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 ...Go to Episode
Shopping in the Souk
Andrew and cultural affairs specialist Adelkrim Raddadi visit old markets, or souks, in Old Fez, to taste traditional Moroccan foods.
Andrew and food blogger & chef Samira Tazi shop at a souk and prepare the ancient dish b'stilla in this restaurant's kitchen.
3 Derb Bechara, Fez, Morocco
Filling Up the Tangia
Andrew goes to the souk with Chef Tariq Hardine to learn how to fill up a clay pot called a tangia with ingredients. Andrew gets a message while the meaty hot pot is turned all day.
Couscous with the Berbers
Andrew spends some time with the Berbers, Morocco's first people. They treat him to one of their most traditional foods. Couscous tagine takes all day to prepare.
Fez El Jdid, Morocco
The Fez Hide Market
Andrew visits this market to dine on a popular breakfast referred to as a B.M. -- eggs and tomatoes fried in olive oil.
Choura Leather Tannery
Andrew goes down into the depths of a local tannery to see how animal hides are turned into leather goods. He eats lunch with workers between the decaying animal hides.
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