A Tunisian tourist visits a traditional Moroccan restaurant, where the chef, Ahmed, showcases his expertise in preparing Royal Grilled Lamb. Ahmed explains the traditional technique, which involves cooking the lamb in a clay oven using juniper wood from the Atlas region. He emphasizes the importance of selecting high-quality lamb, with a good balance of fat and meat, and demonstrates how to prepare and season the lamb before cooking. The chef also highlights the significance of the traditional oven, which is made from special clay, salt, and red bricks, and is used to cook the lamb to perfection. The tourist is impressed by the technique and the delicious food, and Ahmed shares his passion for the profession, which has been passed down through generations of his family. The video also features other tourists from Denmark and Spain, who also enjoy the traditional Moroccan cuisine and hospitality.
Here are the key facts from the text:
1. The speaker is a Tunisian tourist who has come to Morocco to try traditional cooking.
2. The cooking technique shown is an old method used in Morocco.
3. The food being cooked is Royal Grilled Lamb.
4. The lamb is cooked in a traditional oven, which is lit in the morning.
5. To light the oven, a nozzle must be opened to allow air to pass through.
6. A chimney is used to raise the smoke upward and prevent it from leaking into the restaurant.
7. The lamb is washed before being cooked to remove impurities and maintain moisture.
8. The lamb is tied to a wooden pole using thread to prevent it from falling apart during cooking.
9. The thread used is heat-resistant and will not burn during cooking.
10. The oven is tested to ensure it has reached the correct temperature before cooking the lamb.
11. The lamb is cooked with a clay pot, known as "the milker", which collects the broth that drips from the lamb.
12. The broth is considered delicious and is served to customers with bread and salt-and-cumin seasoning.
13. The traditional oven is built with special soil, salt, and red bricks.
14. The lamb is chosen for its fat content, which is necessary for delicious barbecue.
15. The profession of cooking lamb in this way is very old and has been passed down through generations.
16. The speaker's family has been in the business for many years, with his grandfather and father also cooking lamb in this way.
17. The speaker hopes to continue the tradition and satisfy customers from inside and outside Morocco.
18. The lamb is cut into different parts, including the shoulder, muscle, and neck, which are sold separately to customers.
19. The lamb is cooked in a way that allows it to be served warm to customers, without being left in the oven for too long.
20. The broth that drips from the lamb is considered a delicacy and is served to customers with bread and salt-and-cumin seasoning.