Morocco's Iconic Tagine - Mrouzia 

Actually I think the western equivalent would be calling literally anything served out of a 13x9 pan a casserole. "Yes, but what kind?"

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.

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 🇮🇹🇲🇦♥️♥️♥️

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 know it's a goooood dish when Max lights up and does a bit of a happy food dance.

Can we just take a second to appreciate that this medieval cookbook has its own extensive line of beauty products?

those tajines you have in the background are BEAUTIFUL. Moroccan tilework is astoundingly beautiful.

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.

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!

It's always lovely to hear your pronunciation of foreign words. You put in so much more effort than most people would ❤️

بكل بساطة الطبخ المغربي فريد و مختلف و متنوع لديد رائع 🇲🇦🇲🇦🇲🇦🇲🇦❤️❤️❤️❤️.

"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.

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.

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.

Sending my love and many prayers for Morocco and everyone effected by the awful and tragic earthquake 🙏 ❤

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.

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. 😊

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.

Welcome to Morocco, the land of history, heritage, delicious food, and beautiful coasts! 🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦😃

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.

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.

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.

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.

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 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.

For anyone wondering: a jujube is also known as a Chinese red date, and it tastes a bit like an apple flavored date.

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.

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.

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

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.

Max and Morocco will always be an iconic combo ❤

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.

The Mrouzia dish is a special dish in the Kingdom of Morocco only and does not exist in other countries in North Africa🥰🇲🇦🇲🇦

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

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.

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.

That serving tagine is just unbelievably BEAUTIFUL!!!!

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 👍

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.

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.

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

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!!

Couldn't be prouder of my heritage 🥺❤️🇲🇦 Thank youuu Max such a great episode

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!!

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!

Love from Morocco ..old and big civilisation and huge and fantastic history ❤❤❤🇲🇦🇲🇦🇲🇦

As a moroccan its my best dish...... Sweet and salt food is ours speciality.

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.

As someone interested in cultures around the world, your videos are treasures. Much love to Morocco from the US.

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 .

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.

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.

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.👀

I don't think I've ever seen Max so happy with a dish.. I don't think I've ever seen Max so happy with a dish..

I’m totally impressed with your pronunciations of Arabic words. Bravo. 👏🏻👏🏻👏🏻

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 💖

I saw the thumbnail and was instantly reminded me of your Moroccan vacation. P.S. Your collection of Tagines are (chef’s kiss)

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 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.

Respect for the way Max sounds Arabic words. Impressive !

Your dish is so authentic that the video got interrupted with an advert in Arabic 😂

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 :) ❤🇲🇦

إنه من أطباقي المفضلة بعد الكسكسي. وأنت رائع في الشرح تحية من المغرب إلى إيطاليل

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!

Moroccan's version of a Dutch Oven? Sure sounds like it! They are so beautifully crafted.

There is something magical about anything Medieval on this channel. Also, I adore the Moroccan content.

I love how Max uses the proper pronunciation of these very difficult words! 😊

You can always tell it's awesome when Max lights up like a Christmas tree!

Max's happy tastebud dance is a vibe I'm here for. You'll have to consider doing 'washing hands in history ' next!

Stationed in Morocco for 2 years back in the dark ages (early 70's). Stationed at Sidi Yahia, lived in Kenitra. I don't know how much it has changed, but I would think not much.I loved it. the people were great, among the friendliest I have met. Fez, Meknes, Marrakech, Tangier, and Rabat were wonderful cities. Bought all my food except staples on the market in the medina. Of course the muslims don't eat pork, but the large French population did. The butcher had a truck with a small trailer attached to the back labelled "PORC". Had it for the French, but caouldn't carry it in the same truck. many great memories of Maroc.

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 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!

I don't think I've ever seen Max so happy with a dish.

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 😛

It's a fantastic description of the Moroccan food. ❤

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.

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.

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!

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. ❤

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

I’m amazed that with all these dishes combining sweet and savory that my Moroccan husband does not like the combination 😂 I love your decorative tagines!

Amazing video👏 With all its variations, Tajin remains a signature dish of Morocco. Moroccans have carried with them their centuries old traditions to nearby regions like Andalusia and north Africa during different time periods. Such as during the Moroccan Almohads dynasty that you talked about in 1:19

It's always so fun to watch Max being so happy with a dish!

Idk maybe it’s just but I just adore this nexus between Spain and Morocco/North Africa, especially in the architecture.

WELCOME TO MOROCCO 🇲🇦

I was going through some older videos when I stumbled on this from a year ago. A local friend bought me a Tagine from a charity shop, UK (goods donated, sales go to the charity) and I researched as best I could recipes, and I am converted! I described the spices as, "Warming, not hot...." Your description, "It just hugs you" is perfect! Exactly what I was trying to say! Incredible flavours, I am a long time convert!

you KNOW its good when theres an involuntary silent happy dance while chewing! thats awesome!

Fresh cherry plums have been the hot new thing at both of my local supermarket chains this summer. Maybe if producers are growing more of them the prunes will also become more available.

Using deskinned toasted almonds does actually add a really good taste with the meat, so good in fact that the almonds are always the first thing to go after people start eating 😂

I was expecting you to eat using bread for the full experience hhhh. Glad you are enjoying our food and culture. You are always welcome in our country. I loe your channel for years!!!

Only Max would have six tangines in the background (and at least two more on screen) plus Alf. Great video!

Please do Harira next

Sending this video to my BFF whose parents are from Morroco!

Great video 👍 Moroccan Tagine 🇲🇦🇲🇦🇲🇦

the morocco is my origin country, i'm berber chleuh in valley of souss i'love "tajin" , tank you for you video!👌

I travelled all over Morocco in May (Casablanca, Chefchaouen, Fes, Merzouga, Marrakech, etc) and I loved eating tagine everywhere I went and seeing the regional differences in cuisine. Beautiful culture and some of the best food in the world!

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!

Their ceramics look so stunningly gorgeous! I love ras el hanout that i've had, but definitely not been to Morocco and had the real thing.

Little tip for cooking prunes. Nowadays when we cook a tajine (in a pot) , we cook the prunes at the very end for 10 to 15 minutes. Just enough so that they don't fall apart. At least that's how my mom taught me. I hope it helps :)