They Eat Camel for Breakfast Dakhla Street Food Expedition in Morocco

Welcome to Dakhla Oyster Festival. Super juicy sepia. This is the best. It's 7 a.m in the morning and now we are going to Dakhla. I used to think Agadi was the south of Morocco. But I was wrong. This time we're finally heading to the real southern Morocco. How are you brother? Very good and you? Yeah good to see you. Welcome to Dakhla. Meet Ali, forever in love with Dakhla. Morocco's kite surfing champion for the past 10 years. The weather is perfect here. How was the trip? Good alhamdulillah. Well it's the youngest city in Morocco. Oh yeah? It's in full expansion at the moment. So everything is almost new. Starting the day with camel meat. That's how things are done in Dakhla. And just like that our meal was ready in no time. Look at the color. I don't know where can I start. I advise to start with this. It's my first time trying camel meat. I thought it would be rich and overwhelming. But the flavor was unexpectedly light and clean. There are a lot of shrimps inside. Look at this. The first meal is usually at 5 pm. Really? And people eat dinner at 11 pm. Really? 11 pm? 11 pm. It doesn't matter. This is the culture of Dakhla. Every day Sunday in Dakhla. Guys, this is the best place to eat camel meat. Camel meat? Kofta. Kofta is the best place in Dakhla? The best place in Dakhla. Yeah, Hafid. Hafid. Peace be upon you. Peace be upon you too. How are you, Hafid? I'm good. How are you? I'm good, thank God. Is there anything else other than camel meat? Kofta, camel meat, and onions. Camel meat? Yes, camel meat. No spices, no garlic, nothing. Camel meat is natural. Camel meat is natural? No spices? No spices, no salt, nothing. 100% natural? 100% Good. No spices, no garlic, nothing. Yes. We don't grill onions and tomatoes together. We grill one kofta and one onion. How much is one kofta? One kofta is 6,000 AED. The big one is 23,000 AED. And the small one is 40,000 AED. You are like a teacher. Me? A little bit. After hearing the philosophy behind the kofta, I really wanted to taste the camel kofta in its purest form. Look at this camel kofta! Looks so juicy and wild at the same time. It's my favorite kofta place. I would stay in Morocco. Oh really? Yeah, I've tried many places. And this is special, I really like it. Everything in it is good. Everything is good. The cup is a little smaller than usual. It's like a cup. Like an espresso. Exactly. We are the Italians of Morocco. Chef, how do you like it? The opposite. Is it good or what? It's the best. I love it. Tender, smoky, and super juicy. Camel juice. This is how we eat camel. With the bread strip. This is the inner part. A little bit of garlic. A little bit of onion. And the meat. A little bit of harissa. It's not super hot. A little bit of onion. And the meat. It's so wild! And this harissa is so special. Lemony, spicy, it's so refreshing. It's so good. It has a nice acidity. It's so good. Thank you. Bon Appetit. This is brother Bashir. Local of Dakla. So this is a special local place. So in which you can have Bissara. Or you can have some nice cooked meat. Let's take a look. Peace be upon you. How are you? May God bless you. Bissara of Dakla? Yes, of Dakla. Tunisian meat. Tunisian? Yes, Tunisian. This is Tunisian chicken. Even this is Tunisian? What is this? This is Loubia. Loubia in Tunisia. A little bit of garlic. A little bit of garlic with olive oil. For the blood? Yes. A little bit of chicken. Chicken thigh. Chicken thigh? Yes, a little bit. With the help of local friends, we ended up at a real hidden local gem that's not even on Google Maps. It's so creamy. This is really good. Tuwima. Let me try Tuwima. This is perfect with Bissara. Usually we take this before surfing. This is surfer's meal. Surfer's Bissara. Look at this Tangia. This is original. Authentic flavor. The flavor of lemony Tangia. So tender. The garlic. Chicken Tangia. It tastes like fried chicken. But not deep fried. This is the main character of Tangia. Chicken liver. Strong. Chicken liver is so strong. You can taste the flavor of the south. Oh yes. Bittersweet. Tuwima. This is not a normal Lubia. It's special. Lubia with chili, Lidam and Tuwma. This is not your everyday Lubia. It's like medicine. Do you want to showcase your cooking skills to the world? Or share the unique and fascinating culture of your hometown? Reach out to the Bohemian Kitchen team anytime. Mino and Amina will come to you. Don't hesitate. Contact us now. We're eagerly waiting for your invitation. This is how we do. Sahara expedition. Middle of desert. In the middle of the beaches. But I can see the ocean. Is it Atlantic Ocean? It's so real. Fantastic. Everything you see is wood. So what we wanted to do is to build something that is completely ecological. That's it. What a fantastic cozy place. Small wooden cabin. Middle of nowhere. Even bathroom made of wood. I love this beach. This is why I used to train. Now it's seafood time. So we are at the most... Where are you going? Everyone running away. We are at the most famous seafood place in Dakhla. Peace be upon you. What's your name? Thank you. This is a seafood restaurant known for its ocean views and reasonable prices. What is this? Corvina. Corvina? Of Dakhla. Of Dakhla? Yes. This is Merna. Everything is local? Yes, everything is local. About 4 people can eat here. This is Dakhla's most iconic fish. The kind every mother prepares when guests arrive. Corvina. A must try when you are in Dakhla. It has spring onion, olive oil, garlic and other spices. This is Asfi. Asfi? Yes, Asfi. It's a fishing village. We catch small fish and cook it here in the sea. This fish is 2 hours out of the sea. Daba? Yes, Daba. From the sea to the grill. These are spiny lobsters. Often called langoustines in some regions. They are famous for their incredibly sweet and firm tail meat. The langoustine is split in half. Brushed with the house made herb sauce. Then straight into the oven. Looks like oven baked seafood is their secret weapon. Now we have the famous Dakhla oysters. Which is taken out of the sea less than 2 hours. We add the lemon. Nice and fresh. So rich. The oyster is quite small but the taste and flavor is quite rich. Octopus salad. Octopus is famous in Dakhla, right? The best quality octopus. Even the octopus is so tender. I can have this salad everyday. House made ginger ale. This is ginger beer. It's a bit spicy. Welcome to the first anniversary of Dakhla Oyster Festival. Roasted oyster with cheese. Mussel with cheese. This is corvina. This is fin. Langoustine. What a seafood festival today. Full of flesh. Full of meat. Look at this. Atlantic ocean in my mouth. You can kite surfing in my mouth. When you're ready. So this is corvina? This is corvina, the famous corvina. The famous fish in Dakhla. Exactly. Those are tender, good for grilling. Small ones? Small ones. And frying also. And then you have the middle ones which they call Dibdoub. Dibdoub. They have different name for middle size. So this is more Dibdoubi? Dibidiba. I'm gonna go for the best. The price is right here. You pull and it's all white meat. No bones, nothing. That area is also good. Golden area. Look at the juice. Look at the juice, the corvina. With a little bit of cherry tomato from Dakhla. And they also do with pumpkin. Yes. Very special to here. Really good. Very sweet. Fried pumpkin. Oh this is so nice. Better than corvina. Green one. With tomato sauce. Criminal. He knows how to eat. Food professional. Peace be upon you. How are you? Is this corn? On our way to taste camel liver. Which is one of Dakhla's must-eat dishes. We stopped by to pick up Tafarnout. Morocco's rustic stone baked bread. Unlike other Moroccan breads, Tafarnout is baked directly on heated stones inside the oven. Giving it a rough crispy exterior and a chewy elastic inside. Thank you so much. Look at this Tafarnout. Finally we found the authentic Sahrawi breakfast place. For Kibda Diyajmil which is camel liver. Camel liver and Dirwa. Dirwa. The camel heart fat. Oh my god. Let's try. This is Kibda Diyajmil. And this? Dirwa. This is Dirwa? Dirwa Noulia. Like other local spots, this place offers a range of omelette for breakfast. However, to try Dakhla's specialties camel liver and hump, you must arrive early in the morning. Unlike other dishes based on tomato sauce and eggs, camel liver is prepared in a very simple way. Camel hump fat melts in the pan like butter. Then the liver is cooked quickly over high heat. Reflecting the simplicity of desert life. The kitchen is filled with the smell of meat and butter. I can barely keep my focus. This is the camel liver. Camel meat. I love the flaky bread. So camel hump is almost melting down. Exactly. Look at this. Camel liver. It's my very first time to try camel liver with hump. Normally there is a typical flavor. A little bit of smell of the liver. But this one doesn't have anything. It feels meaty. High heat, very quickly. Let's mix it. I like it. It tastes exactly like butter, honey with coffee. You can try. It tastes like coffee a little bit. This is the best. It tastes like milk coffee. And this? It's crazy combo. What's the name of this? Do you know? It's Zibdab Zimmitab. Zibdab Zimmitab. So this is a very famous mix in the south. Especially among fishermen. So you would find here rosemary, thyme, Sufi cumin and Louisa. So you mix with the tea? Exactly. Please do. Another one. With Sahrawi small tea cup. It's really good. It's really nice. It's so fragrant. Because of this? Yes. I have to buy this. A little bit of clear honey. How much is the apartment rent in Darfur? This is how you're supposed to drink it. This is Zarek? Like this? Yes. Very good. It's a mixture of yogurt and milk. Bashir, where are we going? Umm al-Buweir. The best spot in town, the best wave. Let's go for surfing. Dakla is a world-class surfing paradise. Because it's unique geography where the Golden Sahara meets the Atlantic. Creates over 300 days of consistent trade winds. And legendary long riding waves. Perfect for every ski level. So you apply it on the boards. It gives you a grip. And we always steal it from friends. You never buy it. You always come to the beach and act like you don't have it and go to your friend. The best tip. Leash for ankle. Those are the best leashes. Mors. Champion's brand. So what's your name brother? Yasin. My surfing instructor Yasin. We will go from the side. We will catch the white watch. You finish. You do like a circle. And you come back to me. So always keep your board behind you. So you have the leash. Keep your board behind you. And always my body in front of the wave. So one. Two. Three. I have my feet closed. My head up. Paddling is left. Right. Three. Two. One. You can stand up. Two. One. Stand up. Nice. Stay lower. More. Peace be upon you. How are you? What is this? Arfisa. How are you? Thank you. Look at this. Beef Tagine. Look at this. Beef Tagine with prune. And I recognize a lot of restaurant they use Khusb Chey. In Harash. This is Marul Ham. Marul Ham. Dakla people eat more rice than other cities in Morocco you think? Moroccan flatbread noodle. Arfisa. Is there any special occasion for Arfisa? It's made when... It makes sense. Because Hulba makes her make more milk. That's why. Look at this. Crazy soft garlic. Some chicken. Some tomato. Arfisa. Look at this beef. And yellow beef fat. With barko. Like this. He's a criminal. He knows exactly what to do. So tender. And the fat is like butter. When you eat savory thing. You're craving sweet. When you eat sweet and then savory. It's like endless loop. But this Tagine Barko can serve everything. That's true. This is the main actor of tonight. Marul. Marul Ham. So Marul means rice here, right? Tearing just like this. Oh yes. Marul Ham. It feels like couscous made from rice. Perfect with meat. That is Harawi. Peace be upon you. How are you? Welcome to Shawnee. It's not your name. Shawnee. How are you? Alhamdulillah. How are you? Thank you. This is corn. It's big like 5 stars. Jedi style. This is called Dara. Dara means corn. This is Daraa. Daraa. This is Daraa. Masha Allah. Where is my Marul Ham? Where is my Naga? Peace be upon you. Nice to meet you. My name is Mohamed. Really? Yes. Alhamdulillah. How are you? Alhamdulillah. It smells so good. Thank you. It's still hot. It's good. In the name of Allah. Wow! Sardines! Stuffed sardines. Those kind of sardines with herbs sometimes not really good quality. Not so fresh but here fresh. Fresh sardines stuffed with herbs and spices fried on the spot, mashed into bread then loaded with raw onion, fried eggplant, tomato sauce and fries. For those who prefer not to have a sandwich, the ingredients can be served on a plate in a custom combination. This is for you. Thank you. Look at this perfect dish with fried calamari, stuffed sardines. Let me try this sardine first. Inside juicy and herby and outside is crispy. What I like about this place is if he doesn't find fresh sardines, he will not open. That kind of guy, we call him Maalim. Real Maalim. Let me try mixed seafood sandwich. Calamari, eggplant. It's hot sauce. Can I have some? Thank you. I'm Korean. Korean? I'm Korean. Korean eat hot food? Yes. A lot. In the name of Allah. This hot sauce is amazing. Welcome to Dakla. Don't forget subscribe to Bohemian Kitchen and hit the like button.