Morocco's Iconic Tagine - Mrouzia
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- Опубликовано: 31 июл 2024
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Subtitles: Jose Mendoza | IG @worldagainstjose
PHOTO CREDITS
Tajine: pixabay.com/photos/tajine-pot...
Tajine Cooking - By Rosino - FlickrUploaded by stegop, CC BY-SA 2.0, commons.wikimedia.org/w/index...
Map of the Muslim conquest of the Maghreb: By Cattette - Own work, CC BY-SA 4.0, commons.wikimedia.org/w/index...
#tastinghistory #morocco
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Actually I think the western equivalent would be calling literally anything served out of a 13x9 pan a casserole. "Yes, but what kind?"
Yeah, that's what I thought he'd say!
Where we live we usually call those pans either a "13x9" or a Pyrex.
I came up with BBQ
@@CaptainBill22but Pyrex comes in many shapes and sizes and uses
@@patrickbateman3146Not to mention the difference between proper PYREX and American Pyrex
Kudos to "Wanderlust" for doing "Advertisement by influencer" the right way. Hopefully they will let Max travel all over the world and bring back even more delicious recipes for our enjoyment.
Yeah, totally. It's pretty rare to see sponsors that put in effort. A+ to them
I do hope Max will tell more about his trip and stay though. This seems awfully brief.
His local collaborations in Scotland were great!
@@egregius9314If I'm not mistaken there already is a video about his Morocco trip
Makes me want a million followers so I can travel the world!
How amazing that could be❤
I am half Moroccan half Italian, so basically I won the lottery of life 😄
I remember the first time I tasted this exact dish when we visited Morocco for a summer vacation and my Moroccan aunt cooked it for us. I was 12 or 13 and I was really shocked how really good it was. I was trying to process the happiness I felt in my mouth and brain, the unique Moroccan flavor and combination of (sweet and salty) was very strong in this dish. I'm pushing 30 years old now, and I still have the same reaction with this dish and also for a lot of Moroccan dishes. I don't get enough from Moroccan food or get bored just like with my Italian pizza and some Indian and Yemeni food when I lived in Dubai
Moroccan food has that taste of originality and authencity because of the ingredients combination, spices and even the old pots and dishes they are still cooking in, and Tajine is a big example for that .. the flavors have never changed for centuries. And we can say that about all the four cuisines I mentioned, they're all old, unique and creative and shared with others around them and with the world. For example you can find French tacos now and varieties of Couscous and Tajines in and outside of Morocco, specially in North Africa, Middle East and some parts of Asia ans Europe, you could find now American Pizzas too, Yemeni food amoung the Gulf counties and Indian food among Asia..
Same story with the red Fes/Moroccan hat that was literally spread by Turkey in it's colonists yet the Turks themselves still call it Moroccan hat even they were more famous with it , like French fries again 😂❤ The world is small
Sending my love to this beautiful small world from my beautiful unique smaller world 🇮🇹🇲🇦♥️♥️♥️
I read everything you wrote and felt every single word you wrote. Also, you are right in what you said and you conveyed your idea excellently. I am proud to be part of this great nation ❤ 🇲🇦
#Dima_maghreb
🇲🇦🇲🇦🇲🇦❤❤❤🇲🇦🇲🇦🇲🇦🇲🇦
The "I won the lottery of life" was on point ngl 😂😂😂♥️🇲🇦
I am half indian-half Moroccan and the way yo described the dish is amazing and I share the same experience it must be the Moroccan version of Proust's madeleine moment.
Le mélange marocain italien est un très beau et délicieux voir sexy mélange ❤❤❤😂
The Moroccan family that moved onto my street a few years back will often have the neighbours over for dinner. The food is always amazing! They also have a special hand rinse for after eating, made from rose water, orange blossom water and other stuff I didn't recognise. The smell is wonderful.
You are either talking about the wash bowl and pitcher which are not used much these days or the rose water sprinkler which smells absolutely divine 😉
Thehangmansdaughter1120, oh, how I envy you and your neighbourhood! The spice combinations of Moroccan cuisine (and my other favourite, Ethiopian) are just magical. I am transported just thinking of them. Such delicious artistry!
@@grovermartin6874 We're really lucky! Except the grumpy guy on the corner, he's just a nasty racist. More fool him, the food is delicious and the family lovely. They're funny, inviting, and charming. They're such generous people and a valuable addition to our neighbourhood.
That's what i love about Morocco and Moroccans. I've been there 3 or 4 times already and we've been invited to eat with people.
We even went and chilled with guys our age. They shared their narcotics without charging us. Meanwhile I almost got stabbed in Cancun because i didn't want to buy coke from a guy who was selling it a tourist price. Good times 😆
You know it's a goooood dish when Max lights up and does a bit of a happy food dance.
I was delighted to see that. I struggled with Parthian Chicken, but this I am going to make with my girlfriend and I am sure we are both going to love this.
MAX, make Mochi next!!!
Definitely going on the list! I love sweet things in my meat!
His reaction reminded me of a cartoon dog from my childDog. (1960s), who would go into ecstasies over food, including floating into the air and coming back down slowly with a sigh. I wish I could remember the name of that cartoon and dog.
I look forward to that part of the video every time 😂
Moroccan here. Great episode. Love to see how the recipe changed with time. I'm very happy you enjoyed Morocco and Moroccan food. Hope to see you there again.
It's safe for gays to visit Marroco?
@fridocalifornia6276 I found a quote saying if you are polite and discrete it's a popular destination for lgtbq tourists but keep in mind homosexuality is illegal and carries punishments if arrested.
@@fridocalifornia6276 very safe. As long as you keep your business behind closed doors, no one cares what you are. You can only get arrested/scolded at when being intimate towards the same sex in public.
@@saffron5802 "very safe" xD
@@fridocalifornia6276Morocco 🇲🇦 is land of peace ✌️
بكل بساطة الطبخ المغربي فريد و مختلف و متنوع لديد رائع 🇲🇦🇲🇦🇲🇦🇲🇦❤️❤️❤️❤️.
Sending my love and many prayers for Morocco and everyone effected by the awful and tragic earthquake 🙏 ❤
thank you my friend
Thank you very much
I had not heard about said earthquake, but I add my best wishes for all the survivors. 🙏🙏🙏
I know what it's like, been through a major earthquake while living in Mexico, in 1985.
8.5 on the Richter scale. No water for 30 days, and plenty of destruction....
Can we just take a second to appreciate that this medieval cookbook has its own extensive line of beauty products?
For real! Those soaps for royalty sound like the high-end, good-smelling organic stuff I see at the health food co-op stores I've been to. They're worth every penny, IMO. The combo including sandalwood sounds divine! 😅😁
Absolutely! Even just the cookbook alone, is beautiful to look at. A true written artform.
Can we just take a second to appreciate that “can we just take a second to appreciate” is overused and unnecessary like-bait that could easily be replaced with “I like how” or “it’s so cool that?”
@@ferretyluv Can we just take a second to appreciate this person's anger towards the phrase, "can we just take a second to appreciate"?
@@ferretyluv Oddly strong feelings about a common phrase in English-speaking media, friend!
1:44 People don't give Max enough credit for his work on pronunciation!
I don't know if that took multiple takes, but he says that name so smooth! Even when he doesn't speak the language at all, he puts in alot of effort to get the names as close as he can!
So true. Max is amazing with pronunciations of other languages. I really admire him for the respect he shows other cultures. Well done, Max.
Max would credit his ability to Babble.
@@ndb_1982 I am not sure about that. His pronunciation is very good for a non-Arab speaker, but the way he pronounced the long and short vowels proves he doesn't repeat what a Babbel or any machine or app did.
Greetings from Morocco.
@@Greye13 His overall pronunciation was very good for a non-Arab speaker.
Very respectful gesture. Absolutely.
those tajines you have in the background are BEAUTIFUL. Moroccan tilework is astoundingly beautiful.
I like the brown clay looking ones. But I am told they are fragile and break. ?
@@Ash_Gthe brown ugly tagines are actually the safe ones for cooking.
Tanti ricette marocchine
ruclips.net/video/l-elmJ8JvRw/видео.htmlsi=JOd2_ox5MBL8uFlv
@@Ash_Gtrue
@@Ash_Gyou have to soak them for a day in water first and then let them dry after you wipe them with oil and you put them in very hot oven but turn it off. And let it inside until it become cold. This way your tagine will not break when you cook in it. But when you cook on stove you have to put like metal between fire and the tajine this way it will cook like the traditional way and the tajine wont break because of heat. You should buy the tajine who is totally with clay. The decorated one's are for presenting food in the end not healthy for cooking
THANK you, Max. I just love Moroccan cuisine. And your "happy dance" after the first bite was so genuinely ... happy! Edit: Love the way you make such an effort to always pronounce foreign words correctly. It shows real respect for the language and culture.
The happy dance says it all
Except for german words. Somehow Americans in media never bother pronouncing anything german correctly.
@@ArchaonDruchiiit hurts our throats. My German teacher in school, who was a German immigrant, always made fun of us for it as well.
Wuhuuu, Half-Moroccan here. I clicked on this video as fast as I could. What I find fascinating is, that it is really, really similar to a modern lamb tajine. It is not super different from what I would get at a dinner with my family.
Can't fix what's not broken I guess XD
Full Moroccan here. We still eat this today in Morocco, we skipe the prunes and just use raisins and almonds mostly. But it looks almost identical. It's still called Mrouziya and made usually in Eid al Adha with the sacrificed lamb's shank.
@ I do know it with prunes and almonds. Also for Eid al Adha or for any other special occasion.
@@ibnkarim5371 Yeah the one prunes nowadays is called "meat with prunes tagine" aka Lham bel Barqouq. Mrouzia doesn't have prune anymore or rarely does. But honestly I love both and also love it when they use both prunes and dried apricot
@Are tajines an everyday thing in Morocco, or more of a dish for special occasions?
Dear Mr. Miller. I am an Indonesian, in The Republic of Indonesia.
Just when I thought I've almost had enough of your series, you tremendously got my attention again, by this video!
You went abroad, to Morocco, and brought back a wonderful culture to talk about. Thank you. Very interesting!
And your Arabic pronounciation, is good enough, as well. 😊
By the way, I suggest, urge you to do a research on Indonesian (Nusantara) and Malaysian many historical, famous, delicious recipees. As we, the so-called Indonesian nationalists and Malaysian nationalists, basically came from the same root, same region. We share lots of things. 🙂
Remember, for example, our Beef Rendang (widely known, from Minang / West Sumatra region of Indonesia), and Beef Rawon Soup (of East Java, Indonesia), selected as two of the most delicious food in the world, by CNN and Taste Atlas!
And lots of world class Chefs - including Gordon Ramsay - fancy Indonesian and Malaysian recipees.
We, the Indonesians / Nusantara people, have so many to offer:
Huge variations of Nasi Padang / Minang (including with: Rendang, Ayam Gulai, Cancang Kambing, Dendeng Balado, Dendeng Batokok, Baluik Balado, Gulai Tunjang, Gulai Otak, Gulai Kepala Ikan, Ikan Bakar Minang, Ayam Pop, etc.), variations of Satay (Mutton, Beef, Chicken, Padang, Banjar, Klatak, Madura, Klopo, etc.), Es Cendol / Dawet, Soto (Ayam Lamongan, Madura Daging Sapi, Padang, Betawi, Coto Makassar, etc.) soup, the Beef Rawon soup, various Nasi Goreng recipees, varieties of snacks (including Martabak Telor, Terang Bulan / Martabak Manis, Jajan Pasar Jawa, Klepon, Tapai / Tape, Lemang, etc.), and so son.
Also from our brothers and sisters of Malaysia. They have lots of tasty recipees! I like it too.
I am very sure that you shall like it. Lots of people do.
Regards.
😊
Heh, as an Indonesian culture enthusiast/linguist, I'd like for him to explore Balinese "lawar", which seems to be in the same family of meat hashes/"salads" as Thai/Lao "laab" and Filipino "kilawen", and seems to follow the general SE Asian cultural trait of finely mincing meat as an essential step of preparing a dish like this.
Rendang is Malaysian, stop your egregious cultural appropriation.
@@daryld4457 Begging to differ: Rendang is a spicy meat dish (usually beef) which is originated from Minangkabau, West Sumatera.
West Sumatera itself is located in Indonesia as I'm sure you know well. But why quibble? Why not just enjoy this fabulous dish?
@@daryld4457of course, another nationalist claiming Indonesian food for Malaysia, completely undermining the culinary beauties that Malaysia has to offer so they have to take another culture's. Rendang is Minang from the Minangkabau people with support from historical records going back 500 years during it's inception. Why is nationalism always brought into the conversation when it comes to cuisines clearly Indonesian in origin when we can just be quiet and enjoy the food?
My Maternal Grandparents were Medicinal Missionaries on Java in the 60's, when Indonesia was majority Islam. Very dangerous time for them, but all 5 of their children remember the cuisine of the people their parents helped, with my Mother spending the first 8 years of her childhood on the Island of Java! It's where she got her love of spicy food from XD; We have Beef Rendang and Beef Satay for rare occasions in my Houshold as a result, using a recipe my Grandmother wrote down. That being said, I've been waiting for so long for an Episode on Indonesian Food, be it Rendang, Satay or something I've never tried!
Welcome to Morocco, the land of history, heritage, delicious food, and beautiful coasts! 🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦😃
"Everything that I ate in Morocco was amazing" -- I had the same experience in Malaysia and it is such a magical thing when you're travelling. Everything you eat is fabulous and you go home wondering why we aren't absolutely drowning in restaurants from that country and why their food isn't the trendiest thing ever.
Good question 👍👍👍
Morocco, where the vibrant colors of the bustling medinas, the majestic Atlas Mountains, and the golden sands of the Sahara desert blend together to create a tapestry of beauty that captures the heart and soul of every traveler.
Morocco, where the vibrant colors of crisp bags mingle with the blacks and whites of cows and the rich earthy Browns of donkey shit underneath the over watching flats of sidi moumen
And the human rights violations can't forget that
"And where randy males, who need a break from theorizing, and guesstimating, can, for a price, sit in the King's chair and have his privates tickled by ostrich feathers!"
ruclips.net/video/2UfpFRpITrU/видео.html
@@lobotobot154 well you see America has a lot more freedoms expression rather than Morocco. Try again.
@@joshuagraham1800 Morocco, of course, has the black sites of which it works very closely with the American government
Max and Morocco will always be an iconic combo ❤
I... Don't think so: en.m.wikipedia.org/wiki/LGBT_rights_in_Morocco
@@CallanElliott 💀
@@CallanElliott blud really wanted to prove a point 💀💀💀
@@CallanElliott Ironically these laws only apply to Moroccan queer folk. Who are always left out of the conversation when someone like you tries to make that point.
@@CallanElliott dude i myself am from the middle east, EVERYONE is welcome! genuinely, yes i have my own opinions on the LGBT people HOWEVER they are human beings provided they are not intimate in public (kissing erotically on streets which goes the same for straight couples), people are welcome! as long as they respect our culture, we will respect them dude. Max is one of my favourite youtubers and what he does in his private life and who he loves is NONE of my business.
Fun fact : The old Moroccan empire had many dynasties ruling it through time, Morocco in arabic translates to "maghreb" and the whole north african region was actually a part of Morocco at some point of the time, and andalus was as well a part of it.
Dyal huk Ghadi yghadbo
in the almohads dynasty Morocco was expended through todays Morocco west Algeria, Mauritania and a little bit of south Spain. go look into the maps. Morocco was the powerhouse of North Africa at that time
Stop lying
@@haitamessarghini7587 that's what i meant hahahaha there was no such thing called Algeria at the time anyway, not until the 1960s i think.
@@loundja7098 read a book
I had my first tagine in Fez in 1985, it was yummy. I have cooked many tagines in my slow cookers. They never fail to enhance the day.
You have been an absolute culinary inspiration for me. Being raised eating and cooking internationally I'm obsessed with knowing the history of what we eat and what our ancestors ate. I look forward to every video you post to get my fix on historic foods and your charisma in your display of it.
Thank you for the kind words. I’m there also learning alongside all
My wife and I stopped in a Moroccan restaurant in NYC before going to a show. I had the kabobs, and even though it was almost 15 years ago, they are still the best I've ever had. So I can completely relate to being totally enthralled by Moroccan cuisine.
The Mrouzia dish is a special dish in the Kingdom of Morocco only and does not exist in other countries in North Africa🥰🇲🇦🇲🇦
Yep. But I think that Mrouzia is especially Fassia.
@@tartempion_I don’t agree. It is a dish in other parts of Morocco as well. Not just Fez.
@@bibicha796 Oh OK i didn't know
@@tartempion_ZZZZ
@@bibicha796
Yes, it is a Moroccan dish famous in Fez, but it is found in all cities of Morocco
I always love when Max does non-European Old World food, especially from Africa. There's just so much to learn about that I've never seen and he really does his best to check his sources.
The countries north of the Sahara are very different to sub Saharan Africa. There's more influence/mixing with Europe and the rest of the world than with the South. People don't seem to understand that the Sahara was/is more difficult to cross than water. "Land" doesn't really mean anything when it's virtually impassable. And it's huge.
Anti-Chef is doing a series in which he's making a dish from every country in alphabetical order. He doesn't give in-depth history lessons like Max does, but he's very entertaining, often hilarious, and it's always interesting to learn about the foods of other cultures. 🙂
@@excession3076
Still geographically Africa. Its a massive continent so its normal to be highly diverse.
Well, similar like Asia which not only referring to a place filled with just Chinese, Korean, and Japanese, but also Indian, Persian, Indonesian, etc.
@@excession3076 Exactly. The vast diversity of African culture is particularly unexplored due to its monolithic treatment. Many treat it as though it were a single country because of its history with imperialism. It's fascinating how many people lump "Africa" together as a single mass, then expound on the vast cultural differences between tiny, neighboring European countries. It's not that the latter is untrue, but it's worth just as much to share the similarly rich tapestry of African cultures that've been muted for centuries
@@SetuwoKecik the thing is most of us from north africa we often identify ourselves with africa :)
including myself i'm arab from arab lineage and happen to live in northan africa (tunisia) the north west of africa is called maghereb al arabi which means the western arabs since we're in the west part of the arab world there's ppl who see themselves as african but mostly here including me we don't
Little remark @TastingHistory. Most of the Arab migration to the Maghreb didn't happen during the 7th and 8th century, but later in the 11th century, with the migration of the Banu Hilal and Banu Sulaym. Even during its Islamic era, most of the population were Amazigh and Tamazight remained the dominant language for a long time. The Islamization of the Maghreb was not synonymous with the Arabization, and most of the ruling class and dynasties in the Maghreb were Amazigh.
We remained Amazighs to this date really
@@andyburgess3427 True. The family of my mother is what is considered "Arab Moroccan", even apparently hailing from Banu Hilal. That being said, culturally speaking they (like all Moroccans) seem to be more Amazigh.
One of the things that I enjoy the most about this channel is the folks that watch and comment , like yourself. So very interesting, thank you.
@@ibnkarim5371 Yeah even the so called Arabs in North Africa are just Arabized Amazighs in reality. A lot claim Arabic lineage to feel more Muslim but when you think about it and look at Darja the language itself it is not Arabic but a creole language that has Arabic Amazigh French amongst other things. I speak Arabic and Darja and Tamazight and French and I can assure you Darija is as Diffrent from Arabic as it is from French.I looked into this in depth
Numerous dynasties throughout history, such as the Almohads, Marinids, Wattasids, Midrarids, Zaydanids, Almoravids, Maghrawids, among others, were Amazigh, which is undeniably true.
It's somewhat disheartening that the Almohads, who were sedentary agriculturalists hailing from the Atlas region and belonging to the Masmuda clan, were not given due credit & appreciation in the video, the empire they built stands as one of North Africa's most remarkable achievements throughout history. Their significant & enormous contribution played a crucial role in shaping Morocco as a nation today. Many of the culinary traditions and architectural marvels that we cherish can be traced back to their era and even before.
In fact, labeling the Amazigh as merely a replaced minority culture is both factually and historically inaccurate. It is essential to recognize that all Moroccans have Amazigh origins, making it an integral part of the country's heritage and identity.
This made me so happy. I went to Morocco last year and honestly its one of the most magical experiences and destinations ever. Im very much going back. and my brother who i travelled with was amazed and somewhat horrified at how much tagine i ate. lool. And i was saying, you realise every single tagine is going to taste different, so im not eating the same meal over and over, and literally sampling the very broad spectrum of what is considered tagine.
Yum! I got addicted to Moroccan food after working in Atlanta during the 96 Olympics. Imperial Fez is one of my fave restaurants in the world, lol. My fave was roasted lamb with honey and almonds or the chicken tagine with preserved lemons.
What a great episode! You should also check Traditional Jewish-Moroccan Dishes; it is a very different cuisine, yet with many points of similarity with Muslim Moroccan cooking. In addition, it's a great opportunity to talk about the complex history of The Jewish and Muslim cultural history that lasts even today.
YES, the Sephardic Jewish dishes seem to be so much more diverse in spices than Ashkenazi ones. Max, please feature some of these in the near future! 😊
Personally, I am positive that Moroccan cuisine was also heavily influenced by Judaism. I always find it remarkable that dairy doesn't play a huge role in Moroccan food, and it is most reduced to breakfast. I cannot think of a traditional dish with meat and dairy in it. The most common, non-kosher food I could think of is shell fish, but even here I'd say that scaly fish is still more popular.
@@bsteven885Sephardic Jewish Cuisine sounds awesome 🎉
@@bsteven885I highly recommend looking up The book of Jewish Food by Claudia Roden. She is a culinary anthropologist and very learned when it comes to Jewish cooking. It’s one of my favourite cookbooks.
He did feature a Sephardic Jewish dish called "Adafina" which the lost of ingredients came from Spanish Inquisition minutes of an investigation against an alleged Jew...
As someone interested in cultures around the world, your videos are treasures. Much love to Morocco from the US.
Thnx and u are most welcome to Morocco.
Thank you very much for this lovely video. My grandparents came from Morocco, and this is one of the most popular dishes in Moroccan cuisine.♥️🥰
OMG... absolutely love this. Morocco is on my bucket list of places to visit before I die. I was fortunate enough to meet some Optometrists from Morocco and they were the most gracious... making me want to go more.
Sweet memories! When I traveled in Morocco in the 70's and got invited into a family (great hospitality at the time), they cooked a tagine for me by using a hole in the ground filled with glowing coal and hot ash. It sat overnight - and was simply delicious.
You're probably talking about Tangia of Marrakesh which is different from Tajine.
That serving tagine is just unbelievably BEAUTIFUL!!!!
For anyone wondering: a jujube is also known as a Chinese red date, and it tastes a bit like an apple flavored date.
Yep. There's Different variaties of it '' زفزوف "
I can’t find it here in the Midwest of USA. So my partner is going to try this dish with apples. We will update on how it goes.
@@BethJoan Awesome. Maybe chuck a couple of chopped up dates in there too?
I just checked & apparently Walmart sells them dried.
Also other places ship organic fresh ones within 24 hours.
@@xDiscipleOfTheWatchxThank you
@@BethJoan I just re-read my reply & just in case it wasn't clear, Walmart etc have dried jujubes - not dates. And fresh ones can get shipped to you.
This reminds me of a tagine I had in Tangier a few years ago... to this day, it's one of the best dishes I've ever eaten. We were served a dish similar to this one (although as you said the fruit was cooked separately and did not fall apart), and a chicken tagine. Along with paella in Barcelona and a handful of other dishes, that meal is one of the top 5 of my life. Love your videos, Max!!
I tried making this, and I don't know where I went wrong, but I'm pretty sure I can see the future now. Thank you handsome food man!
Best of luck on next go around
Lol, so... you gonna take that Golden Path? ;)
Without the passion in making the food, there is no joy in eating it. Unless you are the honored guest. And we thank you sir for inviting us into your kitchen. We live vicariously through your enjoyment of culinary history!!
Well said @tomawen5916! 🙂
As a Moroccan my self the way you described your voyage to Morocco and and what you learned from there couldn't say better than your presentation and admire of Moroccan food well done 👍
Couldn't be prouder of my heritage 🥺❤️🇲🇦 Thank youuu Max such a great episode
I'm from Andalucía and there's obviously a lot of Berber/Amazigh influence here so I've wanted to visit Morocco for awhile, moreso now after watching this. Seems like you had a great time there and it looks beautiful.
Do you have moroccan friends?
@@Trysomieflexntjes I did have a friend from Morocco years ago in school but not currently.
@@CortezEspartaco2 Do Andalusians consider themselves to be descendents of the Visigoths and the Suebians? Andalusia has quite a lot of blonds.
@@CortezEspartaco2 ah maybe its time to pick up where you 2 left and go together to Morocco :p
@@Holybatman3603 There's a long sequence of civilizations that lived here so not really, no more than we identify with Romans or Phoenicians. Instead the most recent ones make up our identity, first just "Spanish" in general followed by Arabic influence and then also Roma/gitano culture, which many people identify with even if they're not direct Roma descendants. I have blond hair but that's considered rare here. More common in northern regions. Also what's up with your profile picture?
The Greek origin of "tagine" is interesting because Romanian cuisine has a type of dish called "tocană". It's the name of the earthenware vessel used to cook all kinds of stew, and is a catch-all for stewed dishes.
saying "date me un tegame" to an Italian will get you a pan.
Te pup de la Cluj 😁
In Serbian the word for pan is tiganj, from the greek source :)
it's not sure that the origin of tagine is Greek it needs more researchs to confirm the real origin of tagine
My wife is Moroccan, however she’s not very connected with her roots and wanted to find some Moroccan food that she could make for us. Thank you so much man, it means more than I can express
I would suggest "cooking with alia" if you wish to learn to make moroccan food. Since she lives abroad with her family, she uses ingredients that are easily attainable for ppl who do not live in morocco.
I hope you both get to experience this side of our culture 😊.
I’m totally impressed with your pronunciations of Arabic words. Bravo. 👏🏻👏🏻👏🏻
Just to clarify, Maghrib is Morocco in Arabic, it's not an aria . But as you can see the book was talking about the Al moahid Dynasty which at that time was ruling over what known today as (Algeria and Tunes) and used to form part of Maghrib (Morocco 🇲🇦). Even Alandalus was part of Morocco (Maghrib) for more than 3 centuries
The capital was rabat back thn...the mrouzia is moroccan dish 100%
@@banlarbikamal9990
Not Rabat actually it was Marrakech.. and the mrouzia is only made in Morocco so basically it's Moroccan
Mrouzia
Mixed with the head of the shop
The eyesight of a plum or cow
The blend of more spices
Added to the building count
Twice washed saline and fresh
Steamed water in a moist cone
Elegant, calm warming for each guest
Spending time in a home from home
Lovely!
@@TastingHistory thank you 😊
gotta get me some of that cow eyesight!
Most likely it would be a mooooving experience. lol@@SheyD78
@@l.m.2404You go to the corner right now!! ..moooving experience..really!! Lolol
I've been fortunate enough to be able to travel outside of the US a few times, and Morocco was my favorite. The first thing that comes to mind about Morocco is the friendly, polite, and happy people who live there. They are truly the kindest, most genuine people I have met.
Love from Morocco ..old and big civilisation and huge and fantastic history ❤❤❤🇲🇦🇲🇦🇲🇦
I love Moroccan food so much and I'm delighted you used the same two cookbooks I used for my medieval Middle Eastern dinner... I also made my own atraf al tib so I really want to try this tagine! Try the Andalusian Chicken recipe. It was amazing.
Anyone else disappointed that Max didn't make the hand washing solution/soap? For a moment there I was hoping it would happen 😄
Love this episode though. I always learn so much 💖
That is one of the things you’ve made that appeals the most to me. May I put in a request for Ethiopian please? I’m not sure about the historical provenance of my favorite kitfo, but given how ancient the culture is I imagine you’d have no shortage of food to play with.
I'm literally eating Ethiopian while reading this 😅
Ethiopian food is amazing, and the country's history is SO interesting. It'd be a great topic I think!
Yes. And I'd love to know about injir. Wonder how badly I misspelled that one.
The section where you talked about the etymology of 'Tagine' was fascinating! In Greece today, we called 'chips' (or 'French Fries' in America): Patates Tiganites - just meaning 'fried potatoes'. I love how these words and cultures are all linked. Brilliant content and great video! Much love from London.
It's always so fun to watch Max being so happy with a dish!
You can always tell it's awesome when Max lights up like a Christmas tree!
I really admired how people in middle east gets to use spices so complexed yet so well. In my hometown which is in southern China, we tend to only use a lot of spices in traditional medicine cuisine (Yes we make dishes for healthy purpose ) and Lu-Wei, which is basically heavy seasoned stew dish ( very unhealthy by the way). It's so inspiring to now how other regions people cook.
Morocco is in Africa, the North West corner of the continent, the fact that they are muslims and Arab doesn't mean the country is remotely Middle Eastern.
🇲🇦 Morocco is in North west Africa 🌍 across from Spain
If Morroco is a Middle Eastern country, Southeast Asia might as well be South American.
Morocco is not middle east.....North African country.....The word AL MAGHREB means the sunset in opposite of AL MACHREQ ( middle east) which means the sunrise
@@omarboulmarouf1803 No you’re not Arab and no one said you are.
As a moroccan its my best dish...... Sweet and salt food is ours speciality.
There you have it, a tagine and history lesson! Love it ...
Morocco is so ancient and has a lot to offer, no wonder the cuisine and culture is soo rich❤
I saw the thumbnail and was instantly reminded me of your Moroccan vacation.
P.S. Your collection of Tagines are (chef’s kiss)
Max's happy tastebud dance is a vibe I'm here for. You'll have to consider doing 'washing hands in history ' next!
Food + History = My favourite! I've been binge watching your videos! 💖💖💖
There is something magical about anything Medieval on this channel. Also, I adore the Moroccan content.
There is a very typical Portuguese dish, Cataplana, that is likely a descendant of the medieval Tagine from Morocco. It is particularly popular in the South, in the Algarve, which had the most Arabic/Berber influence.
Moroccan's version of a Dutch Oven? Sure sounds like it! They are so beautifully crafted.
It's a fantastic description of the Moroccan food. ❤
Well, I'm sold! Beautiful serving tagine in the background. Beautiful hotel shots. Amazing aromatic foods. Bliss.
Respect for the way Max sounds Arabic words. Impressive !
It might interest you to know that Penzey's has just renamed their Berbere Seasoning Amazigh , in deference to the preferences of the people whose spice blend it is (and it's really good, btw). I'm grateful you mentioned them, since I now know how to pronounce their name!
I just searched for the word Penzey's to see if anyone had mentioned this. I love their emails. I'm not a fan of heat so I probably won't be trying it, but I, too, appreciate the pronunciation tip from Max.
Penzey's is the best, glad to hear the different ways they're being conscious about their reach and products!
I love Penzeys
I also visited Marrakech, as a mother-daughter trip with my mum, it's a lovely place, and the food was all AMAZING. We also took a cooking class which was great fun and I got some wonderful recipes. My personal favourite food of the trip was the chicken pastille, especially the ones heavy in sugar and cinnamon. I understood that traditionally it's meant for days of celebration (like weddings), and that it's quite an involved process to make. If you'd ever consider making a video on those I would love that.
I would love to go back for the food and the sights, but I'll be honest that the atmosphere in the Souks, with the pushy friendlyness of the shopkeepers, and the intense haggling, didn't really feel comfortable to me/us. So I'll have to console myself with trying this tajine dish soon.
I can smell the dish from just watching the video, and it’s making my mouth water.
I love the care that Max always takes in pronouncing foreign words and names. It always sounds so delightfully exotic. His music background has probably trained him to carefully listen, hear and reproduce what he has heard. Just one of the many aspects that makes watching his channel so enjoyable. Thank you Max!
Exotic....Of course you cant just think if another part of the world. Its not exotic
Yet he does it so effortlessly. He’s just amazing.
Your dish is so authentic that the video got interrupted with an advert in Arabic 😂
😂
إنه من أطباقي المفضلة بعد الكسكسي. وأنت رائع في الشرح تحية من المغرب إلى إيطاليل
you KNOW its good when theres an involuntary silent happy dance while chewing! thats awesome!
I don't think I've ever seen Max so happy with a dish.
Moroccan here! I just started following you yesterday and was pleasantly surprised to see this video uploaded today. You did a great job!
If you decide to make another tajine in the future I would really recommend o eat with with moroccan bread to really get the full experience.
Hope you enjoyed it!
I’m really happy you do this full time! You are a pleasure to watch, thank you!
Shukran Bzeff Max for covering Morocco! Having studied there and gone back countless times, it makes me so happy to see you cover this beautiful country. So happy you were able to have such wonderful experiences over there.
Pastilla / Bastilla / بسطيلة is something that absolutely fits your channel. I’m not sure about historical practices of the dish, but it’s a phylo-like dough that is made with chicken, cinnamon and sugar. Such an incredible mix of spices that just completely changes the palette. It’s. Incredible. We were served it at our friends wedding on a huge dish, and I damn near ate half of it 😂
So sad I missed your visit to Boston as well but hoping you make your way up North East once again! And a congratulations in advance for 2M :) ❤🇲🇦
Oh my god. Huge shoutout for the lesson on Amazigh, so happy to hear that.
And I see you found your way to Ait Ben Haddou, I hope those high altitude roads didn’t freak you out as much as they did to me 😂
Anyone else see Max experiencing Remy's visualizations from Ratatouille? Some foods are just explosive. I imagine I had the same look the first time I had lamb biryani.
This is simply an excellent video. The way you explain, the way you research and present the informations makes you a real artist. I love it.❤
The wonderful moroccan cuisine ! Thank you for your splendid video.
One of my all time favorite dishes. You really have dug deep into our cuisine to find this one! Great job as always Max !
You put so much work and respect into pronunciation. It’s always such a pleasure to watch your content, Max. I especially love your Mediterranean and Middle Eastern/North African content.
I so love this channel. It’s always interesting at many different levels - thank you for all your hard work!
We love your show every week. Thanks for doing these historical deep dives for our amusement.
Your reactions to what you, yourself have cooked are 50% of why I watch your videos.
You know what you’ve made, how you made it, the smell of it as you cook (which, of course is part of taste) but your surprise and appreciation of the flavours is still as though someone else made it and you are experiencing as a whole. ❤
The side tangent about plums being called "cow eyes" reminds me so much about how witches always use ingredients like "eye of newt" which is just mustard seeds.😂
Also please make the Chickpea Soap.👀
Ohhh... So that's why...
That's what it means?! I guess it's the same for all the other weird things in witch breweries XD
Yeah at the time it was common for witches, alchemists, early scientists and even doctors to used coded notes for whatever they were doing.
@@Ironqueen99 I don't know if it's coding, or just old weird names ^^'
There's mushrooms called "wolf's bladder", dendelion literally means "lion's teeth", it's common to give to plants the name of animals ^^
@@krankarvolund7771 could be a mix of both some people using weird old names and some people trying to code their notes.
Watching your Videos is such a delight. I just discoverd you recently and I couldn't believe my questions about historic food would finally have an answer. And such wonderful ones at that! I love the time and effort you put in to your cooking and your research. And that you go into such detail and share your knowledge! Your passion about this really shines through, thank you so much for sharing!!
Amazing video, ❤ your next Moroccan food should be chicken Bastila it's a 100% Moroccan (maghrib is the name of Morocco in Arabic so it's normal that you find it in historic books and it doesn't mean North Africa) speciality .
Nope, Morocco comes from the word marrakech (almarakush) meaning land of God. Maghreb is North Africa (Morocco, Algeria and Tunisia) .
@@elhinm07morocco IS morocco
@@elhinm07Maghreb is Morocco in Arabic, and if that region has its name from Morocco just because the word Maghreb resonates geographically ! Why Iraq and Syria should've influenced the name of the Middle East since they're the last Arabic-ish county in the region just like Morocco. But no, the word that both describe them (historically)and describe the region (geographically) is Shaam, so it's bot the case here. That means, Maghreb is the name if the region fir a reason, a historical reason in the first place.
Margheb = Morocco = North Africa minus Egypt and Sudan.. these are historical facts.
Why Egypt and Sudan are literally in the West and not called Maghreb, neither the golf countries as Shaam , so yeah
Margheb/Marrakech/Moors/ Morocco is the source in this region. You can't hide or run from this historical fact.
@@elhinm07nope maghreb is morocco, read ibn khaldoun 🙏🏽
@@elhinm07 no maghrib means morocco means west and the country which is in the west in africa is morocco not algeria not tunisia and the name of tunisia in the past was africia افريقية
FINALLY! I was hoping you'd make more recipes from around the time of the Islamic Golden Age. Definitely hoping for more in the future
Beautiful episode!! Really appreciate the dignified manner of your representation of the Amazigh. I learned some things from a different angle, the food angle. Which is quite nice.
By pure coincidence I have learned that my surname has an Amazigh connection: there's a province and a town where it is integrated in the name, basically just adding a couple of letters which I don't know the meaning of yet. The name also appears in Niger, of all places. So it has to be Sahara based. It has always been a mystery to me for all my life. I'm 67 now, so that's a long time not knowing what your name really means. The reason why it was such a mystery is because it has been in Europe since the early 1700's and my family is apparently quite ashamed of it's deeper meaning for some reason. For me it's just an interesting story and gives me inspiration to learn more about Western Africa in general and of course the name specifically.
The country that I live in has a reasonable large Maroccan population and I've worked with many along the way. There are several Maroccan restaurants and every now and then I order a tajine or a couscous or some other dish, because it is indeed very nice food.
So thank you again for this exquisite and delicious episode!
Thanks for the video, always enjoy watching!
This sounds so incredibly good. Thanks to opening our eyes to dishes from around the world, Max!
I have always loved a good lamb tagine. You're so right about Morrocan cooking, it's a culture that knows how to layer flavours exceptionally well. Another great episode Max!
A good lamb anything as far as I'm concerned!
I love how Max uses the proper pronunciation of these very difficult words! 😊
I looooove that author's work. I typically find the recipes quite delicious as well. It was interesting to see another take on the dishes
I love Morocco and I bought a tagine exactly like yours! This recipe looks divine and I can’t wait to try it - thank you ❤
Wow, what a fantastic episode, Max!!! Your channel just gets better all the time and now I want to cook Moroccan food!
well GOSH, max! after that absolutely GLOWING review, I am adding this one to the "must try" recipe list!! I love seeing how happy some of these foods make you - you know it's good when you're doing a happy dance after tasting it!!
It’s so fascinating to see combinations of ingredients and utensils that I never would have thought of myself. Love the video!
I must say, luv your channel, luv your enthusiasm for seeking out the true history of foods and places some of us we're never taught in school's keep this up and your gonna have a lot of so-called history teacher's mad at you
I've just bought some Ras Elhanout and now I'm watching this video 🙂 I'm definitely gonna prepare a delicious Moroccan tagine for lunch tomorrow. The Moroccan cuisine is hands-down the best because it's super healthy and delicious 😛