Moroccan and Greek Signature main courses | The F Word With Foxy Games

Sponsored by Foxy Games, see more here - bit.ly/2YCpUyA
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Both restaurants cook their signature main courses in the competition for The F Word best local restaurant, rest of world category.
Moroccan restaurant Doukan cook king prawn and mussel tagine. Retsina cook a Greek mixed grill.
Season 5 of The F Word. A bold, modern and mischievous take on the world of food combines location VTs, kitchen actuality, celebrity interviews, stunts and recipe based challenges to give the format its trademark energy, pace and visual richness and create waves in the food world and beyond. .
#TheFWord #GordonRamsay #Food #Cooking . Sponsored by Foxy Games, see more here - www.foxygames.com/?...

[@adamonas7312]

I'm Moroccan, I've been living in Greece for 16 years Everyone loves the taste of eating a country Morocco and Greece are known for their cooking But I love them both

[@elbagrau]

Moroccans and Greeks, all amazing people !

[@sosweetify]

Wow the tajine looks yummy!

[@Samld1200]

Watching all the Greek food videos I can find because I’m about to go to Greece

[@shrekt1000]

"greek mixed grill" isn't an actual signature dish.

[@AhmadAlghannam]

The Greek grill really is the same as the Arabic grills

[@dardoura]

Byzantine Warrior well said, in short, it's all Mediterranean cuisine, we got the same in Lebanon, just different names

[@Ptolemy336VV]

1). First of all. *Turks forefathers are nomadic people and originate from Mongolia 1200 AD, 800 years ago. They where Nomadic people because the roamed on the most poorest farmlands in the world, and thus in order to survive they had to move their cattle around to get enough food. The Turkic cuisine was very primitive as almost their entire cuisine is based on their cattle.* As a matter of fact. The cuisines of the Turkic people till this day in their original homelands in Mongolia/Kazakhstan are STILL almost entirely based of their cattle. 2). *The Turkish and Greek cuisine today are entirely influenced by the Greek Byzantine cuisine. Almost all dishes of the modern Greek and Turkish cuisine was already present in the Byzantine cuisine, if not even earlier in the Classical Greek cuisine.* For Greek cuisine it is simply a continuation of thousands of years from Bronze age (5300-3200 years ago), classical period (2800-2000 years ago), Medieval period (Byzantium) (1700-550 years ago), modern times. The Turks when conquering the Greek empire of Byzantium had immense influence on the Turkic cuisine, where *practically all dishes of modern Greek/Turkish cuisines where already present in Greek Byzantine cuisine* 3). *While Turkish nomadic tribes had a very primitive cuisine, the Greek empire of Byzantium was one of the most advanced civilizations in the world at that time, aside from being the longest lasting Kingdom in the world of 1150 years,* from 300 AD to 1453 AD. *Constantinople was the culinary hotspot in the far and wide regions. And so when nomadic Turks invaded Greek lands of Anatolia and conquered Constantinople, they where entirely influenced by Greek civilization and the Greek cuisine of Byzantium* 4). *The ingredients below originated in mainly the Mediterranean and Minor Asia and are native to this region, and more importantly are integral and part of Mediterranean cuisines since ancient times:* -Olive oil, -fish (very hard in central Asia with no seas), -many of the herbs,nuts, -zucchini, spinach,wheat, barley, millet, pea, broad bean, lentil, flax, -sesame, chickpea, hemp, turnip, olives, pear, figs, and plums, -capers, Fennel, Catnip, Black mulberry, grapes, wine, Pomegranate -Herbs: Dill,oregano, Thyme, basil, sage, parsley etc (originated mostly in Greece and Italy) *All the ingredients that I named before, are NATIVE to Greece and Anatolia thousands of years back, and cannot be found in Mongolia/Kazakhstan.* 5). *As mentioned before almost ALL dishes that makes up of modern day Turkish and Greek cuisine was already present in Classical or Byzantine cuisine.* -Baklava was already made in Byzantium period " Many scholars state that Byzantine koptoplakous (Medieval Greek: κοπτοπλακοῦς) and plakountas tetyromenous are the ancestors of modern baklava and tiropita (börek) respectively.[2][3][4] " en.wikipedia.org/wiki/Byzantine_cuisine - Dolmades/dolma already in classical period. "Dishes of cabbage or grape leaves wrapped around a filling have been known since antiquity, where in ancient Greece they were called "fyllas" (Greek: φύλλον 'leaf'), and currently are called dolmadaki or in general dolma or yaprak dolma ('leaf dolma'), and are also used to make sarma. " en.wikipedia.org/wiki/Dolma - Yoghurt Not even Yoghurt is Turkish. The Greeks, Mesopoatamians, Egyptians, Indians and Iranians had in Ancient times (2500-7000 years ago) already yoghurt, way way before the Turks even existed and set foot on the Mediterranean en.wikipedia.org/wiki/Yogurt - Kebab The oldest Kebab/Souvlaki making evidence ever found on the planet is by archaeological evidence on Santorini 3700 years ago, far before the Arabs or Turks ever existed. Even in classical Greece when Turkic people did not even exist there has been 1400+ mentions of meat skewer dishes " In ancient times, Homer in the Iliad (1.465) mentions pieces of meat roasted on spits (ὀβελός),[6][7][8] and excavations in Santorini unearthed stone supports for skewers used before the 17th century BC.[9] " And so on and on and on

[@morocco_020fc7]

Good for you but this is Moroccan food so calm down.

[@eugene7145]

No one cares, just shut up

[@waloacme]

I guess the potatoes must be cut thinner

[@mann953]

It is not authentic if you use the tajine only to serve in. The food has to be cooked in the tajine because that really has een special taste.

[@morocco_020fc7]

No the taijne is made to let the warm keep inside there are many other types of taijne in the city where I'm from they put meat into a lot and throw it in fire and poor it into the taijne to keep it warm👌

[@lgeubs]

The Brit pronunciations throw me sometimes -- they don't say "o-REG-a-no," they say "o-reg-AH-no."

[@faizrafi]

LOL

[@Robinorz]

... It does nothing with Tajine....

[@Hitman.13.]

Tagine is the name of that brown plate, that originally you can use it to cook, tagine is not the name of a recipe or a dish ...you can make chicken tagine, beef tagine, goat tagine ,fish Tagine. source: I am Moroccan my self. greetings

[@filozofi86EL]

Greeks, thanks God they didn't harras the other workers in front of the camera....

[@cguzel]

which part of Greek? :)

[@TH3USUALSUSPECT]

Harissa is Tunisian :)

[@wahibalamssaoueb671]

TREMENDOUS! El harrisa even in india but more used in tunisia

[@TheGonnagetuwet]

why greek chef "served" turkish food, I am not being racist I am actually turkish

[@kouraxanisathanasios1257]

Saraç İçöz because your Turkish food is Greek they take from us the greek cuisine

[@CynclossGaming]

400 years ago greece used to be a part of old turkey, 'basicly the ottoman empire' And thats why the greece food is so similar to the turkish.

[@kouraxanisathanasios1257]

Duew before many years it was yhe Byzantium empire if you remember and when the Turkish come in minor asia they take all the Byzantine foods and the deserts the Turkish food is similar to the greek food the Turkish come in the area about 1000a.c. the Byzantium empire and the Byzantium food and deserts it was in minor asia before the Turkish comes many word's of the Turkish language is greek

[@chrisanza2880]

The Byzantines were not simply Greeks in the modern nation-state sense. The empire was a mix of Roman, ancient Greek, and eastern/Asia minor dynamics and influences. Reading modern nationalism back into history makes no sense. Many words in old Turkic languages are not Greek either.

[@user-dn4ou7io1f]

Saraç İçöz if you want to know whose food it is look at the ingredients all grown in greece . When people call burek a turkish food and they use feta as a major ingredient. Oh we all know feta that classic turkish cheese...