what I ate in a week in Fez, Morocco | morocco's diaries

Riad Tour Video:    • Moroccan Riad House Tour: Marakech House  
Marrakech Video:    • what I ate in a week in Marakech | mo...  

In this video, I take you on a journey through two of Morocco's most fascinating cities: Marrakech and Fez. I share my experiences exploring the bustling markets, visiting the historic landmarks, and sampling the delicious food.

In Marrakech, I wander through the souks, haggle for souvenirs, and visit the Koutoubia Mosque. I also take a cooking class and learn how to make traditional Moroccan dishes.

In Fez, I explore the medina, visit the Medersa Bou Inania, and see the tanneries. I also learn how to make Moroccan bread and tea.

I hope you enjoy this video and that it inspires you to visit Morocco!

MOROCCAN BREAD
4 people
Preparation time: 4h / cooking time: 30mins.
INGREDIENT
300 g white flour,
200 g of wheat flour or semolina "Smida Moroccan"
10 g yeast or yeast powder (dried yeast)
Salt
50 ml of warm water or more (depending on how much dough)
Provide more semolina or white flour to work the dough.
10 cl olive oil
1 teaspoon of granulated sugar
-METHOD OF PREPARATION
To prepare the recipe of traditional Moroccan bread
In a large bowl or "Moroccan Gassâa" put the 2 kinds of flour, make a well in the center and add the yeast and the sugar, warm water and oil gradually while mixing the ingredients.
Knead well for approximately 15 minutes.
The dough should be soft and smooth (the texture is the same as pizza dough).
The dough should double in volume, crush or "punch" the dough several times with your fists to get air out, then form a ball and roll out the dough to 2 cm (80 inches) thick, cover and let rise for couple of minutes according to the room temperature. Use the tips of your fingers to gently flatten the dough into circle, put it on the wood board.
Cover the dough with a clean towel and let rise for 30 minutes.
Preheat oven to 220 degrees (420 F and Gas Mark 7) and using a fork, put a few small holes on the bread and bake for 30 minutes or until crust is completely gold

Semolina Ghriba
INGREDIENTS
3 eggs
1 cup of sugar
1 cup of oil
Baking powder
Salt
11g of vanilla sugar
11g of baking powder
Lemon zest
½ kg of coconut powder
¼ kg semolina
1 cup of orange blossom water
½ cup of icing sugar
-METHOD
Combine the eggs, sugar and oil and mix well. Then add the semolina, the baking powder, the vanilla sugar; the icing sugar and the coconut powder then work the dough with your hands.
You will need to mix until the dough gets a crumbly texture for about 5-7 mins, the dough should be powdery and crumbly. Try not to over need the dough.
Form a round cookie, dip it into the orange blossom and dust it with powdered sugar.
Place the cookies on a baking tray and bake for 10-15mins (180°C). Keep checking the cookies as they have a very thin margin between being perfectly cooked to getting burnt.
Cool and store in an airtight container.