Place that i was born. Far both geographically and spiritually. Your stella, miss. To leave it behind. Thank you wild night, huh . White russian . Nah, gary, gimme a stella arttoes. I talk took a walk through this beautiful world excuse me. Good choice. Felt the cool rain on my shoulder well, changing can do a little good. Dude abides. Perhaps something good in this beautiful world i felt the rain getting colder shalalala shalalalala shalalala shalalalala tangier, its morocco. But from 1923 through 1956, it was loosely governed by the major powers, an international zone. For years, it seemed, everything was permitted. Nothing was forbidden. At the northern tip of africa, a short ferry hop from spain, tangier was a magnet for writers, remittance men, spies and artists. Mno kidding. Rd. But moving your internet and tv . Thats easy. If you were a bad boy of your time, you liked drugs, the kind easy . easy . Easy. Because now xfinity lets you transfer of sex that was frowned upon at home a
you can still find the magic. anthony: the market, or souk, in tangier, is one of the best in all morocco. the food stalls and vendors are still pretty impressive. wander the markets long enough and you re sure to stumble across the unexpected. hooves? sure. how about a lamb s head? here, nothing goes to waste. charbroiled to crispy burnt perfection, the meat is scraped off and served on a crusty lunch bread. not so adventurous? the grand socco s indoor market offers a variety of smoked, cured, and fresh meat. it smells good in here. this stuff looks good. oh, i ve heard this cheese is amazing. cherie: it s good, yeah. anthony: could i have one? a berber favorite, fresh goat cheese wrapped in palm leaves. cherie: yeah, they re beautiful, aren t they? anthony: it s good?
parsley and turmeric are blended with olive oil. the bird is generously coated and stuffed. then after simmering in a touch of olive oil and water, the chicken is fried till crispy. served with roasted almonds and olives, paprika and ginger. nice. cherie: he smells the food. anthony: like anywhere else in the arab world, eating with your hands, always the right one, is proper dining etiquette. man: this is special spinach. anthony: it s a wild spinach that grows in the mountains? man: yes. anthony: bakoula is chopped mountain spinach, garlic, cilantro, hot and black peppers finished with lemon and olive oil. anthony: oh, it s delicious. man: yes.
a berber favorite, fresh goat cheese wrapped in palm leaves. cherie: yeah, they re beautiful, aren t they? anthony: it s good? a ttle cheese, a little flatbread, the perfect moroccan breakfast to go. we are headed into the jibala foothills of the rif mountain range. about 85 kilometers south of tangier to a place called jajouka. the village is home to the people of the ahl-srif tribe, which loosely translated means the saintly people. jajouka is also home to one of morocco s better known musicians, bachir attar. jazz and rock and roll musicians have traveled from all over the world to jajouka to meet this guy. bachir is part of a lineage of master musicians all from this small mountain village.
just gorgeous. first, chipped onions, garlic, parsley and turmeric are blended with olive oil. the bird is generously coated and stuffed. then after simmering in a touch of olive oil and water, the chicken is fried till crispy. served with roasted almonds and olives, paprika and ginger. nice. cherie: he smells the food. anthony: like anywhere else in the arab world, eating with your hands, always the right one, is proper dining etiquette. man: this is special spinach. anthony: it s a wild spinach that grows in the mountains? man: yes. anthony: bakoula is chopped mountain spinach, garlic, cilantro, hot and black peppers finished with lemon and olive oil.