Eating Our Way Through Marrakech, Morocco (the most unique food tour we've ever done)

It's very rare on a food tour that every dish just hits right. I'm going to eat a snail! The owners and the people working were super friendly. Such great people. I can't say that enough here in Morocco. He's throwing me for the loop with the spleen and the liver today. These are amazing. Now that hits the spot. Look how crispy it is. Welcome back to Morocco and welcome to Marrakech. Today we're going to be eating our way through the city on a Marrakech street food tour. We've partnered up with Chef's Tour and we're heading towards the Medina to go meet up with our guide right now. Nice to meet you. So the Medina of Marrakech goes back to 1062. So the walls over there, that's the rampart for the protection. Nine kilometers long. There are 21 gates that point to get in and out of the Medina. We're going to try one interesting local pancake that we call Baghrir. He's buying the pancakes from here and then we're going to take it to another shop to put some toppings on it, I think. Those are good. Thank you. If it's correctly done, it should be with the holes on the top. Sometimes people would call this pancake with thousands of holes. With the topping, it matches perfectly. So we call it amlouk. Mainly three ingredients. Argan oil, honey, and tannin nuts. Mainly almonds or peanuts. I love how it has all of these little holes and then the filling just seeps out of it. Wow, that's a great start. Yogurt granola is like a staple for my breakfast. This is the best yogurt I've had in a long time. I wish we could buy this in the store because this is amazing. So much flavor. Not overly sweet. That's so, so good. So if you want to buy fresh yogurt here in Marrakesh, when you walk by these little shops, you just look for the glass bottle or like a jar. And then you can buy the homemade yogurt. And it's worth it. You should get it. This was wonderful. It wasn't thick, you know. It was just very creamy and very flavorful. Really good. Try to tuck it in. Then it becomes a little bit fluffy. Like this? We're taking phyllo dough and then we're putting the peanut paste in it and wrapping it up to make a little pastry. Oh, I feel like I'm messing up. You just need to tuck it. It's all correct. Oh my gosh. See, the difference is just like one year ago. The difference is this is perfect in my size. Look how cute it is. Wow. So what's this one called again? And it's in the shape of a rose. He sprinkled sesame seeds and rose water on top of it. And it's the phyllo dough. Wow, look how sugary and sweet it looks. This is great. That's so delicious. Dessert already. I like that in a food tour. Thank you. Thank you so much. I saw you ate one of those. You always eat one of those, right? Yes. We know they're like freshly made. How can you not? Wow, that's so delicious, man. That's like the cow's blood. The filling? Yes, the filling would be the minced beef with the vegetables. Mainly carrot, potato, onion. And then it's served as a snack. Mainly inside the local bread. Oh gosh. It's called dessert split. It's a spleen mixed with minced beef mixed with vegetables. Come try it with us. I'm kind of nervous. No, I think it's going to be good. It tastes like round hamburgers but a little more bitter. Yeah, that's what it is. The aftertaste is bitterness. The spice is really great though. You can tell that there's beef in it too. It looks a little skeptical but it smells really good. Very heavily spiced. The meat's really tender though. And the bread is always amazing here. I liked it. It was some really different spice flavors that I'm not used to but I enjoyed it. Yeah. We're going inside the local bakery. They don't like a lot of cameras so we're just going to keep it on us. But we're going to go see how they make the bread. Look how quick he is too. Our guide said they can put 300 to 500 loaves of bread at a time. It's crazy. They move a lot. He's making sandwiches so he just stuffed the baked sardines in this fresh made bread and squeezed a little bit of lemon on top. I was really nervous that we were going to be eating a lot of the same foods that we've been eating on our trip but so far everything has been very unique which I'm excited about. It's simple food but it's really, really good. You can really enjoy the taste of the sardines. And they cook it right in here. That was my favorite so far. The saltiness with the fresh lemon. Wow. That was a special shop. I couldn't film a lot of the inside but the baker let me show him. The oven was so humongous. What a special tour so far. So unique. We were just talking about the weather and he was saying it was cold. He zipped up his jacket. And I'm currently sweating in a t-shirt and shorts. It's amazing the different climates when you travel. Whatever people are used to. Your summers must be very hot, huh? Yeah. I love how the tour has been hands on. The rolling of the pastries was so fun. And then he says when they form the relationship with the bread people then eventually you'll be able to help make the bread. So fun. Thank you very much. Thank you. Five pieces of the hammam. You can touch it. It's still warm. And you can see it's black from the bottom. Because he has done other people's tangerine. Why not make his own? So what was the meat that he's using here? He's using goat meat. That's why I'm invited in. So the really nice gentleman cooking the tangerine let me try his. It was made out of goat. And he said most people don't really like it. But he was loving it. Our guide was eating it. And he gave me a little bite. And oh my gosh it was so delicious. It reminds me of lamb. He said it has a little kick. But I thought it was awesome. We just walked down the street that sells all the leather goods. And I was like this leather has a smell. Because it has a very distinct smell. And he was like that's how you know it's the authentic genuine leather. If it has the smell. Goat skin. You shave. You sip the water. The drum top. I love the sound. We just walked down the street where there was a lot of people making shoes. And I was asking our guide if they sell these shoes on the next street over where the tourists are buying them. And he said yes and no. Sometimes you risk buying imported shoes over there. But if you come straight to the maker then you know you're shopping local. And supporting small businesses. Which is cool. I just thought you would be interested in this. He's making genuine leather balls. Wow look how cool they are. Wow so amazing. Thank you sir. Now that's a souvenir I would love to bring home. I believe they were $70 for it. You can see them hand stitching it. What an awesome shop. So we're at our next stop. We're going to be trying lentils, white beans, chicken skewers, and liver skewers. I don't know there was something different there at the end. I'm not quite sure what it was. Just put a drizzle of olive oil and a little chili pepper on top. Looks good. Thank you. We have our two skewers here. We did the chicken with turmeric and coriander. Or cilantro. And then this one is going to be the beef liver with no seasonings. But he says when you take a bite take some with the liver and a little bit of fat. Because the liver tends to be dry. So I'm going to go for liver first because that's what I'm most nervous about. He's throwing me for the loop with the spleen and the liver today. Have I ever had liver before? I don't think I have. That is really good. I'm surprised. You like it? Wow. I was nervous. I'm not much of an organ person. And this one has turmeric and coriander. That one is really, really good. Yum. That is a hot one. But it's good. My mouth is... Raven about the liver which is really surprising. He said you have to have the fat. Perfectly balances out. Let's try it out. Wow. You guys are right. That is so delicious. Who would have thought we're loving liver? How do you say delicious? We say it as ween. As ween. These are like the two typical starters you get with a normal Moroccan meal. You get the white beans and the lentils. And we already know that I love beans. And I love these for sure. We've had them a lot and I love them. The liver was surprisingly kind of hard for me to even try. I probably haven't tasted liver for over 60 years. When your parents made you eat some. But this was very good. We're not a liver family as you can tell. But that was fantastic with the fat mixed with it. Made it salty and it tastes like just really good beef. I loved it. Well that was a great stop. The owners and the people working were super friendly. Such great people. I can't say that enough here in Morocco. This is one of the places where you can try the finest rabbit tagine in Medina. So we're having rabbit tagine which is very new for us. And it's one of the only original places left that still makes rabbit tagine. The main owner downstairs has shown us it was in the top 10 places to eat here in Marrakesh. So I'm very excited to try this out. It is so tender and delicious. I love all the spices they have. Another very special dish. We've had a lot of tagine. And I'm always trying to figure out which one I like the best. The lamb or the beef. I don't have to worry anymore because the rabbit wins. The broth is so amazing. Spiced perfectly. I could eat this every day. Wow. I just wanted to eat rabbit because all the books I'm reading they're all out in the woods cooking rabbit on a fire. And it's really got me craving some rabbit. I've been like we're going to go to the woods and cook a rabbit on the fire. Wow. Lemony, herby. And it kind of tastes just like dark chicken. Super moist. That is really good. This rabbit tagine was my favorite meal in Morocco. That's pretty good. I got my rabbit fix. This one's pretty good. Look how cute you guys are. Perfect. Thank you. Bye. Thank you guys. How was the tagine? Best meal in Morocco yet. Thank you. Bye. It smells good. Six spices. Turmeric, cinnamon, ginger, cardamom, cloves, and anise. I love that smell. That's nice. Oh my gosh. That smells like the best seasoning mixture ever. Medium or strong? Medium. What's your favorite? Medium or strong? Strong. Is it strong? The reason they have the sand is to distribute the heat equally. Because they keep moving it, so it's actually hot sand all the time. Now you can feel the heat. Once you stir the sugar in, you have to wait a couple of minutes for all the grounds to fall back down. It's really hard to wait. It's always the hardest part about Turkish coffee. I like to drink it when it's hot. I'm not very patient. Five minutes. You can make each batch. Maybe two batches for us all. Now that hits the spot. After that rabbit meal, it's just like having old school coffee over the fire. It fits in with your theme of your books. It's so true. I did not expect Turkish coffee on our Morocco tour. So this is a very pleasant surprise. That coffee hit the spot. Only $2 to see the whole process and enjoy that Turkish coffee. Wow, look at all the choices of olives. So it's harvest season, so you can see all the different colored olives they have. It's like Moroccan beef jerky. One of my favorite things, jerky. I believe it's beef jerky, right? And they said they use this a lot when they're in the Sahara, of course, because it stays good for up to a year. It's not as jerky as I thought. Kind of more like roast beef a little bit, mixed with a little smoky flavor. Delicious. It's very rare on a food tour that every dish just hits right. Beautiful, thanks. Thank you. You want to get a shot of this? Look how crispy it is. Crispy filo dough stuffed with cheese. What's better than that? I was surprised. It's stuffed with cheese and noodles. This is the bigger, savorier version of that cute little pastry we made earlier. I love savory stuff. This is delightful. So the trick is to make sure it doesn't touch your lips. Otherwise, it's going to leave a mark. Oh my gosh. Yum. These are amazing. You've already stained your lips and your tongue with everything. Oh my. They're so good. Similar to dragon fruit, but even better. So much flavor. I love these. Show me your tongue. Thank you guys. Have a good day. So we're trying the tagine. It's cooked in a different pot than the tagine. This dish is fully from Marrakesh, where the tagine you can find all over Morocco. And this is beef. That's delicious. That is so good. Do you like it more than your rabbit? Do you? That's saying something. I do like it more than the rabbit. It's so funny. I asked Rasheed, I said, is this the grand finale? He was like, yeah. But we still have a few more stops after this. Okay, come to this food tour. Especially hungry. We say that every food tour, but this one has a ton of food on it. So that was pretty awesome. They showed us how they prepare the lamb tagine. They actually lower an entire lamb down into this pit. And they cook it on an open fire for about six hours. And then they lift it up. They showed us a video. I'll try to get it from them. Insert it here. I want to come back and eat that now. What are you doing to me? We're trying snails. He's giving me everything today. They are called snails or escargot. So they are mainly found in the country. The big ones are exported to France, Italy. You eat them as a delicacy in fancy restaurants with butter. Where you taste only the flavor of the butter. So Moroccan snails, usually we use them with the spices. The main interesting ones would be the bay leaf. The skin of the preserved lemon. Two types of pepper. So the flavor actually is in the broth, not in the snails. It's just anywhere on the top. And then the snails would come. So the gut is always the underneath part. So this has to go. And this is the fine part. Let's go for it. I'm going to eat a snail. I'm going to be calm in all this. That actually did pretty good. And then I'll take a little. It's great. It really doesn't taste like much. What does it taste like? The texture is similar to mussel. Yeah, like a mussel. I'm like, it tastes like something I know. And then the other flavors are here. So you sip and then you get the kick of all the spices that were in. Yeah. The broth is delicious. And the texture of this snail is, I'm like, it's familiar. It's like a mussel. Kind of like seafood-y, but there's no seafood taste. It's great. Chewy, salty. The best part is that spicy broth. So in flavor. Who would have thought? That's cargo, but not the fancy way, that's for sure. Okay, we have the finale. We're going to have some mint tea overlooking this entire main square. And the sunset's going down, so what perfect timing. This is the place to come for sunset. It is packed up here and we're just ending our tour with a little mint tea. It's the perfect ending, right? Looks like everyone had the exact same idea. It is a little crowded up here. Just a little bit. All right, Rishi, thank you for a great tour. My pleasure. I enjoyed my time. A chef's tour, Marrakech. And if you guys are interested, we will leave a link in the description box below.