Our next stop is the highlight for me. Gail leads us through alleyways to the Honey Souk. Here we sample 10 different honeys: thyme, lavender, fig, rosemary (good for asthma), orange blossom, acacia, carob, eucalyptus, sunflower, and a mountain field blending of various flowers. The flavors and scents are strong, yet not overpowering. None of us have tasted such flavorful ones. Gail tells us that for their full medicinal affects, honey should never be taken with water or drunk soon after eating. She also teaches us about Smen, which is an intensely flavorful butter that has been salted and aged. The ones we sample have aged for 5 and 18 months, respectively. Our last sampling of tastebud delights is simply amazing . . . it is called Amalou and is a blend of ground almonds, mild honey and toasted Argan seeds that have been toasted before being pressed into oil. Think of the most incredible almond butter and raise your expectations 100 or more-fold!
Oh, I misspoke . . . Gypsy and I tasted some of the preserved beef that had been cooked in spices and garlic to render the fat in which it will be preserved. Afterwards, the meat is sundries for 4 days before being stored in the rendered fat. It is quite delicious and very tender! It will last about 6 months refrigerated.
The shopkeeper and his dad, who is a teacher, maintain 100 hives around the Fez countryside. We each make purchases -- mine are of lavender, fig and carob honey.
Our last stop is to have a bowl of Lima bean soup drizzled with olive oil at a local market stand. The soup is delicious. Perfectly seasoned with the addition of fresh cumin and hot paprika. The texture is creamy.
Bon Apetit!