BEST VEGAN RESTAURANTS IN MOROCCO! (MARRAKESH)
Hope you all enjoyed the vegan guide to Marrakesh. Check out some of my other videos from Morocco:
Camping in the Sahara:
Cooking a Vegan Meal in Morocco:
Restaurants Mentioned:
1. Earth Cafe
2. Kui Zin
3. Nomad
4. Green Vegetarian Restaurant
5. Al Fassia
For more restaurants, check out the Happy Cow:
Music:
SEAFOOD HEAVEN in Essaouira, Morocco - MOROCCAN SQUID SARDINE TAGINE + STREET FOOD TOUR IN ESSAOUIRA
Seafood heaven in Essaouira, Morocco. There’s so much fresh seafood to be had in Essaouira, Morocco, and we experienced that seafood heaven in a massive street food tour in Essaouira, trying dishes such as calamari and sardine tagines.
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The first stop on our street food tour in Essaouira, Morocco, was to try a calamari tagine. Cooked in the traditional Moroccan way at a local shop inside the old city walls, we were warmly welcomed to cook and prepare the calamari tajine with the chef herself. We love calamari!
With such an abundance of seafood to try, we continued our Moroccan food tour to a local shop with a friendly owner who makes fried octopus. The tentacles on these were insane, so big they were the main course themselves. Essaouira has some of the best street food in Morocco, the city is a Moroccan seafood heaven and we couldn’t get enough.
No seafood street food tour is complete without lobster. We tasted the freshest lobster at Chez Zak, caught that morning, cooked over charcoal and served right on the street... we were in heaven! It doesn’t get much more street food than that! To finish off this street food tour in Essaouira, we tried the unique and flavourful sardine tajine. Sardines are a very popular Moroccan street food, especially along the coast. This special local dish is a popular food in Essaouira, and we had been waiting to try it. We were extra lucky to head down to the docks to choose the fish with the owners for the tagine, what a day!
We hope you enjoy the seafood heaven that is Essaouira, Morocco. We had such a great day trying some unique local flavours like calamari and sardine tagine. Stay tuned next week for more street food adventures in Morocco!
Places we visited:
Name: Restaurant ADWAK
Address: Rue de Tétouan n°2, Av. Sidi Mohamed Ben Abdellah, Essaouira
what3words location: ///toenail.since.rejoiced
Name: Restaurant Amira
Address: Rue Mehdi Ibn Toumert, Essaouira
what3words location: ///zoos.crossing.extend
Name: Chez Zak
Address: 56 rue elkhabbazine, Essaouira 44000
what3words location: ///crusted.prepare.decoded
Name: Restaurant Berbère
Address: Rue Mehdi Ibn Toumert, Essaouira
what3words location: ///rhino.trending.chin
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Hey there, we’re Chris and Steph, an adventurous couple in search of trying out all the amazing food the world has to offer! We believe the ultimate best way to experience a culture is through their food and the people that you share it with.
On this channel, we’ll share with you our love of trying new and interesting foods, while experiencing different cultures and street food around the world. We hope you enjoy our food tour videos and follow along with us as we explore the globe, stepping out of our comfort zone to try new foods and be adventurous.
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Creamy Spring Pasta Final.mov
This is a creamy and fresh pasta side dish, with some spring veggies and of course the all-important Philly Cream Cheese (regular flavor). Serve this dish with roasted or grilled chicken or fish, add some mixed salad greens to your menu and you have a fabulous spring dinner that is both healthy and quick, leaving you more time to relax on the patio or go for a nice after dinner walk to enjoy all the beautiful blooms of spring.
Several of the ingredients require their own preparation but each prep process is quick and easy. Then all the ingredients come together quickly and are ready to eat! If you gather the ingredients first, it will be an easy dish to prepare
•8 ounce(s) Philly Cream Cheese (regular flavor)
•5 Tbsp. Chicken stock - regular or low sodium
•1 1/2 tsp. fresh squeezed lemon juice
•12 stalks fresh Asparagus sliced in 1-1/2 pieces on the diagonal
•16 grape tomatoes
•1/2 large shallot finely chopped
•2 garlic cloves finely chopped
•2 Tbsp. garlic cloves finely chopped
•1 tsp. Kosher salt plus more for salting water
•1/2 tsp. fresh ground black pepper
•1 lb Rigatoni or Rotini pasta
•1/4 cup(s) pine nuts - toasted
•1/4 cup(s) fresh basil leaves - sliced into thin strips
•1/4 cup(s) fresh pomegranate seeds
1.Place-2 qt pot and a 4 -6 qt pot of water onto the stove-top and bring them to a boil. Add a generous bit of salt to both pots.
2.Turn the oven on to broil, place pine nuts on a baking sheet and into the oven for about 5 minutes or until the nuts begin to smell toasty. When the nuts are done, remove them from the oven pour them in a small bowl and set aside.
3.Pour olive oil into a small skillet and turn the burner on medium to medium-low heat. While the oil is heating, chop the shallot and garlic cloves, keeping shallot and garlic separated. When the oil is hot but not smoking, add shallot and cook for 3-5 minutes or just until the shallot begins to brown and is soft. Add garlic and sauté for an additional 2 minutes. Remove from heat and set aside.
4.Put the tomatoes on the baking sheet and place the baking sheet on the top rack and broil for 3-5 minutes or until the skins are about to burst and the tomatoes start to look nice and juicy. When they are done. Remove them and place them in a small bowl.
5.Break each asparagus stalk at the natural break in the asparagus and discard the bottoms or save to use in soup stock. Slice 1-1/2 diagonal pieces and put into the medium pot of boiling water for 3 minutes.
6.Remove the asparagus with a large slotted spoon and place in a bowl of ice water to stop the cooking process. The asparagus should be a bright shade of green at this point.
7.While the asparagus is cooking, add the pasta to the large pot of boiling water for 10-12 minutes. Drain into a colander when done cooking.
8.Place the basil leaves one on top of the other and roll up tightly. Cut thin slices making long strips of basil. Set aside.
9.While the pasta is cooking, place the cream cheese into a medium size pot, add the 1/2 tsp of salt, the pepper, and chicken stock and turn the burner onto medium heat, slowly melting, heating and combining the cheese and chicken stock. Stir the lemon juice into the sauce. When the sauce is thinned and combined stir in the shallot and garlic. Using the large slotted spoon to drain asparagus from the ice water, adding it to the sauce and stir again. Add the tomatoes and gently stir the sauce.
10.Spoon pasta onto a plate or into individual bowls and spoon sauce over the pasta.
11.Sprinkle each serving with one fourth of the pine nuts, basil and pomegranate seeds and serve.
Easy Recipes With Moroccan Five Spice Couscous and Atlantic Salmon
Lio, the owner of the Aspects Gallery Inn & Spa, presents his art and his work in this exciting video for EasyRecipesWith.com. Moroccan Five Spice Couscous Atlantic with Atlantic Salmon dishes can be found on tables from France to Morocco. It is very important for me to bring a diversity of recipes from all over the world and it is a pleasure to introduce Lio Mag and his culinary genius to my website.