Fez, Morocco

It's a menu from the Middle Ages as Andrew heads to Fez, Morocco. He tastes traditional Moroccan foods, including a dish made with camel ribs, meat pies made with pigeons and preserved meat that's considered a national dish.

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  • Wednesday
    July 15
    4pm | 3c

From This Episode

mand with donkey in the medina
mand with donkey in the medina

mand with donkey in the medina

Ben and his donkey Jawad start their workday by leaving a traditional stable, or fondouk, in the medina. 960 1280

  

fresh vegetables at Moroccan souk

fresh vegetables at Moroccan souk

The vegetables at this souk are fresh and grown in the fertile hills and valleys near Fez, Morocco. 960 1280

  

Ras el hanout, a Moroccan spice blend

Ras el hanout, a Moroccan spice blend

Ras el hanout is a spice blend made from a mix of spices, including cardamom, coriander, nutmeg and turmeric. 960 1280

  

white kidneys or bull testicles

white kidneys or bull testicles

Tride is a homemade pastry with 'white kidneys.' In true Bizarre Foods tradition, 'white kidneys' are really lamb's testicles. 960 1280

  

Hide market and Tannery

Hide market and Tannery

Photographer Adrian Danciu films a stack of fresh animal hides from the market. The hides will be turned into high-quality leather goods. 960 1280

  

Liver in a pot

Liver in a pot

Andrew visits Nasser's home on Mount Zalagh, where he samples traditional Moroccan food, including the liver being prepared in this pot. 960 1280

  

A woman stokes fire of wood-burning outdoor oven.

A woman stokes fire of wood-burning outdoor oven.

Nasser's wife Aicha tends to the fire while bread bakes in the wood-burning outdoor oven. 960 1280

  

Woman prepares pigeon b¿stilla.

Woman prepares pigeon b¿stilla.

Inside Riad LaRoussa's kitchen, Fatima prepares pigeon b'stilla by folding over thin sheets of a pastry called warqa. 960 1280

  

Butcher cuts meat in the medina.

Butcher cuts meat in the medina.

Butchers in the medina carve up everything, including beef, goat, lamb and camel. 960 1280

  

Andrew Zimmern and Tariq at a spice vendor

Andrew Zimmern and Tariq at a spice vendor

Tariq shows Andrew his favorite spice vendor, who sells them the final ingredients for their tangia dishes. 960 1280

  

spices

spices

Spices are a critical component of Moroccan cooking. 960 1280

  

snails

snails

Snails can be bought by the bagful in the medina. Snails are used in a soup that is sold at small street stands in Morocco. 960 1280

  

Andrew Zimmern helps Samira prepare a full b¿stilla.

Andrew Zimmern helps Samira prepare a full b¿stilla.

Andrew helps Samira prepare a full b'stilla dinner in Riad LaRoussa's kitchen in Fez, Morocco. 960 1280

  

Camel slow-cooked in a tangia pot.

Camel slow-cooked in a tangia pot.

Go Moroccan-style! Try camel meat slow-cooked in a tangia pot. It's the best way to try a new dish. 960 1280

  

Steamed sheep's tongue

Steamed sheep's tongue

Steamed sheep's tongue is served as a lunch meat in the medina each day around noon. 960 1280

  

Picturesque view of Fez, Morocco

Picturesque view of Fez, Morocco

Minarets in the foreground and the Merenid Tombs in the background should give travelers a true sense of the food and sights located in Fez's medina. 960 1280

  

Couscous with Nasser's extended family

Couscous with Nasser's extended family

Tariq and Andrew join Nasser's extended family for a meal of homemade couscous, served in a small lounge used to entertain or socialize with guests. 960 1280

  

Morocco Photos  17 Photos

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