Discover a Real Morocco Cooking Class Experience - Live on Location at Riad Ghita, Fes

Host (00:00)
We have vegetables all over but we're go to a place where... Where our noses Where our noses are. These are the fresh ones.

Azdean Elmoustaquim (00:09)
just punch.

Thank you for our cooking class. We just finished with the local market. It was really, really good. So now we're here with the rest of the team doing the cooking class and ⁓ it's going to be lot of fun. So I'm going to pass the mic to Laila Suad and she's going to explain to us everything.

Host (00:27)
So these are the main spices that we use in all the main marketing dishes. This is cumin.

Azdean Elmoustaquim (00:34)
human.

Host (00:36)
Black pepper.

Azdean Elmoustaquim (00:37)
Okay, the black weapon looks really fine. Ginger, Turmeric.

Host (00:39)
⁓ ginger turmeric

sweet pepper

Azdean Elmoustaquim (00:46)
sweet pepper, the equivalent of paprika, salt. But the question that I have, salt looks a little different. Is it a sea salt? It's not sea salt. It's just regular salt. Regular salt and rock salt.

Host (00:50)
and sort.

and it's not see-saw.

my regular

Of garlic and onions are present in all. In all. And cinnamon, yeah.

Azdean Elmoustaquim (01:10)
Thank you, thank you Dean. ⁓

Host (01:13)
and cinnamon. So these are the prunes for the tagine and these are raisins. Raisins for that we will top the couscous. And of course the oil that we have here the vegetable and olive oil. We mix them because the olive oil is very strong so we mix it with the vegetable oil.

Azdean Elmoustaquim (01:35)
Okay, so a couple of quick questions. I know Dean asked you earlier, why do you soak the raisin in water? To make them soft so when they are served

Host (01:43)
to make them soft.

Yeah, yes, exactly. It will not take a long time to be cooked.

Azdean Elmoustaquim (01:51)
to be cooked when they are being made for couscous. Now can you tell us what type of dishes are we going to be making today, please?

Host (01:59)
make the vegetable couscous couscous with different vegetables

Azdean Elmoustaquim (02:04)
couscous with different vegetables. Okay, tajine with almonds. Now the tajine with prunes, is it going to have any meat or just? ⁓

Host (02:07)
and tagine of prunes with almonds.

course

with meat yeah beef so beef or lamb so we can cook them with both so this is we will have a cup of tea with sweet

Azdean Elmoustaquim (02:21)
Okay. And what do do with this?

This

one should come. The funny thing is they put it next to me because they know I have big...

Host (02:38)
Now that

you want to have some.

Azdean Elmoustaquim (02:42)
Awesome. Also, what else are we going to be making besides the vegetable couscous and also the meat tagine with prunes?

Host (02:54)
Fries. Yeah of course fries for Imran.

Azdean Elmoustaquim (02:54)
surprise question.

Basically, Amor

went to the market specifically to buy some potatoes to make his own french fries. So we're going to see how that comes up.

Host (03:09)
And

couscous. I'm not making the couscous. You are making it. Too young. And of before the couscous and the tagine or prunes, we will make some salads. Salad that we bought different vegetables for them. So zucchini, will fry the zucchini. So carrots.

Azdean Elmoustaquim (03:30)
carrots.

Host (03:31)
The famous one, with cucumber and onions.

Azdean Elmoustaquim (03:36)
It really good. I'm going to go back to the same question. We're making a very special dish today and it's not being made everywhere in Morocco. There are specific places that you can have it. And I know a lot of the guests, when I do the podcast with them, they said that they've had it. They really, really like it. So we're very fortunate today. And the dish that we're going to have, Dean, is? Then we're going to barbecue? Camel. Camel, yes.

We're going to have camel burgers, camel skewers, barbecued camel today. So that's going to be our snack behind the scenes. So I'm looking forward to that experience as well. So I see that we're going to have a little bit of tea, which is really good. and can you walk us through what the rest of the process looks like?

Host (04:22)
So first we have to do the, to start cook the couscous that takes long time. We will put it aside and we cook the tagine at the same time. So in the pressure cooker and the salads, all the things will go all at the same time.

Azdean Elmoustaquim (04:27)
I see. ⁓

So everything's gonna be cooked at the same time. It makes sense.

Host (04:41)
Since we are three or four, so we can do.

Azdean Elmoustaquim (04:44)
It'll

be quick. Okay. So what do you need from us to do right now?

Host (04:48)
you will peel the onion like so we will do everything all together ⁓ so the couscous without meat

Azdean Elmoustaquim (04:50)
Let's do it.

Absolutely, I can't wait to do one.

Host (05:00)
So she already started preparing this couscous. So this is the complete couscous. only thing. She already washed it and put a little bit of salt and we will steam it. This is

Azdean Elmoustaquim (05:11)
Okay, so this is.

Okay.

Steam it, okay?

Okay.

Host (05:26)
First step, have to steam the Simole now.

Azdean Elmoustaquim (05:30)
Simolina.

Okay so now she's steaming couscous and that's after... ⁓

Host (05:39)
The steam mess, it's on the top and at the bottom. ⁓

Azdean Elmoustaquim (05:42)
The war is boiling.

Yeah,

does look like that. So now we're going to prepare the vegetables for couscous. And as we mentioned earlier, there are about eight for this fasi couscous.

Host (06:03)
Chickpeas, of course, we soaked them right before.

Azdean Elmoustaquim (06:07)
for one night.

One night. Yeah. So the chickpeas have been soaked in water overnight just to because it takes quite a bit of time for them to to be soft and easy to cook. As you can see, it's still a little bit kind of hard but that's right. This is the right texture that it needs to be. Yeah. For it to be cooked a little bit more. Yes. And then after couscous is cooked, it's really really

Not too soft, but not too hard, but just right. Yes,

Host (06:41)
I have a question. When they put that thing, I forgot. Check this. The pressure cooker. Do they put it on top of the couscous or do they put it under the pot that has the steam? So this is, we will cook it with vegetables and we put it on top of the couscous when it is cooked. When the couscous is steamed.

Azdean Elmoustaquim (06:46)
chickpeas the pressure cooker

I'll let Lillas go, I don't him.

So, what Tata, so I was saying, this is gonna be cooked separately. And then when we serve couscous to the guests, or to us afterwards when we wanna eat it, it's garnished, used as a garnish on top of couscous. And that's how we eat it. ⁓

Host (07:24)
eat it ⁓

Azdean Elmoustaquim (07:25)
I like it.

So

this is kind of a really a small knife for me. And I'm being really honest.

Host (07:38)
So

you cut them in slices. Look how she does. Yeah, slices. And I always have to finish my vegetables with because we have to have healthy. Yes, be healthy so that the vegetables make one healthy, you know. And it's healthier because she has a dream.

Azdean Elmoustaquim (07:42)
Yeah. Look at it.

Host (08:04)
You begin to cry? ⁓ Thank you. Yeah, yeah. Okay. teaspoon of ginger.

Azdean Elmoustaquim (08:14)
teaspoon of ginger, okay. It gives it that flavor. Yes.

Host (08:22)
So you know that the spices, it depends on the amount we are cooking. So we cannot see T1 or T2, so it depends. So teaspoon of black pepper.

Azdean Elmoustaquim (08:35)
It's actually, well, the teaspoon, we had to specify it's a small teaspoon. It's not a big one. It's as small as you can see.

Host (08:42)
As you can see, it's small.

Turmeric.

Azdean Elmoustaquim (08:46)
turmeric and salt.

Host (08:48)
No way you put that much soda? I should put that much soda.

Azdean Elmoustaquim (08:53)
Now we're going to add, we're going to mix the

Host (08:55)
This is

olive oil.

Azdean Elmoustaquim (09:00)
version extra virgin olive oil yeah and then we're gonna mix it with the regular oil where you can find sunflower so so two cups okay so we will give it a good mix

Host (09:07)
It's sunflower oil, vegetable oil.

Yeah.

When

do you put it? This is we did it for tomato sauce. For the tomatoes.

Azdean Elmoustaquim (09:22)
Yeah,

so couscous doesn't have paprika or hamera as we say locally.

Host (09:28)
We

add this raisins so we have to put a stick of Stick of cinnamon. That one is going to be sweet. Yeah, because it's sweet. ⁓

Azdean Elmoustaquim (09:34)
I see.

Okay, so the onion is already there.

Host (09:45)
The

onions, add we will have onions with raisins also.

Azdean Elmoustaquim (09:52)
Okay, so basically just to clarify, she added one glass of extra virgin olive oil, one glass of regular oil, sunflower oil, and then two glasses of water.

Host (10:03)
should be tough. It should be tough.

Azdean Elmoustaquim (10:05)
So basically everything that we have in terms of the vegetables needs to be covered covered in water. So now we're adding a third glass of water and then Afterwards, we'll add a little bit more onions and then we'll add one stick of cinnamon The stick of cinnamon is specific to fes A lot of people don't put cinnamon, they don't put paprika or garlic into the couscous But this is an exception with fes cooking

Host (10:21)
of cinnamon.

Yes.

Azdean Elmoustaquim (10:35)
Coscos, fasty, fasty, Coscos. So...

Host (10:40)
You rinse the cinnamon first.

Azdean Elmoustaquim (10:42)
Yes,

yes, so now we just added the stick of cinnamon.

Host (10:46)
Mix it

Azdean Elmoustaquim (10:51)
Okay so now it looks like step two is done we have the couscous is being steamed as we speak then we have the vegetables and the seasoning now you're gonna be be cooked separately and then what's the next step for us let's add the vegetables so basically we peel them cut them

Host (11:00)
The best way we do them.

The visit

Azdean Elmoustaquim (11:12)
course.

It's good. You can sit right here. good. So now, the peeling and the cutting. So, do we need to remove anything from here? Yes. Okay.

Host (11:17)
Just that.

Yes,

it's just here because we need them. Let's put them under.

Azdean Elmoustaquim (11:29)
So we're just going to put it temporarily underneath and

then we can do it later to finish making the couscous and other dishes. Of course, we follow Zwad to add meat. She's going to tell us what to do next.

Host (11:42)
Yeah. I wouldn't have. So what are we doing next?

Azdean Elmoustaquim (11:50)
So we'll peel the vegetables. I'm sure I'm going to cut myself. ⁓ I'm just following you. Copy paste.

Host (11:55)
No. Pay attention.

Okay, she will give us the knives to peel them.

Azdean Elmoustaquim (12:07)
And then we're just going to peel it this way.

Host (12:10)
like

this. Wait, make sure it is not.

Azdean Elmoustaquim (12:13)
I'm not recommended because if you do it with this sharp little knife you really have to be very professional at doing it but we're going to use different tools. The same way we use to peel potatoes and carrots.

Host (12:25)
That

tool I'll need for my friends.

Azdean Elmoustaquim (12:30)
So there you go.

Host (12:33)
This is easy, right?

Azdean Elmoustaquim (12:36)
seemed like it's almost done.

Host (12:40)
This is the turnip. We have the other ones of turnip, the yellow and the purple, but they are not in season now. All we can find is this white one. Be careful.

Azdean Elmoustaquim (12:43)
There you go

Okay.

Yeah, it smells really good. The smell... Now, we're going to do the same thing for the carrots. Okay. So, as you can see, when we cut the vegetables, we cut them from in the middle, but not from the side, but it's actually... I mean, it's actually...

Host (12:59)
Yeah, it smells very good. Yeah. The same for the cow.

You take the head, it doesn't fall down.

Azdean Elmoustaquim (13:21)
It's really important to remove that part in the middle because I cut this in kind of not the right way. You can hardly see the part that I'm talking about. But it's a different color. So just follow it with your knife, carve it on both sides.

Host (13:25)
You're done.

Good luck.

Is it?

Azdean Elmoustaquim (13:47)
and twist your knife and it will easily come off. We're going to do the same thing with a small zucchini. the best zucchini really for couscous is the smallest, the youngest, the freshest one. as you can see, it has no damage. It's very green. And then it has those

Host (13:55)
Same thing.

Yeah, that's

Azdean Elmoustaquim (14:12)
Okay, the skin on, you know, it's really, really nice.

Host (14:16)
We do not peel just we do like that.

Azdean Elmoustaquim (14:20)
I see. Okay, I got you.

Don't peel it. Thank you for letting me know.

So here we go, just scrub it with the knife.

Host (14:27)
We small ones, we keep them like that. ⁓

Azdean Elmoustaquim (14:32)
So it's easy to cut. So Dean, how are you feeling?

Host (14:35)
See this one.

Yeah, it's... I've never cut carrots like that before. The first experience, that's why he asked you this question.

Azdean Elmoustaquim (14:48)
When a professional does it, it looks so much easier. They make it look really, really easy, but it can definitely be challenging and be careful in terms of safety with the knives you're using. Use the right knives. Sharp, but not too sharp. So now we're doing the cabbage and she's cutting the cabbage into half and then half she's cutting into quarters. So I'm just watching. She's peeling the first few layers of the cabbage and then probably

Host (15:00)
Yeah.

Azdean Elmoustaquim (15:17)
she's gonna cut it maybe into four pieces. Yes. So I love cabbage in couscous. The flavor is different. It's just, it's incredible. ⁓ And that's my favorite way to cook, I mean to eat cabbage is in couscous. Yes. Yeah. That's the best one. So the squash, which is ⁓ in the U.S., pumpkin.

Host (15:21)
There are small pieces like that.

Thank you.

Azdean Elmoustaquim (15:47)
Now the vegetables are laid down the right way for them in a pot to be cooked. So the squash, I have actually a couple of questions. It's washed, it's cleaned, and we just cut it in, I would say medium-sized pieces. You don't want to cut it too small because it's going to be overcooked and then it's really going to fall apart in the couscous.

Host (16:05)
Yeah.

Azdean Elmoustaquim (16:15)
keep the skin in the bottom because that's what really holds it when it's cooked well and then in the bottom I mean on top you can see just peel off this little bit you know right here and then when it's cooked yeah exactly so this is really really good

Host (16:25)
I guess you're

I'm in tool.

No, have a child.

Azdean Elmoustaquim (16:35)
Okay, well now she's actually removing the bottom. She's just going to leave the top.

Host (16:38)
We can

leave it, we can take it. Look, we can move it. have a question. What's after the squash?

Azdean Elmoustaquim (16:44)
Yes, you can do either keep it

Of course.

It's probably going to be, I see tomatoes, see eggplant, I see potatoes, I see onions, I see lemon. whatever they choose for us, that's what's going to be next.

Host (17:03)
Also,

when I heard squash, it kind of reminds me of like squashing plants. I mean like vegetables.

Azdean Elmoustaquim (17:12)
Yes.

vegetables okay you did luck the next one is so this is how you're make your fries

Host (17:18)
Potatoes.

So this

is for couscous. We put it in couscous here.

Azdean Elmoustaquim (17:29)
that's stiff, okay. So in fast basically they put potatoes in couscous. So and we're gonna peel them and then we left one more for Imran and that's how he's gonna make his French fries.

Host (17:45)
need two potatoes.

Azdean Elmoustaquim (17:47)
are just going to be just you. One potato will get you quite a bit of fries.

Host (17:51)
plate of fries. Not a plate of fries, like two or three or four fries. That's what I'm looking for.

Azdean Elmoustaquim (17:57)
No, it's not. It's going to be a full plate of fries. Soon you have enough to eat and enough to share.

Host (18:03)
Wait, did you like the baked potatoes? I was confused like on the normal section of the potato.

Azdean Elmoustaquim (18:06)
Yes.

No, you're getting the big potato,

Host (18:13)
For the potatoes we cut them into quarters. Look, we cut them into quarters. I do it. You do it. You want to do it? Into halves. Let him do it,

Be careful. careful. ⁓

Azdean Elmoustaquim (18:33)
Have you checked?

into this one.

Hold on. I got you. got you. Safia, I got you. I got you. you.

Host (18:48)
Good, good, good, I'm good.

Yeah!

⁓ So please we will add it to the vegetables that we peeled. The couscous for the couscous.

Okay, so the first step we cook ⁓ turnip, carrots, some onions and cabbage. Because this, they take longer than the zucchini and the squash. ⁓ Pepper, black pepper.

Azdean Elmoustaquim (19:19)
Okay.

black pepper ⁓

Host (19:25)
I have been to cook for an extremely long time. So Ginger.

Azdean Elmoustaquim (19:30)
Ginger, okay. Yeah, she put a little bit less than the black pepper because it depends how spicy you want it to be. And a small spoon of salt. Turmeric. Just a little bit, just a dash, just a dash. Go ahead.

Host (19:39)
Salt.

I'm turnin' the tape out.

You want to? Just like that. Oh, thank you. Thank you. Be careful.

Azdean Elmoustaquim (20:00)
So as you can see the vegetables are separated in two because this takes a little bit longer to cook. And now she's going to add vegetable and olive oil. And then there's another separate bowl of tomato, onions, ⁓ squash, pumpkin and zucchini. ⁓

Host (20:08)
She said, well, and

and zoom.

So we start cooking this and then we add this afterwards.

Azdean Elmoustaquim (20:24)
So we cook this for 15 minutes.

then afterwards, we're going to add the second bowl to the pot to finish cooking all together. So when they are done, they are all done at the same time. What's the time? 15 minutes between these two.

Host (20:41)
It not take long.

Azdean Elmoustaquim (20:43)
it starts to smell really good. What she's making now, she's going to ⁓

Host (20:45)
Yeah.

Azdean Elmoustaquim (20:50)
Yeah, with the best. And as you can see, there's parsley and cilantro all together. Just a little patch.

Host (20:59)
and tomato

Azdean Elmoustaquim (21:00)
Look

at those tomatoes, they look very fresh, very organic, really, really amazing.

Host (21:07)
Okay. Now we're going to do the taj.

Azdean Elmoustaquim (21:08)
it looks nice.

Now, ice cream.

Okay, so let us add, he's saying that now we're going to prepare the meat tarjin with the prunes. And this is actually, this is what Dean wanted to make. So it's going to be a lot of fun.

Host (21:31)
Look,

we have a shemid leham here. This is lamb meat.

Azdean Elmoustaquim (21:35)
now ⁓

and it looks it's probably like ⁓ maybe four or five pounds. So that's what we're going to prepare right now for the second dish.

Host (21:50)
The second dish is the tagine of lamb with cooms.

Azdean Elmoustaquim (21:56)
So we're ginger.

Host (21:57)
So,

So these are the main spices, as I told you. Ginger. Fresh. Yes, so we grind it.

Azdean Elmoustaquim (22:04)
They use more of the ground ginger than the fresh. The fresh is also good, but just not use too much of it because it's stronger.

Host (22:14)
very

strong. So ginger, black pepper, turmeric.

Azdean Elmoustaquim (22:20)
Okay.

Host (22:24)
And garlic. ⁓

Azdean Elmoustaquim (22:31)
a whole, well, I it's a fresh garlic. then as in, ⁓ so as he's gonna cut it. it. Peel it.

Host (22:36)
Thanks

Put in some cinnamon in. Cinnamon? Yeah. One stick of cinnamon. the prunes are sweet. The sweet things, we add cinnamon to them. Time.

Azdean Elmoustaquim (22:43)
Cinnamon, one stick.

I see.

All the time. The question that I have is actually, that was the question, was going to say to use it, hold it, crush it.

Host (22:58)
We can press it if you have the presser we can use this.

Three, four cloves here. The garlic is very good and you know it is antibiotics and we use it all the dishes.

I love garlic. Me too. I love garlic.

Azdean Elmoustaquim (23:20)
So we always, we keep using extra virgin olive oil and then sunflower oil. Did I make it? Romeo, sunflower. Okay. And then olive oil. Olive oil. Zitlod, which is extra virgin olive oil.

Host (23:33)
you

Thank you.

Azdean Elmoustaquim (23:43)
So now we're gonna stir it and see.

Host (23:44)
stir it ⁓

Azdean Elmoustaquim (23:53)
So.

Host (23:56)
and of course water.

Azdean Elmoustaquim (23:57)
Definitely. So do we fill it up with water? Yeah? Okay, go ahead. It's okay, go ahead. There you go.

Host (24:00)
Now, in order to stick that.

Okay.

Azdean Elmoustaquim (24:09)
How much water do we add?

Host (24:11)
until recovered.

Azdean Elmoustaquim (24:12)
Until we cover. Okay, perfect. We have to cover. The reason why we use quite a bit of water because when we cook it, it's slowly cooked, then the water evaporates. ⁓ And then at the end, you're left with a little bit of juice, but it's tasty.

Host (24:28)
Yes, we end by the onion separated from the oil. This is, we know that it is cooked.

Azdean Elmoustaquim (24:33)
I see.

Yes. And then we have the second lady on the left hand side. She's making some camel ground meat skewers. And that's basically what's going to be our snack for today.

Host (24:52)
I'm a

swaddle.

Azdean Elmoustaquim (24:57)
So what's going to be next for us, Lila Suad?

Host (25:00)
Next for us to cut a lot of onions for the prunes.

Azdean Elmoustaquim (25:05)
So we're going to cutting onions for the meat tagine which is the lamb. So that's what we're going to do and we're using red onions and as you can see they are the sizes pretty big.

Host (25:07)
Then she will.

in

your salad. First we peel them and we put them into water then we will start cutting them.

Azdean Elmoustaquim (25:26)
So just like Lelisah said, we're going to peel them first and then we put them in water to get that smell out and then afterwards we'll cut them. So we cut it in half and then we soak it in the water. And I think there's a little bit more water here. Maybe the water will overflow.

Host (25:29)
Yes, we're done.

yeah.

Azdean Elmoustaquim (25:48)
What's next? How are we going to cut these onions?

Host (25:50)
She will show us how to do it like this. ⁓

Azdean Elmoustaquim (25:52)
Okay, she's gonna show us. ⁓ that's very tricky

Host (26:00)
Let's save it from here and from here.

Azdean Elmoustaquim (26:02)
So

we cut them to the sides. It's really tricky.

Host (26:07)
These

onions are for the prune tagine.

Azdean Elmoustaquim (26:11)
the prune tangent. Now can you explain to me or to us or to the audience watching or listening why do we cut the onions a little bit different than we cut the onions for the couscous.

Host (26:22)
because we have to see it in the tagine if we cut it like in the couscous it is big so it will remain here it should be thickened I see yeah okay

Azdean Elmoustaquim (26:34)
Basically the reason why we're cutting it small this way like Lela said is because eventually with the cooking, the slow cooking, it's going to be caramelized. It's caramelized. Then it just really adds quite a bit of the flavor to the dish. When it caramelizes, it really dissolves in the dish. Then when you dip in the bread and get in the sauce and onions, just, the taste is really incredible. Add into

the prunes, eating the prunes after that, then adding roasted almond just gives it really, really unique taste and experience. We grew up with our parents, our families. We see this literally at least once a week, but to experience it personally and being involved ⁓ is really, really soothing. It's kind of a way, this is really how we connect as friends, as families. ⁓

really big part in our culture. And earlier we were talking about the couscous, we were talking about the prune tagine, and everything is made differently. In where you go in Morocco, the southern part of Morocco, the mountains, the Amazigh, the Berbers. But Fes has its own twist. Literally on everything. Everything in Fes, like we said in Texas, everything in Texas is big, but in Fes, I believe everything is bigger.

Host (27:35)
Thank you.

Azdean Elmoustaquim (28:01)
I can smell a variety of things cooking, whether it's ⁓ the meat, whether it's vegetables, whether it's the smell from the camel ground meat. It's just amazing.

Host (28:20)
The

we make is for the raisins and for the prunes for bread.

Azdean Elmoustaquim (28:25)
Okay, so this because

Host (28:26)
So this is the vegetable because of prune it's not ⁓ It is a vegetable dry vegetable, but this is it's basic vegetable is and I will catch a lot on it. Okay

Azdean Elmoustaquim (28:36)
Yes.

So basically we're going to take some for the kumtajine and then we're going to take some to mix it with the raisin and we serve it as a topping for the couscous. So the vegetables that we're making with the raisin is called couscous wayao here in Fes and it's vegetable couscous by the way.

Host (29:01)
These

are the meat.

Azdean Elmoustaquim (29:03)
We're going to add the onions.

Host (29:05)
Check out the meat.

Azdean Elmoustaquim (29:06)
Put the onions in basically we remove the lamb and put it back. So the onion needs to go into the bottom. That makes sense. It smells really good. The meat looks already almost half cooked.

Host (29:12)
Yes, I put it back.

button.

It's fascinating.

Well, you're almost to... ...sure.

Azdean Elmoustaquim (29:31)
I do have a quick question because I'm looking at the pieces of the lamb. Are there any specific parts of the lamb that it needs to be? ⁓

Host (29:41)
The

name and specific places.

Azdean Elmoustaquim (29:43)
So some of it part of the neck, the neck of the lamb, the shoulder.

Host (29:48)
Shoulder. The good

pieces of the sheep.

Azdean Elmoustaquim (29:53)
Okay, so we use a combination of shoulder meat and neck meat. Does that make sense? Yeah. the muscle is a little bit different and it's tasty and juicy at the same time.

Host (30:07)
As you said, it starts being cooked.

Azdean Elmoustaquim (30:09)
Yeah, yeah, yeah.

The meat is already tender, so we add a little bit more onions. Yeah. And as you can see, the pot really almost, it's just above half full of onions and all those onions, they'll be caramelized at some point and they'll kind of melt down and release their sweetness and their oil. And we add in more water. More water. So.

Host (30:33)
and the onions, it gives a lot of water.

Azdean Elmoustaquim (30:35)
Yes, so there's a lot of water in the onions as well. I look at how she places the lamb on top of the onions, then she pushes it down softly just to save some space because I see a lot of lamb. It looks really good, it looks very tender. Now the question also that I have, ⁓ is there a difference why

we use lamb versus goat meat versus ⁓ beef meat. Okay, that's it.

Host (31:08)
because it's delicious.

And we are used to it, that's true. But we use also the cow meat and lamb meat.

Azdean Elmoustaquim (31:18)
How?

So just by removing the meat from the pot, then putting back, there's a lot of juice was left out. So we put it back into the pressure cooker. And as you can see, the pressure cooker is almost full. Yeah, full for sure. So this is really, really good. So now in terms of time, how much time do we have for this to be completely cooked? Completely cooked.

Host (31:49)
for 25

minutes.

Azdean Elmoustaquim (31:51)
45

minutes. Now the question that I have as well, now this is going to be cooking now you say we're going to be doing lamb tagine with prunes. So when do we add the prunes to the mix? Separately. So the prunes are cooked separately and how are they prepared? The next step. We boil it. So these are not boiled. These are not boiled yet. When we boil it?

Host (32:03)
cook them separately.

This is the next step. First we boil it.

this

Azdean Elmoustaquim (32:18)
Okay,

so give me just one second. I just want to explain a little bit to the audience, especially in the US. I'm not sure about Canada, but this is normally how you find prunes in Morocco in the market. This is really, really good quality prunes. Now in the US, a lot of times you can either buy them at the market. They look similar, but yet a little bit different. But also you can buy them in packages, which they're already pre-made.

At the end, you just steam them for maybe less than five minutes or so and then add them to the mix. You know, I actually shouldn't be saying any of this, but Khadija should because she's an expert.

Host (32:54)
just boil them little bit like 2 to 3 minutes then we add the onions, cinnamon, sugar, little bit of honey and a little bit of meat sauce.

Azdean Elmoustaquim (33:06)
We'll take a

Okay, so as you can see right here, what you're witnessing is it's not a debate, but it's a different way of preparing it. Let us add these from Fes, and we're talking about the authentic way of doing this dish in the Fasi fashion, in a Fasi tradition, but Khadija, she's from Marrakech, I'm here in the outskirts of Marrakech, and she makes it in the Yamazer way, in the Berber way, which is very, very old way of making it.

These corns look really delicious to me. want to eat them just as they are. You can. You can as well. You can. They look very delicious. Now, thank you. And I will let you finish what you were saying, Leila. Of course.

Host (33:46)
Yes.

that

the Moroccan cooking is a mixture of Arab, and Dalussi, and Berber cuisines all together.

Azdean Elmoustaquim (34:08)
Yes. Together.

Together, yes. now we put in the prunes. We will boil them. we're going to boil them for how many minutes, Laila Suad? 15 minutes. minutes. 10 minutes. Okay. Okay, now.

Host (34:18)
10 minutes.

swallow

Azdean Elmoustaquim (34:24)
They

absorb the water, that's how they get their size. Are we going to add any almonds to the mix? Yes, okay we'll try them separately. Yeah, I'm so anxious, I just want to eat. ⁓

Host (34:31)
We will fry them separately. Many steps, many steps.

This

is the simolina that we steamed. We do not steam it only once, once or twice and two times.

Azdean Elmoustaquim (34:45)
Okay.

So how many times you said, Laila Suad, how many times do we steam the semolina? times. Now, just to give the audience a little bit of background, in the old days, how many times they used to steam it? And I know they used to prepare couscous from scratch. They make it from A all the way to Z until it's ready. And ⁓ how many times they used to do it in terms of three times, four times, five?

Host (34:56)
So, tweet time.

from the quality of this Modena.

Azdean Elmoustaquim (35:21)
It depends on the quality the smoothening.

Host (35:23)
We add some water and we leave it to go through, this water to go through and we put it back to be steamed.

Azdean Elmoustaquim (35:31)
Why do we add water to it? To soften the couscous, the pasta. Couscous by the way is the smallest pasta, but there's many different types of couscous. Lilla Souad, Lilla Khadija, can you tell us or share with us in the audience the type of couscous?

Host (35:33)
for me.

See ya.

The type, this is the complete white one and there is a complete, the other complete brown one.

Azdean Elmoustaquim (35:56)
Which means wheat?

Host (35:59)
Yes,

complete. And there is the barley. We make couscous out of barley. We make couscous out of wheat.

Azdean Elmoustaquim (36:03)
the parley.

So now

the question that I have, I'm going to talk about barley first. Then I'll go back to the wheat and this couscous there we have. This is the softest that you can have. The barley, the wheat and the barley are a little bit rough. Not rough, but you can taste the difference. Now the barley couscous, is there a specific region or area where it's more popular than others? Burgers. Burgers.

Host (36:33)
We'll do it more, but we also we cook it.

between brackets so we like this bell boule, this barley with sour milk.

Azdean Elmoustaquim (36:43)
Sour milk. Butter milk. Butter milk. Yes. So what Lilah Sohan is talking about is the exact experience that we had when we went to my village three weeks ago. And that's the original ⁓ couscous recipe. ⁓ Not a lot of vegetables, just one type of vegetables. And I wanted to mention this specifically for the audience to know because you may go to you know, to a do in a day trip, for example.

Host (36:45)
It's me,

It's me, Somali Lubene.

Azdean Elmoustaquim (37:13)
or spending some time with the Berber family and they welcome you so much that they serve you that type of couscous because nobody else makes it. Most of people don't. So it's very rare, but it's a very special occasion for them when you visit them, they make that type of couscous specifically. The taste, it does taste different. ⁓ You may not like it, but it's one of the best ways for them to show their hospitality. So when you come to Fes, Marrakesh, Casablanca, Rabat.

The couscous that we make has quite a bit of vegetables and so forth and so forth. Now we want to talk about the barley. The barley couscous is my favorite because it's a little bit healthier. Can you tell us a little bit more about the difference between the wheat? The quality? Yes, the quality. The texture even.

Host (37:53)
It's health.

The the wheat is more hard, it takes longer to be cooked for the wheat, even for the barley. The barley we have to press it, to press it in the pressure cooker. because it takes, and we have to soak it in water, a lot of water, maybe overnight.

Azdean Elmoustaquim (38:13)
I see.

Overnight.

did not know that.

Host (38:25)
But this is the easiest way.

The most common and easiest. ⁓ And it's white. As you see. Difference from the complete one, which is brown.

Azdean Elmoustaquim (38:33)
Yes.

Yes. So, you know, just to add, know, when we say couscous, couscous can be made in at least hundred different ways. The same thing with tea, the same thing with even coffee. Exactly. you know, we add flavor spices, so many things, but you won't be disappointed. When it comes to fast, the difference between the food in fast and the rest of Morocco is fast, they really do it big. They do it, like we said, know, Marrakesh, we eat with our stomach.

In fact, we eat with our eyes because everything is very delicate, very nice. The presentation is really, really good. So that's what we have experienced throughout the last couple of days, especially lunch two days ago was just like, my God, the lunch experience at Qasar Manabih was just beyond incredible. my God, they just, it was just. Yes, yeah, yes. So, so.

Host (39:30)
Fessy, real fessy there.

This is the chick piece of the couscous.

Azdean Elmoustaquim (39:37)
So this is okay if you can show it to the camera man okay so the chickpeas of course with onions that's what I see. wow my god yes one part of the vegetables for the costis is done and you can see there's the second part which is the rest of the vegetables now they're all kind of combined and then we have the meat with onions it should be done within next probably 40 minutes or so.

And again, just the length of time that it really takes to prepare couscous. Now, this is not the longest, but this is, in my opinion, it's not really the quickest, but it's not a amount. ⁓

Host (40:14)
But it's between, yeah?

So please, if you want to taste, please.

Azdean Elmoustaquim (40:18)
Yeah.

Thank you. Thank you. ⁓ my God.

Host (40:22)
So.

Azdean Elmoustaquim (40:25)
This is really nice. can

see the coloring. I look at the color of the chickpeas, the color of the broth. It's really, really amazing. Even when I pick up a spoon. ⁓

Host (40:37)
And this is the onions for the raisins. ⁓

Azdean Elmoustaquim (40:43)
Wow. ⁓

Host (40:45)
we would caramelize it with the raisins.

Azdean Elmoustaquim (40:49)
It is amazing. So just to add to the audience, I'm not sure if you're going to see this, this is the onions that we're going to caramelize with the raisin so it becomes the topping of couscous. It's a little bit tangy. Wow. A little bit zesty, a little bit spicy. It's a very mixture. It's really, really good.

What Nala Soad is doing directly on the stove, ⁓ we are cooking the eggplant to create the salad.

Host (41:23)
Bye.

Okay, we keep turning and turning until they become soft. And when they are soft, we put them in a plastic bag. Skin to be removed easily. And for these aubergine eggplants and the pepper, will do tomato sauce for them.

Azdean Elmoustaquim (41:33)
In a plastic bag for this I see I see

The same. Mero sauce.

So what she's making, it's a type of salad that we have been served for the last few days, and even when we're Marrakesh and other areas. So we do the same thing for the green peppers. We put them directly on top of the stove, and then we turn them as we see them darken, the skin gets darkened.

and we turn them and be careful not to burn yourself because that's really easy to do. what we're going to do because we run the batteries all the equipment we're going to run it out of juice. We may not show everything. We'll show most of it.

Host (42:24)
Yes. So you want the tomato sauce to do it more in front of you?

Azdean Elmoustaquim (42:28)
We can

use this. Said we need one more hour for preparing. So the prunes are done. Changing color.

Host (42:41)
They take the black color of the prunes.

Azdean Elmoustaquim (42:44)
Yes.

And look at.

Host (42:48)
And

this look until they become black. We keep turning and turning them until they become soft and black.

Azdean Elmoustaquim (42:56)
There you go.

So the eggplants are still being turned from one side to the next. And the same thing with the green peppers. we're going to do the tomato sauce. And then we're going to stop recording because we have to change the batteries for the cameras.

Host (43:10)
So this white house.

Azdean Elmoustaquim (43:20)
If you look at these tomatoes, they really look a little different, at least than what I have seen for quite some time. They are organic, they local, from the nearby villages, they're by farms, and everything is really organic and very tasty.

Host (43:33)
I'm not sure.

We would wait them and if you are lazy you blend them.

Azdean Elmoustaquim (43:50)
So as I said, the process is done by hand, but if you're lazy, then you can do it with the machine. as we see, they're cut in half. That's perfect. And then be careful with your fingers. Watch how you do it.

Host (44:02)
Cut it now.

But be careful of your fingers.

Azdean Elmoustaquim (44:11)
There you go. Yes, yeah. We leave the skin out. We just want what's inside the inner side of the tomato.

Host (44:11)
Basically don't want to spin.

The skin when it is the tomatoes are very expensive. We keep them in the freezer. Then we've learned to make the hariri soup. ⁓

Azdean Elmoustaquim (44:33)
So Lennar Serad is saying that tomatoes now are really expensive so they don't really throw away the skin. They hold onto it. They put it in the freezer until it's time to make the Moroccan harira to add to the flavor. So nothing really goes to waste. So basically we mix everything in one pot and then garlic. When we do the garlic, do we cut it? Do we crush it?

Host (44:53)
Sure.

Azdean Elmoustaquim (45:02)
So we just grate it. Okay, it makes sense. So now we're mixing the spices.

Host (45:04)
greatest.

I thought the tomato sauce so cumin and sweet paprika. Cumin, sweet paprika and garlic.

Azdean Elmoustaquim (45:15)
Okay. And then...

and garlic. So basically, if you look at this experience, really from A to Z, you really need to consider a few things, especially when it comes to time. The market opens at 10.30. So it'll probably take you about 45 minutes to an hour, go into the market, shopping for everything that you need, then come back, then...

Getting ready for everything. It's taking us a little bit longer the reason because we're filming everything But it shouldn't take you as long as it's taking us today, however Normally, let us add how much time does it take for a cooking class from start to finish?

Host (45:55)
I'm sure we can get ahead of them.

and

start to finish at least five hours.

Azdean Elmoustaquim (46:11)
at least five hours. So I really...

Host (46:16)
If

we have pastilla, takes more.

Azdean Elmoustaquim (46:19)
So if you have Bastia and you want to experience making Bastia, then the five hours is not enough. It's going to take a little bit longer. So this, I had no idea.

Host (46:32)
This is another side dish, so we have to cut it and boil it and do the spicy storage.

Azdean Elmoustaquim (46:40)
Okay.

So to do this salad, we're not going to show the whole process, but we're just going to show one. We've seen how they cut literally the carrots and then they add spices to it and then they bake it. And that's how it served as a side dish, a salad on its own, basically. So when it comes to fast, you'll see a lot of salads are served separately in small plates.

small dishes, it can go between 9, 15 separate mini salads and stuff like that. So behind the scene, I'm looking at the eggplant. They look like they are almost done. The same thing with the bell peppers or the special peppers that we use here.

Host (47:29)
When it is grilled I put them in here to be easy for the skin to be removed easily. Like this. look, when I grill it, it becomes black all over. I put it in a plastic bag then for the skin to be removed easily. The same for the eggplants.

Azdean Elmoustaquim (47:37)
Yeah.

Yeah.

Okay, that makes sense.

Host (47:58)
Instead of using water, because the water, changes its taste. So in the beginning, we have to keep the taste of the grill. ⁓

Azdean Elmoustaquim (48:02)
I see.

There we go. It's easy to peel the skin. It's not recommended to do it with water because the water will change.

Host (48:20)
Yeah, takes the flavor away.

Azdean Elmoustaquim (48:25)
It changes the flavor.

Host (48:27)
Wow.

Azdean Elmoustaquim (48:29)
There you go,

Host (48:30)
Same for the eggplant.

We take the seeds, the inside seeds.

Azdean Elmoustaquim (48:36)
So

the seeds are out. Very quick, very easy. But basically it's an experience for a whole. There you go. And then we cut the pepper. Probably half an inch cut all the way through. And we mix it with the eggplant.

Host (48:47)
Yes. Yeah.

Azdean Elmoustaquim (49:00)
We do not mix it. It's so separate. Separate. I see. Okay. It's hot. You okay?

Host (49:05)
heck

It's okay.

Azdean Elmoustaquim (49:12)
As you can see the steam coming out of the eggplant because it's still really really hot. So she's doing it very quick.

Host (49:14)
I'll talk with him.

Azdean Elmoustaquim (49:20)
So now, this is just showing a little bit of the process that we go through until we make the final salad, which we'll come back. ⁓ For us, this is where we say goodbye.

Host (49:33)
You want to eat here, ⁓ not them.

Azdean Elmoustaquim (49:36)
We'll eat here. Now it's time for us to have a little snack. And then you finish the seditour, then come back and show the rest of the experience to everybody. This is the traditional Moroccan with tomatoes, onions, cucumbers.

Host (49:47)
The salad.

Moroccan salad

Azdean Elmoustaquim (50:01)
Lalla Suad, you've been incredible. We're very grateful for you. Thank you. Thank you.

Welcome to Destination Morocco, where every step is a story waiting to be told. We don't just offer tools, we craft experiences that stir the soul and ignite the spirit.

Imagine the feeling of wandering through maze of narrow alleys, where the scent of exotic spices hang in the air and the colors dance before your eyes.

Host (50:35)
sorry.

Azdean Elmoustaquim (50:36)
It isn't just a tour, it is an immersion into the heart of Moroccan culture where every encounter leaves a lasting impression.

At Destination Morocco, we don't just show you the sights. We awaken your sense of adventure and inspire you to reach new heights. Whether you're scaling mountain trails or delving into ancient history, our tours are designed to ignite your passion for exploration. Join us on a journey that transcends boundaries and transforms mere moments into cherished memories.

Host (50:56)
you

Azdean Elmoustaquim (51:16)
Book your adventure today and let your soul soar. Go to our website destinationsmorocco.com that's destinationswithinus morocco.com and reserve your spot today.