How To Cook Well In Morocco with Rory O'Connell - Season 1 Episode 4 -TBD
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00:00May your table always be full.
00:04Kerrygold, 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.
00:45The sun has gone down behind the minaret of the Ketubia Mosque and behind me, Jamnail Fana,
00:52the legendary square, a melting pot of people, races, cultures.
00:57There 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,
01:18I don't know what to say.
01:19I'm delighted to be here.
01:21Marrakesh holds such excitement for me.
01:23And tomorrow we're going to open up that treasure trove.
01:27We'll come to a table together.
01:29We're going to open up Steven.
01:30Ardaa, let's stand up our own 저희.
01:30We're going to open up our own工ders and we'll pick up our stage where we see anything.
01:33And now we're going to open up our network.
01:36Which, is the next она will be taking place?
01:44We will be able to Nikosias into our state of the world.
01:50Let's start off today.
01:51We'll get you onitch a line in front of the world.
01:53Let's do it again.
01:54After last night's exuberance in Jamal Fana, it's time to get back to the business in hand,
02:06which is to discover some interesting food.
02:10I'm joining Amanda Moutaki, a blogger and a guide whose expertise is Moroccan food.
02:16One of the specialities that Marrakesh is known for is the slow-cooked tangia,
02:22not to be confused with a tagine.
02:24And we're heading for a small butcher shop in the heart of the Medina.
02:27Amanda, tangia.
02:29We're here with Yassine. Thank you very much, Yassine.
02:31Lovely to be here.
02:33And the tangia refers to a dish and a sort of a pot, isn't that right?
02:38Yes.
02:38Just like the tagine.
02:40And it's typically made with either beef or lamb.
02:44But we're having shin of beef today, isn't it?
02:46Yes, exactly, yeah.
02:47I recognise that.
02:48And that makes complete sense, because it's a long, slow cooking.
02:52Yep.
02:52Which shin of beef absolutely requires.
02:54Yeah.
02:55And then when you cook it for long enough, it has an incredible flavour.
02:58Yeah.
02:58And it gets this incredibly succulent, falling-off-the-bone type of consistency.
03:03Yeah.
03:03Fatty marrow melts down.
03:04Yeah.
03:05Yeah, you really get it.
03:05So this is a really simple dish.
03:07Yes.
03:07So Yassine here is cutting almost like steaks, like ossobuco.
03:12Yep.
03:13Loads of bone in the pot.
03:14Exactly.
03:15And then the meat.
03:15So the bone is going to give so much flavour.
03:18Oh, God, we're getting serious now.
03:19Yeah, okay.
03:20Okay, no mess.
03:21Not messing around.
03:22No messing here.
03:23Yep.
03:23I mean, we're talking a protein fest here, aren't we?
03:25For sure.
03:26There is no vegetables in this.
03:28This is straight meat.
03:29Okay.
03:30Next.
03:30The pot.
03:31Pub.
03:31Which is glazed on the inside, isn't that right?
03:34Yes.
03:34Yes.
03:35Typically.
03:35Here in Marrakesh, we'll speak before.
03:38Bismillah.
03:39Bismillah.
03:39Bismillah.
03:40So they always bless whatever before they do it.
03:42Oh, they bless.
03:43Yeah, well, that's wonderful.
03:44It's a blessing.
03:44Thanking 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.
03:51Absolutely.
03:52Smen.
03:53Okay, 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.
03:59I'll have one of those, please.
04:00And then you take it off to somebody else's oven.
04:02Yeah, and cook it.
04:03Yeah, okay.
04:04So this is the preserved lemon.
04:05Yeah, and these do look more aged.
04:06These look really preserved, don't they?
04:08Like that, yeah.
04:08It's an almost marmalady smell off these, actually.
04:12Yeah.
04:12Because it's only salt and lemon.
04:14The preserved lemon, I think, is really the key to this dish.
04:18Yeah, it's such an important thing, yeah.
04:20Now...
04:20You know cumin?
04:21Yes, I know cumin, and I love cumin.
04:23And that's lovely cumin.
04:24That's so aromatic.
04:25Even though that hasn't been roasted or ground or anything,
04:27it just smells so strongly.
04:29And this is Moroccan cumin, of course, yeah.
04:31Some garlic.
04:32Okay, lovely.
04:33A whole new way of crushing garlic coming up here.
04:36Here we go.
04:38All right, okay.
04:39That works.
04:40Okay.
04:43Use what you've got.
04:44Yes, yeah.
04:46Lovely.
04:46So we've had beef, preserved lemon, cumin, garlic, sman, saffron.
04:55Okay.
04:55Okay, I'll be interested to see as well how much water he puts in.
04:58Ooh.
04:59Okay.
05:03Okay, that's it.
05:05So just a little on the bottom.
05:06Yep, just to keep it from sticking.
05:08Keep it from sticking, create a little bit of steam.
05:10Yep.
05:10To get the flavours moving around the pot.
05:11You've got all of that.
05:13Lovely.
05:15Now, looking grace.
05:18Yeah, I mean, grace.
05:19Lovely.
05:20Merci, monsieur.
05:21So now, lovely old-fashioned greaseproof paper.
05:24Exactly.
05:24Yeah.
05:25Rory.
05:27Okay.
05:28Ah, fabulous.
05:29Thank you so much.
05:31This has been absolutely fantastic.
05:34Fantastic.
05:35Okay.
05:36Really fantastic.
05:38Onwards, onwards to the oven.
05:39Yeah.
05:40As they say.
05:46Communal ovens are used all over Morocco, and I've already seen quite a few.
05:50This one, however, is something completely different.
05:55Wow.
05:56This is really something.
05:57Watch your step.
05:58All right.
05:59Oh, good gracious.
06:00And this is a gentleman that's going to help cook our tangia.
06:03Oh, fantastic.
06:08Oh.
06:09Oh, he's going to check and make sure it's good.
06:11It's good.
06:12Okay.
06:13So now he's going to take it down here.
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.
06:29Oh, okay.
06:30And 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.
06:38Even better.
06:39Yeah.
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.
06:47Thank 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.
07:03It's not hard to spend a few hours wandering around the souk, having a drink, waiting for
07:11the Tangier to be cooked, before sitting down in a room that families can hire for parties
07:16or 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 fabulous plate to put on.
07:29Yeah, yeah, yeah, yeah, yeah.
07:33Wonderful.
07:35Okay.
07:36Oh.
07:37I 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 will be very concentrated in flavour.
07:52Yeah, absolutely.
07:53Thank you so much.
07:54That'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's sourness, which works with all the other flavours.
08:21Mm-hmm.
08:21Okay.
08:21And it is tempting to sort of lean back and just have a little zizz on the radassiers that
08:27are designed, I think, for the purpose.
08:28Yeah, absolutely.
08:28But we have other things to do, so we must eat and crack on.
08:31So when you come to buy spices, I suggest stop for a moment, because there are spices everywhere.
08:49Wait and see where the locals are doing their shopping.
08:52And we're walking along here, and a line of locals developed.
08:56But I 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 that you come across in some of the other stalls.
09:09All manner of things you'd expect, peppercorns, fenugreek, sesame, fennel, anise, cumin, turmeric, ginger.
09:19And then people are coming and asking for particular blends.
09:21They, of course, have big bags of rasala nut here, with maybe 35 of the different spices
09:27that go into that ever-changing blend of spices all over Morocco.
09:32And cardamons, mace, raisins, sultanas, all sorts of things.
09:37Also, in little shops like this, you can buy perfume.
09:40You can buy soap.
09:42You can buy things for headaches.
09:44So, there's a crossover between the old-fashioned pharmacy or 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, and they have no unnatural colours.
09:59And there's hibiscus flowers, which look exactly as they should look.
10:02Dried bay leaves, all sorts of gorgeous things.
10:06Dried verbena, chamomile.
10:08Oh, yeah.
10:09Here we go.
10:09Now, this is the soap that I was talking about, which part of the process begins life,
10:13or part of the ingredients, as an olive.
10:16And Moroccans use this all the time, and you see this stuff everywhere.
10:19And they use it not only on their body, particularly if they're going to the hammam.
10:23They put this on and leave it on and sit in a warm room, and then they'll shower it off,
10:27and it's a pre-hamam treatment.
10:30But also, they use it around the house as 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.
10:36But they also have little ones which have been perfumed.
10:41So you could have this with a little lavender, if you wanted to make yourself smell particularly delicious and so on.
10:47Over here, there are little bags of clay, which is hard to tell from here.
10:50But, yeah, you can see the clay in there, which 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, look where the locals are doing their shopping,
11:05and then you're going to have what's probably going to be a wonderful experience.
11:08Kerrygold, proud sponsor of How to Cook Well in Morocco.
11:24Kerrygold, proud sponsor of How to Cook Well in Morocco.
11:29After the excitement, the frenzy, the busyness, the bright light, the dark light, the smokiness of the souk in the Medina,
11:47sometimes I find it difficult to make a decision about buying something.
11:51It seems that all of my senses are too heightened.
11:53So I'm now going somewhere quite different, much 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, linens, ceramics, antiques,
12:19so many of the things for which Morocco is well known.
12:22There are things here from other parts of Africa, India and Asia,
12:29and interior designers are drawn to this place like 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, I think it's an old sieve actually,
12:43filled with these, which are clearly belts.
12:46And in another part of the world, as in Connemara, the west of Ireland,
12:49you might, you'd be forgiven for saying that looks like a Chris,
12:54the traditional old woolen belts, but 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 these belts, which 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, you know,
13:17to 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, the colours, the style of the weaving,
13:26everything about it is familiar to me,
13:29but from somewhere far away, absolutely astonishing.
13:31And then the more refined ones here are 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 that looks immediately familiar
13:48in these extraordinary rooms full of things,
13:52many of which are unfamiliar, but nonetheless ravishingly beautiful.
13:55Temptation doesn't even begin to describe what 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, once 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.
14:50This 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, this 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.
15:22So the centre was set up in 2013
15:25to teach young women from underprivileged backgrounds
15:27how to cook and, just as importantly,
15:30how to find work and gain some financial independence.
15:33We have about 35 students who stay with us
15:38for the year-long course.
15:40Yes.
15:40And 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.
15:46Yes.
15:46And for many of them,
15:47it's going to be their first job in the formal sector
15:50and their first job in the food sector.
15:52Yes.
15:52So it's absolutely crucial bridge from poverty, really,
15:57to the possibility of 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.
16:13Yes, yes.
16:13So a few years ago,
16:15we had a cohort of deaf students,
16:18which is,
16:19it was a very interesting experience
16:22for both them and for our staff
16:24who had to learn the basics of 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 of employing somebody
16:41who can't hear, essentially.
16:44So we decided to create our own place for them to work.
16:47Yes.
16:48And it's been amazing.
16:49It's, I mean,
16:50it's just one 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,
16:56that's just,
16:56it's just so absolutely beautiful.
16:59Really, really it is.
17:00How do you fund all of this?
17:02Well,
17:03part of it is from
17:04the meals
17:06and food that we sell.
17:08Yes.
17:08Part of it is from
17:09the cooking classes
17:10that any visitors to Marrakesh
17:13can participate in.
17:14Yes.
17:15And part of it is from donations.
17:19We'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 about Marrakesh
17:36and Morocco post-earthquake.
17:39And tell me what you did then
17:40at the time of the earthquake.
17:42That was fascinating.
17:42Cooking meals for people.
17:44Yeah.
17:44I presume I'd lost any means
17:46of cooking for themselves.
17:48Yeah.
17:48So we,
17:49we,
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.
18:10You 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 organization
18:19which 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.
18:35do you have food
18:37for us?
18:38Yes.
18:38And, you know,
18:39it was this thing,
18:40we were planning
18:41to make 200 meals
18:42that day
18:43and they were like,
18:43can you give us 500?
18:45Right, okay.
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 to volunteers.
18:58So this garden
18:59was full of people
19:00chopping potatoes
19:01and onions
19:02and cooking up a storm.
19:04Yeah, absolutely amazing.
19:05And we cooked
19:073,000 meals a day
19:08for a good couple of weeks.
19:11Yes, yes.
19:11That'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 about
19:20your name?
19:22Again, Nora Fitzgerald.
19:24I don't think,
19:25but correct me,
19:26it'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,
19:36as 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.
19:45It's kind of
19:45an opposite migration
19:47than their grandparents
19:48had gone one way
19:50across the Atlantic.
19:51They came back.
19:51Well, they 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
19:58here is 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.
20:22Wandering 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.
20:31I have a wonderful memory
20:35of my mother waiting
20:37for the Mejool dates
20:38to come in from Morocco
20:40every year,
20:41sort of October, November,
20:43and she used to guard them
20:44carefully and she'd give us
20:46a little one to share
20:47and show us how to take out
20:48the 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 served
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.
21:15Okay, 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 by 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,
21:40I'm sawing my knife
21:41up and down.
21:42So now I've just
21:43taken all of,
21:45pretty much all
21:45of 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 side
21:58of the segment
21:59and pop it out.
22:00From there on,
22:02you again
22:02cut inside
22:03the membrane
22:04towards the centre
22:05of the orange.
22:06Now at this point,
22:07if you come across
22:08a pip
22:09and there's a pip
22:10in there,
22:10it's sometimes easier
22:11to pop out
22:13the pip
22:14at this stage
22:15to one side
22:16and then slowly
22:18prise out
22:19the segments.
22:21So I'm taking
22:22my 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 just pushing.
22:33It sort of pushes
22:33off the skin
22:35or the membrane
22:36like that.
22:38Now,
22:38a few more little
22:39ingredients to go in.
22:40My dates,
22:41of course.
22:42So with the dates,
22:43I have some already prepared.
22:44Cut the date
22:45in half lengthways.
22:47So cutting through
22:47the flesh
22:48around the stone.
22:51Moving that.
22:53Okay.
22:53So I'm going to add
22:54in some more
22:55of those.
22:58I mean,
22:58this would be lovely
22:59served with ice cream,
23:00with creme fraiche,
23:01with yogurt,
23:02with a cake.
23:03Just a little sugar
23:05to 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 of
23:18orange blossom water.
23:19Again,
23:19for which Morocco
23:20is famous.
23:21And a few little drops
23:23of that.
23:23Not too much.
23:25So just carefully,
23:26just mix
23:27the dates
23:28in
23:29with the
23:30oranges like that.
23:32Okay,
23:32that's looking
23:33really lovely.
23:34I'm going to slide this
23:35into a lovely little bowl.
23:38Like that.
23:40But a few little
23:41jewel-like
23:42pomegranate seeds
23:43would be
23:44absolutely perfect there
23:45from the point of view
23:46of flavour,
23:47from the point of view
23:47of texture,
23:49from the point of view
23:49of appearance.
23:50Well,
23:50no explanation is needed
23:51because you can see
23:52how gorgeous they look.
23:54So the oranges,
23:55the dates,
23:56the mint,
23:58the orange blossom water,
24:00the pomegranate seeds,
24:01and the smell,
24:02the aroma
24:03coming up from the plate
24:04when all of those 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 back
24:11to Marrakesh.
24:12It's quite wonderful.
24:13We'll see you next time.
24:43May your table
24:49always be full.
24:52Kerrygold,
24:53proud sponsor
24:54of How to Cook Well
24:55in Morocco.