How To Cook Well In Morocco with Rory O'Connell - Season 1 Episode 4 -TBD
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00:01May your table always be full.
00:05Kerrygold. Proud sponsor of How to Cook Well in Morocco.
00:30We've had a long journey from Fez and we've arrived in the extraordinary city of Marrakesh.
00:46The sun has gone down behind the minaret of the Ketubia mosque and behind me, Jamnail Fana, the legendary square, a melting pot of people, races, cultures.
00:58There are hawkers, suitsayers, snake charmers, witch doctors.
01:03You can have all of life's problems allegedly can be solved within this square.
01:08You can eat, drink and be merry.
01:10You will be charmed because if you're not charmed, if you're not excited by this astonishing cacophony of experience, I don't know what to say.
01:19I'm delighted to be here. Marrakesh holds such excitement for me.
01:24And tomorrow we're going to open up that treasure trove.
01:31I'll see you next time.
01:40Please call it Marta.
01:42Let's see if we're watching a little more.
01:47I'll see you next time.
01:50After last night's exuberance in Gemma El Fanah, it's time to get back to the business
02:05in hand, which is to discover some interesting food.
02:10I'm joining Amanda Mutaki, a blogger and a guide whose expertise is Moroccan food.
02:17One of the specialities that Marrakesh is known for is the slow-cooked tangia, not to be
02:22confused with the tagine.
02:24And we're heading for a small butcher shop in the heart of the Medina.
02:27Amanda, tangia.
02:28We're here with Yassin.
02:30Thank you very much, Yassin.
02:32Lovely to be here.
02:33And the tangia refers to a dish and a sort of a pot, isn't that right?
02:38Yes.
02:39Just like the tagine, and it's typically made with either beef or lamb.
02:44But we're having shin of beef today, isn't it?
02:47Yes, exactly.
02:48I recognize that cut.
02:49And that makes complete sense, because it's a long, slow cooking, which shin of beef absolutely
02:54requires.
02:55And then when you cook it for long enough, it has an incredible flavor.
02:58Yeah.
02:59And it gets this incredibly succulent, falling-off-the-bone type of consistency.
03:02Yeah.
03:03Fatty marrow melts down.
03:04Yes.
03:05Yeah.
03:06This is a really simple dish.
03:07Yes.
03:08So Yassin here is cutting almost like steaks, like ossobuco.
03:12Yep.
03:13Loads of bone in the pot.
03:14Exactly.
03:15And then the meat.
03:16So the bone is going to give so much flavor.
03:18Oh, God, we're getting serious now.
03:19Yeah, okay.
03:20Okay.
03:21Not messing around.
03:22No messing here.
03:23Yep.
03:24I mean, we're talking a protein fest here, aren't we?
03:26For sure.
03:27There is no vegetables in this.
03:28This is straight meat.
03:29Okay.
03:30Next.
03:31The pos.
03:32Pub.
03:33Which is glazed on the inside, isn't that right?
03:34Yes.
03:35Typically.
03:36Here in Marrakesh, we'll speak before.
03:38Bismillah.
03:39Bismillah.
03:40Bismillah.
03:41So they always bless whatever before they do it.
03:42Oh, be blessed.
03:43Yeah, that's wonderful.
03:44It's a blessing.
03:45Thanking for their good fortune to be able to have it, of course.
03:47Saffron, that looks like a...
03:49So that's a generous portion of saffron.
03:51Yes.
03:52Absolutely.
03:53Smen.
03:54Okay, here we go again.
03:55Gosh, what a service.
03:56To be able to go to your butcher and say I'll have...
03:58Quite a takeaway.
03:59Give me one of those, please.
04:00And then you take it off to somebody else's oven.
04:02Yeah, and cook it.
04:03Yeah.
04:04Okay, so this is the preserved lemon.
04:05Yeah.
04:06And these do look more aged.
04:07These look really preserved, don't they?
04:08Like that, yeah.
04:09It's an almost marmalady smell off these, actually.
04:11Yeah.
04:12Because it's only salt and lemon.
04:14The preserved lemon, I think, is really the key to this dish.
04:17Yeah, it's such an important thing, yeah.
04:19Now...
04:20You know cumin?
04:21Yes, I know cumin and I love cumin.
04:23And that's lovely cumin.
04:24That's so aromatic, even though that hasn't been roasted or ground or anything.
04:27It just smells so strongly.
04:28It does, yeah.
04:29And this is Moroccan cumin, of course, yeah.
04:31Yeah.
04:32Some garlic.
04:33Okay, lovely.
04:34Yeah.
04:35A whole new way of crushing garlic coming up here.
04:36Here we go.
04:37All right, okay.
04:38All right, okay.
04:39That works.
04:40Okay.
04:41Use what you've got.
04:44Yes, yeah.
04:45Lovely.
04:46So we've had beef, preserved lemon, cumin, garlic, sman, saffron.
04:54Saffron, yeah.
04:55Okay.
04:56I'll be interested to see as well how much water he puts in.
04:58Ooh.
04:59Okay.
05:00That's it.
05:01That's it.
05:02So just a little on the bottom.
05:03Yep.
05:04Just to keep it from sticking.
05:05Keep it from sticking.
05:06Create a little bit of steam.
05:07Yep.
05:08To get the flavours moving around the pot.
05:09Exactly.
05:10All of that.
05:11Lovely.
05:12Now...
05:13Looking great.
05:14Yeah, I mean, great.
05:15Lovely.
05:17Merci, monsieur.
05:18So now, lovely old-fashioned greaseproof paper.
05:19Exactly.
05:20Yeah.
05:21Rory.
05:22Okay.
05:23Ah, fabulous.
05:24Thank you so much.
05:25This has been absolutely fantastic.
05:26Okay.
05:27Really fantastic.
05:28Onwards, onwards to the oven, as they say.
05:31Communal ovens are used all over Morocco.
05:33And I've already seen quite a few.
05:34This one, however, is something completely different.
05:38Wow.
05:39This is really something.
05:40Watch your step.
05:41All right.
05:42Oh, good gracious.
05:43And this is a gentleman that's going to help cook our tangents.
05:45And this is a gentleman that's going to help cook our tangents.
05:48Oh, fantastic.
05:49Oh.
05:50Oh, she's going to check and make sure it's good.
05:51Oh.
05:52Oh.
05:53It's good.
05:54Okay.
05:55So now, he's going to take it down here.
05:57So this is the...
05:59...potty, good, good, good.
06:00Wow.
06:01Oh.
06:02Oh.
06:03Aha.
06:04Yes.
06:05Oh, that's good.
06:06Oh.
06:07It's good.
06:08Okay.
06:09You're gonna do it today.
06:10Okay, do you like it?
06:11Yeah?
06:12Yeah.
06:13Yeah.
06:14Okay.
06:15So now, he's gonna take it down here.
06:16Yeah.
06:17So this is the furnace that heats the water for the hammam.
06:20And these are the coals that would come from the whatever's burning in the oven.
06:26And then they just put a little bit on the side.
06:27You can see some here with the ash and the dirt.
06:29And they're just like partially buried in the coals.
06:32So we'll leave it here for at least four hours.
06:36Could be six hours.
06:37Could be overnight.
06:38Yeah, sure.
06:39And the smell of the smoke and the heat.
06:41Yes.
06:42Oh, la, la.
06:42So imagine in the summer when it's 50 Celsius.
06:45Unbelievable.
06:46Okay, thank you so much.
06:48I've never seen anything like this in my life.
06:49Yeah, really.
06:51There are no words.
06:52Yeah, isn't it cool?
06:54It makes so much sense.
06:55The heat from the hammam.
06:56Do we need a drink?
06:57Yeah, I think so.
06:59Let's go.
06:59Wonderful.
07:00Oh, thank you, Amanda.
07:01You're welcome.
07:02Love every moment.
07:06It's not hard to spend a few hours wandering around the souk,
07:09having a drink, waiting for the tangier to be cooked
07:12before sitting down in a room that families can hire
07:15for parties or special occasions.
07:18Ah, here we are.
07:19The tangier is arriving.
07:20Fantastic.
07:21Yeah.
07:21Hello.
07:22Hello.
07:23Hello.
07:23Come in.
07:23Come in.
07:24Come in.
07:25I'm going to remove this because we have...
07:27The food has arrived.
07:28...fabulous plate to put on.
07:29Yeah, yeah, yeah, yeah, yeah, yeah, yeah.
07:33Wonderful.
07:33Wonderful.
07:35Okay.
07:36Oh.
07:37Oh, I see.
07:38Oh.
07:40Look at that.
07:41Wow.
07:42That is absolutely fantastic.
07:44The colour that the saffron has given us.
07:47Yeah.
07:47It's really great.
07:48And a small amount of juice, which I presume
07:50would be very concentrated in flavour.
07:52Yeah, absolutely.
07:53Thank you so much.
07:54You could have...
07:55That's absolutely wonderful.
07:57Great.
07:57Well, let's taste.
07:58Tuck in.
07:58Yeah.
07:59Let's go.
08:00Oh, my goodness me.
08:00How lovely.
08:02The saffron preserved lemon.
08:05The balance is perfect.
08:06Yep.
08:07Bearing in mind that he put no salt into this dish.
08:11None.
08:12And it is absolutely perfectly seasoned.
08:15Mm-hmm.
08:16So that's the preserved lemon.
08:17Exactly.
08:17Highly salty.
08:18And that sourness, which works with all the other flavours.
08:21Mm-hmm.
08:21Okay.
08:21And it is tempting to sort of lean back
08:24and just have a little zizz on the radassiers
08:26that are designed, I think, for the purpose.
08:28Yeah, absolutely.
08:28But we have other things to do,
08:30so we must eat and crack on.
08:44So when you come to buy spices,
08:46I suggest stop for a moment
08:48because there are spices everywhere.
08:49Wait and see where the locals are doing their shopping.
08:52And we were walking along here
08:54and a line of locals developed.
08:56I thought, that's probably where I should go.
08:58And this really feels really authentic.
09:00All the spices look exactly as they should look.
09:03There are none of the synthetic colours
09:06that you come across in some of the other stalls.
09:09All manner of things you'd expect.
09:11Peppercorns, fenugreek, sesame, fennel, anise,
09:16cumin, turmeric, ginger.
09:18And then people are coming and asking for particular blends.
09:21They, of course, have big bags of ras al-anout here
09:24with maybe 35 of the different spices
09:27that go into that ever-changing blend of spices all over Morocco.
09:31And cardamons, mace, raisins, sultanas, all sorts of things.
09:37Also, in little shops like this,
09:39you can buy perfume, you can buy soap,
09:42you can buy things for headaches.
09:44So there's a crossover between the old-fashioned pharmacy
09:47or dispensary and a spice shop.
09:50It's really amazing.
09:51And then over here we've got dried spices.
09:54I'm looking at the little, beautiful little rose blossoms
09:56and they have no unnatural colours.
09:59And there's hibiscus flowers,
10:00which look exactly as they should look.
10:02Dried bay leaves, all sorts of gorgeous things.
10:06Dried verbena, chamomile.
10:08Oh, yeah, here we go.
10:09This is the soap that I was talking about,
10:11which part of the process begins life
10:13or part of the ingredients as an olive.
10:16And Moroccans use this all the time
10:17and you see this stuff everywhere.
10:19And they use it not only on their body,
10:21particularly if they're going to the hammam,
10:23they put this on and leave it on
10:24and sit in a warm room
10:26and then they'll shower it off
10:27and it's a pre-hamam treatment.
10:30But also they use it around the house
10:31as a general cleaning agent.
10:33It's fascinating stuff, isn't it?
10:34And you can buy it like this in its very crude form.
10:37But they also have little ones
10:39which have been perfumed.
10:41So you could have this with a little lavender
10:43if you wanted to make yourself smell particularly delicious
10:46and so on.
10:47Over here there are little bags of clay,
10:49which is hard to tell from here.
10:50But yeah, you can see the clay in there,
10:52which apparently some Moroccan ladies use this on their face,
10:55I presume in the form of an exfoliant or something.
10:58This looks completely authentic.
11:00So my advice to you is look, stop,
11:03look where the locals are doing their shopping
11:04and then you're going to have
11:06what's probably going to be a wonderful experience.
11:08Keri Gold, proud sponsor of How to Cook Well in Morocco.
11:24Keri Gold, proud sponsor of How to Cook Well in Morocco.
11:29After the excitement, the frenzy, the busyness,
11:42the bright light, the dark light,
11:45the smokiness of the souk in the Medina,
11:47sometimes I find it difficult to make a decision
11:49about buying something.
11:51It seems that all of my senses are too heightened.
11:53So I'm now going somewhere quite different,
11:57much calmer.
11:58You have no idea what lies behind these walls.
12:01It's an Aladdin's cave.
12:08Mustafa Blahwi and his wife Carol created this vast shop.
12:12I think emporium would be a better word.
12:14Full of furniture, decorative items,
12:17linens, ceramics, antiques,
12:19so many of the things for which Morocco is well known.
12:22There are things here from other parts of Africa,
12:27India and Asia.
12:29And interior designers are drawn to this place
12:31like bees to honey.
12:35In these rooms full of the most extraordinary things everywhere,
12:39out of the side of my eye, I saw this lovely,
12:42I think it's an old sieve actually,
12:43filled with these, put your clearly belts.
12:46And in another part of the world,
12:48as in Connemara, the west of Ireland,
12:49you might, you'd be forgiven for saying,
12:52that looks like a Chris,
12:54the traditional old woolen belts,
12:56but maybe slightly bigger than we're used to the size of them.
12:59So it's really beautiful.
13:01I've been completely taken by it.
13:03And then some of the, of the, these belts,
13:06which in this case,
13:07this belt would have been worn by a Berber lady,
13:10and she'd wrapped it around herself several times.
13:13And then she'd find little pouches within the wrappings to,
13:17you know, to keep a few eggs safe for a tiny little bit of money
13:20or whatever it happened to be.
13:22So it's amazing.
13:23I mean, you know,
13:24the colours,
13:25the style of the weaving,
13:26everything about it is familiar to me,
13:29but from somewhere far away,
13:30absolutely astonishing.
13:31And then the more refined ones here
13:33are from the north of Morocco
13:37with a little bit of silk.
13:39So these would have been used on sort of a smarter occasion,
13:42perhaps like a wedding or something like that.
13:44But amazing to come across something
13:46that looks immediately familiar
13:48in these extraordinary rooms full of things,
13:52many of which are unfamiliar,
13:53but nonetheless ravishingly beautiful.
13:55Temptation doesn't even begin to describe
14:10what this shop is all about
14:12in terms of beautiful things.
14:14And I have some lovely bits of Moroccan pottery at home,
14:16which I use all of the time, actually, in ceramics.
14:19But I'm particularly drawn to these ones here
14:21because I have bowls in an almost exact colour
14:25with an almost exact pattern.
14:27So I think that's all going to work beautifully.
14:30So they, I hope,
14:31once we've negotiated a price,
14:33may be coming with me to Cork.
14:43We've come from the very centre of Marrakesh
14:45out to a residential area
14:47to visit somewhere I think is very special.
14:49This is the Amal Centre.
14:52And underneath it says life-changing food.
14:54Amal is the Arabic word for hope.
14:57And as far as I know,
14:58this place is full of hope.
15:07The Amal Centre was set up by a Moroccan woman
15:10called Nora Fitzgerald,
15:12which is not a name you'd expect
15:13and we'll come back to that later.
15:16Morocco is still quite a patriarchal society
15:18with women only accounting for 25% of the workforce.
15:21So the centre was set up in 2013
15:25to teach young women from underprivileged backgrounds
15:27how to cook
15:28and just as importantly,
15:30how to find work
15:31and gain some financial independence.
15:34We have about 35 students
15:37who stay with us for the year-long course.
15:39And then when they finish with you,
15:42they're ready to go out into the industry
15:43and to get a job.
15:45Yes, yes.
15:46And for many of them,
15:47it's going to be their first job
15:48in the formal sector
15:49and their first job in the food sector.
15:52Yes, so it's absolutely crucial
15:53bridge from poverty, really,
15:57to the possibility
15:58of earning money for themselves,
16:01their own money
16:02to look after themselves,
16:03their children and their families.
16:05Yes.
16:06And you also have another cafe.
16:08Tell me about the cafe
16:09which is run by deaf people, essentially.
16:12Yes, yes.
16:13So a few years ago,
16:15we had a cohort of deaf students,
16:18which was a very interesting experience
16:22for both them and for our staff
16:24who had to learn the basics
16:27of Moroccan Sign Language
16:28in order to communicate about food.
16:30Of course.
16:31And when our students graduated,
16:34unfortunately,
16:34we couldn't find any employers
16:36who would sort of take a chance
16:38and jump into the novelty
16:39of employing somebody
16:41who can't hear, essentially.
16:43So we decided to create
16:45our own place for them to work.
16:47Yes.
16:47And it's been amazing.
16:49I mean, it's just
16:50one of the most beautiful things
16:51I've ever heard.
16:52What's the cafe called?
16:53It's called the Sign Language Cafe.
16:55Yeah, I mean, that's just,
16:56it's just so absolutely beautiful.
16:59Really, really it is.
17:00How do you fund all of this?
17:02Well, part of it is from
17:04the meals and food that we sell.
17:08Yes.
17:08Part of it is from the cooking classes
17:10that any visitors to Marrakesh
17:13can participate in.
17:14Yes.
17:15And part of it is from donations.
17:18We've especially tapped into that
17:22in the times when we've gone through crisis
17:25and that would be two times specifically.
17:28One is COVID.
17:29Yes.
17:30And one is the earthquake.
17:32Yes.
17:32And tell me,
17:33because we were talking about that
17:34a little bit earlier on
17:35because I was asking you
17:36about Marrakesh and Morocco
17:37post-earthquake.
17:39And tell me what you did then
17:40at the time of the earthquake.
17:41That was fascinating.
17:42Cooking meals for people
17:43who I presume had lost
17:45any means of cooking for themselves.
17:48Yeah.
17:48So we,
17:49it was all a bit of a shock,
17:51quite a shock to us,
17:53the earthquake.
17:54You know,
17:54we're not,
17:54it's not an earthquake country.
17:56It's not in anybody's kind of
17:57collective consciousness
17:59that an earthquake
17:59could happen here.
18:01So we got together
18:03pretty much the day after
18:05and we thought,
18:06well,
18:07we know how to cook.
18:08Let's cook.
18:09Yes.
18:09You know.
18:10So we got to cooking
18:12and that same day
18:14we were contacted
18:15by World Central Kitchen.
18:17Yes.
18:17Which is an extraordinary
18:19organization.
18:19Absolutely.
18:20Which does,
18:20responds to crises
18:22all over the world.
18:23Yes.
18:23Yes.
18:24They believe
18:25people should be fed.
18:26Yes.
18:27In the darkest of times.
18:28Yes.
18:29And they said,
18:31we're here to
18:32distribute food
18:34to the mountains.
18:36Do you have food for us?
18:38Yes.
18:38And, you know,
18:39it was this thing.
18:39We were,
18:40we were planning to make
18:41200 meals that day
18:43and they were like,
18:43can you give us 500?
18:45Right.
18:45Okay.
18:46Yes.
18:46Yeah.
18:46And they said,
18:47and tomorrow,
18:48by the way,
18:49we'd love 3,000.
18:50Good Lord.
18:51So all your team
18:52just got together
18:52and just got stuck in.
18:54As cooks too.
18:55Yes.
18:56We called out
18:57to volunteers.
18:58So this garden
18:59was full of people
19:00chopping potatoes
19:01and onions
19:02and cooking up a storm.
19:04Yeah.
19:04Absolutely amazing.
19:05And we,
19:06we cooked 3,000 meals a day
19:08for,
19:09for a good couple
19:10of weeks.
19:11Yes.
19:11Yes.
19:12That's truly inspiring.
19:13You are a huge inspiration
19:15to me.
19:16And what you're doing here
19:17is so important
19:18and so inspiring.
19:19But can we talk
19:20about your name?
19:22Again,
19:22Nora Fitzgerald.
19:24I don't think,
19:25but correct me,
19:25it's not really
19:26a Moroccan name.
19:28So my...
19:29Your great grandfather,
19:30I believe,
19:30left Ireland.
19:31Yes.
19:32Left Ireland,
19:34moved to New York,
19:35as many Irish did
19:37at that time.
19:38Yes, indeed.
19:39So my parents
19:39are from the US.
19:41They moved here
19:42to Morocco.
19:43You were born here?
19:44Yes.
19:44Yes, yes, yes.
19:45It's kind of
19:45an opposite migration
19:46than their grandparents
19:48had gone.
19:49One way across the Atlantic,
19:51they came back.
19:51Well,
19:52they must be
19:52extraordinarily proud of you,
19:53as I'm sure
19:54your great grandfather
19:55is up there somewhere
19:55looking down.
19:56Must be so proud of you
19:57because what you're doing here
19:58is incredible.
20:00But more than anything,
20:01I've learned more
20:02about the generosity
20:03of the Moroccan people
20:04and I'm deeply moved.
20:21Wandering through the souk
20:22earlier today with Amanda,
20:24I spotted so many stalls
20:25selling dates.
20:27So it makes perfect sense
20:28to make something
20:29with this essential
20:30Moroccan ingredient.
20:34I have a wonderful memory
20:35of my mother
20:36waiting for the Majul dates
20:38to come in from Morocco
20:40every year,
20:41sort of October, November,
20:43and she used to guard
20:44them carefully
20:45and she'd give us
20:46a little one to share
20:47and show us how to take
20:48out the stone
20:49and then the rest
20:50she'd keep them
20:50and she'd have one every day
20:52as a lovely, sugary,
20:53delicious treat,
20:55which is precisely
20:56what they are.
20:57I'm going to make
20:58a little simple salad here
20:59to be started
21:00at the end of a meal
21:01or even for breakfast
21:02if you wish,
21:04combining oranges
21:05and some of those
21:06lovely dates.
21:07I'm just going to zest
21:08one of the oranges
21:09to get a little intensity
21:11of flavour
21:12that you get
21:13from the zest.
21:15OK, that's nearly
21:16going to do me
21:17a little bit more
21:18like that.
21:20And now I'm going
21:20to segment.
21:22I begin
21:22by just cutting
21:23a little slice
21:24off the top
21:25of the orange
21:26like that
21:26and also
21:27from the other end
21:28like that.
21:30Then I just
21:31start cutting.
21:32So my knife
21:33is going to trace
21:34a line above
21:35the white line
21:36of the pit.
21:37And very importantly,
21:38I'm not just pushing
21:39my knife,
21:39I'm sawing my knife
21:41up and down.
21:42So now
21:42I've just
21:43taken all
21:44of pretty much
21:45all of the rind
21:46and the pit off.
21:47To get the individual
21:48segments,
21:49you start,
21:50you cut inside
21:51one membrane
21:52like that
21:53and then
21:54inside the other
21:56membrane
21:57at the other
21:58side of the
21:58segment
21:59and pop it out.
22:00From there on,
22:02you again
22:02cut inside
22:03the membrane
22:04towards the
22:05centre of the
22:05orange.
22:06Now at this
22:06point,
22:07if you come
22:08across a pip
22:09and there's a
22:10pip in there,
22:10it's sometimes
22:11easier to
22:12pop out
22:13the pip
22:13at this stage
22:15to one side
22:16and then
22:18slowly
22:18prise out
22:19the segment.
22:21So I'm
22:22taking my knife,
22:23I suppose
22:23about 98%
22:24of the way
22:25into the centre
22:26of the orange,
22:28popping out
22:29a pip
22:29like that
22:31and then
22:32just pushing.
22:33It sort of
22:33pushes off
22:34the skin
22:35or the membrane
22:36like that.
22:38Now,
22:38a few more
22:38little ingredients
22:39to go in.
22:40My dates,
22:41of course.
22:42So with the dates,
22:42I have some
22:43already prepared.
22:44Cut the date
22:45in half lengthways.
22:47So cutting
22:47through the flesh
22:48around the stone.
22:51Moving that.
22:53Okay,
22:53so I'm going to
22:54add in
22:54some more
22:55of those.
22:58I mean,
22:58this would be
22:59lovely served
22:59with ice cream,
23:00with creme fraiche,
23:01with yogurt,
23:02with a cake,
23:03just a little
23:04sugar to sweeten.
23:06That depends
23:06on the sweetness
23:07of your oranges
23:08and the sweetness
23:09of your dates.
23:10A little mint,
23:12delicious,
23:13to freshen up
23:14the flavours,
23:15as you can imagine.
23:16and then
23:17a little bit
23:17of orange blossom
23:18water,
23:19again,
23:19for which
23:20Morocco is famous.
23:21And a few
23:22little drops
23:23of that,
23:23not too much.
23:25So just
23:25carefully,
23:26just mix
23:27the dates
23:28in
23:29with the
23:30oranges
23:31like that.
23:32Okay,
23:32that's looking
23:33really lovely.
23:34I'm going to
23:34slide this
23:35into a lovely
23:35little bowl
23:36like that.
23:40But a few
23:40little jewel-like
23:42pomegranate seeds
23:43would be
23:44absolutely perfect
23:45there,
23:45from the point
23:46of view of flavour,
23:47from the point
23:47of view of texture,
23:49from the point
23:49of view of appearance.
23:50Well,
23:50no explanation
23:51is needed
23:51because you can
23:52see how gorgeous
23:53they look.
23:54So the oranges,
23:55the dates,
23:56the mint,
23:58the orange
23:58blossom water,
24:00the pomegranate seeds,
24:01and the smell,
24:02the aroma,
24:03coming up from
24:04the plate
24:04when all of
24:05those ingredients
24:06hit each other
24:06is so transportative.
24:09Right now,
24:09I feel like I'm
24:10on a magic carpet
24:11on my way
24:11back to Marrakesh.
24:12It's quite wonderful.
24:36May your table
24:49always be full.
24:52Kerrygold.
24:53Proud sponsor of
24:54How to Cook Well
24:55in Morocco.
24:56Bye now.
24:56Bye now.
24:57What's up?
24:58How to Cook Well
24:58in Morocco.
24:58How to Cook Well