Ep 3. Morocco

In Bizarre Foods season 1 episode 3, host and chef Andrew Zimmern travels to Morocco to discover the country's unique culinary offerings. Zimmern begins his journey in the city of Marrakesh, where he visits the bustling marketplaces to sample traditional street food.

He tries a range of dishes, including snail soup, cow's head, and boiled sheep's head. Despite the unusual ingredients and preparation methods, Zimmern is impressed by the bold flavors and spices used in Moroccan cuisine.

Next, Zimmern travels to Fez, one of the oldest cities in Morocco and a hub of Islamic culture. Here, he tries a dish called b'stilla, which features a blend of chicken, almonds, and spices wrapped in filo dough.

Zimmern also visits a traditional tannery, where animal hides are processed to create leather. He gets a firsthand look at the dyeing process, which involves using natural pigments and requires careful attention to detail.

The chef then ventures into the high Atlas Mountains, where he meets a local family who host him for a meal. The family prepares a traditional Berber dish called tagine, which features lamb cooked slowly over coals with vegetables and preserved lemons.

Finally, Zimmern travels to the coastal city of Essaouira, where he tries a dish called urchin cake. Made with fresh sea urchins, the cake is a delicacy unique to the city.

Throughout the episode, Zimmern is impressed by the hospitality and warmth of the Moroccan people, and the rich history and culture reflected in their cuisine.