Live Street Food Tour of Marrakech

AZDEAN: 

Welcome to another episode of Destination Morocco podcast. We are in the middle, at the heart of Jami Al Fna. We are in an area where they call the olives area, Zitoun. And in today's episode we have a local guide, Mr. Ahmed, and we're going to do a food tasting. It's going to be a lot of fun, a lot of goodies.

So I'm definitely looking forward to today's episode. I want to eat a lot of food and taste a lot of food as well. So when you come to Marrakech, when you see this in the square, if it smells good, eat it. So, Mr. Ahmed, welcome to Destination Morocco podcast. Thank you. Would you please let the audience know, but what to expect in this episode?

AHMED: Well, normally, uh, you are in Marrakech and you are in one small part of it, which is, uh, above two in the entrance of the biggest market. And this is, uh, you know, the market of olives because Marrakech or the souks of Marrakech have many sections. And this is one of the important sections. Morocco, as you know, is a Mediterranean country.

That's why, you know, we have olive trees. And, uh, olive trees are blessed because they are mentioned in the Quran. That's why, uh, here, you know, the locals are faithful, you know, to eat them, to cook with them. And, uh, to treat them with, uh, many, uh, different ways, because we have many ingredients, and each part of Morocco, uh, they prepare them differently.

As we have some ones, we cook with them tagines of meat, or chicken tagine, or we eat them directly in the morning. Then, uh, olives, you know, some people use them and preserve them for a long time, to, uh, eat them and to survive with them, because the Berbers, they had. Difficult conditions of life in the mountains.

That's why they preserve many things. We're gonna tell you also about something, you know, the Berbers, they preserve them to survive in delicate cases like, you know, bad weathers and bad conditions. And olives are one of the important vegetables and famous. That's why we are here right now. We explain to you different kind of olives and why the colors are different.

and, uh, which color is for tagine of chicken and which color is for tagine of meat, and, uh, what kind of color we eat them directly in the morning. Perfect. Let's dig in. Okay.

Why the colors are different? Because, uh, it depends the time we pick them. Then if we pick them early, then the season of olives start October, November, and the olives are green. That's why if you take them and you put them in a pot and you add water and you add salt, and some juice of lemon and you preserve them, then you will have this color.

But if you let the olives another, you know, uh, time more or some months more change to be red. And those ones are really special and they have a special taste. And sometimes, you know, we, we treat them with some product. That's why, you know, they are clear. We call them Bildi. Bildi it's traditional treatments only with salt and lemon.

Yeah, salt and lemon. And, uh, normally the black ones, those are the last time, you know, we pick olives, we put them in a pot, and we press them by something heavy, in order those product inside, you know, come out, and we add salt, and after that, they become ready, then we start to eat them as a breakfast in the morning with olive oil, which is, you know, extract from the olives too.

Sellers, they add some other ingredients, like a treatment, spices, spices like coriander and paprika and cumin and thyme and other flavors and garlic too. Then each one is for something special. As you see, also they preserve lemon, which is important. Okay. Then, uh, this is, uh, you know, with coriander, paprika and cumin.

So. You know, the gentleman, he speak a little English, he could also tell you a little bit about what is inside. What is inside, please? Coriander and cumin and garlic, that's 

AZDEAN: it. Thank you. Three ingredients. That's amazing. 

AHMED: With garlic and thyme and bay leaves and olive oil. Bismillah. Bismillah. This 

AZDEAN: is really good.

Hmm. It's amazing. 

AHMED: Shukran. Shukran. The lemon is important also for cooking. That's why, you know, we preserve it. There is some dishes need lemon concentrate. and especially the Tangia, which is locally made and has special ingredients. We're going to see it later and we're going to explain it later. And the way to preserve many vegetables is a Jewish way, by the way.

Because Judaism in Morocco is back to 7, 000 years ago, and the Jewish, you know, start to leave Morocco like 1947. But they had a lot of ways to preserve many things. And they were living in Millah, and the locals also, they were influenced by those ways, and, uh, you know, they start also to do the same. We talk about also the Berbers, and they were living together in the mountains, and each one, you know, influenced each other, by the ways, or by the lifestyle, which happened inside of the houses, that all, you know, the Berbers, they have a way to preserve many things, and they have what we called it, you know, Beit Lekhzeen.

This is the room of stock, they preserve many things, and one of the things It's the vegetables and also the lemon and the meat preserve. We're going to pass by a place where there is, you know, the meat preserve, which is made by meat and the fat of the same animal and cook in big pots. 

AZDEAN: Also, it's called jerky.

So that's what we're going to basically do a tasting jerky in Marrakech. Jerky, jerky, beef, jerky, chicken, jerky. They make jerky out of everything, but in here it's a little different, but we'll show you.

So this is our next stop, the second stop. And we are at the pastries, the Moroccan pastries. There's different types of pastries here in Marrakech. Some are traditional and some are modern. So Mr. Ahmed is going to go over the details and explain to us the difference in terms of sweets that are traditional versus the modern ones.

And also the occasions where we have the traditional versus the modern sweets. So Mr. Ahmed, what are the occasions? that we consume these in a Moroccan traditional house. Okay. 

AHMED: First thing, um, who creates those pastries in Morocco? Then those pastries are belong to the Jewish tradition first. 

Okay. 

AHMED: Yeah.

Then, uh, as you know, the Berbers were from the mountains. The Arabs, you know, originally are from the Middle East, which is, you know, Sahara, but the Jewish, as you know, are from everywhere. Then they had many creativity and many rituals to leave some events. And especially, you know, uh, how to make the pastries.

This one in the center, we called it Shebakia. This one especially, it's made by the Jewish and one special event, which is a religious event. They called it Meymouna. And this Meymouna, this ritual, or this, okay, religious occasion, exists only in or for the Jewish of Morocco. Because there is many Jewish all around the world, but you know, the Jewish of Morocco They only celebrate Mimouna in Morocco.

Yeah, yeah. Mimouna exists only in Morocco. And after that, you know, uh, the shpakiya become very popular in our country. It become one of the traditional pastries. We make it in Ramadan especially, and we have it in the first meal after the sunset. As a, you know, if on or Iftar as we need sweet things as energy and, uh, we mixed, you know, the salty, which is harira the soup.

We're gonna see it later. And the sweet, which is, yeah. 

AZDEAN: Okay. Okay, perfect. Now, when do we use this in our culture? 

AHMED: First, you know, uh, the Jewish use it in their wedding and their, you know, circumcision. Circumcision, yes. Okay. Yeah. And, uh, some other, you know, uh. A private event, a familial one, you know, between them.

And also we make them and we put them in the corner somewhere and we eat them with tea like a snack. Or if there is any special guests at home, we share it with them because normally our hospitality is too big and also warm and lively. Oh, I see. OK. Makes 

AZDEAN: sense. So, basically when you have guests coming to you around.

After lunch, and that's what we give this, plus other pastries, and we serve it to the guests with the Moroccan traditional mint tea or any other flavor. Also, when we have guests, especially after lunch and before dinner time, we call it caskroos. Just like, you know, people come to your house, they visit your friends, your family members, you make them tea, you present them with some of these traditional sweets, but also, There's a lot of modern sweets that we present to the guests, uh, sometimes we also include dry fruits in some families or cultures, but can you tell us a little bit more about the modern fruits?

I'm seeing here there's quite 

AHMED: a lot. Okay, you know, uh, this is our next, which is, you know, the modern and the new creativity of pastries. 

AZDEAN: I don't really know the name in English, but it's, this is by far my favorite sweet as a kid. Thank you. My mom used to hide it from us and used to sneak out and steal them and eat them.

So, Mr. Ahmed, would you please explain to me the origin of Kaaba Ghazal? When do we prepare it? And also, how connected is it to our culture and tradition? 

AHMED: Okay. We call them Kaaba Ghazal. They are made by almond and the flavor of orange flowers and sometimes roses. Rose water. Rose water, yes. The Cabrousel began at the end of 16th century and the beginning of 17th century by the Moorish or the Jewish coming back from Spain after the decline of the Andalusian civilization.

AZDEAN: Okay. 

AHMED: Then, uh, it was one of expensive pastry made just in the rich families houses for the special occasion. Yes. And because the almond was really expensive and the creativity of Cabrousel Only, you know, belong to high status, yes, and, you know, some rich families. with the high taste. Okay, then now it's become possible for all people to make it and is often the first place to be present in all kind of occasions, uh, is Kaab Huzar.

Yeah, I see. If we were invited. for a special occasion like a wedding invited, uh, invited, then we return back home. Our kids ask us if we bring with us some of Kabusa. 

AZDEAN: Excellent. So it's very diverse suite. It can be used for different occasions. Yes. Just normal guests coming to you. or a wedding or a circumcision or engagement.

Yes, exactly. Okay. Perfect. Yeah. Uh, anything else you want to add? 

AHMED: Yeah, we want to talk just in general about, you know, all what people see as a pastries here. We have many, uh, kind of pastries made differently, but the basic ingredient are the dry fruits, dry fruits, almonds and peanuts, cashew and sesame.

and others. 

AZDEAN: Okay. Perfect. So, you know, just to conclude the pastry session of our food tasting evening, there's the traditional, then there's the modern Moroccan pastry, and it's also influenced by all other cultures and traditions and creativity of the chefs and sous chefs and the pastry makers. So this has been a really, really very informative.

Thank you, sir. Really appreciate it. And I want to taste some goodies.

We are back in the, uh, Jama el Fina Square. As you can see, the background noise, music, drums. Uh, it looks like it's getting crowded, and it's gonna get a lot more crowded than what it is right now. So we are at our third stop tonight, and it's the dry fruits stop. So we have, uh, Mr. Ahmed, local guide. He's gonna explain to us the importance of dry fruits.

Dried fruits in Morocco and, uh, why it's really important as well to include it in the food tasting tour. Mr. Ahmed, take it away. 

AHMED: Thank you. You are in front of one stand of dried fruits. The dried fruits, they are, uh, very popular here in our, uh, country and also especially in our culture. Because normally, uh, one of the celebrations, it's, uh, the new year, which is Arabic.

We call it Hajarid. So it's the lunar year. Yeah, the lunar year. Yeah, the lunar year 

AZDEAN: and the lunar calendar is about 29 days to 30 days Yes, exactly. So it's a shorter than, you know, the regular year. It's about 11 days shorter every year. So, okay. Yeah Thank you. 

AHMED: Then one of the rituals that we prepare some cookies, for example, the famous one is this We call them Qorishlats in our dialect.

This is flour rolled like a snake and mixed with some ingredients like anise and sesame and sugar. Sesame seeds. Yeah, sesame seeds. And we cut them and we take them to the public oven, which is communal. We bake them and we bring them home. 

AZDEAN: Growing up, um, I've seen the dry fruits and also we use them for special occasions.

Sometimes, again, just like we talked earlier, just when we have guests, you know, like in the afternoon, we give them, you know, mint tea, then we give them some dry fruits, or Moroccan sweets, traditional or modern. So this is no different. And it's really, really popular. Also, they are very popular, especially in weddings.

Can you tell us a little bit more about the dry fruits and the importance of them in weddings? 

AHMED: Okay, the dry fruits and especially, you know, the dates and the almonds and the walnuts are often present with some other elements as a gift from the groom to the bride in the wedding. Especially, you know, the dates.

Why? Because they are blessed and mentioned in the Koran. As a, you know, a dry fruit. That way we take them as a symbolic gifts. Like we have other, you know, things like sugar, milk, and henna. Then, uh, they are also symbolic. Then also the dates are symbolic and often also are present in Ramadan. By the way, yeah.

As a first thing we eat. after the breakfast, like iftar, and also, uh, figs, figs, figs, yeah, the figs, dry figs, yes, and, uh, the dry fruits, we take them, you know, what we present our love to the person who is organizing the wedding or any events, then we represent for him our love by, uh, many kinds of dry fruits.

AZDEAN: Okay, the other thing that we do, especially when it comes to weddings, We do stuffed dates. Those are special dates. They cannot be the small dates, but stuffed with other fruits, ingredients, and stuff like that. So, and they get really, really, really tasty. 

AHMED: The dry fruit sellers, you know, become more creative, and they add many, many flavors to many dry fruits.

Especially the almond, you could add the cheese. Oh wow. Yeah. Switch in, you know, salty cheese and the, you know, normal cheese, sesame, and thyme, and honey or sugar. I see. Yeah. So, 

AZDEAN: basically, besides the regular and tradition, now people becoming more creative, and they add more stuff to the menu. What normally used to use for weddings and special occasions.

Mr. Ahmed, what else can you share with the audience? I know it's getting kind of loud, I feel like dancing. 

AHMED: Then, uh, I share with them, you know, uh, Welcome to Morocco. Okay, thank you. So, this concludes our dry fruits. 

AZDEAN: And the next stop will be, uh, the soup, Harira. The next stop is going to be the Harira, which is a famous Moroccan soup, specially made in Ramadan, but also in Marrakech.

It's really made throughout the year, and people love it, whether in Ramadan or outside Ramadan. Personally, I love it outside Ramadan, because I get more than just one bowl. So, uh, we'll see you in a few minutes. Thank you so much.

Welcome back to our next stop. of the food tasting. This stop, we're going to taste the traditional Moroccan Harira, which is also called vegetable or vegetarian Harira. And it's a stable in the Moroccan kitchen, especially in Ramadan. And then after that, we're going to do a little bit of tasting of Msemen, which a lot of people call Moroccan pancakes.

And it's also part of the traditional Moroccan breakfast. It can be used by itself as a breakfast or part of eggs and other ingredients for breakfast. Again, Mr. Ahmed, welcome back. Thank you. It's been an amazing tour so far. Thank you. so much. 

AHMED: Thank you. It's been 

AZDEAN: really, really, really good. So if you would please explain to the audience what we're gonna do for the next maybe 10 minutes here 

AHMED: 10 minutes here Yeah, this is a no this one.

You know is about Harira, which is made by lentils lentils lentils and chickpeas chickpeas fava 

AZDEAN: beans fava beans and little spaghetti A little bit of spaghetti, I forgot the name of it. It's like a short pasta, I really forgot the name of it. And, 

AHMED: uh, not the long spaghetti, but you know, small spaghetti, you know, cut it.

And coriander? Coriander? Yes. Parsley? Parsley and, uh, you know, coriander, both are often in Harira. Parsley and, uh, 

AZDEAN: cilantro. That's what we use. Also, we use sometimes celery. 

AHMED: Celery is a crust. Crust, yes. Yeah. Yes. Coriander and basil are often, you know, in the Harira. And they have special taste. And, uh, you know, tomatoes.

Tomatoes. Tomato paste and tomato sauce. Yes. And, uh, spices. Yes, of course. Without 

AZDEAN: cumin. No cumin. No cumin. No cumin, yeah. Uh, what about flour? 

AHMED: Flour is to make the texture of, uh, you know, the soup. Little flour, it's not a lot. 

AZDEAN: Yeah, the flour normally is added as a last ingredient to the soup. It gives it that thickness.

That's what holds really the soup, is the flour that is added at the end, before it's really cooked. So it gives it that texture and flavor as well. 

AHMED: Yeah, sometimes people, you know, prefer to have this, uh, bitter or a little sour. That's why, you know, they add lemon, and they add vinegar. 

AZDEAN: Vinegar. Vinegar. Okay.

Now, the question that I have for you, I know it's completely 100 percent vegetarian, but I know in some traditions, in some houses, they also make it with small chopped, small pieces of beef. 

AHMED: Yeah. Sometimes, yeah, exactly, you know? And sometimes, just the bones. Yeah. Oh, the bones. Yeah, 

AZDEAN: the bones, yeah. So, basically, they just add a little bit more flavor to the soup.

Okay, that makes sense. Yeah. Okay, what 

AHMED: else? Yes, I think we forget something. Salty butter, which is I see. Smin. 

AZDEAN: Smin. Yes, so we use it quite a bit in Morocco because it's strong flavor and taste. We use it as well for other dishes like couscous, bedaz, you know, in the Yemezi. Just a little, you 

AHMED: know, to have just the flavor.

AZDEAN: So there's a variety of soups that we normally use. But this one, I mean, it's very popular Ramadan, but also, as you can see, you can have it anytime, any day, outside Ramadan, in the square of Jamma el Fna, anywhere, in any other city, it's really, really popular, and it's normally served, depending on the area, you know, the neighborhood, if it's, you know, like right now in the Medina, The heart of, uh, Jemma el Fna.

It's just served with dates, like we have right now. Or sometimes it's served with Shebekia. Uh, in this case, it's not available here, but we've seen Shebekia earlier and during the tour. So those are really the stable of the servings of the Mubarakun Harira. Personally, I like it outside Ramadan because I can have as many bowls as I like, and there's no restrictions.

So, this is really, really good. Uh, why should people do A food tasting tour versus a cooking class. 

AHMED: Uh, if you are making, you know, food, it's not same like you are tasting it. You try all what's concerned, you know, the salty, the sweet, and, uh, to know the way of cooking, and, uh, to try from place to place.

That give you more richness and, uh, make your knowledge about Moroccan kitchen very important. It's hard. 

AZDEAN: Okay. Yeah. So basically you're for the food tasting versus the cooking class. 

Yeah. 

AZDEAN: Okay. Well, I mean, these are two options that, you know, you can, you know, we'll let the guests decide. I like both of them.

For me, this has been a really good experience. Why? Because I get to see, I'm still in the square, in the vicinity of the square and, uh, we're seeing, Oh, shukran. Thank you. Thank you. Oh, it smells really good.

So, and I get to see different parts of the square, the north side, the east side, the west side. So it's really, really, really good. That's what you get in this experience in the, in the, in the cooking class. It's a little bit less, but he also, you make that food a little bit more personal to you because you go to the market and you shop the vegetables, the meat, and then you go back to the Riyadh and you cook it.

And that's going to be a lunch or. Or dinner afterwards. And again, it's, it's a really unique experience. If you have a chance to do both, I would recommend both. But if you have a chance to do just one, see which one fits you best, especially when it comes to scheduling the food tour. Normally tasting is done earlier in the evening, and then the cooking class is normally done, I would say around midday, early in the afternoon as well.

So, um, this smells really good. And this is what we call 'em salmon, which we just talked about. Can you tell us, I mean I can smell different flavors. I have three, you have three. They're really cut, thank you for that. Can you tell us what we have in front of us, 

AHMED: please? Okay, this is what we call Msemen.

It's Moroccan pancake. Then, uh, we have it like a breakfast. We have it like a snack. And also, uh, it's often present in Ramadan on the table with Harira, Shabakia, dates, and other food. Then Msemen could be a normal one. And you add what you want, which is, you know, uh, sweet things like, uh, Nutella, like jam, like amlou.

It's a mixture of almond, argan oil, and honey. And also you can add soft cheese, lavash kiri. Then, uh, more sweets. But this one is salty because it's only with onion, paprika, and some spices. Yeah, then it's very famous, we call it msemen amr. Means, you know, uh, stuffed msemen. Yeah, stuffed msemen. And, uh, also could be with something other like meat, ground meat, or, uh, uh, also Lakhlea.

Lakhlea 

AZDEAN: is basically the, yeah. Preserved 

AHMED: meat. 

AZDEAN: Preserved meat, yes. Okay. So, I just tasted the Msemen and I think it has the onion. It's very flavorful. The fat and the onion are inside and it's baked until it's really hot and the fat melts. And then we eat it with very hot Moroccan mint tea, and the taste is just incredible.

And that's exactly what I'm tasting right now, so it's really, really good. 

Yeah. 

AZDEAN: Shukran lakoum. It's actually not a mint tea, but it's very flavorful. The mint tea is the tradition, the basic, the stable, if you would. But then there are, I think, about 20 different flavors. And I know this flavor comes from the mountains, Timisha.

So it's really, really good. It's very healthy, and I really love it. The food is amazing. Harira is incredible. The semolina is just outstanding.

AHMED: Yeah, you know, our tea, which is green tea with mint, normally. It's not only mint, but green tea with mint. We have different kind of mint. We have peppermint, sweet mint, and other flavors like, you know, thyme, oregano, and rosemary, and, uh, you know, each part of Morocco make the tea with their favorite taste, and, uh, tea, you know, it's our hospitality, by excellence, and we drink it every time.

Yeah. 

AZDEAN: Okay. Our next stop is going to be the Tangia, which is, again, a staple of Marrakech cuisine, especially Marrakech. And we're going to be there in stall number 50 with Mr. Mohamed, Mr. Mohamed. And he's really, really good. So I'm looking forward to seeing him in a few minutes. We're going to walk.

This is one of the major stops. Stall number 31 and 50 with Mr. Mohamed. If you have a chance to stop by, please do so. And this is our last stop for tonight. So, uh, Mr. Ahmed, can you tell us what the clients could and should expect coming to stall 31 and 50? 

AHMED: In this popular restaurant, they provide roasted meat.

Roasted meat, okay. Yes, and, uh, Steamy, uh, Sheep Head. Steamed Sheep Head, okay. And Tangia. Tangia. Which is, uh, one of the specialities of Marrakech. Or the famous one. Okay. 

AZDEAN: They really serve very delicate Moroccan food. Not a lot of people. Actually can eat it because you really have to have a very strong stomach, but you can ease your way to it.

Uh, I would not recommend it day one or day two, but you have to just one step at a time because it's very strong and may give you some, you know, stomach ache and pain. So just, just be careful before you try it and taste it. It's incredibly delicious, but it requires a little bit of patience on your part.

Don't just come here and go for this delicacy food, but just take it a little slow. So Tangia, it's one of the staples of the city of Marrakech. It's only made in Marrakech. So what can you tell us in terms of the history about the Tangia? 

AHMED: Yes, It's a, you know, a Jewish way to cook. Normally, the Jewish people lived in Marrakech before.

Didn't have to cook. And, uh, Saturday, as it's Shabbat for them. Yeah. Then, uh, they create this way. They put all the meat and, uh, other ingredients. And, uh, they take this jar. We call it Tanjia. To the public oven, or to oven of, uh, you know, the hammam. We call it Farnachi. Farnachi. Yeah. Furnace, fireplace. Then, uh, we lit it, or the Jewish, they lit it on fire.

And, uh, they bring it home late the next day. And as, uh, the Jewish were artisans, Marrakech people also were artisans, then, uh, the influence passed quick, you know, to the Marrakech artisans, and, uh, it's become a way of cooking, and one day it's become the famous dish in Marrakech. Absolutely. 

AZDEAN: Just to clarify, when they cook it overnight, it's actually, it's not on direct fire, it's farther a little bit.

from the fire. So just the steam, and that's how it's cooked. It's cooked very, very slow, and then when it's ready to be served, it's very tasty and extremely flavorful. Love 

AHMED: it. Then, uh, the particularity of Tangia should be cooked in a low heat for like three, four hours. The common ingredients are saffron, or first, you should choose the best part of the fish.

which is the lakes, and, uh, saffron, the king of spices, the garlic, the cumin, lemon preserves, and, uh, olive oil. Olive oil. What about water? Yeah, a little water, not a lot, but just a little water. 

AZDEAN: And also there's a lot of people who like it with more spices, so they can add as many spices as they like as well.

But this is the common way of making it. And as you can see, there's a lot of noise behind us, there's a lot of background music, dancing, and it's just, it's, it's really, really happening every night in the square. So now, we're gonna move to the other part that they are serving at this small stall. which is the meat.

AHMED: Yeah, the beef, they put it like in a pot, inside of one another pot with a hose, and the same goes through to the hose, for a few hours, the same is ready and tender. Okay. Tasty. As you see, people just add, you know, mixture of cumin and salt. This is the only ingredients we add, because the meat without anything is tasty itself.

AZDEAN: Okay, show us. So, basically, what we do is, Mr. Ahmed was explaining is, it's steamed meat, and it's steamed just the way that we steam couscous. We use the same things in the kitchen. That's how the meat is steamed, for hours and hours, slowly, until it's soft and tender, then it's served to the public. Again, these are some of the Moroccan delicacies, and they are extremely tasteful, very, very delicious.

Okay. What else do they serve here? I see some salads. Yeah, I see some olives. I see some bread. So these are the common things that will come with whatever dish you order, whether it's tea. Tea, yeah, tea, of course tea is a stable for sure. So you get a Moroccan salad, which consist of just chopped onions, chopped tomatoes and olive oil, and um, a little bit of human and, and black pepper.

What else can you tell us about stall 31 and 50 for the audience, just in case if they wanna come here. and give it a chance and give it a shot and eat one of the most delicious and delicate foods in Marrakech. 

AHMED: We have couscous, which is very famous. We have chicken. We have tagines, uh, you know, everywhere.

And we have skewers or shish kebab, kafta, ground meat, and some local sandwiches, especially the famous one with, uh, just bread and, uh, boiling eggs, tomatoes, and, uh, you know, cumin and olive oil. This is our local hamburger. Okay, perfect. Now people should come to discover by themselves after. Yeah, it will be, you know, amazing experience because this place is listed as UNESCO heritage, as the oral world heritage.

Okay. Yeah. 

AZDEAN: Perfect. This has been really, really amazing. I know we don't want to take a lot of time for the shop owner. For the restaurant owner, because that's how he makes his living. He's been very kind to us, very hospitable, in this hustle and bustle of the square of Jamma el Fna. So we're wrapping up today's tasting tour.

It's been a lot of fun and, um, It's time to go and I'm hungry. Thank you so much. Thank you. Thank you. Thank you.