Street Food & Snacks
Quick bites from the busy medinas of Marrakech, Fes, and Casablanca.
Chermoula Sardines
Let me share a family secret with you. Sardines stuffed with zesty chermoula, dipped in flour, and fried until golden. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Thousand Hole Crepes
If you were sitting in our family salon right now, I would serve you this. Spongy semolina crepes known for the tiny holes that appear on top during cooking. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Meat Briouates
If you were sitting in our family salon right now, I would serve you this. Crispy triangular pastries filled with spiced minced meat and herbs. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Semolina Pan Bread
Welcome to my table! Crumbly, buttery semolina bread cooked on a griddle, perfect for breakfast. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Crispy Donuts
If you were sitting in our family salon right now, I would serve you this. Rustic Moroccan donuts, airy on the inside and crispy on the outside, often served at markets. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Tangier Caliente
Welcome to my table! A beloved street food from the North. A silky, baked chickpea flan served hot with a dusting of salt and cumin. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Fried Calamari Moroccan Style
Let me share a family secret with you. Coastal style fried calamari, marinated in light spices and double-dipped for a perfect crunch. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Msemen with Khlii
If you were sitting in our family salon right now, I would serve you this. Moroccan flaky flatbread stuffed with savory morsels of preserved meat and its fragrant fat. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Meloui (Spiral Bread)
Welcome to my table! A variation of Msemen, rolled into a spiral to create dozens of circular, flaky layers. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Semolina Home Bread
Welcome to my table! The standard Moroccan table bread. Crubmly semolina crust with a soft, airy interior. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Potato Maakouda
Let me share a family secret with you. Spiced potato patties that are a staple of Moroccan street food sandwiches. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Lentils with Merguez
If you were sitting in our family salon right now, I would serve you this. A spicy twist on the humble lentil stew, adding smoky Moroccan merguez sausages. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Kefta Briouates
Let me share a family secret with you. Crispy, triangular or cylindrical savory pastries filled with spiced ground meat and occasionally cheese. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Cheese Briouates
Let me share a family secret with you. A simple, irresistible snack of crispy pastry filled with melting cheese and herbs. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Khobz (Traditional Moroccan Bread)
Let me share a family secret with you. The ubiquitous round, crusty Moroccan loaf, essential for scooping up tajines and salads. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Sfenj (Moroccan Doughnuts)
Let me share a family secret with you. Rustic, chewy, and airy deep-fried dough rings, famously sold by street vendors early in the morning or late afternoon. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Potato and Cheese Briouates
If you were sitting in our family salon right now, I would serve you this. A comforting, vegetarian pastry filled with mashed potatoes, creamy cheese, and a hint of nutmeg or cumin. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Kefta Cigars
Let me share a family secret with you. Spiced ground meat rolled into long, thin pastry cylinders (cigars), deep-fried until crunchy. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Stuffed Msemen (Msemen Maamar)
If you were sitting in our family salon right now, I would serve you this. Flaky Moroccan flatbreads stuffed with a savory mixture of onions, bell peppers, suet (or ground meat), and spices. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Stuffed Batbout
Welcome to my table! Miniature stovetop pita breads stuffed with a cold filling of tuna, boiled eggs, olives, and mayonnaise, or a hot filling of kefta. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Stuffed Harcha
Welcome to my table! Crumbly semolina bread stuffed with savory ingredients like cheese and thyme, or olives and onions. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Babbouche (Moroccan Snail Soup)
If you were sitting in our family salon right now, I would serve you this. A beloved street food. Small land snails cooked in a peppery, earthy broth made from over a dozen herbs and spices including licorice root and thyme. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Moroccan Bocadillo
Welcome to my table! The ultimate street sandwich. A crusty baguette filled with a chaotic but delicious mix of tuna, potatoes, eggs, olives, and spicy harissa. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Boulfaf (Grilled Liver Skewers)
If you were sitting in our family salon right now, I would serve you this. A must-have during Eid al-Adha. Cubes of lamb liver wrapped in caul fat, skewered, and grilled over charcoal. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Grilled Kefta Brochettes
Let me share a family secret with you. Spiced ground meat shaped onto skewers and grilled over an open flame, ubiquitous in Moroccan street food stalls. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Chicken Brochettes
Welcome to my table! Tender cubes of chicken breast marinated in herbs, lemon, and spices, skewered and grilled. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Fried Whiting (Merlan Frit)
If you were sitting in our family salon right now, I would serve you this. A coastal staple. Small whiting fish coated in seasoned flour and fried whole until crispy. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Spicy Snail Broth (Babbouche)
Welcome to my table! A steaming bowl of peppery broth served at street stalls, infused with a complex blend of medicinal herbs and spices. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Fried Fish with Chermoula
Let me share a family secret with you. Small fish or fish fillets marinated deeply in chermoula paste, then dusted in flour and pan-fried until crispy. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.