Come with us and discover some of Morocco's amazing local food, direct from the source in this dynamic live-recorded walking tour of the food stalls in Marrakech.

Azdean is joined by local food guide Ahmed, who takes us through the sweet and the savory, from dishes that are common across the country to those only found, or perfected, in Marrakech specifically.

We start with the olives. Olives have a long and deep history in Morocco, not just as a delicacy, but with strong cultural and religious meaning too. Ahmed tells us why olives come in different colors, how they are harvested and the spices used to prepare them.

From there it's over to the pastry stalls, a hallmark of Moroccan hospitality. Many pastries in fact owe their existence to the Jewish influence in Morocco, and have since been embraced as delicacies by Muslims, Jews and Christians alike. A true example of Morocco's open and tolerant society.

Ahmed explains not just what the pastries are and how they're made, but their role in hosting and welcoming guests when they visit your home.

A key ingredient in many dishes that can easily go unnoticed are dry fruits. Something so innocuous yet very influential in cooking, seasoning, and even celebrations. They are used in pastries and cookies, soups, tagines, salads and even as gifts at weddings. Ahmed elaborates on how all this came to be.

If you have been to Morocco, or when you go, perhaps the first Moroccan dish you will sample is Harira soup. It is the cover image of this episode, and it is ubiquitous. Harira is often closely associated with Ramadan, but is in fact common place throughout the year, and as Azdean points out, when there are no fasting restrictions you get to eat even more of it!

Few things say Morocco more than this hearty, simple, typically vegetarian soup. Harira is often served with Msemen, the Moroccan pancake, and Ahmed elaborates on this common dish as well.

The final stop is to sample some Tangia, and witness it being cooked. Tangia is a clay pot, double-lined to allow steam to escape, in which meat and spices are mixed. The pot is then lowered into the ground, into a hot pit of fire and coals, to slow cook for hours.

When you visit a Tangia stall, you will see all this in action right in front of you, usually in a small, hole-in-the-wall type of place. There is a real pit of fire right there in the middle, so watch your step!

This episode brings you front and centre with distinct Moroccan dishes, and the stories behind them. Whether on a food tour, in a cooking class, or both, make sure to add a genuine food experience to your itinerary when you come visit.

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