Ouarzazate Desert Dinner menu
Ouarzazate Desert Dinner — A Southern Oasis Table Under the Stars
At the gateway to the desert, Ouarzazate and the oases beyond cook with what the palm groves and southern markets give: dates, almonds, slow-braised lamb and the stuffed bread of the dunes. This desert dinner menu is built for eating outdoors as the temperature drops — sweet dates and almonds to open, a fall-apart lamb braise, and medfouna, the stuffed 'Berber pizza' of the south. It is warming, hands-on food for a night under the stars. Below are the courses, a shopping list and a timeline. See the recipes and a how-to on slow-braising lamb.
The menu
To open
Dates stuffed with almond paste
Soft southern dates split and filled with sweet almond paste — the traditional welcome of the oasis south.
Soup
Harira or a light lentil chorba
A warming bowl to start as the desert cools quickly after sunset.
Bread course
Medfouna (stuffed desert bread)
The 'Berber pizza' of the south — flatbread stuffed with spiced minced meat, onions and herbs, baked until golden.
Main
Slow-braised lamb with prunes and almonds
Lamb cooked tanjia-style until it collapses, sweetened with prunes and scattered with fried almonds.
Side
Bread and a simple tomato-onion salad
Torn bread and a fresh chopped salad to cut the richness of the lamb.
To finish
Dates, walnuts and mint tea
More dates and nuts with the ceremonial pour of mint tea around the fire.
Shopping list
- Soft southern dates (Medjool or local) — plenty
- Almond paste or ground almonds and sugar (to stuff dates)
- Lamb shoulder or shank, on the bone
- Prunes, honey, cinnamon and blanched almonds (for the lamb)
- Flour and yeast (for medfouna dough)
- Minced beef or lamb, onions, parsley and spices (medfouna filling)
- Lentils, tomato and herbs (for the soup)
- Tomatoes, onion and coriander (for the salad)
- Ras el hanout, cumin and saffron
- Walnuts, green tea and fresh mint
Prep timeline
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Day before
Make the medfouna dough and filling; stuff the dates with almond paste and chill.
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Afternoon
Start the lamb braise so it has hours to become meltingly soft; make the soup base.
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1 hour before
Assemble and bake the medfouna until golden; reheat the soup.
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30 minutes before
Finish the lamb with prunes, honey and fried almonds; make the salad.
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Around the fire
Serve the stuffed dates and soup first, then medfouna, then the lamb; brew tea to close.
Host's tips
- The desert cools fast after dark — plan warming, slow-cooked dishes and serve them piping hot.
- Medfouna is best eaten straight from the oven, cut into wedges and shared by hand.
- Braise the lamb low and slow; southern cooking prizes meat that falls off the bone.
- Fry the almonds separately and scatter at the end so they stay crunchy against the soft lamb.
- Southern dates are a course in themselves — buy the best you can and serve them at both ends of the meal.
Questions about this menu
What is medfouna?
A stuffed flatbread from Morocco's southern oases, sometimes called 'Berber pizza'. Dough is filled with spiced minced meat, onions, herbs and sometimes almonds, sealed and baked until golden.
What food is southern Morocco known for?
Dates and almonds from the palm groves, slow-braised lamb, stuffed medfouna bread, and simple, warming dishes suited to desert life. The cooking is hearty and built around long, gentle heat.
Why serve dates at the start and end?
Dates are the fruit of the oasis and a symbol of hospitality. In the south they welcome guests and close the meal, often paired with milk or mint tea.
Can medfouna be made without a traditional oven?
Yes. A hot home oven or a covered pan works well. Traditionally it is baked in the embers or a clay oven, which gives the crust its character, but a 220C oven does the job.
What makes a desert lamb braise different?
Long, slow cooking with sweet elements — prunes, honey, cinnamon — and a scatter of fried almonds. It echoes tanjia, Marrakech's slow-cooked pot, and is designed to be tender enough to eat with bread.
Learn to cook this menu with a local in Marrakech
Every dish here is taught, hands-on, in a Marrakech cooking class — or taste them across the medina on a guided food tour.