of the fish I Think this one is a a flat fish di in the harud man that it just melts in your mouth.

really silky texture. You can crunch through some of the bones as well. If things could not get more exciting as you're eating the seafood, live music, drumming, singing, come around to your table. Live music.

it's literally it's literally never ending. Seafood M Oh green Jelly forgot IE and tried one of these shrimp yet? Oh man. Shrimp are so sweet. really bouncy in texture as well.

stringy. but I think out of this entire Seafood Beast The crab that is the winner. Man this is some of the greatest crab ever. Just the sweetness, the freshness.

it needs. nothing. no sauce, not even Hara just on its own. The pess.

it's unbelievable. The crab. oh man. what an unbelievable sea food experience.

The hospitality, the friendliness, the action, overdose of energy and action. Hello hello. Next up on this Casablanca Food tour. We've come to Lascala, which is an 18th century Bastion so it's a fortified Bastion which has now been converted into a restaurant.

Michael We're going up to the top stair case wind's around here we are to the top. Oh and so this is a full Moroccan restaurant. but we came here just for tea, for some drinks and for some sweets to end the day and you can't get enough. Moroccan Mint tea throughout the day actually here Zara uh Zara is like a filo, the pastry fried and with Custard in between the layers.

this is like a traditional dessert. There's tons of layers, uncountable layers of filo, crispy filled with cream. You see almonds on the top and is that honey? I Think sprinkles on top as well. Yes, Oh all the layers Yeah! W I Love how crunchy it is.

yeah with custard all at the same time. Honey Almonds M Really good I Love how it's so light, crispy all the way through the sweet custard. The flavor of the almonds, the sweetness of the honey I Love it how it just collapses in your mouth. That was an incredible first day in Morocco Moroccan Food from the land to the sea I Want to say a huge thank you to my friend Muhammad and Omar from Moroccan Food Tours Uh, who arranged this entire day and they've arranged my entire trip here to Morocco I'll have their links in the description box below.

Um, and this is day one in Morocco We have a lot more food still coming so I want to say thank you for watching this video. Please remember to give a thumbs up if you enjoyed it. Leave a comment below I'd Love to hear from you and if you're not already subscribed, make sure you subscribe now for lots more food and travel videos and I will see you on the next food tour.