Moroccan Berber Pizza - Tabadirt / Medfouna

There is no better way to visit Morocco than with the help of Wanderlust Voyages: www.wanderlust...
Pre-order the TASTING HISTORY COOKBOOK: bit.ly/3GHL7wC
Support the Channel with Patreon ► / tastinghistory
Merch ► crowdmade.com/...
Instagram ► / tastinghistorywithmaxm...
Twitter ► / tastinghistory1
Tiktok ► TastingHistory
Reddit ► / tastinghistory
Discord ► / discord
Amazon Wish List ► amzn.to/3i0mwGt
Send mail to:
Tasting History
22647 Ventura Blvd, Suite 323
Los Angeles, CA 91364
#tastinghistory #morocco

[@TastingHistory]

Still on my trip for a few more days and you can follow along on Instagram stories @tastinghistorywithmaxmiller Pre-order the Tasting History Cookbook: bit.ly/3GHL7wC Wanderlust Voyages: www.wanderlustvoyagestravel.com/

[@zoinomiko]

Thank you for not giving up on the footage!! What a neat experience. Even just watching them cook without commentary you can feel the history and passion. (And just as I was like "man I wish there was some music over this clip" there it was! XD ) Also, Wanderlust sounds wonderful - I've never considered a place like Morocco because I love the creature comforts of big modern cities too much, but a service like that might just change my mind!

[@bengarcia8552]

Hey, just a suggestion bc we love your channel: Your new thumbnails are easy to mistake for something else. Twice now we just scrolled past your videos not realizing it's a Tasting History vid. Just want the best for this amazing channel!

[@teesiemom]

Such a wonderful video, Max! The places you've visited look amazing and incredibly rich in history. Wishing you and your folks safe travels, hon! Can't wait to see what new dishes you discover.❤

[@phranerphamily]

China ruined me for grocery store veggies anymore. The carrots, the potatoes, the beans basically name a vegetable and it tasted better there. I have a theory that's got a lot to do with our factory farming practices and seeds that they grow has a lot to do with the flavorless vegetables that we have now and don't even get me started on tomatoes...

[@justrosy5]

Thank you for taking us all with you to Morocco! People like me will never get to go, and I could basically taste this wonderful food vicariously through you! I want to make some! It was a joy to watch these women making it, a true blessing! Thank you to them for a wonderful dish! PS. Would love to see more of these kinds of videos! I love your typical videos too, but this... Max, you're onto something here! It's one thing to talk about it, show the drawings, read the stories, but to be on-location? Are you kidding me? You've got to do more of this! You can write some journals/blogs/whatever, and turn those into a book... The possibilities are endless!

[@paulapridy6804]

One of the most impressive aspects of this video was the kindness and hospitality of the people who put the effort into the food and service. Obviously they went to much effort to create a picnic atmosphere. So touching.

[@jgkitarel]

The MENA (Middle East and North Africa) Region takes hospitality _very_ seriously. What he didn't mention is probably the bit of education on the dos and don'ts of what to do when a guest in that region that he and his parents received. Then again, this is about food, so it makes sense. And hospitality cuts both ways, not only are there rules for the guest to follow, but the host has rules that he or she must follow. One of which is to make someone feel welcome and safe.

[@paulapridy6804]

Well they excelled. Lovely people. And they had guidance as guests from Wanderlust

[@RomanvonUngernSternbergnrmfvus]

@@jgkitarel there is old tradition in the Middle East where they must look after you if you are within their village, before you get to or after you leave is a different story but you must be protected if you are within their village and not look after you is haram and dishonorable in the extreme.

[@tiagoverret9098]

I don't want to rain on your hospitality parade, but they're getting paid for this... As authentic as it may seem, it's a tourist thing.

[@adami4823]

So true, we have proverb "مول الضار مايفرط ، و ضيف مايتشرط" and it means, the household shouldn't hold back on hospitality (give everything they have) and the guest shouldn't be picky (show respect for the efforts the host put into food etc..)

[@GnomaPhobic]

I know you were disappointed that your audio didn't pick up in the desert, but I honestly thought the way you just showed the action and had the music playing over it was perfect. It really fits in with the moment, the experience, and above all else the stark empty beauty of the desert.

[@slwrabbits]

Happy accident

[@shieldwallofdragons]

I 100% agree with you...I got the exact same feeling watching that segment of the video.

[@CrowMaann]

Absolutely agreed

[@LikeTheBuffalo]

Max: I'm on vacation! Finally, some time to relax and enjoy my family. Also Max: OMFG, you guys, this thing was so good, I could *_not_* wait to show you.

[@TastingHistory]

Purty much

[@adedow1333]

​@@TastingHistory We appreciate that though!

[@christopherneelyakagoattmo6078]

What we love most about you is your enthusiasm for your discoveries of food and history. You just had to. Also, jealous of the beautiful green pelican room in Marrakech. So jealous. Awesome for you and your folks.

[@taitano12]

When you love what you do, you can be on vacation and still get work done. The hard part is remembering you're on vacation, and it's a time to RELAX, not work. Sure, something like this is cool and all, but if he got carried away with research and editing and all that, I would have been quite concerned about Max's mental health. Loved the video. Well balanced refusal to do the usual shtick we all (including Max) enjoy so much. However, I now hope he can pull off a full-on episode on this dish. He already said couscous is on the way. 😋

[@blarfnugle5653]

But how does he feel about Morocco's occupation of western sahara?

[@jkeener3323]

OMG! On behalf of myself and 1.6 million other people thank you so much for taking us to Morocco!!

[@druidriley3163]

It was a nice surprise to see it!

[@FIREOYSTERX]

😊😊

[@adami4823]

As a Moroccan Amazigh person who's been watching your videos for years, i would like to tell you WELCOME to Morocco !! I hope you'll enjoy the country and its culture and people. I used to eat madfuna in winter and it's amazing! also you can try and discover the history Tajines, Tanjia, Rfissa(my fav) Bakula, the long list of breads etc...

[@samovarsa2640]

I visited Morocco back in '15 with the family, and had a wonderful time; it's a beautiful place, the food is wonderful - but there is one thing I would note (and this is not meant as a critique of the country, just something of note) - tea (or at least the tea that I got served in the area that I was in) is served VERY sugary; it can be a bit astounding if you are a person who prefers their tea with less sugar (like me).

[@Finkeren]

Morocco has a friggin' awesome quisine - one of my favorite in the world.

[@willek1335]

It doesn't feel welcoming when the Morocco government criminalized people like Max Miller, such as what happened in Beni-Mellal March 29 2016, based on Article 489. I think the worst of all when the court took away their right to defend themselves from the torture they received. I know from polls that Moroccan people are somewhat split when it comes to intolerance, indifference, and acceptance, so there's definitely hope. I think political comments are unnecessary in a cooking channel, so I won't labor the point, with the exception when life and limb is on the line.

[@adami4823]

@@samovarsa2640 i agree actually, the tea we drink has way too much sugar, in my family we don't like it so sweet as well

[@RuneGuld]

Do you have a recipie for tabadirt? Cause that looks really good, and I'd love to try and make something like it, even if it's only going to be an aproximation.

[@shannonpemrick]

I love how respectfully quiet the moments are in this video when the women are cooking. It feels so respectful for their craft and what they're willing to share with you filming.

[@nathaniel7103]

Around the 2min mark when you mentioned being reached out to by a fan of the show for this trip it just made me think about the time when you were contemplating going full-time with this channel or going back to Disney. To think you may have not gotten this opportunity if you went back just makes me so happy you decided to pursue this channel! I look forward to all the future opportunities and adventures you share with us :)

[@davidmuzia814]

And he dodged the layoffs at Disney as well!

[@darthdonkulous1810]

@@davidmuzia814 Not to mention the fact that anything Disney touches these days is absolutely rubbish (in general) lol

[@lordliosh1227]

I really appreciated the way you portrayed the cooking process. Not talking and overexplaining everything but solely letting the pictures and music create respect of such a skilled but peacefull moment.

[@MossyMozart]

@LordLiosh - I, too, loved that.

[@Rangersly]

I love the food from North Africa! One of best friend at work is a Berber from Algeria and is the most generous person I've had the privilege to meet in my life. He gives me a lift home after each day of work, brings me food from his home because he knows I live alone and don't cook much, and he is always ready to lend a helping hand to anyone.

[@Mustapha____Soussi]

Welcome my brother to morocco

[@gingerfoxx1476]

Max, you really have a knack the traveling food vlog. As your channel grows, and if circumstances allow, I'd love to see more Tasting History videos on location in the dish's native country.

[@MossyMozart]

@GingerFoxx - I would like to see him travel to MY KITCHEN! .^_^.

[@rocketman1701]

Oh YES, tasty traveling history with Max. So very happy for you! Thank you Max!

[@madisonhasson8981]

When I lived in Germany, I had a friend from Morocco give me a Moroccan cookbook. I wasn't able to really try it out until I got back to the states, but I was unable to execute the dishes properly. It took me 18 years to finally be able to make the ingredients to execute the dish properly, and it was all thanks to KZbin cooking shows like yours. Please keep up the good work, and if you haven't had Moroccan food, you are in for a treat! It was definitely worth the wait. Thank you Seyad for the cookbook. I hope life has been good to you.

[@ElianaRosalind]

As a history lover (and a foodie), Max's channel is truly a treasure. He's incredibly respectful of past & present civilisations, cultures & overall (and most importantly imo) people, while also teaching us along the way that usually there's more than meets the eye. And that we should learn from history while immersing ourselves in it from a distance, if that makes sense - think along the saying 'vintage clothes, not vintage values' so it would be more like 'historical lifestyle, not always historical values'

[@DJMarcO138]

You know Max is a legend when damn near every other cooking channel here on KZbin references his channel at least once at some point. Even longer established channels know that Max is the business. Gotta respect that hustle!

[@TastingHistory]

They are? :')

[@henrydickerson9776]

Exactly. It's his heart, his love, and his respect that draw people in.

[@adedow1333]

​@@TastingHistory they do.

[@DJMarcO138]

@@TastingHistory it's true!!! I watch a lot of cooking shows so I don't have many examples offhand to share, but it has happened more than a few times thus far that someone name dropped you. I think the last one I noticed was B Dylan Hollis mentioning your channel.

[@cyberpunkcentral8500]

Treasure this experience you had with your parents. What a blessing. My Mom taught Latin and French and she always wanted to travel to Paris, Rome, or take a cruise around the Greek Isles, but she passed away shortly after retiring and didn't get to do it. My Dad loved Russian literature and it was his dream to go to Russia with us one day, but he, too, was too sick after finally being able to take off of work to do it. What a beautiful thing you got to do, Max. Thank you for sharing with us. 💕

[@tamarrajames3590]

I will always be grateful to both my, and my Husband’s Mothers for encouraging us to travel while we were young enough to enjoy it. We are recently retired, and still intend to travel, but we had many trips that would be too much for us today. I’m sorry your Parents didn’t get to realize their dreams of travel, and I hope you do.🖤🇨🇦

[@cyberpunkcentral8500]

@@tamarrajames3590 thank you so much ❤️❤️❤️

[@tylermech66]

At least she didn't get to be disapointed by Paris. I'm not making fun of her, there's literally a mental condition (Or something like that) called "Paris syndrome" where people are depressed because of just how badly the Real Paris deviates from the romanticized image of it in people's minds. In reality, Paris is a dirty city full of rude people that stinks to high heaven of piss (their sewage system is incredibly overloaded and outdated). France can be a lovely place to visit, just avoid Paris (and Marseille, apparently) like the plague.

[@DefinitelyNotEmma]

​@@tylermech66 Paris and Calais are definitely to be avoided. Although, it probably a great substitute for a Morocco trip lol

[@NoobsDeSroobs]

This reminds me of a very simple, but traditional way of making break in Norway called 'klappekake', loosely translated to "slapped cake". It was cheap, easy to make and is very delicious by itself. It can be made different with garlic, butter, oils, cheese and more, but the traditional one is great by itself. I recommend trying it.

[@someguy6959]

You know any recipe cause I'm interested to know how to make it

[@patron8597]

​@@someguy6959 I second this!

[@jimkunkle2669]

I was just thinking how interesting it is that most of these techniques and ingredients could also be featured on Townson’s 18th Century Cooking channel.

[@panda-peanut]

OMG, I love klappekake. It is so good.

[@dersnuser6097]

@@someguy6959 You basically make a dough with flour, (usually a mixture of wheat, whole grain, rye, etc.), oats, yeast, sugar, milk, water, butter and salt. Let it rise for an hour (and maybe also overnight), make them into little rounds and fry them. If you wanted fillings I’d suppose you could make two small ones and put a bunch of stuff in between. If you want I can translate a more detailed recipe for you

[@dimmingstar]

thank you so much for not only sharing your trip with us Max (even going to the effort of redubbing the audio), but for showing us another perspective of Tasting History! it was authentic and even more immersive than usual since you're there in the flesh, and it was an additional joy seeing you be so happy traveling while doubtlessly spending quality time with your parents too :D be safe, and i can't wait for the next video

[@Mark723]

I miss the days when my grandmother prepared dishes with hardened sheep fat. Max! What a delightful surprise for a Sunday morning. Thank you. You have truly come into your own, and deservedly so. I am so glad to be along for the ride (the jeep, not the camel) with you on your excellent adventure. Morocco has been on my bucket list for years, though at this point in life, it should be called a cup-measure list; nonetheless, you have provided inspiration for again planning my imaginary trip there. Your channel is one of the great joys of KZbin. Be well on your travels and continue to be the amazingly wonderful person that you are.

[@toneddef]

Cup measure list? Love it! I think I'm down to paint can...

[@zippiestrock982]

Max you deserve an honorary degree in anthropology for all the ethnography and experimental gastronomical archaeology you do

[@ragyoo2857]

Ok but with a load of anthropology fake news : Berbers are not nomads. Probably confused with Touareg... anyway.

[@ragyoo2857]

He also ignores "Berber" is the exonym for "Chleuh" and that he probably met the Atlants of the mythology.

[@paulahillier1390]

What a pleasant surprise. Two Max's in one week. Have a lovely trip!

[@EliaFlowers]

Finally Max covering recipes from my culture, I hope you’re enjoying our beautiful country ♥️

[@TastingHistory]

It's stunning

[@DannyXNightmarez]

Same. I'm first generation (Jewish) Moroccan-American and I was already excited when Max did a video on Dafina. I'm doubly excited for his video on couscous

[@desiferber4329]

@Danny Maman nice! I’m also Jewish (Ashkenazi) and it’s so nice to see Jewish food history when it’s covered on the show! A bit belated but שמחת פורים I hope yours was as good as mine was❤

[@onorebakasama]

I have no idea how this video ended up in my recommended, but I watched the whole thing... it was really, really fascinating watching the tabadirt being prepared and cooked, and now I want to eat one so bad. And likewise, Morocco is just so beautiful!

[@KJayPlays]

Morocco looks good on you, Max! What a wonderful treat, both the video, the food and you :D

[@andrejohnson6731]

I had the immense honor and pleasure to backpack throught Morocco for 6 weeks in 2009. Absolutely awe inspiring and welcoming country.

[@violetdreams1799]

so nice!

[@TezlaGrey]

I've been dating a girl from Morocco for about 6 months now. One of the things we absolutely LOVE to do is exchange recipes! This video offered me a glimpse of her home country and gave me an idea of an anniversary gift I'll attempt to make for her. Thanks so much for the video!

[@Kattaccino]

I'm very disconnected from my Moroccan heritage. Thank you for this, it was really educational and my stomach is growling!

[@gardeniagorgeous4232]

It’s never too late to discover the beautiful things about your roots. I am also disconnected from my culture but I extend understanding to myself and will always have a love for it.

[@tk9839]

My stomach too...Moroccan cuisine looks amazing!

[@stephenschenider4007]

Let me guess. You hate America.....

[@krazmokramer]

Max, you are incredibly fortunate to be able to travel with your parents! My dad passed away over 60 years ago. Cherish this vacation. The rest of this video is great too. I was just struck by the "family trip" sort of thing. Enjoy your journey!!!

[@KairuHakubi]

Right? That was so sweet n' wholesome. just a vacation with the parents.

[@MultiKwolf]

That was the one that surprises me ! It a rare sight and im glad Max did ! It shows alot of his character..💯

[@alexandrexavier3273]

I was in Marrakesh a month ago and the hospitality of moroccan people is heartwarming. Im glad you did an episode about their food because they surely deserve it.

[@t.grimes9973]

This was a super cool one-off episode. While I enjoy your traditional format, it was a nice surprise to wake up to a Saturday visit to Morocco! Thanks to WanderLust and to Max for sharing and posting!

[@elisabethm9655]

This was wonderful! A beautiful country with a beautiful indigenous culture who are willing to share themselves with the world - a huge Thank You to the Amizigh people. I hope you will be showing us more of your ‘real life’ culinary adventures from your trip - it looked absolutely delicious❤

[@hcblue]

omg you're like a fancy food traveler now, getting invited into people's homes and getting to enjoy their mom's homemade cooking. Thank you for sharing this slice of your vacation experience! ❤ (Also, I think it's so cute that you took your parents!)

[@maudline]

Can I just give a big applause for your camera work here! Great angles and motion. Felt like I was there with you all and I am definitely putting Abdullah’s spice shop on my list if I ever visit this beautiful country

[@lynnecruger1258]

Just when I think you can't possibly get better, this happens. Amazing experience! Great video.

[@treeflamingo]

Moms may look different around the world, and kitchens may look different around the world, but a mom’s expertise in the kitchen is universal 😊 What a privilege to eat a tabadirt cooked by experts ❤

[@CharlesAllen-rk5sl]

Your delightful Sunday surprise reminded me of the two years I spent living and working in Mauritania. Most weekends I traveled with my Berber "adoptive family" out to their desert camps for many food experiences despite the challenges of the Sahel drought years. I, too, invited my parents (from northern New Hampshire) for a memorable week enjoying the most gracious hospitality of such wonderful people.

[@lizsteilkie]

Thank you Max. My father worked with international scientists at Bell Labs and he often took us to New York to eat. There was this incredible Moroccan restaurant where we would meet some of them. Wonderful experience. That memory was rekindled by your sharing this. Thank you and your parents.

[@madisonconyers6756]

I just love this channel. The food, the history, chiefly the funny and genuine host!

[@Tr4v3ler]

Thank you, Max, for sharing a little of Morocco with us. The world needs more of this type of sharing.

[@xfortunesquex]

Morocco is such a lovely country. I visited on a weekend trip back in 2008 and the people were among the nicest people I've ever met. It's so great that you had this opportunity!

[@louisng7539]

11:22 Abdul's Spice Shop is way ahead of its time. Witness the diligent "re-purposing and re-use" of all the old Nescafe jars!

[@susanpohlers2638]

This looks like a magical enchanted vacation and I am so happy you and your parents had a chance to experience it. The Tabadirt looks yummy too!

[@FireflyOnTheMoon]

I love that there is lots of space in this vid without voice-over - just allowing the people to do what they do. Silence and space is badly underrated.

[@grey_wulf]

Hi Max! I love videos like these. You can live vicariously through others' experiences if can't actually visit those places yourself. Also, that opening reminded me of Tatooine. (I'm such a nerd.)

[@couplingrhino]

The original Star Wars trilogy was filmed right there, pretty much.

[@spaghetticourgetti]

Tatouine is in Tunisia, actually! You should visit ☺️

[@ThinWhiteAxe]

he he he yes

[@couplingrhino]

@@spaghetticourgetti I stand corrected, and would love to! I visited the world's largest film studios at Ouarzazate and the amazing nearby mudbrick village of Ait Benhaddou, and the list of films and TV series shot there is extremely long and impressive.They shot parts of Star Wars there, just not Tatooine.

[@spaghetticourgetti]

@@couplingrhino sorry, just now saw this - that's awesome that you got to visit Ouarzazate - I'd love to one day too!

[@GarouLady]

I have been watching Rural village cooking on YT and what these wonderful humble people can make with so little and still be tasty just is humbling in and of itself. I love other cultures and foods and it's so wonderful to see you being able to enjoy going on vacation especially with your parents.

[@legrawe]

All your stories remind me a lot of my trip to Marrakech, Fès and Merzouga in 2019. Thank you very much for this insight, Max! And this travel episode is really a great addition to Tasting History :)

[@jandavis1523]

Max, what a trip of a lifetime! So wonderful to see your great parents and vicariously experience the beautiful dish. Thank you for bringing us along! ❤

[@nicolehenderson3418]

I have really enjoyed seeing your videos on site like this, it not only gives us the real location for these foods and the cultures around them but let's us see why they were developed the way they were

[@matthewb8229]

I love the fact the tabadirt is laid directly on the coals! I've made skirt steak for fajitas that way, and it always seems to taste better that on the grates.

[@meowcenary21]

What an amazing experience to share with your parents. So glad you are able to make new memories 🖤 much love to your lovely husband and the kitties at home

[@Oberon4278]

I lived in Morocco for two years and it's absolutely one of my favorite places on Earth. The people there are incredibly kind and hospitable. I'm sure you're having/had a wonderful time!

[@midoriya-shonen]

Woah. I'm completely enamored. Thank you for bringing us with you on this wonderful journey! The scenery is just straight up breathtaking!

[@swtorfan6756]

What a beautiful area! I need to put Morocco on my list of places to visit! The food looks amazing and it would be such a treat to get a peak into their culture and history.

[@jeff-crankyxer1931]

Even though you couldn't afford the theme to Lawrence of Arabia, I'm sure Ishtar is available cheap. 😁 That looked so good! It resembles something similar that Anthony Bourdain ate in his Morocco episode of his Cook's Tour show, except I think his was meat-filled. Morocco is definitely on my bucket list of countries to visit especially for the food.

[@user-gp7mz7ed8d]

مايعجبني كثيرا هو مرافقة والديك هذا عنى لي الكثير لان والدينا بدلوا جهدا كبيرا في تربيتنا ولابد لنا أن نرد لهم هذا الجميل بالمعاملة الحسنة والاعتناء بهم في كل وقت وان وخصوصا عند كبرهم ان نحيطكم بالرعاية ونلتم حولهم مع احفادهم ولا نفارقهم حتى يفرقنا الممات لأننا نحب ان يعاملنا ابناءنا بنفس المعاملة الله يرضى عليهم الله يرحم والدي ويسكنهم جنات النعيم من غير حساب ولا سابق عذاب امين اذا استمتع🎉 ياصديقي ورحلة جميلة

[@slwrabbits]

why can't I hit the like button multiple times to show how awesome this video is?!

[@brongulus2617]

That's exactly what I was thinking.

[@martinpojer5375]

I was in Morocco just before Covid hit, and I remember we were baking this, under a palm tree in Sahara desert for lunch with natives. Amazing experience

[@wickedpissa25]

Bucket List! I have always wanted to visit morocco! Now I want to visit it even more!

[@devwill55]

Visited Morocco just as Covid was hitting. Second how awesome it is. I went all over the place and everyone was so friendly, as Max states.

[@charlesmayberry2825]

This might be one of my favorite episodes, watching them work their magic was, well magical. I also love your enthusiasm, this is what travelling, and experiencing other cultures is all about

[@sedrickdiggory2464]

Hey Max, after just a few months of watching, you've quickly become one of my favorite channels on KZbin! As someone who has spent their entire life living in Tampa, Florida and has Cuban ancestry, I would love to hear you talk about the history of the Cuban sandwich or even cafe con leche. Keep up the great work!

[@Lohesed]

Thanks for the Idea. Going to try and make this at home. Attempting to find a recipe online was difficult but fortunately ChatGPT had me covered and made a recipe for me. It even provided a version with extra spices. Here it is for anyone who wants to give it a shot: "Medfouna Berber pizza is a traditional North African dish that is usually made with a stuffed bread dough. Here's a recipe to make it: Ingredients: 4 cups of all-purpose flour 1 1/2 cups of warm water 1/4 cup of olive oil 2 teaspoons of salt 1 tablespoon of active dry yeast 2 medium onions, chopped 2 tomatoes, chopped 1 green bell pepper, chopped 1 red bell pepper, chopped 1/4 cup of chopped fresh parsley 1/4 cup of chopped fresh cilantro 2 garlic cloves, minced 1 teaspoon of ground cumin 1 teaspoon of paprika Salt and black pepper to taste 1 egg, beaten (for brushing) Instructions: In a large bowl, mix the flour, salt, and yeast together. Add the olive oil and water and mix until the dough comes together. Knead the dough for about 10 minutes until it becomes smooth and elastic. Place the dough in a greased bowl and cover it with a clean towel. Let it rest for about an hour until it doubles in size. In the meantime, prepare the stuffing. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the onions and garlic and cook for 2-3 minutes until they become translucent. Add the chopped tomatoes, bell peppers, parsley, cilantro, cumin, paprika, salt, and black pepper. Cook for about 10 minutes until the vegetables are soft and the sauce is thick. Preheat the oven to 400°F (200°C). Divide the dough into 6-8 equal pieces. Roll each piece into a flat disk, about 1/4 inch thick. (I would imagine this can be converted to one big piece like in the video) Spoon a generous amount of the vegetable mixture onto one half of the dough disk, leaving a border around the edges. Fold the other half of the dough over the filling and seal the edges by pressing them with a fork. Brush the top of each medfouna with beaten egg. Place the medfounas on a greased baking sheet and bake in the oven for 20-25 minutes, until golden brown. Serve hot or warm. Version with more spices: 4 cups of all-purpose flour 1 1/2 cups of warm water 1/4 cup of olive oil 2 teaspoons of salt 1 tablespoon of active dry yeast 2 medium onions, chopped 2 tomatoes, chopped 1 green bell pepper, chopped 1 red bell pepper, chopped 1/4 cup of chopped fresh parsley 1/4 cup of chopped fresh cilantro 2 garlic cloves, minced 2 teaspoons of ground cumin 2 teaspoons of paprika 1 teaspoon of ground coriander 1/2 teaspoon of ground cinnamon 1/2 teaspoon of ground ginger Salt and black pepper to taste 1 egg, beaten (for brushing)

[@ckarlgo]

You had me at "pizza."

[@violetdreams1799]

me too 😁

[@BloodyBatter]

Me three!

[@bsteven885]

Me four!

[@tyrannosapienlex]

#MeToo

[@KendrixTermina]

I love his enthusiasm, he's just sparkly eyed the entire video.

[@serenanorris7251]

As an American that can't afford to travel, thank you. I do believe this is my favorite of your videos

[@JosephSmith-ix5il]

This is so awesome. I got to travel to Middle East, Turkey, Europe for my work and had so many great experiences. I am glad you are also getting to travel for "work" and experience these part of the world and bringing us great content.

[@arizonacowgirl4151]

Wonderful video! Morocco is absolutely beautiful and the food looked amazing. What great memories with your parents. Thank you for sharing this with us!

[@auntlynnie]

That flip onto the peel at 8:12 was so confident! 💕

[@SageandDust]

Love this, brother! I am a Sufi whirling dervish, and have been wanting to visit Morocco for a long time. Especially the city of Fez and it's old Medina. Amazing food too.

[@Cooe.]

A Muslim with as white of a name as "Reuben Parker"??? O_o Do not buy lol.

[@TheCardinalFang]

If you're ever in Morocco again, you should visit (and do a video of) Mechoui Alley in Marrakech. It's named after the mechoui lamb they cook and serve there. They basically season whole lambs with a few spices then slow roast it it over charcoals in big earthenware pots buried in the ground like giant ovens. When the meat is cooked the pull it up and sell it in chunks to people. When it's gone it's gone - normally within just a couple of hours (most places in Mechoui Alley are only open between about 11 and 2). Some places have seating areas so you can just get some of the lamb with some flatbread, tomato salad and a gravy made from the drippings of the lamb. It's bonkers how such a simple dish is about the tastiest thing I've ever eaten

[@thesearedaydreams6854]

What an incredible experience! Thank you for taking us along. So glad you could experience this with your parents ❤️

[@toddjackson3136]

THANK YOU WANDERLUST! This cooking method reminds me of dutch-oven cooking. I know thousands of cultures cook with coals, and dutch-oven dishes are modified existing recipes, but being raised in the Intermountain west I, (like many people), come from a culture of pioneer stock. My family still gets together and cooks over coals for our family gatherings. I kept thinking while watching this about my ancestors and the hard life they lived and yet were still so happy.

[@Julia_Speaks]

Looks wonderful! The food, the scenery, all of it. What a great experience to share with your parents. They must be so proud of you, Max. 😊

[@GloriousAguacate]

The music around 8:53 really reminds me of the music that plays in LoZ Majora’s Mask near the dancers.

[@buckybarnes2026]

Glad you and your family enjoyed Morocco, I hope you come back soon to enjoy more of our delicious food

[@AveCaesar2025]

My daughter's best friend from school married a Moroccan lad and moved there to live, loves the country and the people. I also find is fascinating how the same foods are cooked indifferent countries under different names but often using the same fillings [carrots, tomatoes, green onions, herbs, oil, sometimes also home-made soft cheese] and the same cooking methods - though often using a metal pan over the hot coals with a metal lid over the contents, possibly because the last version I saw was being cooked on ground that still had snow on it. There really are only so many recipes and ways of cooking basic, nutritious and filling foods and they are the same around the world, just with different names. Great video as always, glad you enjoyed the meal.

[@jillparks]

Max, please do more travel for food episodes - it really connects the food and culture in a more visceral way. That was beautiful.

[@adreabrooks11]

There really is nothing like watching a long-skilled artisan at work! I feel like the reduced audio is what Bob Ross would deem a "happy accident." It really allowed us to focus on these wonderful ladies doing their task. Thanks, also, for having the humility to step aside as a presenter, and let the footage play out. Others might have been tempted to interject unneeded monologue, or cut it as "boring." It was anything but! Finally, as a side-note: I grew up around campfires in northern Ontario (Canada), and we make regular use of Dutch ovens for baking. Seeing them use their metal apparatus to cover the tabadirt, and use nearly the same techniques as Dutch oven cooking was a nice little reminder that we're all, fundamentally, the same the world over. Like the tabadirt itself, cooking with a Dutch oven is something one learns through long practice (sadly, I've burnt or undercooked many-a-loaf and -biscuit in my youth) - and it was very cool to watch this as well!

[@kevinsuggs1]

I have spent a lot of time in North Africa. I've never had this pizza but I can easily say that Algeria has the best traditional pizza in the world. Every pizza place I went to I kept getting consistently amazing pizza.

[@LuisAldamiz]

Algeria is probably underrated.

[@personnemay2692]

That's wonderful, we do have great food. I'm kinda surprised we don't have a good tourism industry most people that travel to Algeria are natives or have been brought by friends.

[@mimilune2746]

@@personnemay2692 not to get political but that's 100% the fault of our government

[@kevinsuggs1]

@@personnemay2692 getting a Visa for me being from the US is difficult compared to Egypt, Morocco, or Tunisia. For me Algeria didn't feel set up for tourists or very safe for tourists. Algeria is the only place I had to pull out a weapon and show a crowd of people I'm not an easy target.

[@personnemay2692]

@Kevin Suggs yeah you must have looked like the easiest target a lone foreigner who doesn't speak the dialect I bet people also tried to swindle you out of money. I'm happy that you are safe. Tho I hope you meet nice people, we can very friendly and welcoming it would be sad if your experience was all bad

[@Getpojke]

Brilliant! I miss travelling North Africa, Turkey & the Levant. I think as a North-Western European it's the closest I'll feel of all the ancient accouts & adventure stories I devoured as a boy. (& still do). Standing in souk, landscape or ancient ruin I read about in its heyday; taking in the sights & sounds. It's so good. Plus I like to eat like a local then try & replicate it at home. Glad you had such a good time, looked a fabulous trip.

[@p_d16]

What an amazing experience, Max. Thank you so much for sharing it with us!

[@nikolamilinovic1230]

Thank you for showing these ladies making tabadirt. It really is an honor watching them bake it.

[@mrjockt]

If you ever get the chance try Tamis, or Tameez, Arabic flatbread, eaten warm with a Ful dip, basically a thickish bean dip, it makes for an awesome breakfast.

[@pjg6019]

For many years now, Morocco has been my dream vacation. You make it look so fantastic, maybe this year

[@spuggym8986]

I love this format! Would be interesting to see you do this in other places budget allowing, even if there's some historic places in the US and Canada to go to (somewhere that makes traditional taffy or something) that would be cool! Keep up the awesome videos

[@deejayk5939]

People in Morocco were truly lovely! Enjoyed every minute

[@dachandewuffsteiger]

The honest and humble praise you gave to the women preparing it, the vendors who helped supply it, was honestly heart warming. Seeing their skill, the methods, and results was fantastic. I wish I could taste this delightful looking dish. Thank you for doing what you do.

[@Raevynwing]

Everything is so beautiful. The people, food and scenery. Just gorgeous.

[@KrillixKai]

Wow, I love this episode, Max. Thank you for inspiring me so much. I hope I can take my family on such a trip one day.

[@polythewicked]

My family used to go to a Moroccan restaurant in Hollywood called Dar Maghreb on Sunset Blvd. - people who had been to Morocco would say it was completely authentic. They sat you on a huge velvet couch with big wood or brass tables and you washed your hands in a big brass bowl because you’d eat with your hands. It was maybe a 7 course meal and ended with fruit, dates, some kind of cookie or pastry, and mint tea poured into a glass from high above. Just incredible food. The b’stila was my favorite and I’ve actually made that at home. Chicken, egg, cinnamon, ground almonds, cilantro… Mmmmm. You mention Ras el Hanout. I published a lamb dish many years ago that makes use of that blend. Rack of lamb seasoned liberally with Ras el Hanout and salt, seared in olive oil and finished in the oven. Once done, remove from the pan and on the stove, place the pan and about a cup of Shiraz or similar wine along with a few tablespoons of honey. Simmer until reduced and drizzle on the lamb. I serve it with garlic mashed potatoes and honeyed carrots.

[@MuscleB3ach]

Boy, I need to get a sponsorship to travel more! This trip looks amazing and this dish looks awesome as well

[@michca2112]

So amazing, thank you for sharing! My Dad, who has literally been to almost everywhere in the world, always said how Morocco was one of his favorites, because of the food and how warm the people are. Hopefully you will have a video coming up on how the rest of us can make a dish like that, since my HOA probably wouldn't be super keen on me trying to use their fire pit to make Berber pizza.😂❤

[@daphnepearce9411]

Max, this was a fascinating episode. I've always been interested in the part of the world. Thank you!

[@AndyCarvin]

I made a similar trip with my family about nine months ago, including the desert trek; such an extraordinary experience. I also took a cooking class in Fes and made madfuna, but ours were much smaller, each about the size of your hand, and included zucchini in the vegetable stuffing as well. So delicious!

[@maya-gur695]

I've been waiting for a video about Morroco! My best friend's family is from there. Thank you for taking the time to make this video while on vacation. Something i found interesting is that the word "souk" sounds a lot like the Hebrew word for market "shouk" (שוק). Arabic and Hebrew have a fascinating connection between them.

[@ragnkja]

Hebrew and Arabic are both Semitic languages, and apparently quite closely related ones at that.

[@arifshahabuddin8888]

In fact, they are sister languages, along with Aramaic and other Semitic languages. For instance: beth-bayt, shalom-salam, yom-yom, etc. are examples of hundreds of Hebrew-Arabic cognates. Of course, there are differences. Hebrew had largely died out except as a scholarly-religious language but revived as a commonly used language due to 20th century geopolitics. The number of Hebrew speakers is quite small compared to Arabic so there is less variation. Arabic spreads from Morocco to Iraq to the Sahel. Th written form is uniform but the dialects are variable enough that it is sometimes unintelligible (e.g. Morocco vs. Egypt vs. Iraq). One of the great places to explore similarities and differences between Jewish (Sephardi), Arabic, Berber and Visigoth culture and influence would be Spain: specifically Toledo and Andalusia in Spain. I myself will be returning for vacation in Spain in late April/early May. I had planned to make Morocco part of this trip. I'll look in to Wanderlust Travels to see if it can fit into my overall plans.

[@davidfuller581]

@@arifshahabuddin8888 "[...] the dialects are variable enough that it is sometimes unintelligible (e.g. Morocco vs. Egypt vs. Iraq)." - so does that make them separate languages? My rather lay understanding of languages is that to be considered one language it should be mutually intelligible, no? Either way interesting stuff...

[@arifshahabuddin8888]

@@davidfuller581 It would still be considered one language. The script is written and read identically everywhere. Classical Arabic is the unifying feature which is facilitated by the majority of people praying in the classical language. There are other similar situations such as Arabic. Chinese has a multitude of dialects that are unintelligible from each other. The written/read form is identical all over China. Mandarin is the official dialect with Cantonese having a wider worldwide impact. The same variations can be said of German (High German vs, Low German vs. Swiss German vs. Austrian German). Indeed, Low German is almost understood by Dutch speakers while High German is clearly unintelligible to Dutch speakers. Finally, English has a variety of dialects. In the UK it is not uncommon to see subtitles on newscasts for someone speaking a form of English. Regional variation were more pronounced in the U.S. in the past. The influence of radio, television and social media has had a homogenizing effect.

[@PetraDarklander]

Thanks so much for making this video! I love to travel and try local dishes but don't have the means to do it ... hardly ever. When you describe everything so wonderfully, it's like I'm right there. You're channel is one I would recommend to anyone interested in food OR history. Thanks for all the amazing videos, and remember to avoid the youtube burn out.

[@Emielio1]

Absolutely amazing! Perhaps me and my wife should visit Morocco as well one of these years :) I love the sight of those souks, and I would love to visit a desert one day :)

[@thelovertunisia]

Couscous is made everywhere in North Africa but here in Tunisia, we spice it differently from the Morrocans and the Alegrians. They use more yellow spices and we use more red and hot ones basically much more chilly peppers.

[@incogb6696]

I believe that Morocco is the only Arab country having Mediterranean and Atlantic climate, so having a bigger and larger amount of harvested fruits and vegetables..

[@RolloTonéBrownTown]

God i love those piles of spices. They're just the most appealing looking things

[@donaldwert7137]

A friend of mine and her husband had started a one year sabbatical to travel the world at the end of 2019/beginning of 2020. We all know what happened right around then and they ended up in lockdown in Morocco. While not what they expected to be doing, they did a vlog of their travels (shout out to Becky and Ryan Travel YT channel) and recorded their stay in Morocco, including the wonderful food they learned to cook. Their praise of Morocco and its people is much like what Max expressed.

[@platoplombo15]

Those ladies have skills, and that was one hell of a tent...talk about glamping. Love tp see you do more North African foods, maybe Shakshuka. It's my favorite breakfast and the ancestor of Huevos en Purgatorio.

[@murphbee]

Moroccan cuisine is one of my favorites. I was there almost 40 years ago, based out of Marrakech, I made my way to both oceans and across the Atlas to the Sahara, enjoying all that variety. My husband was also offered 60 camels for me at a wayside souk near the desert ( where I didn’t feel comfortable getting out of the car). Some truly unique memories.

[@fabrisseterbrugghe8567]

I got to Morocco for the first time last year. I envy your experience with food there. And I wish I could afford to go back. Maybe if I win the lottery. 😁