Gordon Ramsay: Uncharted (2019–…): Season 1, Episode 3 - The Mountains of Morocco - full transcript
With help from Moroccan locals, Gordon dives into the food culture and ancient traditions of the indigenous Amazigh (Berber) people.
Berrin: Take.
Gordon: Harness?
Berrin: Oui.
Gordon: But where
are the mushrooms?
Berrin: Down.
Gordon: The
mushrooms are where?
Berrin: There.
Gordon: Holy (bleep).
The name is gordon james,
yeah, not james bond.
Look at that.
All this for a mushroom.
It better be delicious.
This is insane. (bleep)!
I'm in morocco, north africa,
to discover the
hidden culinary secrets
of this incredible country.
I've always loved moroccan
food because every bite is
steeped in history.
Over the centuries the arabs,
spanish, ottomans and
french have all left their mark
on the cuisine of the
indigenous berber people.
My journey of discovery begins
in fes, north west morocco,
the country's culinary capital,
located on the edge
of the middle atlas mountains.
The medina of fes
is one of the oldest
walled cities in the world.
It feels like I've been
transported back in time.
Incredible and
beautiful and confusing all at
the same fricking time.
Man, so.
This place is
like a labyrinth.
This is crazy.
There's over 9,000
alleyways and I think
I've been down every one.
The most confusing maze ever.
I'm supposed to be meeting one
of morocco's finest chefs,
najat kaanache.
Man: Bonjour, ca-va?
Gordon: I am lost.
But finding our rendezvous
point is proving trickier
than I expected.
(bleep) okay, I'm pretty
sure this is the spot.
Najat: Oh my god!
How are you?
Gordon: Finally.
Najat kaanache is one
of a small band of
pioneering female chefs,
changing the face
of moroccan cuisine.
Najat: Voila.
Gordon: After earning her
stripes at a string of
michelin star establishments
across europe and america,
her own restaurant
in the heart of the
medina is already gaining
quite a reputation.
The first thing I
thought about, what would it
be like to have a restaurant
here with all this
product on your doorstep.
Gordon: Amazing.
Gordon: Do you ever
get lost down here?
Najat: You get lost.
Even if you live in
here you get lost.
It is, it is, it is...
Gordon: So I'm
not the only one.
Najat: I get lost and
I used to walk in this
medina barefoot so imagine.
Gordon: In bare feet.
Najat: Barefoot.
Gordon: It's so
nice to meet you.
Najat: Thank you.
Gordon: Now I'm dying
to get really underneath
this incredible oasis.
Najat: Thank you very
much for coming here.
Gordon: Can you lead the
way 'cause I'm useless.
Najat: We walk.
Gordon: Okay.
Najat: Shall we go?
Gordon: Straight up?
Go on. Thank you.
This place is crazy!
Najat tells me this
has been a food market since
the ninth century.
Najat: This is the
flavors of morocco.
Gordon: Wow!
Najat: Like here,
look at the colors.
Gordon: Just the colors,
the colors.
Najat: Try this one.
Gordon: Thank you.
Mm, that's delicious.
Najat: You know chillies.
You're too white for
hotness, I understand.
Gordon: I'm too
white for hotness, did
you just say that to me?
Gordon: I love chili.
(speaking in native language).
Gordon: Delicious,
pretty good, thank you.
Amazing.
Najat: Look,
look at the meat man.
Najat: You like to
speak french yeah?
Gordon: And what is that?
Najat: This is a
smooth butter.
I need you to smell.
Gordon: Ooh, bloody hell.
Gordon: Yes, I've made filo
but that's not filo though.
Gordon: Okay right, okay.
It looks like my
grandma's curtains.
So is it flour and water?
Najat: You're hilarious.
This is water and flour.
Gordon: That is beautiful.
Najat: I think you
should go inside and try.
Gordon: Try that?
Najat: Yes.
Gordon: And if I (bleep)?
Najat: Now I'm going to
correct you because I'm
allowed to do that today.
Gordon: Would you tell
her I'm a cook in english?
She's looking at me
like I'm an idiot.
Najat: Okay now let's go.
You have to stretch
it without pressing.
Woman: Bravo.
Najat: Bravo she says.
Najat: It's so
wonderful to see you do this.
Gordon: Yes.
When najat finally
stops laughing at me, I
manage to finish my pastry.
Najat: Now stretch it
and bring it in here yeah.
Gordon: Yeah.
Najat: Let's go. Wow.
Mr. Gordon, man, bravo!
Awesome.
Yeah you like this more.
Gordon: It's thin enough?
Najat: So now, hello,
now you have to be
careful when it cooks.
You gotta bring it up.
Gordon: Gotcha.
Najat: Take it up.
Gordon: (bleep).
Najat: That on top.
Gordon: Thank you.
Woman: Bravo.
Gordon: Thank you so much.
Najat: So easy.
Gordon: I wouldn't say easy.
Au revoir.
Merci beaucoup.
Man, it's a lot harder than
it looks, let me tell you.
I'm not very good at being
crap at doing something, so
I felt a little bit awkward.
That was difficult.
Najat: Well not difficult,
it's a lot of practice chef.
Gordon: Najat is a
little firecracker.
That's how feisty she is.
Right now I feel like
a fish out of water.
Najat: I'm going to invite
you to serve us two beautiful
magical glasses of tea,
how about that?
Gordon: You'd like a glass.
Najat: Well I'd like
glass poured by you
from all the way up.
Come on, you can do it.
Gordon: Ready?
Najat: Yeah.
Go, oh my god you're a pro.
Yeah, that's it.
You've passed your exam.
Gordon: I've made a
discovery about najat
that may just explain her
attitude towards me.
You are a powerful
chef here aren't you?
Najat: Yes sir.
Gordon: And you
applied to work in my
restaurant seven times.
Najat: Yeah and
you never hired me.
Gordon: You should
have phoned me.
I would have given
you a job any day.
Stop it.
I can't believe I
didn't hire najat.
Hopefully she's moved
past it or the only dish
I'll be eating on my
moroccan journey is humble pie.
Najat: I want you to
go to the mountains.
Gordon: You want me to
go to the mountains.
Najat: Yes.
To the berber land with
the people who really still
have the traditions and the
way of cooking.
Gordon: Right.
Najat: At the end of this
week is the new years
for the berber people.
Gordon: Wait, at the end of
the week is new year's eve?
Najat: You and
me going to cook.
Gordon: But I want you
to kick my butt in there.
Najat: We will,
that's my territory.
Gordon: So that's how
it's gonna work, you're
sending me out there.
Najat: I want to send you
out there and if you don't
apply to all this knowledge
that you got from
this beautiful fes,
we're going to butcher you.
How about that?
Gordon: (bleep) najat has
just dropped the bombshell
because not only am I going
to the mountains to understand
that berber culture, I'm cooking
a feast at the end of the week
on one of the most
important nights of the
year, new year's eve.
Where do I start?
Najat: First, I would
really love you to meet
the mushroom man.
He's super magical and he
has white hair like you
but he's great.
And he has the best truffles,
the best morels, the best
(inaudible).
Gordon:
They're the rolls royce
of mushrooms, morel mushrooms.
Najat: Yes.
Gordon: This is amazing. Cheers.
Najat: I think he's gonna find
a few difficulties 'cause you
have to go from three star
michelin chef to be
in the nature, to be
with the berber people.
So he's gonna have a couple
of few difficulties in that.
Gordon: With just
five days 'til we
cook a feast for new year,
my mission is clear;
head into the mountains
to get to grips with the
magic of berber cuisine.
Look at this view.
Come on!
It doesn't get any
better than that.
Najat's arranged for her
mushroom hunters to meet me.
She said that these
guys are secretive,
so secretive that
they've got special ways to
get you to the
locations of these mushrooms.
Najat's being a bit coy
about what she's set up
but she's told me to expect
quite an adventure.
The air conditioner's
work in here.
Just checking the
brakes are working.
Bonjour.
Merci beaucoup.
Berrin: Ca va.
Berrin: Oui.
(speaking in native language).
Gordon: My first surprise
comes when my guide starts
looking to harness me up.
But where are the mushrooms?
Berrin: Down.
Gordon: The
mushrooms are where?
Oh, you are kidding me!
Najat's (bleep) crazy.
There must be an easier way
to get to these mushrooms.
Berrin: Okay.
Gordon: The name is
gordon james, yeah,
not james bond.
I just want to pick mushrooms.
But apparently this is
najat's idea of a good time.
Listen I love
mushrooms but this is insane.
All this for a mushroom.
It'd better be delicious.
Gordon: (bleep),
(bleep) (bleep)!
Look at that.
Holy (bleep), (bleep)!
Oh man! Seriously?
Gordon: (bleep), really?
I think I'm paying the
price for not giving
moroccan chef najat a job.
She's sent me on the scenic
route to meet up with
mysterious mushroom hunters.
I'm a big adventurer
and I love mushrooms but
that's the scariest descent
that I've ever done for a
mushroom, but I loved it.
As soon as I got down to the
bottom I wanted to go back up
to the top and come back down.
Bonjour!
Okay, where are the mushrooms?
Gordon: Thanks a lot.
Karda: Okay.
Gordon: These mushrooms
better taste delicious.
(speaking in native language).
Good, good.
Gordon: (bleep)!
Bonjour, how are you?
Abdullah: I'm the
king of the mushrooms.
Gordon: You're the
king of the mushrooms.
Where are the
bloody mushrooms?
(speaking in native language).
Let's go. Let's go.
I doubt anyone's following us.
Gordon: Abdullah
is chef najat's main
mushroom supplier.
He and his men have
spent the last few days
foraging this remote forest,
and today they're willing
to share with me the pick
of their bounty.
Every chef in britain
would love to get their
hands on that basket.
Oh my lord!
Thank you. Chanterelle.
Abdullah: Chanterelle, morels.
Gordon: Ceps and morels.
All in the same back garden.
From a chef's point of
view, it's a magical basket.
Can you imagine what
they taste like cooked?
Berrin: Have you
heard about...
Gordon: Medfouna?
Berrin: Yes, that's
what I plan to do now.
Gordon: It's like a.
Berrin: A berber pizza.
Gordon: A berber pizza.
Berrin: Yes.
Gordon: My newfound friend,
berrin, gives me a masterclass
on how the berber's cook pizza
in the mountains.
Spoiler alert, it's a bit
different from domino's.
Berrin: You use the
most expensive
mushrooms in the world.
Gordon: Abdullah, magic.
Gordon: This is a
dream for me, abdullah.
I love you.
We'll put the
porcini in first.
Then the girolle there.
Then I'll put the morel
and then trumpette,
some onions and garlic.
Berrin: Ras el hanout.
Gordon: Ras el hanout is a
mix of spices widely used
in moroccan cuisine.
Berrin: Perfect.
Gordon: Bread.
I saw this on my
visit in the medina.
Yeah so nice and flat.
Now I'm starting to understand
what najat was explaining,
get closer to the berber's,
understand what the
village is doing.
Mushrooms in. Look at this.
Berrin: Now goat cheese.
Gordon: Wow, this is getting
better and better and better.
So goat's cheese and
give it saltiness right?
Berrin: Yes.
Gordon: Nice.
Berrin: It's a very
nice combination yeah?
Gordon: This is a
beautiful combination.
Now for the lid.
That goes on top.
Back on.
Berrin: The berber's,
they like making this.
They live in the mountains
and there the mushrooms
are everywhere, you know.
Gordon: What a treat.
Berrin: Take some
olive branches.
Gordon: Right so it's cooking
on the bottom and the top.
Berrin: On the
bottom and the top, yes.
Gordon: Yeah. Amazing.
Berrin: And warming us up.
Gordon: And
keeping us warm, yeah.
I've rappelled for them,
I've swam for them and now
it's finally time to eat
these precious mushrooms.
Abdullah. Look at that!
Gordon: Really beautiful.
Look, I mean it
just looks delicious.
Gordon: Wow.
That is absolutely delicious.
That was one of the best
pizzas I've ever eaten.
Putting a slice of that on
my menu back home in london,
you'd have to charge
an excess of £100.
It's delicious.
The shock for me is that
for the boys it's a staple,
they eat that every day.
That's, that's
the big surprise.
The luxuriousness of those
mushrooms sandwiched between
two slices of dough,
(bleep) brilliant.
Now I wanna be a berber.
With the berber new year
just days away, the
pressure is really on.
I'm desperate to show
chef najat that I can
cut it in the world of
moroccan cuisine, and that
means understanding every
aspect of the berber life.
(speaking in native language).
Cold. Froid.
I'm so thrilled that karda,
one of abdullah's
mushroom hunters,
has invited me to lunch
in the village where he
and his family live.
Amazing.
So this is it?
Berrin: Yes.
Gordon: A la maison.
Berrin: A la maison.
Gordon: Hello. Bonjour.
How are you?
Berrin: She's a little bit shy.
Gordon: She's a little bit shy.
And what's her name?
Fatima: Fatima.
Berrin: Fatima.
Gordon: Fatima,
it's a beautiful name.
And how old is fatima?
Berrin: Nine years.
Gordon: Nine.
After you. Thank you.
Karda and his daughter
fatima want to show me every
element of berber life,
including the barn that houses
their four-legged friend.
Wow. Huge donkey!
Is that your taxi to school?
(speaking in native language).
My daughters get an uber,
you get a donkey.
I'd love to try
and ride that thing.
You show me?
(speaking in native language).
Okay.
You sure it's
gonna take my weight?
Gordon: You sure? Fatima?
(speaking in native language).
Oh. Ooh sugar!
I'm too old to ride a donkey.
Berrin: You want to
make it move you say...
(speaking in native language).
(speaking in native language).
Please! Okay, good.
Right.
(bleep) oh man!
Okay. Thank you, thank you.
Amazing, amazing, amazing.
I've never been shown how
to ride one so thank you,
fatima, well done.
After embarrassing
myself riding the donkey,
karda and fatima show me
around the village and
its traditional way of life.
Bonjour.
Karda introduces
me to his mum.
She still uses carpet
weaving techniques that go
back to the 12th century.
What kind of wool is that?
Berrin: Sheep.
Gordon: Sheep's wool.
Berrin: Sheep wool.
Gordon: It's amazing
how it's not breaking.
Oh look at the speed of her.
Look, right.
Grandma you make
this look so easy.
And where will you
sell these carpets?
Berrin: They just take
it to the nearest town.
Gordon: So you go
into the medina?
Berrin: Yes.
Gordon: And how much
would one of these cost?
Berrin: About
2,500 moroccan dirham.
Gordon: 2,500 dirham
is about 260 bucks.
Gordon: Okay.
Here we go.
(speaking in native language).
Berrin: She's
saying you're too slow.
Gordon: Too slow!
(speaking in native language).
Happy mamma?
Oh man! Oh fatima!
(feigns sobbing)
that is an amazing skill.
Merci madame.
Now for the bit of berber
culture I'm most
intrigued by, lunch.
Wow.
Berrin: Yes please.
Gordon: Of course.
So this is the dining room.
Berrin: Come.
Gordon: Thank you. Amazing.
This is lovely in here.
Berrin: Some local food.
This is what the people eat.
Gordon: They
look like lentils.
Berrin: Lentils.
This is clarified butter.
Gordon: Right.
Berrin: This is olive oil
and this is olive from this
same make of this one.
Gordon: Wow, the bread
is baked here as well?
Berrin: Yes, people here
they make their own food,
they don't buy
bread from a shop.
Gordon: This food
looks incredible.
Berrin: Before we eat
we always say bismillah.
Gordon: Bismillah.
Berrin: Bismillah. Yes.
Gordon: Thank you.
Mm. They're delicious.
It's so good.
I'm so excited to be here.
This weekend is your
berber new year celebration.
Berrin: Berber new year
is a very big day here in
the atlas mountains.
Everyone in the
village celebrate you know.
Gordon: And it's all about
the food and the celebration.
Berrin: It's all
about the food yes.
Gordon: Wow.
The pressures on
me even more now,
not just for the standard
you produce but the new
year celebration.
Boy!
Berrin: Better to be ready.
Gordon: Yeah and
I'd better be ready.
(speaking in native language).
Berrin: Do you like it?
Gordon: It is delicious.
Do you know any british food?
Gordon: Yes!
That's good, that's very good.
Thank you.
This local olive oil
tastes amazing, so I'm
keen to discover how the
berber's make it.
Bonjour.
They've been making olive
oil in this region since
before roman times and
I'm dying to get my
hands on some to use
in my new year feast.
Oh man!
And these have just
been picked right?
Berrin: Yes.
Gordon: Okay.
Berrin: Okay, let's try.
Gordon: The first thing
I've got to do is crush
down the olives using
the ancient grinder.
But it's bloody hard work.
(speaking in native language).
What?
Berrin: The mule.
Gordon: The mule.
Berrin: Yes.
Karda: This way, turn.
Berrin: Okay this is fine.
Gordon: That's perfect.
Berrin: Okay.
Gordon: (bleep), (bleep)!
Now come on you
stubborn mule, please!
Gordon: He's allowed
to go to the toilet.
Just as I think I've mastered
the medieval olive press.
(bleep)!
The mule gets a
bout of stage fright.
Come on please.
I'm getting
beaten by a mule here.
Slow him down.
Berrin: Faster.
Gordon: Slow him down!
Berrin: It's hard to
tell him to slow down.
Gordon: After crushing
them down, I've now got
to bag them up before we
press the oil out.
Scoop it in?
Berrin: Yeah.
Gordon: What an
amazing process.
The smell is
incredible, right?
Berrin: Smells nice huh?
Gordon: I mean talk
about fresh pressed.
Gordon: Oh look, look at that.
Berrin: Coming out?
Gordon: Yeah, it's
definitely coming out.
Gordon: Mm.
Berrin: So tasty.
Gordon: Do you have any
bread in your pocket!
Oh my lord.
That is beautiful.
Now I've heard of extra
virgin but this is gonna
be extra, extra virgin.
Look at that shine.
I've never tasted olive
oil straight from the press.
That is amazing.
And it's another lesson
I can take into my
berber new year feast,
to produce something
really special for these
hospitable people.
Thank you.
I want to give back,
you know, I want
to show them what I
can do and try to make
this day a day to remember.
With just two days
until I deliver my
new year berber banquet,
the pressure is really on and
I can't afford to come up
short in front of chef najat.
So I'm heading back to fes
in search of a special dish.
At home, we do rib eye
or a fillet steak for a
special occasion,
but here in morocco najat
tells me there's a much
more revered meat.
Jamal, have you
ever eaten camel?
Gordon: I've enlisted the
help of jamal, a local guide,
to take me to the only
camel butcher in the media.
Bonjour. Omar.
You are the only camel
butcher in the medina right?
Jamal: Yeah,
he's the only one.
Gordon: What's so
special about camel meat?
Gordon: Like beef?
Jamal: Yeah.
Gordon: As good as beef?
(speaking in native language).
Jamal: Camel much
better than beef.
Gordon: Camel's
better than beef?
Jamal: Yeah, the taste
and actually the benefits.
Gordon: Wow.
What is that?
(speaking in native language).
Jamal: The hump.
Gordon: The hump.
The camel hump.
Jamal: Yeah.
Gordon: But it
looks like just fat.
Jamal: But actually,
I'd say no it's quite
different from the cow fat.
It gives smoke, it
gives taste, flavor.
Gordon: Right.
Jamal: Amazing yeah.
Gordon: How long
ago was he beheaded?
Jamal: Four days ago now.
Gordon: Four days ago.
We would never be able to
get a camel's butcher shop
like this in the
east end of london, we
wouldn't be allowed this.
I would love to
taste some camel.
Jamal: He's inviting you
to tonight for a dinner.
He's gonna make a specialty,
a tangier with camel.
Omar: Tangier camel, yes, yes.
Gordon: That sounds amazing.
Merci beaucoup.
Thank you omar.
Omar: À bientôt.
Gordon: How exciting is that.
This is gonna be the first
time I've ever eaten camel.
There's not many things
I haven't eaten but
camel is one of them.
So, I can't wait to take up
omar's offer of a slap up
tangier dinner tonight.
It must have been amazing
for you growing up in here.
Jamal: Yeah, yeah.
Gordon: Bonsoir, mon ami.
Omar: Bonjour. Ça va.
Gordon: Let's go, please.
How big is this restaurant?
(speaking in native language).
What?
What are we doing in here?
This is the weirdest
restaurant I've ever seen.
Are you crazy?
Look at that oven!
Whoa man.
Bonsoir.
(speaking in native language).
Is this your head chef?
Omar: Yes chef, new chef.
Gordon: What is
he doing in there?
(bleep), jamal
what's going on?
Jamal: Actually, he's
keeping the fire, you know,
on, and this is the oven
of the hammam.
To heat up the rooms.
Gordon: He's boiling water?
Jamal: Yeah.
Gordon: It turns out I've
been brought to the basement
of a public bathing house,
called a hammam, and so far,
not a camel in sight.
Gordon: Wow.
Morocco's public bathing
houses originated with the
ottomans in the 12th century,
which also feels like the
last time I ate anything.
Omar, dinner?
(speaking in native language).
Jamal: This is the
dinner, tangier.
Gordon: And what's in there?
Jamal: Camel meat with
some spices, with onions.
Gordon: The berber's have used
tangier clay pots to cook
since before roman times.
Traditionally the
workers of the medina
leave their tangiers here to
slow cook and kill time by
taking a bath upstairs.
Gordon: I do, I do.
Never had one.
Jamal: It's gonna be fun.
You're gonna like it.
Gordon: Merci. Be careful.
Don't get shriveled
too much in there.
Watch that beard.
This camel better be good.
Honestly.
Jamal: Come and
have a good bath.
Gordon: You said
we're coming for
dinner and now look at us.
Stark (bleep) naked.
Tell him to go easy on me.
(bleep) sake.
The last person to
bath me was my mum.
(bleep) I'm not that supple.
There's nothing like
a delicate massage
and this is nothing like
a delicate massage.
Do you know I'm not
training (bleep) olympics.
Jamal?
Jamal: Yeah.
Gordon:
I am enjoying it okay,
this is, this is beautiful.
Jamal: I told you.
Gordon: But surely that
tangier must be ready by now.
(speaking in native language).
Jamal: It should
be ready by now.
Gordon: It should
be ready by now.
Jamal: Yes.
Gordon: Is there
somewhere I can dry my hair?
Do you have a
hairdryer in here?
My mum always told me to
wash my hands before dinner,
but that was something else.
I feel cleansed,
I feel refreshed,
but most of all I feel
absolutely bloody starving.
Time for some camel.
Mm, see that, that
smells delicious.
That looks incredible.
Now just the way it
dropped onto the plate.
Jamal: Yeah.
Gordon: It
bounced, it's so tender.
That is incredible.
Mmm.
Gordon: It's so delicious.
Really nice and spicy,
fragrant coating on the meat.
The big surprise
for me is how deep the
richness of that meat is.
That's the spice
and the citrus.
Omar's combined chunks of
the camel's shoulder with
tail and fat from the hump.
What vegetables are in there?
Gordon: Yes.
Jamal: The tangier is healthy.
Gordon: Healthy.
Jamal: Yeah.
Omar: Yes.
Jamal: You may get a little
bit hot or horny after that.
Gordon: Eating
camel makes you horny?
Jamal: Yeah.
Gordon: Omar come on.
(speaking in native language).
Jamal: Yeah like a stallion.
Gordon: Like a stallion!
That camel looked
like a one-pot wonder.
But that was way better
than any stew my mum's cooked,
let me tell you that.
That meat is so tender.
Right now I don't know
what's more tender,
my back or the meat.
Delicious, really good.
Merci beaucoup.
Jamal: Thank you.
Gordon: Take care.
The slow, and I really do
mean slow, cooked camel
meat is a revelation.
It's definitely gonna be part
of my new year berber feast.
Omar: Tangier!
Gordon: So, omar's invited
me to his farm to collect
the meat before I head
back up into the mountains.
Man. Wow!
What an amazing
herd of camels.
All these camels are reared
purely for meat, for eating?
(speaking in native language).
Jamal: No meat and milk.
Gordon: So, meat and dairy.
Jamal: Yeah.
Okay, you're gonna milk it.
Gordon: I'm gonna milk it?
Jamal: Yeah.
Gordon: I've
never milked a camel.
Where's the teat?
Omar: You'll have to
show me where, where?
Jamal: It's a male!
Gordon: Oh it's a male.
(bleep).
We're not
milking that one obviously.
Come on, seriously!
I'll get you back later.
After a quick masterclass
from omar, it's time to
milk my first camel.
Hopefully my hands
aren't too cold.
Ooh (bleep).
♪ ♪
gordon: Man,
they're strong no?
I have two jobs today,
getting milk from a camel
and not getting kicked in the
face by a camel.
Oh that's it.
(speaking in native language).
So it looks like a
cappuccino in there.
Mm. It's rich huh?
Jamal: Yeah.
Gordon: Creamy.
Jamal: Yeah.
Gordon: It's boiling,
it's so hot.
Jamal: Yeah, it's come in
directly from the teat.
Gordon: It's delicious,
really delicious.
Jamal: Yeah.
Gordon: I thought it was
gonna be a little bit sweet
but it's not that sweet,
but it's creamy,
it's very rich.
That was insane.
I mean what buggers,
took me to a male camel.
I'm looking thinking (bleep)
how do you milk this thing?
With camel meat for the
new year's feast secured,
I'm back on the road
heading deep into the
mid atlas mountains.
But I'm still on the look
out for more ingredients.
Throughout my journey I've
noticed kids selling heart
of palm on the roadside,
but najat has tipped me
off about which area has
the best ones.
Bonjour.
How are you?
We good?
Can I have a
little taste please?
It's almost like a
sort of sweet cucumber.
That is delicious.
And are there lots more?
Muhammed: Oh there's a
lot more up there right.
Gordon: How far off?
Muhammed: Like ten minutes.
Gordon: I need about six more.
Muhammed: We can
do that, yeah.
Gordon: Let's go.
Muhammed: Let's do it.
Gordon: Let's go,
let's go, thank you.
So ten minutes up.
Muhammed: Ten minutes.
Gordon: Those fresh
hearts of palm taste so good.
They're worth
climbing a mountain for.
It's a very, very,
very long ten minutes.
Are you sure?
But that's if we make it
before I reach retirement age.
They'd better taste good.
Oh my god.
Muhammed: They will.
Gordon: Gentlemen slow down.
Muhammed: Gordon!
Gordon: Come on.
(speaking in native language).
Come on.
Look at these boys, they're
as fit as a mountain goat.
Look at the speed
they get up there.
Muhammed: Yeah.
Gordon: Wait for grandad.
Muhammed: There we are,
this is the best place.
Gordon: Finally.
Muhammed: Can you
see the technique?
Gordon: Yeah I'm
watching the technique.
The trick is to cut the
palm as close to the
ground as possible to get
to the juiciest part.
Stand back please.
It also helps if
you've seen the shining.
When was the last
time this was sharpened?
(speaking in native language).
Gordon: (bleep)!
(bleep), (bleep)!
Muhammed: You didn't
cut it correctly.
Gordon: No. (bleep)!
Muhammed: The best
part of it stays in
the hole, to the ground.
Gordon: Inside.
Muhammed: Yeah inside.
Gordon: So I've got the
top but not the heart.
Okay, right this one.
Second time.
Muhammed: It's almost there.
There you go.
Gordon: Finally.
Muhammed: There you go.
Gordon: Merci.
Look at that.
Muhammed: You can try it.
Gordon: That's so fresh.
Delicious.
It's almost like a
raw artichoke but sweeter
than an artichoke so I've
seen the majority of these
come out of a can.
To actually cut them
down fresh, yeah that's
freshness on a different level.
High five.
Muhammed: There we are.
Gordon: Up. Good job.
Muhammed: High five.
Gordon: Good job.
Najat's tip off has delivered.
These are
definitely going on my menu.
The day has finally arrived.
The villagers are
getting ready to
celebrate the berber new year.
Today's my final day in
morocco and I'm cooking for
karda and his berber family.
It's a big celebration,
it's new year's day
so one of the most
important days across
their calendar.
I'm going head to head
with najat kaanache, one
of morocco's finest chefs.
Najat.
Najat: Hey.
Gordon: We're good?
Najat: How are you doing?
Gordon: What a week.
Najat: How was everything?
Gordon: Crazy.
Let me help you
sort that wood.
Last time I saw her I
realized I screwed up
by not giving her a job.
Now did you miss me?
Najat: No.
Gordon: And the next
thing I knew I was
rappelling down a waterfall.
But I'm sure that that
was just a coincidence.
Now omar, my camel man,
I was supposed to
go for dinner, had a
hammam instead and then
whilst I was getting
washed and dressed.
Najat: I don't want
to know, thank you.
Gordon: But (inaudible).
Najat: Good, yeah.
Gordon: Hang on, I think
it's best I just hurry
up and tell her what
I'm gonna cook, camel.
That's gonna be
one big main course.
Najat: With all this?
Gordon: Ras el hanout.
Paprika, the
maze, salt, pepper.
I mean beautiful.
Najat: Amazing.
Let me show you what I've got.
Gordon: Surprise, surprise.
Najat is also using camel.
That's the leg.
Najat: Yes.
Gordon: Amazing.
Najat: This?
Gordon: That's the hump.
Najat: The hump.
Gordon: Yeah.
Najat: Which we're
gonna use to braise
this a little bit,
to give a little color.
Gordon: Beautiful.
Najat: Now we should
not talk anymore and
we should just go and cook
because we have
a this new year,
berber new year that
you have to surprise us.
Gordon: Yes.
I'm going to try and surprise
you but I want to learn.
Najat: We can talk.
Come around.
Gordon: If I fall
behind, help me. Please.
Najat: Yes, we will
help you, no worries.
Gordon: Yes?
Najat: We're many
of us, we do it.
Gordon: Okay good luck.
Najat: Yes thank
you very much.
Gordon: Let's go.
I might be a michelin
star chef but here that
counts for nothing.
Najat's been cooking
authentic moroccan
cuisine all her life.
I just hope I can live
up to her standards.
My days eating moroccan food
in restaurants in london,
trust me, are miles away
from preparing and
cooking food here in
the atlas mountains.
Now the dice is a little
bit smaller than omar
showed me because I haven't
got eight hours and time
for hammam this afternoon.
(bleep)
I'm using the camel
shoulder and the cheek,
gonna mix them together,
almost like an
oxtail and a shin.
You okay?
Najat: Super okay, thank you.
Gordon: About ten years
ago najat sent several
letters as a job application
to come and work for me.
I didn't get to see
those and she never
made it through the door.
I think she's using this
moment to get her own back.
Najat.
Najat: Yeah.
Gordon: Do you have a
knife sharpener please?
Najat: No.
Gordon: We're
supposed to be friends.
(bleep)
gordon: Najat.
Najat: Yeah?
Gordon: You okay?
Need some help?
Najat: I'm in my
territory my friend.
Gordon: I know, I know
it's your territory.
I'm going head to head
against one of
morocco's finest chefs,
najat kaanache.
Under pressure to
deliver a feast worthy
of a berber new year.
Fatima: Chef gordon.
(speaking in native language).
Gordon: Happy new year.
Damn, the guests are here
and I am running behind.
Right now, I feel like
a fish out of water.
Najat's good, she's
not giving much away.
She's a proper chef;
close guarded,
don't ask me for help.
That's how feisty she is.
I've never ever cooked with
olive oil that I've pressed
literally 100 meters away.
You can smell it, it is
absolutely incredible.
Meat in.
My main dish is a slow cooked
camel tangier,
inspired by the one I
tasted with omar in fes.
You can smell that, that
fragrance is just incredible.
Lemons in.
I want the lemons to sort of
disintegrate so it gives that
really nice acidic flavor.
The chick peas
will release starch
and literally allow this
thing to thicken up naturally.
It's gonna take
about 90 minutes.
Beautiful.
Najat: Oh my god!
I smell some deliciousness.
Gordon: Najat.
Najat: What's happening here?
Gordon: I'm using some
of the shoulder, the jowl.
Najat: Sounds very nice,
yes the cheek.
Gordon: Ras el hanout.
Najat: Ras el hanout.
Gordon: That's my tangier.
Najat: It's amazing.
Welcome to morocco.
Gordon: Thank you.
Najat: So maybe you
can move this one
and put this one there.
Gordon: Yeah I'm
gonna start cooking on
there again in a minute.
Najat: Oh okay.
Gordon: But thank you chef.
You said get into the
mountains and understand,
I'm still learning, okay.
Najat: No problem.
Gordon: Forgive me.
Najat: Fine.
Gordon: Remember,
the proof is at the end,
in the flavor, right?
Next on my menu is a chicken
rfissa, a classic berber
dish traditionally
served for celebrations.
It's the baby chickens
with the most amazing spice.
The idea is to coat those
chickens in all of this.
(rooster crows)
please be quiet.
Guess what's happened,
that's what's gonna
happen to you next.
Come on.
Gordon: Yes, but did
you rappel down a waterfall
with your hands to get them?
I don't think so.
Now, peas in, to the
amazing chicken and then look,
these amazing morel mushrooms.
That's gonna elevate
that chicken dish into
something absolutely stunning.
With my chicken rfissa
and tangier slow cooking,
it's on to my side dish,
caramelized carrots.
But I'm missing one
vital ingredient.
Fatima, do you have
any honey for my carrots?
Fatima: Yeah.
Gordon: Yes? Thank you.
Thank goodness for my
nine-year-old sous chef.
Whereabouts?
Karda's daughter,
fatima, says her grandma
may be able to help.
Probably got no
idea what I'm saying.
It'll all make sense
when you taste my carrots.
It's a berber new year
tradition, to exchange
food with your neighbors,
although not to bring a
pasty british chef to
your grandma's house.
Fingers crossed, I
can swap some heart of
palm for her local honey.
Bonjour madame.
Gordon: Merci. Wow.
Looks amazing. Ah!
Gordon: All of this?
Wow, happy new year.
Oh gift, gift, and
madame some hearts of palm.
(speaking in native language).
Yes, thank you so much.
Happy new year.
Caramelized carrots
with grandma's honey.
How good is that?
Mm, it's good.
(bleep), (bleep)!
That should keep them quiet.
Annoyingly, najat
plates up first.
She's serving
braised camel and a
chicken stew alongside some
delicious sautéed mushrooms.
I'm serving my chicken
rfissa on a bed of warka
pastry that I learned how to
make with najat in
the medina in fes.
Look at that, my god.
Beautiful.
It smells incredible.
And the piece de
resistance, my camel tangier.
The one that I'm
most excited for.
Really beautiful.
With hungry guests waiting,
I've just got time to
put the finishing
touches to my final side dish,
freshly picked heart of
palm and a goat's cheese dip.
Najat you ready?
A week isn't long enough to
understand that berber magic.
Now I don't want egg on my
face but right now I could be
a little bit out of my league.
I just hope I've shown najat
that I've come to grips with
the secrets of berber cuisine.
Bonjour.
(speaking in native language).
Bonjour, bonjour.
Gordon: And
finally, the chicken.
Please enjoy.
Bon appetite.
Happy new year.
Najat: Happy new year.
Gordon: Happy new year.
Gordon: Mushroom man,
nice to see you.
Abdullah: Mushroom.
Gordon: Bonjour abdullah.
Abdullah: It's very wonderful.
Gordon: That was
very wonderful, yeah.
What an amazing day and
what an amazing cook because
a new year's
celebration is a feast,
more importantly it
brings the community and
the families together.
A little bit nervous to
begin with because you need
to respect their culture and
not cook out of their zone.
I've gone to hell and
back to get those ingredients
and it's just so nice to
see everybody happy.
Excellent.
Now it's the moment of truth.
Have I managed to
cook like a berber?
How was it?
Which camel dish
did you prefer?
This one or that
one over there?
(speaking in native language).
Karda: They
prefer this one more.
Gordon: Damn,
najat's got the upper hand.
What is it that's given
her dish the edge over mine?
Did you cook yours
with a different stock?
Najat: No, same one.
Gordon: No?
Did you cut it smaller?
Najat: Just cumin,
pepper and ginger.
Gordon: Cumin,
pepper and ginger.
Najat: Skin of orange, lemon.
Gordon: Ah, okay,
I love that idea.
Najat: Any other dish?
(speaking in native language).
Berrin: He's saying
this one was perfect.
Gordon: Oh good.
At least my chicken was a hit.
Now I need my sous
chef to weigh in.
Fatima, which camel
dish do you prefer?
(speaking in native language).
Najat: Ah!
Gordon: I love you.
Najat: She likes mr. Gordon!
Gordon: Thank you all.
I've learned a lot
because I've never used camel.
It's something that we've
never eaten in England.
You've really given me an
insight to an amazing way of
how to eat and cook.
Najat: Thank you very
much for being here.
Gordon: Amazing.
Happy new year!
Najat: Happy new year.
Gordon: Thank you everybody.
Amazing.
It was great to see
everyone enjoy our meal.
And while I may not have
got every vote, I got
the one that mattered.
Najat: He did amazing.
I liked it very much.
His energy is awesome,
he understood the whole
cultural process.
He has a great spirit and
he's gordon ramsay,
he's the person that we
all seen with a great soul.
Gordon: Good job.
Good job.
Boom, boom, thank you.
What an amazing week and I've
fallen in love with morocco.
I've really understood
that berber culture.
I've been humbled by
these people's
incredible hospitality.
I've learned techniques
that go back centuries
and I've been reminded,
you don't need a fancy
kitchen to produce truly
outstanding cuisine.
To see them happy,
they start their year
off with a great feast,
for any chef,
anywhere in the world,
that is a meal that
ends as a dream come true.
Now onto my next adventure.
Captioned by cotter
captioning services.
Gordon: Harness?
Berrin: Oui.
Gordon: But where
are the mushrooms?
Berrin: Down.
Gordon: The
mushrooms are where?
Berrin: There.
Gordon: Holy (bleep).
The name is gordon james,
yeah, not james bond.
Look at that.
All this for a mushroom.
It better be delicious.
This is insane. (bleep)!
I'm in morocco, north africa,
to discover the
hidden culinary secrets
of this incredible country.
I've always loved moroccan
food because every bite is
steeped in history.
Over the centuries the arabs,
spanish, ottomans and
french have all left their mark
on the cuisine of the
indigenous berber people.
My journey of discovery begins
in fes, north west morocco,
the country's culinary capital,
located on the edge
of the middle atlas mountains.
The medina of fes
is one of the oldest
walled cities in the world.
It feels like I've been
transported back in time.
Incredible and
beautiful and confusing all at
the same fricking time.
Man, so.
This place is
like a labyrinth.
This is crazy.
There's over 9,000
alleyways and I think
I've been down every one.
The most confusing maze ever.
I'm supposed to be meeting one
of morocco's finest chefs,
najat kaanache.
Man: Bonjour, ca-va?
Gordon: I am lost.
But finding our rendezvous
point is proving trickier
than I expected.
(bleep) okay, I'm pretty
sure this is the spot.
Najat: Oh my god!
How are you?
Gordon: Finally.
Najat kaanache is one
of a small band of
pioneering female chefs,
changing the face
of moroccan cuisine.
Najat: Voila.
Gordon: After earning her
stripes at a string of
michelin star establishments
across europe and america,
her own restaurant
in the heart of the
medina is already gaining
quite a reputation.
The first thing I
thought about, what would it
be like to have a restaurant
here with all this
product on your doorstep.
Gordon: Amazing.
Gordon: Do you ever
get lost down here?
Najat: You get lost.
Even if you live in
here you get lost.
It is, it is, it is...
Gordon: So I'm
not the only one.
Najat: I get lost and
I used to walk in this
medina barefoot so imagine.
Gordon: In bare feet.
Najat: Barefoot.
Gordon: It's so
nice to meet you.
Najat: Thank you.
Gordon: Now I'm dying
to get really underneath
this incredible oasis.
Najat: Thank you very
much for coming here.
Gordon: Can you lead the
way 'cause I'm useless.
Najat: We walk.
Gordon: Okay.
Najat: Shall we go?
Gordon: Straight up?
Go on. Thank you.
This place is crazy!
Najat tells me this
has been a food market since
the ninth century.
Najat: This is the
flavors of morocco.
Gordon: Wow!
Najat: Like here,
look at the colors.
Gordon: Just the colors,
the colors.
Najat: Try this one.
Gordon: Thank you.
Mm, that's delicious.
Najat: You know chillies.
You're too white for
hotness, I understand.
Gordon: I'm too
white for hotness, did
you just say that to me?
Gordon: I love chili.
(speaking in native language).
Gordon: Delicious,
pretty good, thank you.
Amazing.
Najat: Look,
look at the meat man.
Najat: You like to
speak french yeah?
Gordon: And what is that?
Najat: This is a
smooth butter.
I need you to smell.
Gordon: Ooh, bloody hell.
Gordon: Yes, I've made filo
but that's not filo though.
Gordon: Okay right, okay.
It looks like my
grandma's curtains.
So is it flour and water?
Najat: You're hilarious.
This is water and flour.
Gordon: That is beautiful.
Najat: I think you
should go inside and try.
Gordon: Try that?
Najat: Yes.
Gordon: And if I (bleep)?
Najat: Now I'm going to
correct you because I'm
allowed to do that today.
Gordon: Would you tell
her I'm a cook in english?
She's looking at me
like I'm an idiot.
Najat: Okay now let's go.
You have to stretch
it without pressing.
Woman: Bravo.
Najat: Bravo she says.
Najat: It's so
wonderful to see you do this.
Gordon: Yes.
When najat finally
stops laughing at me, I
manage to finish my pastry.
Najat: Now stretch it
and bring it in here yeah.
Gordon: Yeah.
Najat: Let's go. Wow.
Mr. Gordon, man, bravo!
Awesome.
Yeah you like this more.
Gordon: It's thin enough?
Najat: So now, hello,
now you have to be
careful when it cooks.
You gotta bring it up.
Gordon: Gotcha.
Najat: Take it up.
Gordon: (bleep).
Najat: That on top.
Gordon: Thank you.
Woman: Bravo.
Gordon: Thank you so much.
Najat: So easy.
Gordon: I wouldn't say easy.
Au revoir.
Merci beaucoup.
Man, it's a lot harder than
it looks, let me tell you.
I'm not very good at being
crap at doing something, so
I felt a little bit awkward.
That was difficult.
Najat: Well not difficult,
it's a lot of practice chef.
Gordon: Najat is a
little firecracker.
That's how feisty she is.
Right now I feel like
a fish out of water.
Najat: I'm going to invite
you to serve us two beautiful
magical glasses of tea,
how about that?
Gordon: You'd like a glass.
Najat: Well I'd like
glass poured by you
from all the way up.
Come on, you can do it.
Gordon: Ready?
Najat: Yeah.
Go, oh my god you're a pro.
Yeah, that's it.
You've passed your exam.
Gordon: I've made a
discovery about najat
that may just explain her
attitude towards me.
You are a powerful
chef here aren't you?
Najat: Yes sir.
Gordon: And you
applied to work in my
restaurant seven times.
Najat: Yeah and
you never hired me.
Gordon: You should
have phoned me.
I would have given
you a job any day.
Stop it.
I can't believe I
didn't hire najat.
Hopefully she's moved
past it or the only dish
I'll be eating on my
moroccan journey is humble pie.
Najat: I want you to
go to the mountains.
Gordon: You want me to
go to the mountains.
Najat: Yes.
To the berber land with
the people who really still
have the traditions and the
way of cooking.
Gordon: Right.
Najat: At the end of this
week is the new years
for the berber people.
Gordon: Wait, at the end of
the week is new year's eve?
Najat: You and
me going to cook.
Gordon: But I want you
to kick my butt in there.
Najat: We will,
that's my territory.
Gordon: So that's how
it's gonna work, you're
sending me out there.
Najat: I want to send you
out there and if you don't
apply to all this knowledge
that you got from
this beautiful fes,
we're going to butcher you.
How about that?
Gordon: (bleep) najat has
just dropped the bombshell
because not only am I going
to the mountains to understand
that berber culture, I'm cooking
a feast at the end of the week
on one of the most
important nights of the
year, new year's eve.
Where do I start?
Najat: First, I would
really love you to meet
the mushroom man.
He's super magical and he
has white hair like you
but he's great.
And he has the best truffles,
the best morels, the best
(inaudible).
Gordon:
They're the rolls royce
of mushrooms, morel mushrooms.
Najat: Yes.
Gordon: This is amazing. Cheers.
Najat: I think he's gonna find
a few difficulties 'cause you
have to go from three star
michelin chef to be
in the nature, to be
with the berber people.
So he's gonna have a couple
of few difficulties in that.
Gordon: With just
five days 'til we
cook a feast for new year,
my mission is clear;
head into the mountains
to get to grips with the
magic of berber cuisine.
Look at this view.
Come on!
It doesn't get any
better than that.
Najat's arranged for her
mushroom hunters to meet me.
She said that these
guys are secretive,
so secretive that
they've got special ways to
get you to the
locations of these mushrooms.
Najat's being a bit coy
about what she's set up
but she's told me to expect
quite an adventure.
The air conditioner's
work in here.
Just checking the
brakes are working.
Bonjour.
Merci beaucoup.
Berrin: Ca va.
Berrin: Oui.
(speaking in native language).
Gordon: My first surprise
comes when my guide starts
looking to harness me up.
But where are the mushrooms?
Berrin: Down.
Gordon: The
mushrooms are where?
Oh, you are kidding me!
Najat's (bleep) crazy.
There must be an easier way
to get to these mushrooms.
Berrin: Okay.
Gordon: The name is
gordon james, yeah,
not james bond.
I just want to pick mushrooms.
But apparently this is
najat's idea of a good time.
Listen I love
mushrooms but this is insane.
All this for a mushroom.
It'd better be delicious.
Gordon: (bleep),
(bleep) (bleep)!
Look at that.
Holy (bleep), (bleep)!
Oh man! Seriously?
Gordon: (bleep), really?
I think I'm paying the
price for not giving
moroccan chef najat a job.
She's sent me on the scenic
route to meet up with
mysterious mushroom hunters.
I'm a big adventurer
and I love mushrooms but
that's the scariest descent
that I've ever done for a
mushroom, but I loved it.
As soon as I got down to the
bottom I wanted to go back up
to the top and come back down.
Bonjour!
Okay, where are the mushrooms?
Gordon: Thanks a lot.
Karda: Okay.
Gordon: These mushrooms
better taste delicious.
(speaking in native language).
Good, good.
Gordon: (bleep)!
Bonjour, how are you?
Abdullah: I'm the
king of the mushrooms.
Gordon: You're the
king of the mushrooms.
Where are the
bloody mushrooms?
(speaking in native language).
Let's go. Let's go.
I doubt anyone's following us.
Gordon: Abdullah
is chef najat's main
mushroom supplier.
He and his men have
spent the last few days
foraging this remote forest,
and today they're willing
to share with me the pick
of their bounty.
Every chef in britain
would love to get their
hands on that basket.
Oh my lord!
Thank you. Chanterelle.
Abdullah: Chanterelle, morels.
Gordon: Ceps and morels.
All in the same back garden.
From a chef's point of
view, it's a magical basket.
Can you imagine what
they taste like cooked?
Berrin: Have you
heard about...
Gordon: Medfouna?
Berrin: Yes, that's
what I plan to do now.
Gordon: It's like a.
Berrin: A berber pizza.
Gordon: A berber pizza.
Berrin: Yes.
Gordon: My newfound friend,
berrin, gives me a masterclass
on how the berber's cook pizza
in the mountains.
Spoiler alert, it's a bit
different from domino's.
Berrin: You use the
most expensive
mushrooms in the world.
Gordon: Abdullah, magic.
Gordon: This is a
dream for me, abdullah.
I love you.
We'll put the
porcini in first.
Then the girolle there.
Then I'll put the morel
and then trumpette,
some onions and garlic.
Berrin: Ras el hanout.
Gordon: Ras el hanout is a
mix of spices widely used
in moroccan cuisine.
Berrin: Perfect.
Gordon: Bread.
I saw this on my
visit in the medina.
Yeah so nice and flat.
Now I'm starting to understand
what najat was explaining,
get closer to the berber's,
understand what the
village is doing.
Mushrooms in. Look at this.
Berrin: Now goat cheese.
Gordon: Wow, this is getting
better and better and better.
So goat's cheese and
give it saltiness right?
Berrin: Yes.
Gordon: Nice.
Berrin: It's a very
nice combination yeah?
Gordon: This is a
beautiful combination.
Now for the lid.
That goes on top.
Back on.
Berrin: The berber's,
they like making this.
They live in the mountains
and there the mushrooms
are everywhere, you know.
Gordon: What a treat.
Berrin: Take some
olive branches.
Gordon: Right so it's cooking
on the bottom and the top.
Berrin: On the
bottom and the top, yes.
Gordon: Yeah. Amazing.
Berrin: And warming us up.
Gordon: And
keeping us warm, yeah.
I've rappelled for them,
I've swam for them and now
it's finally time to eat
these precious mushrooms.
Abdullah. Look at that!
Gordon: Really beautiful.
Look, I mean it
just looks delicious.
Gordon: Wow.
That is absolutely delicious.
That was one of the best
pizzas I've ever eaten.
Putting a slice of that on
my menu back home in london,
you'd have to charge
an excess of £100.
It's delicious.
The shock for me is that
for the boys it's a staple,
they eat that every day.
That's, that's
the big surprise.
The luxuriousness of those
mushrooms sandwiched between
two slices of dough,
(bleep) brilliant.
Now I wanna be a berber.
With the berber new year
just days away, the
pressure is really on.
I'm desperate to show
chef najat that I can
cut it in the world of
moroccan cuisine, and that
means understanding every
aspect of the berber life.
(speaking in native language).
Cold. Froid.
I'm so thrilled that karda,
one of abdullah's
mushroom hunters,
has invited me to lunch
in the village where he
and his family live.
Amazing.
So this is it?
Berrin: Yes.
Gordon: A la maison.
Berrin: A la maison.
Gordon: Hello. Bonjour.
How are you?
Berrin: She's a little bit shy.
Gordon: She's a little bit shy.
And what's her name?
Fatima: Fatima.
Berrin: Fatima.
Gordon: Fatima,
it's a beautiful name.
And how old is fatima?
Berrin: Nine years.
Gordon: Nine.
After you. Thank you.
Karda and his daughter
fatima want to show me every
element of berber life,
including the barn that houses
their four-legged friend.
Wow. Huge donkey!
Is that your taxi to school?
(speaking in native language).
My daughters get an uber,
you get a donkey.
I'd love to try
and ride that thing.
You show me?
(speaking in native language).
Okay.
You sure it's
gonna take my weight?
Gordon: You sure? Fatima?
(speaking in native language).
Oh. Ooh sugar!
I'm too old to ride a donkey.
Berrin: You want to
make it move you say...
(speaking in native language).
(speaking in native language).
Please! Okay, good.
Right.
(bleep) oh man!
Okay. Thank you, thank you.
Amazing, amazing, amazing.
I've never been shown how
to ride one so thank you,
fatima, well done.
After embarrassing
myself riding the donkey,
karda and fatima show me
around the village and
its traditional way of life.
Bonjour.
Karda introduces
me to his mum.
She still uses carpet
weaving techniques that go
back to the 12th century.
What kind of wool is that?
Berrin: Sheep.
Gordon: Sheep's wool.
Berrin: Sheep wool.
Gordon: It's amazing
how it's not breaking.
Oh look at the speed of her.
Look, right.
Grandma you make
this look so easy.
And where will you
sell these carpets?
Berrin: They just take
it to the nearest town.
Gordon: So you go
into the medina?
Berrin: Yes.
Gordon: And how much
would one of these cost?
Berrin: About
2,500 moroccan dirham.
Gordon: 2,500 dirham
is about 260 bucks.
Gordon: Okay.
Here we go.
(speaking in native language).
Berrin: She's
saying you're too slow.
Gordon: Too slow!
(speaking in native language).
Happy mamma?
Oh man! Oh fatima!
(feigns sobbing)
that is an amazing skill.
Merci madame.
Now for the bit of berber
culture I'm most
intrigued by, lunch.
Wow.
Berrin: Yes please.
Gordon: Of course.
So this is the dining room.
Berrin: Come.
Gordon: Thank you. Amazing.
This is lovely in here.
Berrin: Some local food.
This is what the people eat.
Gordon: They
look like lentils.
Berrin: Lentils.
This is clarified butter.
Gordon: Right.
Berrin: This is olive oil
and this is olive from this
same make of this one.
Gordon: Wow, the bread
is baked here as well?
Berrin: Yes, people here
they make their own food,
they don't buy
bread from a shop.
Gordon: This food
looks incredible.
Berrin: Before we eat
we always say bismillah.
Gordon: Bismillah.
Berrin: Bismillah. Yes.
Gordon: Thank you.
Mm. They're delicious.
It's so good.
I'm so excited to be here.
This weekend is your
berber new year celebration.
Berrin: Berber new year
is a very big day here in
the atlas mountains.
Everyone in the
village celebrate you know.
Gordon: And it's all about
the food and the celebration.
Berrin: It's all
about the food yes.
Gordon: Wow.
The pressures on
me even more now,
not just for the standard
you produce but the new
year celebration.
Boy!
Berrin: Better to be ready.
Gordon: Yeah and
I'd better be ready.
(speaking in native language).
Berrin: Do you like it?
Gordon: It is delicious.
Do you know any british food?
Gordon: Yes!
That's good, that's very good.
Thank you.
This local olive oil
tastes amazing, so I'm
keen to discover how the
berber's make it.
Bonjour.
They've been making olive
oil in this region since
before roman times and
I'm dying to get my
hands on some to use
in my new year feast.
Oh man!
And these have just
been picked right?
Berrin: Yes.
Gordon: Okay.
Berrin: Okay, let's try.
Gordon: The first thing
I've got to do is crush
down the olives using
the ancient grinder.
But it's bloody hard work.
(speaking in native language).
What?
Berrin: The mule.
Gordon: The mule.
Berrin: Yes.
Karda: This way, turn.
Berrin: Okay this is fine.
Gordon: That's perfect.
Berrin: Okay.
Gordon: (bleep), (bleep)!
Now come on you
stubborn mule, please!
Gordon: He's allowed
to go to the toilet.
Just as I think I've mastered
the medieval olive press.
(bleep)!
The mule gets a
bout of stage fright.
Come on please.
I'm getting
beaten by a mule here.
Slow him down.
Berrin: Faster.
Gordon: Slow him down!
Berrin: It's hard to
tell him to slow down.
Gordon: After crushing
them down, I've now got
to bag them up before we
press the oil out.
Scoop it in?
Berrin: Yeah.
Gordon: What an
amazing process.
The smell is
incredible, right?
Berrin: Smells nice huh?
Gordon: I mean talk
about fresh pressed.
Gordon: Oh look, look at that.
Berrin: Coming out?
Gordon: Yeah, it's
definitely coming out.
Gordon: Mm.
Berrin: So tasty.
Gordon: Do you have any
bread in your pocket!
Oh my lord.
That is beautiful.
Now I've heard of extra
virgin but this is gonna
be extra, extra virgin.
Look at that shine.
I've never tasted olive
oil straight from the press.
That is amazing.
And it's another lesson
I can take into my
berber new year feast,
to produce something
really special for these
hospitable people.
Thank you.
I want to give back,
you know, I want
to show them what I
can do and try to make
this day a day to remember.
With just two days
until I deliver my
new year berber banquet,
the pressure is really on and
I can't afford to come up
short in front of chef najat.
So I'm heading back to fes
in search of a special dish.
At home, we do rib eye
or a fillet steak for a
special occasion,
but here in morocco najat
tells me there's a much
more revered meat.
Jamal, have you
ever eaten camel?
Gordon: I've enlisted the
help of jamal, a local guide,
to take me to the only
camel butcher in the media.
Bonjour. Omar.
You are the only camel
butcher in the medina right?
Jamal: Yeah,
he's the only one.
Gordon: What's so
special about camel meat?
Gordon: Like beef?
Jamal: Yeah.
Gordon: As good as beef?
(speaking in native language).
Jamal: Camel much
better than beef.
Gordon: Camel's
better than beef?
Jamal: Yeah, the taste
and actually the benefits.
Gordon: Wow.
What is that?
(speaking in native language).
Jamal: The hump.
Gordon: The hump.
The camel hump.
Jamal: Yeah.
Gordon: But it
looks like just fat.
Jamal: But actually,
I'd say no it's quite
different from the cow fat.
It gives smoke, it
gives taste, flavor.
Gordon: Right.
Jamal: Amazing yeah.
Gordon: How long
ago was he beheaded?
Jamal: Four days ago now.
Gordon: Four days ago.
We would never be able to
get a camel's butcher shop
like this in the
east end of london, we
wouldn't be allowed this.
I would love to
taste some camel.
Jamal: He's inviting you
to tonight for a dinner.
He's gonna make a specialty,
a tangier with camel.
Omar: Tangier camel, yes, yes.
Gordon: That sounds amazing.
Merci beaucoup.
Thank you omar.
Omar: À bientôt.
Gordon: How exciting is that.
This is gonna be the first
time I've ever eaten camel.
There's not many things
I haven't eaten but
camel is one of them.
So, I can't wait to take up
omar's offer of a slap up
tangier dinner tonight.
It must have been amazing
for you growing up in here.
Jamal: Yeah, yeah.
Gordon: Bonsoir, mon ami.
Omar: Bonjour. Ça va.
Gordon: Let's go, please.
How big is this restaurant?
(speaking in native language).
What?
What are we doing in here?
This is the weirdest
restaurant I've ever seen.
Are you crazy?
Look at that oven!
Whoa man.
Bonsoir.
(speaking in native language).
Is this your head chef?
Omar: Yes chef, new chef.
Gordon: What is
he doing in there?
(bleep), jamal
what's going on?
Jamal: Actually, he's
keeping the fire, you know,
on, and this is the oven
of the hammam.
To heat up the rooms.
Gordon: He's boiling water?
Jamal: Yeah.
Gordon: It turns out I've
been brought to the basement
of a public bathing house,
called a hammam, and so far,
not a camel in sight.
Gordon: Wow.
Morocco's public bathing
houses originated with the
ottomans in the 12th century,
which also feels like the
last time I ate anything.
Omar, dinner?
(speaking in native language).
Jamal: This is the
dinner, tangier.
Gordon: And what's in there?
Jamal: Camel meat with
some spices, with onions.
Gordon: The berber's have used
tangier clay pots to cook
since before roman times.
Traditionally the
workers of the medina
leave their tangiers here to
slow cook and kill time by
taking a bath upstairs.
Gordon: I do, I do.
Never had one.
Jamal: It's gonna be fun.
You're gonna like it.
Gordon: Merci. Be careful.
Don't get shriveled
too much in there.
Watch that beard.
This camel better be good.
Honestly.
Jamal: Come and
have a good bath.
Gordon: You said
we're coming for
dinner and now look at us.
Stark (bleep) naked.
Tell him to go easy on me.
(bleep) sake.
The last person to
bath me was my mum.
(bleep) I'm not that supple.
There's nothing like
a delicate massage
and this is nothing like
a delicate massage.
Do you know I'm not
training (bleep) olympics.
Jamal?
Jamal: Yeah.
Gordon:
I am enjoying it okay,
this is, this is beautiful.
Jamal: I told you.
Gordon: But surely that
tangier must be ready by now.
(speaking in native language).
Jamal: It should
be ready by now.
Gordon: It should
be ready by now.
Jamal: Yes.
Gordon: Is there
somewhere I can dry my hair?
Do you have a
hairdryer in here?
My mum always told me to
wash my hands before dinner,
but that was something else.
I feel cleansed,
I feel refreshed,
but most of all I feel
absolutely bloody starving.
Time for some camel.
Mm, see that, that
smells delicious.
That looks incredible.
Now just the way it
dropped onto the plate.
Jamal: Yeah.
Gordon: It
bounced, it's so tender.
That is incredible.
Mmm.
Gordon: It's so delicious.
Really nice and spicy,
fragrant coating on the meat.
The big surprise
for me is how deep the
richness of that meat is.
That's the spice
and the citrus.
Omar's combined chunks of
the camel's shoulder with
tail and fat from the hump.
What vegetables are in there?
Gordon: Yes.
Jamal: The tangier is healthy.
Gordon: Healthy.
Jamal: Yeah.
Omar: Yes.
Jamal: You may get a little
bit hot or horny after that.
Gordon: Eating
camel makes you horny?
Jamal: Yeah.
Gordon: Omar come on.
(speaking in native language).
Jamal: Yeah like a stallion.
Gordon: Like a stallion!
That camel looked
like a one-pot wonder.
But that was way better
than any stew my mum's cooked,
let me tell you that.
That meat is so tender.
Right now I don't know
what's more tender,
my back or the meat.
Delicious, really good.
Merci beaucoup.
Jamal: Thank you.
Gordon: Take care.
The slow, and I really do
mean slow, cooked camel
meat is a revelation.
It's definitely gonna be part
of my new year berber feast.
Omar: Tangier!
Gordon: So, omar's invited
me to his farm to collect
the meat before I head
back up into the mountains.
Man. Wow!
What an amazing
herd of camels.
All these camels are reared
purely for meat, for eating?
(speaking in native language).
Jamal: No meat and milk.
Gordon: So, meat and dairy.
Jamal: Yeah.
Okay, you're gonna milk it.
Gordon: I'm gonna milk it?
Jamal: Yeah.
Gordon: I've
never milked a camel.
Where's the teat?
Omar: You'll have to
show me where, where?
Jamal: It's a male!
Gordon: Oh it's a male.
(bleep).
We're not
milking that one obviously.
Come on, seriously!
I'll get you back later.
After a quick masterclass
from omar, it's time to
milk my first camel.
Hopefully my hands
aren't too cold.
Ooh (bleep).
♪ ♪
gordon: Man,
they're strong no?
I have two jobs today,
getting milk from a camel
and not getting kicked in the
face by a camel.
Oh that's it.
(speaking in native language).
So it looks like a
cappuccino in there.
Mm. It's rich huh?
Jamal: Yeah.
Gordon: Creamy.
Jamal: Yeah.
Gordon: It's boiling,
it's so hot.
Jamal: Yeah, it's come in
directly from the teat.
Gordon: It's delicious,
really delicious.
Jamal: Yeah.
Gordon: I thought it was
gonna be a little bit sweet
but it's not that sweet,
but it's creamy,
it's very rich.
That was insane.
I mean what buggers,
took me to a male camel.
I'm looking thinking (bleep)
how do you milk this thing?
With camel meat for the
new year's feast secured,
I'm back on the road
heading deep into the
mid atlas mountains.
But I'm still on the look
out for more ingredients.
Throughout my journey I've
noticed kids selling heart
of palm on the roadside,
but najat has tipped me
off about which area has
the best ones.
Bonjour.
How are you?
We good?
Can I have a
little taste please?
It's almost like a
sort of sweet cucumber.
That is delicious.
And are there lots more?
Muhammed: Oh there's a
lot more up there right.
Gordon: How far off?
Muhammed: Like ten minutes.
Gordon: I need about six more.
Muhammed: We can
do that, yeah.
Gordon: Let's go.
Muhammed: Let's do it.
Gordon: Let's go,
let's go, thank you.
So ten minutes up.
Muhammed: Ten minutes.
Gordon: Those fresh
hearts of palm taste so good.
They're worth
climbing a mountain for.
It's a very, very,
very long ten minutes.
Are you sure?
But that's if we make it
before I reach retirement age.
They'd better taste good.
Oh my god.
Muhammed: They will.
Gordon: Gentlemen slow down.
Muhammed: Gordon!
Gordon: Come on.
(speaking in native language).
Come on.
Look at these boys, they're
as fit as a mountain goat.
Look at the speed
they get up there.
Muhammed: Yeah.
Gordon: Wait for grandad.
Muhammed: There we are,
this is the best place.
Gordon: Finally.
Muhammed: Can you
see the technique?
Gordon: Yeah I'm
watching the technique.
The trick is to cut the
palm as close to the
ground as possible to get
to the juiciest part.
Stand back please.
It also helps if
you've seen the shining.
When was the last
time this was sharpened?
(speaking in native language).
Gordon: (bleep)!
(bleep), (bleep)!
Muhammed: You didn't
cut it correctly.
Gordon: No. (bleep)!
Muhammed: The best
part of it stays in
the hole, to the ground.
Gordon: Inside.
Muhammed: Yeah inside.
Gordon: So I've got the
top but not the heart.
Okay, right this one.
Second time.
Muhammed: It's almost there.
There you go.
Gordon: Finally.
Muhammed: There you go.
Gordon: Merci.
Look at that.
Muhammed: You can try it.
Gordon: That's so fresh.
Delicious.
It's almost like a
raw artichoke but sweeter
than an artichoke so I've
seen the majority of these
come out of a can.
To actually cut them
down fresh, yeah that's
freshness on a different level.
High five.
Muhammed: There we are.
Gordon: Up. Good job.
Muhammed: High five.
Gordon: Good job.
Najat's tip off has delivered.
These are
definitely going on my menu.
The day has finally arrived.
The villagers are
getting ready to
celebrate the berber new year.
Today's my final day in
morocco and I'm cooking for
karda and his berber family.
It's a big celebration,
it's new year's day
so one of the most
important days across
their calendar.
I'm going head to head
with najat kaanache, one
of morocco's finest chefs.
Najat.
Najat: Hey.
Gordon: We're good?
Najat: How are you doing?
Gordon: What a week.
Najat: How was everything?
Gordon: Crazy.
Let me help you
sort that wood.
Last time I saw her I
realized I screwed up
by not giving her a job.
Now did you miss me?
Najat: No.
Gordon: And the next
thing I knew I was
rappelling down a waterfall.
But I'm sure that that
was just a coincidence.
Now omar, my camel man,
I was supposed to
go for dinner, had a
hammam instead and then
whilst I was getting
washed and dressed.
Najat: I don't want
to know, thank you.
Gordon: But (inaudible).
Najat: Good, yeah.
Gordon: Hang on, I think
it's best I just hurry
up and tell her what
I'm gonna cook, camel.
That's gonna be
one big main course.
Najat: With all this?
Gordon: Ras el hanout.
Paprika, the
maze, salt, pepper.
I mean beautiful.
Najat: Amazing.
Let me show you what I've got.
Gordon: Surprise, surprise.
Najat is also using camel.
That's the leg.
Najat: Yes.
Gordon: Amazing.
Najat: This?
Gordon: That's the hump.
Najat: The hump.
Gordon: Yeah.
Najat: Which we're
gonna use to braise
this a little bit,
to give a little color.
Gordon: Beautiful.
Najat: Now we should
not talk anymore and
we should just go and cook
because we have
a this new year,
berber new year that
you have to surprise us.
Gordon: Yes.
I'm going to try and surprise
you but I want to learn.
Najat: We can talk.
Come around.
Gordon: If I fall
behind, help me. Please.
Najat: Yes, we will
help you, no worries.
Gordon: Yes?
Najat: We're many
of us, we do it.
Gordon: Okay good luck.
Najat: Yes thank
you very much.
Gordon: Let's go.
I might be a michelin
star chef but here that
counts for nothing.
Najat's been cooking
authentic moroccan
cuisine all her life.
I just hope I can live
up to her standards.
My days eating moroccan food
in restaurants in london,
trust me, are miles away
from preparing and
cooking food here in
the atlas mountains.
Now the dice is a little
bit smaller than omar
showed me because I haven't
got eight hours and time
for hammam this afternoon.
(bleep)
I'm using the camel
shoulder and the cheek,
gonna mix them together,
almost like an
oxtail and a shin.
You okay?
Najat: Super okay, thank you.
Gordon: About ten years
ago najat sent several
letters as a job application
to come and work for me.
I didn't get to see
those and she never
made it through the door.
I think she's using this
moment to get her own back.
Najat.
Najat: Yeah.
Gordon: Do you have a
knife sharpener please?
Najat: No.
Gordon: We're
supposed to be friends.
(bleep)
gordon: Najat.
Najat: Yeah?
Gordon: You okay?
Need some help?
Najat: I'm in my
territory my friend.
Gordon: I know, I know
it's your territory.
I'm going head to head
against one of
morocco's finest chefs,
najat kaanache.
Under pressure to
deliver a feast worthy
of a berber new year.
Fatima: Chef gordon.
(speaking in native language).
Gordon: Happy new year.
Damn, the guests are here
and I am running behind.
Right now, I feel like
a fish out of water.
Najat's good, she's
not giving much away.
She's a proper chef;
close guarded,
don't ask me for help.
That's how feisty she is.
I've never ever cooked with
olive oil that I've pressed
literally 100 meters away.
You can smell it, it is
absolutely incredible.
Meat in.
My main dish is a slow cooked
camel tangier,
inspired by the one I
tasted with omar in fes.
You can smell that, that
fragrance is just incredible.
Lemons in.
I want the lemons to sort of
disintegrate so it gives that
really nice acidic flavor.
The chick peas
will release starch
and literally allow this
thing to thicken up naturally.
It's gonna take
about 90 minutes.
Beautiful.
Najat: Oh my god!
I smell some deliciousness.
Gordon: Najat.
Najat: What's happening here?
Gordon: I'm using some
of the shoulder, the jowl.
Najat: Sounds very nice,
yes the cheek.
Gordon: Ras el hanout.
Najat: Ras el hanout.
Gordon: That's my tangier.
Najat: It's amazing.
Welcome to morocco.
Gordon: Thank you.
Najat: So maybe you
can move this one
and put this one there.
Gordon: Yeah I'm
gonna start cooking on
there again in a minute.
Najat: Oh okay.
Gordon: But thank you chef.
You said get into the
mountains and understand,
I'm still learning, okay.
Najat: No problem.
Gordon: Forgive me.
Najat: Fine.
Gordon: Remember,
the proof is at the end,
in the flavor, right?
Next on my menu is a chicken
rfissa, a classic berber
dish traditionally
served for celebrations.
It's the baby chickens
with the most amazing spice.
The idea is to coat those
chickens in all of this.
(rooster crows)
please be quiet.
Guess what's happened,
that's what's gonna
happen to you next.
Come on.
Gordon: Yes, but did
you rappel down a waterfall
with your hands to get them?
I don't think so.
Now, peas in, to the
amazing chicken and then look,
these amazing morel mushrooms.
That's gonna elevate
that chicken dish into
something absolutely stunning.
With my chicken rfissa
and tangier slow cooking,
it's on to my side dish,
caramelized carrots.
But I'm missing one
vital ingredient.
Fatima, do you have
any honey for my carrots?
Fatima: Yeah.
Gordon: Yes? Thank you.
Thank goodness for my
nine-year-old sous chef.
Whereabouts?
Karda's daughter,
fatima, says her grandma
may be able to help.
Probably got no
idea what I'm saying.
It'll all make sense
when you taste my carrots.
It's a berber new year
tradition, to exchange
food with your neighbors,
although not to bring a
pasty british chef to
your grandma's house.
Fingers crossed, I
can swap some heart of
palm for her local honey.
Bonjour madame.
Gordon: Merci. Wow.
Looks amazing. Ah!
Gordon: All of this?
Wow, happy new year.
Oh gift, gift, and
madame some hearts of palm.
(speaking in native language).
Yes, thank you so much.
Happy new year.
Caramelized carrots
with grandma's honey.
How good is that?
Mm, it's good.
(bleep), (bleep)!
That should keep them quiet.
Annoyingly, najat
plates up first.
She's serving
braised camel and a
chicken stew alongside some
delicious sautéed mushrooms.
I'm serving my chicken
rfissa on a bed of warka
pastry that I learned how to
make with najat in
the medina in fes.
Look at that, my god.
Beautiful.
It smells incredible.
And the piece de
resistance, my camel tangier.
The one that I'm
most excited for.
Really beautiful.
With hungry guests waiting,
I've just got time to
put the finishing
touches to my final side dish,
freshly picked heart of
palm and a goat's cheese dip.
Najat you ready?
A week isn't long enough to
understand that berber magic.
Now I don't want egg on my
face but right now I could be
a little bit out of my league.
I just hope I've shown najat
that I've come to grips with
the secrets of berber cuisine.
Bonjour.
(speaking in native language).
Bonjour, bonjour.
Gordon: And
finally, the chicken.
Please enjoy.
Bon appetite.
Happy new year.
Najat: Happy new year.
Gordon: Happy new year.
Gordon: Mushroom man,
nice to see you.
Abdullah: Mushroom.
Gordon: Bonjour abdullah.
Abdullah: It's very wonderful.
Gordon: That was
very wonderful, yeah.
What an amazing day and
what an amazing cook because
a new year's
celebration is a feast,
more importantly it
brings the community and
the families together.
A little bit nervous to
begin with because you need
to respect their culture and
not cook out of their zone.
I've gone to hell and
back to get those ingredients
and it's just so nice to
see everybody happy.
Excellent.
Now it's the moment of truth.
Have I managed to
cook like a berber?
How was it?
Which camel dish
did you prefer?
This one or that
one over there?
(speaking in native language).
Karda: They
prefer this one more.
Gordon: Damn,
najat's got the upper hand.
What is it that's given
her dish the edge over mine?
Did you cook yours
with a different stock?
Najat: No, same one.
Gordon: No?
Did you cut it smaller?
Najat: Just cumin,
pepper and ginger.
Gordon: Cumin,
pepper and ginger.
Najat: Skin of orange, lemon.
Gordon: Ah, okay,
I love that idea.
Najat: Any other dish?
(speaking in native language).
Berrin: He's saying
this one was perfect.
Gordon: Oh good.
At least my chicken was a hit.
Now I need my sous
chef to weigh in.
Fatima, which camel
dish do you prefer?
(speaking in native language).
Najat: Ah!
Gordon: I love you.
Najat: She likes mr. Gordon!
Gordon: Thank you all.
I've learned a lot
because I've never used camel.
It's something that we've
never eaten in England.
You've really given me an
insight to an amazing way of
how to eat and cook.
Najat: Thank you very
much for being here.
Gordon: Amazing.
Happy new year!
Najat: Happy new year.
Gordon: Thank you everybody.
Amazing.
It was great to see
everyone enjoy our meal.
And while I may not have
got every vote, I got
the one that mattered.
Najat: He did amazing.
I liked it very much.
His energy is awesome,
he understood the whole
cultural process.
He has a great spirit and
he's gordon ramsay,
he's the person that we
all seen with a great soul.
Gordon: Good job.
Good job.
Boom, boom, thank you.
What an amazing week and I've
fallen in love with morocco.
I've really understood
that berber culture.
I've been humbled by
these people's
incredible hospitality.
I've learned techniques
that go back centuries
and I've been reminded,
you don't need a fancy
kitchen to produce truly
outstanding cuisine.
To see them happy,
they start their year
off with a great feast,
for any chef,
anywhere in the world,
that is a meal that
ends as a dream come true.
Now onto my next adventure.
Captioned by cotter
captioning services.