The next course another Masterpiece It's literally the size of a small surfboard. I'm Inabot. This is the capital city of Morocco and if you love to eat, it's one of the greatest Moroccan food cities themed cow's head. Look at the way it just it melts in your fingers from some of the most mouthwatering street food in the old toown B to spice filled bubbling Tajin look at that steam rising to the top, a trapo here on the bottom to home cooking that's so impressive it will make your jaw drop.

Oh look at that plotter that's huge! Today we're eating some of the best Moroccan food in all of Rabbat. Hey everyone, hope you're having an amazing day! It's Mark WS We're going on an ultimate Food tour and starting with street food this gate is called Bad. Bad means uh Sunday's gate because back in the days here was a big Sunday's Market Okay, the wall is separating the new from the old. We are walking into the gate to Old Rabat and welcome to Old Rabat and the wall itself dates back to 1229 right? So now we're in the Central Market here in Rabet uh which is one of the nicest markets.

Uh, first of all this is the fish section but we're here for a special type of bread found here in uh, one of the bakeries fresh sardines and our sardines at delicacy Here Are they popular? Yes, specialized in all sorts of uh bread. but uh of course those breads that you see right here are something that you can find almost everywhere in Morocco But what unique to like? Rabat And the region here is this stringy looking bread. So we havea RZA is the name of this bread. It's like a stringy bread.

we're talking actually about the same recipe like but it's a totally different technique. It's like making noodles. They keep like stretching the dough and uh, putting it out until they obtain like super thin, uh wires of dough. like yeah and um they keep like wrapping it in their uh hand is actually the name of the bread translate to turban.

Oh okay yeah. all right. so we're starting off with Riza and this is something that's that's especially famous from Rabbat. Uh yeah.

typical to the region Rabat K like I Love the texture of it. Oh yes, all right man. yeah. Che Cheers! M No oh it's all about the texture.

exactly crunchy, a little bit mhm. really nice. Yeah the dough has a really nice chewi to it like a like a really chewy noodle. almost then just with that sweetness from the the honey contrasting the saltiness of the dough.

it's great. Kind of that sweet and salty contrast. so normally we should have it with tea. Okay yeah, just a street food style.

Be good with you Yeah exactly. This is like a breakfast. Uh bread. Okay, originally or traditionally this bread is served for the newly married couple on their first breakfast together.

Ah okay. But of course now since it's available in the market, you can get married every day. Okay, well. Muhammad this is our day, man.

I Think it's quite an addictive taste. And then it's also quite fun to eat because you've got ex. crunchy bits. Crunchy bits, gooey bits, um chewy bits.

Wow. great. The texture is actually incredible. How do you like it? Tariq Phenomenal.

That's that's the sign of good quality. You see a little a little stuck in the beer. Yes this. Old Town of Rabbat dates back I mean approximately a thousand years ago and it's so beautifully well preserved.

It's a UNESCO World heritage site and it's also walking only just like many of the old towns within. Morocco Uh, so there are some motorbikes, but no, no vehicles, no cars. which makes it really nice for walking around. And we're here in the middle of the morning.

things are just starting to wake up, businesses are starting to open, food stalls are starting to open. This is verbina. this is Warmwood. This is, uh, wild Mint you have Sage You have margarin, you have spare mint, camomile, pin oil, or Polo mint.

You know you can make a teapot out of all those herbs mixed together. So all these herbs are for tea. Exactly all for tea. and you have actually the fresh version have also the dried version right there.

Man, this is literally the uh, third generation of the same family running this uh business. Those guys actually had been here, uh since the' 60s till actually from the picture right there. Their own speciality is Shia Shia Sh Yes, so we're we're here to learn about and to try. It's called Sh Shia Shia Shia which is a a specialty suite and so they're actually wrapping them fresh here in the back made from a dough.

He folds them into little like ribbons almost. then they're deep fried and then they're dunked into a bucket of Honey to just absorb that honey and then they're drained. What a process! Okay, so when they're finished deep frying, he drains it. Oh and it goes directly into the bucket of honey.

What a move! Such a cool process. how they fry it, dunk it in honey, then drain it, and then here's where they sell it. I mean it's as fresh as possible, sell it right along the street. and here's how you you get out of here.

there's a little portal little door, a trap door here on the bottom you got to squeeze out and now we're ready to to taste it. Sprinkle of sesame seeds. oh you can see how feel how crispy they are and then so sticky from that honey. Totally surprised I thought it was going to be crispier.

it's actually more crumbly exactly. Wow. When you pick it up it feels like it's going to be a chip. like totally crunchy all the way through.

but yeah it's more like a a soft dough. Exactly. the honey actually crumble, soaks in the honey. the H that probably reduces the crispiness.

Wow, that's again really good. And the sweetness is coming from that honey. which is that's a lot of honey, but it is really good. And then you do taste a little bit of that oil fragrance since it's been deep fried.

yeah um and just absorbing some of that oil as well. It's really good though. Really nice. Okay sh sh oh man.

so this entire Street you could just smell the clouds of smoke just wafting into the air. But they're grilling things. This is a food street. They're frying things.

You can get a variety of different sandwiches. Uh, we got the mixed sandwich with liver with onions with sausage. He mashes that all up, chops it up into bite-sized pieces, fills it up into bread, and then sprinkles it with a combination of cumin and chili powder. Oh man, that smells so good.

Oh man. stuffed into a fluffy fluffy bread. y seasoned with cumin and chili powder. Oh man, this looks good.

I will do like a little cross-section all hot and fresh. It just never stops sizzling on that hot plate until you order it exactly Cheers Cheers Man M Oh wow of food. Oh oh that's so tasty. Wow.

You really taste the sweetness of the onions actually. Oh yeah, the tasting of the sausage is really good. The texture of the liver is like butter like cream. It melts in your mouth.

Yeah then you've got little bits of sausage in there which also kind of crumble. You've got the the mined meat almost like little CA in there as well. that kind of has a different taste as well and then also that that final sprinkle of chili powder that also just to the next level. Oh man.

Delicious. Very good. The turmeric, the onions so tasty. Yeah that Lit the the liver literally just dissolves on your tongue.

It's almost like making a sauce in your mouth liquefies. That is a street food snack of Champions that was extraordinary. Conveniently right across the street is where we're eating our next Food Oh I Can smell it wrapped up in this plastic bag that is an absolute steam bath. Oh yeah, the heads actually had been steaming for 6 hours since 6:00 a.m.

in the morning. Uh, they will set up the whole thing. They will leave it Steam for uh 6 hours actually. And uh yeah.

now actually we're going to taste. We got all the parts actually. the cheeks, the tongue, the uh, around the ears, around the eyes. Awesome Cow's head Steamed cow's head.

The whole head steamed for 6 hours in a plastic bag. Kind of a balloon steamed in a balloon. You can just see that the meat is already just falling off. Look at that whole cheek is just falling off.

Oh look at how tender that is. Oh it's literally melting. just falling off the the headbones, chili, cumin, salt, some of the seasoning ingredients, and I think we got half the cheek right there. Oh, that's one of the premium parts of the cow head.

Oh, you can feel how jiggly it is. Look at the way it just melts. It melts in your fingers before you even take a bite. Oh wow, You don't.

You don't need? no. it's baby food man. Yeah, Oh. It literally like the fibers of the muscles have just been totally broken down.

from that steaming to the point where it literally just yeah dissolves it. just you. You put your tongue to it and it dissolves on your tongue. It's fatty.

Yeah, it's Med has an incredible texture. the flavor, the saltiness, the cumin, the chili powder. That's all you need. That's it's very rich also.

Yeah, that's actually why you got to wash with the minty. but this one is a sweet one. Okay, cool. We have some mint tea to to drink as we eat it.

Look at how gooey it is like I do want to sprinkle on some more chili. More chili. a little more chili to this mate. incred.

Incredibly tasty. That's so good. That is so good. Yeah? M Yeah, it's It's your first sweet minty with the the full sweetness potential.

Yeah yeah does go well together and you have that that sweetness of the tea. you have. the mint in there that also refreshes your mouth. kind of cleanses your palette from the the gooiness of the cow head.

but man that's tasty. That is unbelievable flavor. Can I try it is sprinkle that with a little bit of more cumin chili powder just trying to find us. Shak Shak Oh wow man that is Extreme tenderness oh man.

steamed cow head with bread cumin Chili Pepper That was so so good. and again the convenience of the street we're going back across the street a second time to eat next. So we have actually here a very typical street food of the city of Rabat It's makuda and sardines. So makuda actually is just like a mashed potato bowl battered in eggs and flour and everything is deep fried.

And then you have the sardines actually right here. like two sardines one against each other with a charma like a marinade in between and again everything deep fried. The locals actually like to make a sandwich uh out of everything that you see here in the in this table and as Muhammad was mentioning, they do often put everything into a sandwich. but since we've had a few sandwiches and quite quite a lot of bread already, we'll go with the the no bread options.

So we've got the sardines. We've got the the Makuda makuda extra crispy yeah so I like actually the combination of the two Oh nice I Like you know, oh that's a nice move you put them together. Exactly. put them together.

This is the harisa. Oh yeah. I Want to do like a nice ni? Absolute must. Oh nicely done.

Really puffy. Scoop up that Mhm. Oh wow. Wait, so that that, um, what's making the what's the orangeness of that? Is it like a pumpkin or so the uh.

it's just eggs and flour. but there is also spices. Turmeric? uh, paprika. Maybe the turmeric is what's making it, so yell what makes it.

It's really fluffy, almost like the texture of pumpkin. like a deep fried. Puck that's really spongy and then okay. Sardines are sardines.

Sardines are just delicious but fresh sardines. Of course they not. Few things in the world can meat sardines. Fresh sardines can see actually how spice paste how white the meat of the sardines is.

Yeah with that spice paste, that herbal spice paste, um a Sprinkle of cumin on top and then the Hara a little bit spicy with the flavor a little bit salty. um and then with the the flavor of that that dry or that that preserved lemon. y yep yep. W giving that acidity.

man that's good. Amaz Banin banin banin. Delicious. Oh man.

Now walking through the old old Rabat we are stopping for some sugar cane juice. Some fresh sugarcan juice has a massive squeezer. A juicer. Massive juicer, almost the size of a frigerator.

takes the fresh sugar cane, just pokes it in, pushes it into the juicer. and it comes out totally. Juiced with some ginger with some lime or lemon in there as well. Okay CH Fresh squeeze.

Very sweet, but it does. It is nicely balanced with the lemon juice with the ginger. A little bit of ginger in there and when it's freshly sweey like that I Mean you just that makes it that you taste the difference, the freshness of it, the extreme sweetness. but so good.

So refreshing. We are just navigating our way through the the back streets through the market lanes and now we're passing through a fresh Wet Market where they have all of the fresh produce, all the vegetables, the fruits that are in season and it's just a colorful assortment. So many different things, all the things that go into local Moroccan Cuisine Cooking breads, bakeries Seafood Food chicken, beef. yeah it's incredible.

and then Additionally you have all the dry ingredients to from spices to beans to nuts and dried fruits all just in this Labyrinth of lanes and alleys. Actually they are baking for everyone here in the neighborhood and as you can see actually here all the different trays, all the different you know, pieces of fabric. So literally the uh families will prepare loaves of bread uh at home and bring it here to be uh baked. okay uh and uh.

like they can literally put if they don't have time to bring it all the way to here they can put the trays right in front of their doorstep and anyone passing by he will pick up the tray and bring it here. The guy that works here knows all the trays of the neighborhoods, all the types of breads, all the pieces of fabric so he knows it belongs to. Wow! They've invited us into the kitchen, but we have to jump over, jump over the this cabinet to get in. It's the coolest entrance to a kitchen.

Oh I'm going to have a chance to to sit in the baker seat. Oh man, he just that. props props to him. Oh, he sits here all day.

Wow. Look at the steam coming out of the baker out of the oven. Look at that steam rising to the top that smoke. Wow.

Talk about an ancient man. The bread baking. Okay. we better get out of here before we burn the bread.

Such an incredible concept. They don't prepare, they don't make the dough, they don't make bread that's strictly an oven where they bake the community's bread. And anyone can come here from the community to bake their bread. They'll bake it.

They know how to bake everything. Um, he even knows the pans of everybody in the community in the neighborhood since 1975. baking. Wow.

Such a cool. Such an incredible. It's an ancient concept. sh okay.

Go down this alley. Narrow alleys, passageways, tunnels and archways. Please welcome, thank you welcome, hello thank you. Where we at we are actually in a nice local, typical restaurant.

Uh, the owner of the home actually turned this to like his old home to a restaurant. This is like a typical R Moroccan architecture. Uh, you get all the rooms actually opens to the courtyard and the courtyard is open to uh to this. Okay, beautiful.

So this is where we're going to have lunch. Exactly this spot. this is our table. it's the same.

So what a meal! So far she brought out, they brought out all the different salads, the side dishes, the roasted Peppers, the eggplant, some of them that are sweet, some of them that are Savory and then the Tajin which are the dishes of variety of dishes cooked in the clay pot with the Triangular cone shaped top or lid and we're about to open them up and reveal them all. The Aromas are just coming out of the Tajin Oh it smells good. Whoa. All the steam.

Oh man, what a move! They lifted the lids of the Tajin all together at once so this poof of smoke and steam rose out of the pots out of the Tajin that Aroma toasty Smoky Fresh all the herbs. Oh what an incredible diversity of food and we're going to taste them all. Yes, we're ready. Beautiful! I mean I Get I Think this is actually going to be our first full Really? Moroccan meal of all the variety of dishes.

Such an incredible spread of food. nice bread, the staple, something that you'll eat with every single meal. and you can just grab a piece, make a little scooper. Exactly.

This is what we need to begin with. Thick tomato sauce and as it was bubbling you could just see this red oil just kind of just kind of bubbling away. W It's so hot. Oh yeah yeah.

Meatballs on fire still. oh man. the s in the bottom, oh my. God that's what's giving it so much flavor.

Oh smokiness cuz it's kind of like the tomato sauce is kind of charred. Yeah, totally charred on the bottom and that smokiness just kind of comes through to the to the meatballs. Oh it's so good. The tartness of the tomato sauce.

maybe parsley in there as well. That's parsley parsley? yeah um. cumin paprika? Yeah yeah yeah, you taste all those spices, but they're not overpowering. Yeah, they're just like a Harmony within that that tomato sauce within that those meatballs.

So that's beef, beef and caramelized prunes. prunes sesame seeds in here and what's making it so yellow? Is it the the turmeric turmeric? Turmeric turmeric. oh well. ideally you to scoop in some some the get the prune as well.

y wow it's so hot in there. so hot down there. oily, really juicy. oh that.

just that sauce just totally absorbs absorbs into the the bread let removed the prune bit. but that is a true oily meaty caramelization with the sweetness of the prune that's like sweet fruity melting in your mouth. Beef: The nuts and fruits in there are just totally represented. No, but in a Savory kind of way.

So basically that's so good. Yeah, the prunes are caramelized separately. Usually all in all our like sweet and savory dishes, there will be two preparations. uh trip preparation separate from each other.

like here. like here. Okay, yeah and it's so rich too. I think all of that beef fat has just melted out and you need that Tajin to keep it hot so it stays liquid.

Next dish we have there's I'm going to the fries so we can see the chicken. There's chicken underneath her. Oh yes. I Think we had this dish before.

Yes, one of my favorite dishes so far. Chicken, the fresh olives and lemon preserved lemon. All right, what's the name of this dish? Uh, it's well. it translat Lally to chicken with olives and lemon.

Oh okay, so straight up it is exactly what the name says. Okay, so get some of that lemon. Get some of those olives. M Oh W I Love that dish.

You've got that. the um. complexity of the olives. The complexity of the lemon is what just totally makes it that acidity.

and yet it's more than that. It's more than just a a fresh. When you preserve the lemons like that, it just like magnifies the flavor. Moving on to the vegetable tajine.

Um, you can see some green inini potato. Yeah, just oh. and underneath it there's cauliflower. Oh nice.

okay oh there's even olives in here too. Yes there's olives. Mhm. The olive olive is so good too.

Oh man that's just oh yeah yeah it's steamed until it literally just falls apart, just melts in your mouth as you take a bite. Simple natural, but you taste the the freshness of all the all the vegetables, all the ingredients. and then next up for the the couscous. This is another just incredible centerpiece.

Chickpeas Beef just so Saucy and that sauce on top with all the raisins with the caramelized onions on here. Best to get a little bit of everything on one bite piece of beef. Oh wow Mhm yeah oh man that's some good couscous Mhm. It's so fluffy and moist y really sweet.

The raisins are almost like a almost like a smoky Jam on top with because probably been sauteed and cooked down with those onions. yes sweetness coming out of the onions sweetness coming out of the Rion then paired with a Savory stew of that beef yeah beef and the couscous itself and then everything absorbing into the couscous. Man, all the different dishes. Totally different flavors, unique set of ingredients, extraordinary and so the dough.

It's really thin right? It's like a super similar, similar to Filo. but not exactly. It is like yes yes, the same F dough used for uh yeah, all the other filo dough pastries. Yes, really thin dough and probably multiple layers of it.

Chicken? Oh man, that's fully loaded too. Stuffed almonds on top, sugar, Cinnamon? Get man, you can. You can already feel how like how many layers there are of that dough. M Mhmh Again, that's like the definition of sweet and savory all together in one dish right there.

Yeah, it's not too sweet. No yeah yeah, not too sweet. Yeah. but you almost like are not sure if it's a a main dish or a dessert or yeah because because of that that powdered sugar and that cinnamon.

But then you taste the chicken and you're like oh yes, it's kind of Al together. Mhm. Wow. that c so tasty man.

The richness of the meat stew, the sweetness of the raisins and onions. All right. the bone marrows in the center there as well. Oh man, oh oh it popped out Yep.

Oh okay. scooping for that bone marrow? Oh oh, it's Uzi Butter SMY Too Yeah. like butter Smokey Sweet Nutty? Yeah yeah. get some of the sweet dried fruity.

I Haven't even had time to explore all of the the salads and the appetizers. This one is a variety of roasted. Peppers Oh wonderful. Oh man, just the smokiness of all those Peppers Probably charred down roasted until they're really tender and just bringing out their full flavor potential.

And next we have tomatoes. cucumbers. Mhm. Maybe a little bit of black pepper and maybe some lemon juice to make it show.

Thank you, thank you very much! Oh thank you very much thank you very much! Wow! That was an incredible, absolutely amazing meal, just showing the diversity of ingredients used in Moroccan Cuisine Dar El Medina Spectacular restaurant. Come on, Go! After a lunch that size, we need to do a little bit of walking and sightseeing. And so we are at the Kasba of the Uas and this is a fortress that is along the river. in Rabat Kasba had been built uh, technically in the 11th century.

Okay, but what remains from the 11th century building? It's like a little ruined wall. uh, we can see actually right there. Uh, the building that we're visiting right now. It's dates all the way back to the 12th century.

W It's a little bit windy out here, but we have just emerged to where the Atlantic meets the Bur River which flows and actually bisects you Have on this side Rabbat and then on the other side. Sal Yes, and so it's a landmark. kind of at this triangle moment where the triangle position where the Atlantic meets the river. after lunch and that stroll we're at Famous Tea shop along the river within the Fortress and we're just going to have some sweets.

We're going to have some mint tea aid in the digestion and just relax this afternoon a little bit can never have enough. Moroccan mint tea Ah yes and with a man that view that view the castle walls The Fortress walls the River and the breeze just continually sweeps off the Atlantic off the river you continuously have a beautiful Breeze What a beautiful day trying some of the sweets here. Well that one is really crumbly sweet and kind of dry and then we' got another one like a ring of this one is more moist, kind of uh crumbly on the inside. Need to have tea with that.

We had a little bit of a rest this afternoon and tonight we are going over to Muhammad his mother's house and again Muhammad he's uh from Moroccan Food tours and he this is his hometown Rabat So this is going to be an honor to have a home-cooked Moroccan meal. Yeah welcome home man. thank you very much Yeah, well it's it's an honor to be here. Thank you very much honor having you here.

Thank you very much Welcome! All right Oh yes, yeah nice. Okay okay into the kitchen Now yeah whoa. there's some giant platters going on. Hello? okay they are the uh ones that did all.

Che C of course all the preparation. Yes Wow. Well look at that plotter that's huge Some chicken. Oh thank you.

Okay, thank you very much. Okay I'm going to try is it a chicken Chicken ban? So it looks like we are in for a an extraordinary Feast a huge feast. There's some massive plotters of food, but beginning with some little snacks. Oh so good.

so crispy. Wow. this is just the start. Like we need a how to manual.

so we're going to need to Pace ourselves because there's a lot of food still coming. But we're beginning with it's literally a tray on top of a tray. a sculpture. This is only the beginning.

This is the the first course. Seafood Vegetables salads. It's like 10 dishes all on one tray. and it's really an honor to be here with your entire family celebrating this meal.

Oh man. So many different salads, beans and radish and potatoes. Shrimp. oh what do we have on the bottom here? Is it uh, like, uh, um, is it barley like and um, just tuna? Shrimp seaf? Okay, so here we are.

we're dishing out. we're all kind of figuring out how to the best way. The best strategy to dig into this gigantic salad sculpture? I Got that top salad with some of the shrimp with some of the wheat beans in here. This is say something that we eat in our weddings.

For example, something yeah, like, you know, with like a platter like this. exactly like platter of Entre or salads. something like this. like a wedding.

Feast Exactly exactly awesome. There's ham, there's cabbage, there's uh. cucumbers, beans. wheat.

Yeah, We are in great hands tonight. Oh oh man, this is delicious. Oh man, that's delicious. Sweet, muscular, excellent start.

Yeah yeah well and the everyone in Morocco his mom's cooking is the best. Oh yes, so for me that's the best. It's the best. I agree yeah than what's inside of the sauce charma.

It's with parsley, coriander, onion on and the spices. Yeah okay and then it's kind of cooked in that sauce. The chicken is cooked in that sauce uh or is it cooked separate? Uh, separate separate. Okay man.

platter after platter. Four chickens on a platter. Yeah. Brazed, roasted and just completely covered in a sauce called Daga dag which is a reduction of onions, parsley, fragrant spices exactly and all the broth where the chicken would be, all the broth condensed until it thickens until like a melt-in yourr mouth paste of spices and onions and chicken broth topped with all that chicken topped with a little toothpicks of coil eggs topped with the the buy peanuts, the almonds like they're almonds yes unsk skin and oh yeah I thought it was peanuts.

Okay so they're small little almonds. yes y yeah oh man. intimidating of there goes one Bird Yeah these are like it's complicated dishes to to dig into. You just don't know quite how to tackle these sculptures of food.

Oh yeah oh but they're so beautiful. Let's let's go for the no-brainer Okay so we start with the Brea yeah okay, is that Mhm? no no excellent MH and then get going with bread bread little bit. Okay, so start first with a yeah. Exactly that.

Oh, and there. dip it a little bit. the chicken liver is within that paste at the bottom. Get some of that liver.

All right. Yeah. Oh wow. Very Mhm Yeah.

I Agree. Oh man. I Agree with you? Yeah. Incredible.

Oh wow. The the sweetness of the onions, all those spices in there. Oh man, that's incredible. Okay, then you can tear into the chicken.

yeah, Bas of the leg, break into the chicken, just then totally dip into the sauce, the oil, sauce, the parsley, and onions, and then get that all together. All right. Oh W that is phenomenal. And onions.

There's so many onions they were telling me like maybe 5 kilos of onions are reduced down into this y y like there's so many onions in there that's creating this entire sauce of reduction of onions that almost tastes like Fruity because of those onions. Yeah, and uh. like for ceremonial dishes. Actually, we put a lot of textures.

The B wet the eggs. the Oh Gra almond as well delivers the yeah. So the the more important celebration ear is the more textures you will find in. Oh okay, okay man.

Okay, and when you reach into that chicken, you just want to just drench your bread into that green sauce that is just award-winning flavor. and then it mixes with the liver as well to make it even richer with the oils coming out. Oh, just absorb it into your bread. Oh that is some of the tastiest chicken you'll ever have.

Absolutely. Sensational The next course another Masterpiece Wow. Next course, it's literally the size of a small surfboard. Exactly.

It's a surfboard of seafood. You can definitely surf us. Catch a wave on this platter. but wow.

Whole fish stuffed with rice noodles stuffed with Pickles I see olives in the center as well. Tomato sauce, shrimp, calamari buw but this those ones are shrimp bu yeah oh man, do you have the the Eating Man Eating manual for this one? Well it goes all the same. At this point it goes all the same. I mean not only decoration, the food is incredible, but the decoration is just impressive.

Outstanding. Go in bread y okay I yeah well just dip just a little dip Graub into that fish. a little bit of the shrimp. oh you went to the fish first.

like just more and more chunks down there. Those are like pizz of tomato. There's a lot of surprises down there. Okay right.

no no oh wow. yet again. another Sensational dish the tomato sauce fish with the rice noodles with the olives in there. Every now and then you get a a little ring of calamari as well and then you can absorb with that tomato juice tomato sauce.

Oh oh wow oh man. Oh I got some of the stuffing of the fish at like with the olives. the olives and there's some kind of a maybe a carrot in there giving it some nice crunch to it as well. With the fish, the fish just melt in your mouth.

Pickled vegetables: you get carrots you get like the pickles. You get the cauliflower turnip like yeah, little pick so they're pickled on the inside and that's why it's giving it such a nice acidity in the center. Oh man. Filling the cavity of the fish, the pickled vegetables giving it this beautiful complexity adding to the contrast the the diversity of tastes all within the fish.

I'll join you Yeah. I'm going to soak mine, soak mine in the tomato sauce. Mhm. Wow.

Unbelievable. that is so good. I'm going into Thea chili sauce. Oh the the preserved lemon, the chili.

So we're just having a fruit platter for dessert. Everything is huge and beautifully decorated. Oh the Mandarins are wonderful! Thank you thank you very much. That was amazing.

It been a pleasure, a pleasure. Thank you for your hospitality. Yeah, thank you thank you very much. Thank you very very much.

This was incredible. All right. So we ended up hanging out and just enjoying the I mean such warm, incredible hospitality and just an amazing just impressive incredible Moroccan home-cooked meal. Thank you to Muhammad and his entire family, his mom for preparing that Feast So a huge thank you to Muhammad uh to Omar to Moroccan Food Tours for arranging my entire trip to Morocco We have a lot more coming up.

a lot more still to eat and so you're not going to want to miss any of it. Uh, so be sure to subscribe for lots more Moroccan Food We're going around the country eating some of the best food and you're not going to want to miss any of it. So stay tuned and thank you so much for watching! Please remember to give this video a thumbs up. Leave a comment below I'd love to hear from you and if you're not already subscribed again subscribe for lots more food and travel videos.

Good night from Rabot and I'll see you on the next video.