Rory O'Connell arrives in the Moroccan city of Chefchaouen on market day, where traders line the narrow streets. At the Tissemial Restaurant, the chef learns how to make beef meatball tagine and then meets a local guide to learn more about the city's history. Chef Said Rahma shows Rory how bissara, a traditional soup made with fava beans, is made at the Bab Sour Restaurant