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THE MOROCCAN FOODThe Identity of the Kingdom
Jemaa el-Fnaa Night Market
The Night Market

Our Open-Air
Kitchen

"Follow the smoke and the smell of toasted cumin. Welcome to the biggest open-air restaurant in the world."

The best food in Morocco isn't confined to grand dining rooms. It lives right here in the alleys: over glowing charcoal braziers, in bubbling cauldrons of snail broth, and on griddles sizzling with flaky msemen. Click on any street food below to discover its history, cultural secrets, and authentic preparation.

Sandwiches, Snacks & Breads

Bocadillo

Bocadillo

The ultimate Moroccan street sandwich. A crusty baguette packed with tuna, boiled eggs, olives, fries, and fiery harissa.

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Maakouda

Maakouda

Spiced potato fritters deep-fried to a golden crisp. Stuffed into warm bread with a rich smear of spicy harissa.

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Merguez

Merguez

Fiery spiced lamb or beef sausages grilled over glowing charcoal, served sizzling in crusty bread with onions.

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Sfenj

Sfenj

The legendary Moroccan doughnut. Crisp on the outside, light and airy within, fried fresh and strung on palm fronds.

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Msemen

Msemen

Square, laminated flatbreads layered with butter and semolina, cooked sizzling hot on seasoned street griddles.

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Baghrir

Baghrir

Spongy 'thousand-hole' honeycomb pancakes made from fine semolina, drenched in hot mountain honey and melted butter.

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Harcha

Harcha

Ancient Berber pan-baked semolina flatbread with a crumbly golden crust, enjoyed with fresh jben cheese or honey.

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Batbout

Batbout

Puffy, pan-cooked Moroccan pita bread with a hollow pocket, perfect for stuffing with spiced meats and salads.

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Hamouss Kamoun

Hamouss Kamoun

Steaming boiled chickpeas served in paper cones with a generous dusting of roasted ground cumin and sea salt.

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Tayeb Ouhari

Tayeb Ouhari

A rich, peppery chickpea broth simmered with bone marrow and spices, ladled hot into bowls on cold medina mornings.

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Lkbal

Lkbal

Sweet corn on the cob roasted over charcoal braziers until lightly charred, dipped in salted brine with a leaf brush.

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Jaban

Jaban

Traditional hand-pulled medina street taffy, spun on wooden stands into glossy pink and white spirals of sweet nostalgia.

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Kalinti (Calentica)

Kalinti (Calentica)

Tangier's iconic baked chickpea-flour pie. Golden and creamy like a savory flan, dusted with cumin, salt, and harissa.

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Meats, Grills & Dishes

Brochettes (Chwa)

Brochettes (Chwa)

Tender cubes of spiced lamb, beef, or heart grilled over smoldering olive-wood embers in butcher-alley stalls.

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Boulfaf

Boulfaf

Charcoal-grilled lamb liver skewers wrapped in lacy caul fat and seasoned with cumin, coriander, and sweet paprika.

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Kefta

Kefta

Ground beef or lamb seasoned with cumin, sweet paprika, onions, and fresh mint, grilled to a smoky, juicy finish.

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Mqila

Mqila

Slow-simmered skillet meat cooked with garlic, coriander, and cumin until the sauce reduces into glistening spiced gold.

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Khlii

Khlii

Ancestral preserved beef cured with coriander, cumin, and garlic, sun-dried and confited in pure fat for deep umami.

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Briouates

Briouates

Delicate triangular warqa pastries stuffed with savory spiced kefta or chicken and fried until shatteringly crisp.

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Harira

Harira

Morocco's queen of soups. A rich, fragrant velvet broth of tomatoes, chickpeas, lentils, fresh celery, and saffron.

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Bissara

Bissara

Silky dried fava bean soup served in earthenware bowls, generously crowned with cold-pressed olive oil and cumin.

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Babbouche (Snails)

Babbouche (Snails)

Tender land snails simmered in massive copper cauldrons with a medicinal broth of 15 wild High Atlas herbs.

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Sheep's Head (Ras M'bawkher)

Sheep's Head (Ras M'bawkher)

Slow-steamed sheep's head seasoned with cumin and coarse sea salt, yielding extraordinarily tender, flavorful meat.

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Fresh Seafood

Fried Sardines

Fried Sardines

Fresh Atlantic sardines butterflied, stuffed with zesty herb-garlic chermoula, and fried to golden perfection.

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Friture de Poisson

Friture de Poisson

A bountiful mixed plate of the Atlantic catch: calamari, shrimp, whiting, and sole, served with lemon wedges.

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Drinks & Sweets

Fresh Orange Juice

Fresh Orange Juice

Freshly pressed oranges from the groves of Souss and Berkane, sweet, sunshine-filled, and cold-pressed on the spot.

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Avocado Juice (Jus d'Avocat)

Avocado Juice (Jus d'Avocat)

A rich, creamy milkshake of fresh avocado blended with cold milk, sugar, and crowned with dates and toasted almonds.

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Zaza (Zaâzaâ)

Zaza (Zaâzaâ)

Tangier's decadent street smoothie: layered thick avocado shake, sweet caramel flan, toasted almonds, and dried fruit.

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Raïb Beldi

Raïb Beldi

Silky traditional fermented curdled milk set in terra-cotta bowls, drizzled with pomegranate syrup or fragrant honey.

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Mint Tea (Atay)

Mint Tea (Atay)

The soul of Moroccan hospitality. Gunpowder green tea brewed with heaps of fresh spearmint and poured from high above.

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Nougat & Nuts

Nougat & Nuts

Medina carts laden with giant slabs of honeyed almond nougat, caramelized peanuts, and crunchy sesame brittle.

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Mhancha

Mhancha

The royal snake pastry. A spiral of almond paste perfumed with orange blossom and mastic, wrapped in crisp warqa.

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Are you hungry, my friend?

Our medina is calling. Leave your map behind, follow your senses, and come eat with us.

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