Transcript
WEBVTT
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Welcome to the Destination Morocco podcast, the show that takes you way to the beautiful country of Morocco.
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I am your host, Azdean Elmoustaquim.
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In each episode, we explore Moroccan culture, history, attractions and activities real and practical information coming from experienced travelers and native Moroccans like myself.
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And now let's go exploring.
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Hey everyone, this is Ted, the producer of Destination Morocco podcast.
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Just a quick note, a quick introduction to this episode.
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This is a recording of our live question and answer session that took place on Wednesday, December 13th 2023.
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We talked lots about food and the type of cuisine you can find in Morocco, how to order the type of ingredients, difference in regional dishes around the country, and it was something that involved a lot of visuals.
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So I really want to just take a moment here to point you to the Destination Morocco YouTube channel.
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Just search for Destination Morocco it's easy to find on YouTube and you'll see this video, the live Q&A from December 13th, talking about food and cuisine.
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You'll see the dishes that we talk about.
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You'll see a lot of those ingredients.
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So I recommend that you check out this episode, in particular, via the YouTube channel.
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We are slowly adding more and more video content, either live from Morocco or with some of our guests, so we will be building up the channel more and more, but there will always be a place for the audio experience as well.
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It's just that certain episodes give you those visual cues which are really nice to have, and this one is a good example.
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So, whether listening here or watching via the YouTube channel.
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Thanks, as always, for tuning in.
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I hope you enjoyed this one.
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We had a really fun discussion talking about all the different kinds of food that you can try in Morocco.
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It'll definitely get your taste buds jumping.
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So how are you guys doing?
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Amazing.
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Are you hungry?
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I mean look at me.
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The way it looks like I miss a meal.
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I don't.
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Well, you're going to be hungry, or soon, I think I still am, Maybe yes.
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Trust me, I was looking forward to this episode.
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Kyu and I live for a long time.
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This one is the food, so I'm always hungry.
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Yeah, especially you remember Tangier, I know, I know.
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I remember the tour.
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We had such an amazing time.
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The food was just beyond amazing and delicious.
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Now you're interesting.
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I mean, obviously your wife does a lot of the cooking and stuff.
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Do you feel that you really miss it when you were living in Houston, or was it even that much better being able to go back home and get, maybe, honestly, I'm really spoiled because she's just incredible and the dishes that she makes are really, really authentic and traditional.
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But when you go to Morocco, those dishes, when we talk about Moroccan cuisine, let's say, for example, we talk about just one dish couscous everybody makes it different From city to city, it's different from village to village, from neighborhood to neighborhood, House to house is different, so that's what makes it really really unique.
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Everybody makes it different their own way, they put their own spin on it and so you can never get tired of eating.
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It's the same dish, but it tastes different everywhere else.
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Yeah, couscous in.
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I remember when I was a kid.
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It's like in the Berber families, like we make it every day.
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Every evening the woman starts in the kitchen, especially in the traditional kitchen with fire and the woods.
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It's just 5 pm, they start cooking couscous, like that is pretty, like around 7.30 or 8.
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Already done?
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Yeah, it's amazing.
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Yeah, I used to eat it so often, like every day since my childhood.
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Do you get tired of it then?
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Oh, no, no, In the Berber families it's like that, especially in the small villages.
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No, yes, no way you can eat it like once a month, once in a month.
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It depends on work and it depends on time.
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Yeah.
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Because I was surprised in Morocco, like we'll talk about this, I'm sure, but we learn how mostly people eat, or at least make couscous on Fridays?
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Yes, absolutely, it's a culture, it's like a feast.
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And is that, but is that the only day you'd eat it, though?
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Or is it just made on Friday for the rest of the week?
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Well, it's lovely.
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It's supposed to be Friday because Friday is a holiday and that's how we celebrate the Friday, especially after the Friday prayers, midday prayers, everybody gets together.
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You know friends and family and that's how they they have that couscous and enjoy it together.
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That's.
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It's all about togetherness.
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But you can still do it any day you want, and a lot of people do that as well.
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So, but if you, if you're looking for food and you're outside, whether it's the street or whether it's the restaurants, couscous is available all the time.
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So not just Friday, but the call center, traditional Friday for the house.
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Yeah, it's kind of family celebrations, family gathering, friends gathering and stuff like that.
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As I've just said, if you don't have time, for example, in on Friday, maybe Sunday, because mostly we have like holidays, like in Western, we have like a weekend, saturday and Sunday in Morocco.
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So if it's not possible on Friday, so we make it on Sunday, like that's God, that's family and friends throughout.
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Yeah, I see, hmm.
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So I was wondering this is is couscous considered the national dish?
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Is it that?
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kind of ubiquitous.
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Yes, absolutely, yeah, absolutely.
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It's famous and you can't find any house in Morocco without couscous.
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Nobody can say that they don't eat couscous.
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We say what do you want to eat for, for example, Friday?
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Oh, it's couscous.
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So it's.
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It's like a generations dish, like throughout Morocco.
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Yeah, Hmm, so part of it is the fact that it goes with so many things.
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So well, let's talk about that, because let's, there's the.
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There's a few of the famous dishes I think most people have probably heard of, but maybe they don't know what necessarily goes into them.
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And then you guys will tell us about a whole bunch of other things that I might know about, other people might have heard of, but let's learn about some of those too.
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But I think the famous ones I mean besides couscous, would be the tagines and the tangias, right and pastilla.
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I was surprised.
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I first I thought it was like a typo when I was first learning about all this, like tagine and uh sorry, tagine and tangia.
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Yeah, tangia yeah.
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But they are two separate things, yeah.
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Okay, go ahead, sam, please.
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So the, the, the tagine, is the same as couscous.
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It's familiar and very famous in Morocco but we can say, for example, tangia.
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It's special to, mostly in the beginning, it's marrakech, marrakech is tangia because it's um, it's kind of of dish that's people use to to make when they go out for like, for like a picnic, like when they go outdoor, for example, when they make it in um, in the.
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It's called fernachi.
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It's uh, yeah, fernachi is an old, like uh oven.
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It's cooked slowly, so it will give you more details about how, how it makes.
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But, for example, you can talk about pastilla, for example.
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It's the regions for like within, during the within, especially in the first regions of Morocco.
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But tagine you can find it everywhere, in marrakech, in Kazablanca, in Rabat, in Fes, and it's same as couscous.
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It's prepared in a different ways and it's maybe salt, for example.
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You can use it like with salt.
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You can use it, for example, with beef, with um, like lamb, with uh chicken, maybe with fish, for example, when we talk about the coastal regions of Morocco, like Sawera or Safi or Tangier, it's, it's, it's amazing, it's it's, it's different and it's always delicious.
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Yes, Just to add to what Sam has said.
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You know, tangier is really specific to marrakech and, um, he said we make it in in the fernachi and we'll have some videos and we'll have some images about the making of it, because during the tour we did one, uh, tangier, uh, in one of the fernachi, which is the hot oven.
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So, and basically, um, you know, in marrakech the city is a little different.
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When I talk about marrakech, I'm going to go back to my teenage years, 20, 30 years ago.
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Um, when we hang out quite a bit outside, outdoors, it's, it's really really popular, especially when you, if you're in marrakech, uh, one of the most sea places is the minara, uh, marra, so, so, basically, we, we, we, we do the Tangier, we make the Tangier and then we go to minara and that's where we, you know, just have, you know camping, if you would.
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Um, that's where we just enjoy it and just hang out with you know, family, or just friends, the boys, or just you know your, your, basically your, your, your group of people.
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Um, now the culture has changed a little bit, so now you can have, you know, literally in in a city, um, but it's, it was specific, um, made in marrakech.
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Only the same way when we talk about, for example, the Stila.
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Like Sam said, the Stila is is from fast region.
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They, they make the best, they're the best and it's uh, you can make it with fish, you can make it with chicken, you can make it with dry fruits, and the ingredients is really really simple.
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In a way, it's just basically um, it's a user, philo, I believe, and then yeah, and then we have a little bit of almonds.
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It's got some sweets, yes, yeah, and then you can make it, uh, so you can make it, you know, sweets.
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You can make it salty, you can make it with fish and um, you know use, uh, what do you call um?
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I forgot the name of it.
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It's a type of pasta that you use different fish.
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You know you mix shrimp, if you can, um, red fish, salmon, um, white fish, so it's really, really good Um, and they make it in.
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You know it can be like a a size of one person.
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That's what they do quite a bit here in the U S.
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That's what's popular, but in Morocco it's served for a family gathering, especially weddings, and it's one of the.
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Still, it's like it can feed maybe 10 people, 12 people, which is huge, um, and also, when we talk about it, it's, it's, it's a very, very diverse dish and you can make it like some say, fish, vegetables, lamb, beef, goat, and there's hundreds of different ways of making a Tajin.
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Even now, you know some they make it with, you know, camel meat and stuff like that.
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So, and you can go from vegetarian Tajin, just mixed vegetables, to a lot of ingredients, some of them that are really, really popular and I know that you have some of the pictures sent out on the email, ted, and you can see there.
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With green peas, you can.
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There's, there's so many options that you can make the Tajin with you know, and some of the most popular ones with the chicken with you know, lemon peel, preserved lemon peel, green olives, and it's really really tasty.
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So we'll add some pictures for the audience and viewers just to see it.
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But it's just, it's.
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It's really, really, really incredible.
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Thank you, thank you.
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Yeah, yeah, yeah, yes that's it.
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Yeah, it's prepared in different ways.
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It's delicious and amazing.
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Yeah, just I want to add something to what, as Dean just said, when you go, for example, when you hear, when you come in Morocco, and you heard like berber, if you want to berber Tajin, it means like vegetarian Tajin mostly.
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Yes, berber Tajin, yeah like me, for example.
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I'm vegetarian, so I'm so lucky to find like berber.
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Tajin somewhere okay, yeah, just something else that I want to add to what, as Dean said, when in Morocco, as I said, when you are out with with with friends, you're out at Tanjiya with it's called like in Zaha, right in Morocco, in Zaha, let's go like to have fun and when you finish, like playing cards or just walking around the gardens and stuff, when you're starving or hungry, you come just around the Tanjiya it's.
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It's a huge and it's very delicious and amazing.
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Yeah, yeah, yeah yeah, yeah, yeah, right, so it's the Tanjiya.
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Well, and Tajin too.
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I was wondering this like does it refer equally to the meal, the dish and also the pot, that is?
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made of the pot that's made of that's a really important problem?
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that's a really good question.
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This is good pictures we're here, so I can add a little bit to what Sam said.
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So when you say the Tajin, it's really the pot you know to a lot of people, but when you say the Tajin in Morocco, it's the pot that it's cooked in.
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So now, here's the difference.
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Now there's some Tajins just for decorations, which means you can cook the meal elsewhere a pressure cooker, which is really popular in Morocco.
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Then you serve it in that Tajin, because that Tajin is not made for cooking.
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And this is one like that's probably this one at the top left here.
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Yes, right, thank you very much.
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Yes, that's one.
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No, the second one is you have a Tajin that is very traditional Tajin, like the one that you see.
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It looks kind of old and you can see it right here in the middle of the, to the right hand side.
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Next to that, the one with the, the meat balls and eggs next to it, to the right hand side.
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That's a traditional yeah, that one.
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That one is for cooking.
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And the way to know the difference and we've been through this when you lift the Tajin and you have that top part of it in your hand, you look inside and if it has a small hole or an opening, that means that's for cooking.
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That's where the Tajin can breathe.
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If it does not, that means that Tajin is not for cooking, it's just for decoration and it's just for you know, you can serve the food in it, but you cannot cook because it's gonna put it in the oven, it's gonna break.
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So that's what the difference is basically between Tajin that it's for cooking and Tajin that it's just you.
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You just serve the meal inside or you put the meal in.
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So that's basically the difference.
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Yes, yeah, um and then here's the 10 Gm.
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So it, so they put the whole pot right in the other doesn't the Tangia nowadays you that the traditional way is the one that you have your mouse on, but it's a little different when you take it to the traditional Moroccan way.
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But you can make it this way.
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This is the second way that you can make it, and the third way that you can put it is you can put it on a pressure cooker and you can serve it, as you can see in these, in these Tajins.
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So serve it in a Tajin, or you can serve it in a regular plate, but it's better actually when you serve it in a Tajin.
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It just looks much better and is that what's happening here?
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are these ones that are covered?
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yeah and yeah, and the difference between them is that the Tangia must be cooked in a very slow, very slow.
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Fire means, unlike Tajin, for example, you can prepare it on the gas, for example, but then you have to take it to the oven, traditional oven outside um, in the old Medina, as it is like, as I said before, from Farnachi, and it takes between four to six hours.
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Yeah, so you, yeah, to prepare the Tangia.
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Yeah basically, you place it a little bit far away from the fire, so you just yeah yeah, very slow.
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Yes, exactly yes, and then during the process, you pick it up and you shake it and you put it back into what you call them I forgot the name of them.
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Yeah, those things that you should.
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Yeah, on the first picture on the left hand side, the one on top, yeah, that's what this is.
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Yeah, right, right in the round goal, yeah it's.
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I forgot the name of it.
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Yeah, the stuff that you barbecue with.
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I forgot the name.
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The wood thing yeah, okay, like yes, charcoal or something yes, it's a similar thing that we use in Morocco, but it's different.
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It's wood charcoal, but you put it.
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You put it right a little bit far away from it, so it just slowly cooks yeah, and then here's some pastia yes, so you kind of get a sense, I guess, of the different size like this one here.
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That's actually not big.
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So the traditional Moroccan one it's.
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It's probably four times that size or five times that size.
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Yes, so, and also just as an indicator uh, ted, when you look at the pastia, you look at the decoration.
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That's what makes you, that's how you can tell what's inside the pastia versus is it fish, is it chicken?
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Is it?
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Um, you know seafood, seafood, is it?
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You know fish?
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And so, and for, for example, that one that you're looking at, that's a seafood and it's.
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You can see the, the lime slices, then the shrimp on top, and that's basically indicated that bastila is, is a shrimp or a seafood bastila.
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Then the one that you see the decoration, just like the regular brown sugar with, um, what do you call it?
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Cinnamon yes that's.
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That's normally.
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It's a little bit sweet.
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It's got some um, yeah, that one.
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That's perfect.
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Yeah, it's chicken most of the time yeah, yeah yeah, okay, I think that's one we tried in fact.
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Yeah, yeah, yeah, that's right you try it in fest.
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Yes, that's right, yeah, and, and pastia, by the way.
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It used to serve during the weddings and occasions before um in the past, and now it becomes like, yeah, special, yeah, and now it becomes like a popular dish that served anywhere in the restaurant, especially, as they say, in fest, and you can find it everywhere now in order on the infest right now in Morocco as well.
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Uh, yes, yeah and it's kind of of consistent quality, whether it's, I mean, a fesa would be, but you could order in tangier, you could order it in in marrakech and it would be.
00:18:54.207 --> 00:18:56.593
I just think that the quality is going to be good yeah.
00:18:59.727 --> 00:19:05.277
There are two places in Marrakesh I know exactly in Marrakesh and Kazablanca, where they edit in the past.
00:19:05.277 --> 00:19:06.439
They are amazing.
00:19:06.439 --> 00:19:07.929
It's the same as one day in Fez.
00:19:07.929 --> 00:19:11.874
But, by the way, you have to order it ahead of time.
00:19:11.874 --> 00:19:24.097
If you want a big one, especially yes, in a restaurant, maybe for one person you can find small ones, but for family or for friends or for celebrating an event, you have to order it ahead of time.
00:19:24.097 --> 00:19:28.159
You can order it in the morning to get it in the afternoon, for example, or in the evening.
00:19:28.641 --> 00:19:32.115
Yeah, yeah, because it takes time, takes a lot of work.
00:19:32.155 --> 00:19:34.144
I guess Interesting.
00:19:34.144 --> 00:19:35.431
Well, let's chat about that.
00:19:35.431 --> 00:19:38.429
I'll turn this off here for a second Because, like, so you go to a restaurant.
00:19:38.429 --> 00:19:41.916
How easy is it to order any one of these dishes?
00:19:41.916 --> 00:19:46.395
Like, is it just there on the menu or do you have to know how to order or what to order?
00:19:46.395 --> 00:19:47.830
It's pretty much available.
00:19:48.025 --> 00:19:55.133
I mean the small sizes that the restaurant are there part of the menu, just like you would get an appetizer or a soup or a salad there.
00:19:55.133 --> 00:20:04.715
But what Sam was talking about, especially when you have an event, let's say you and your family, your friends, maybe six, ten people then you need to order it from a special place.
00:20:04.715 --> 00:20:16.115
There's places that they can get it for you, but they need time to prepare it, depending on how big the size is and also how the season if it's wedding season you need to get a little bit more time.
00:20:16.115 --> 00:20:28.111
So for me I would say an average of one to two weeks is good, just to be on the sub side, but we're talking one that I can feed easily 10 to 12 people, but it's something that is for two or four people.
00:20:28.111 --> 00:20:29.255
It's not a big deal.
00:20:29.255 --> 00:20:32.150
They probably can be done the same day or couple of days.
00:20:37.164 --> 00:20:37.946
So is it?
00:20:37.946 --> 00:20:43.958
I'm trying to remember a bit back to when we would be at restaurants and look at the menu.
00:20:43.958 --> 00:20:46.291
I mean, for starters, is it generally?
00:20:46.291 --> 00:20:48.711
In English Like is it easy to understand what you're ordering?
00:20:48.924 --> 00:20:50.490
Most of the menus nowadays are in English.
00:20:50.490 --> 00:20:56.217
You'll see one part in English and the other part in Arabic or Italian Spanish.
00:20:56.217 --> 00:20:58.111
So this, yeah, the menu, is not an issue.
00:20:58.111 --> 00:20:59.669
Some they have different.
00:20:59.669 --> 00:21:05.230
You know different language menus and they'll ask you which one you want, what language, and they'll bring it to you.
00:21:07.325 --> 00:21:20.404
And restaurants, especially in the big cities like Marrakech, fesat, touristic cities, I said, and in Doriad's accommodation, where you are studying in Raqqaf, you will find the menu in both languages, in my Arabic, french and English.
00:21:20.404 --> 00:21:23.271
Yeah, it becomes very famous more and more.
00:21:25.444 --> 00:21:31.317
So then, is it easy, easy-ish to know what the ingredients are, especially if you're concerned about certain ingredients?
00:21:31.444 --> 00:21:36.693
Yes, normally they have the ingredients listed, but it's always good to ask, just to be on the sub side.
00:21:36.693 --> 00:21:39.387
Yes, let me give you an example.
00:21:39.387 --> 00:21:43.867
If you have never had Bastilla before and it's your first time, just take it easy.
