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This is Jamie's first time in Marrakesh and his excitement shines through as he explores the city and its extraordinary cuisine born out of the French, Arab and Berber cultures. In the alleyways of the old Medina and the cafes of the wildly exotic Dja El Fna square he dodges snake charmers and tooth sellers to try out the street food of the city - slow-roasted lamb in cumin, prune and beef tagines, almond and rose water cakes. He visits a communal bread oven where kids drop off bread on their way to school and makes a 'portable' tangia - nomad's stew - on the hoof, slow roasting it in the fires heating the hammam baths. He discovers Ras Al Hanout, king of Moroccan spices, and buys a potion or three from a medicine man who promises a eternal obedience from Jools. In Marrakesh the best food is in the home so Jamie has lunch with a Moroccan family, getting into a spot of bother around the etiquette of eating couscous with your fingers. He cooks his own versions of chicken and lemon, and beef and squash tagines, Moroccan roast lamb, Warqa Pastry, a Snakey Cake made of filo pastry, almonds and rose petals and a fish with tagliatelle, prawns and spices.