All 690 recipes
Page 15 of 29 · Showing recipes 337–360
Bread
Chickpea Flour Flatbread (Kalinte-Style)
Inspired by Tangier's beloved kalinte — a savoury baked chickpea-flour batter — this version is a thin, tender chickpea flatbread, nutty and protein-rich with a custardy interior and golden top. Cut into squares and dusted with cumin, it is a warming street-style snack eaten straight from the pan.
- Total time
- 50 min
- Servings
- Serves 6
- Difficulty
- Easy
Street food
Lamb Brochettes (Jemaa el-Fnaa Style)
The smoky lamb skewers that scent the evening air of Marrakech's Jemaa el-Fnaa — cubes of lamb marinated in cumin, paprika, garlic and coriander, threaded with a nugget of fat between pieces and grilled fast over glowing charcoal. Served with bread, cumin-salt and a sharp chopped salad, they are the taste of the square after dark.
- Total time
- 42 min
- Servings
- Serves 4
- Difficulty
- Medium
Street food
Kefta Brochettes (Spiced Minced Meat Skewers)
Minced beef or lamb kneaded with grated onion, cumin, paprika and a fistful of herbs, then moulded around flat skewers and grilled over charcoal until juicy and charred — the soft, aromatic cousin of the cubed brochette. Off the grill and into fresh bread with a smear of harissa, this is Moroccan street food at its most satisfying.
- Total time
- 35 min
- Servings
- Serves 4
- Difficulty
- Medium
Street food
Merguez Sandwich (Street Style)
Fiery merguez sausages grilled until blistered and tucked into a split baguette or round bread with harissa, chopped salad and a scatter of cumin — the quick, spicy sandwich sold from Moroccan grill stalls and night markets. All smoke, chilli and garlic, it is fast food with real fire.
- Total time
- 27 min
- Servings
- Serves 4
- Difficulty
- Easy
Street food
Grilled Liver Skewers (Boulfaf-Style)
Cubes of lamb liver wrapped in caul fat or threaded plain, dusted with cumin and paprika and grilled fast over charcoal until just pink inside — boulfaf, the skewer traditionally eaten at Eid but sold year-round at grill stalls. Rich, smoky and mineral, they are eaten hot with cumin-salt and bread.
- Total time
- 33 min
- Servings
- Serves 4
- Difficulty
- Medium
Street food
Spiced Potato Fritters
Little fritters of seasoned mashed potato bound with egg and herbs, coated and fried crisp and golden — a fried-snack cousin of maakouda sold hot from Moroccan stalls, cumin-warm inside a crackly crust. Stuffed into bread or eaten on their own with harissa, they are cheap, filling street comfort.
- Total time
- 40 min
- Servings
- Serves 5
- Difficulty
- Easy
Street food
Grilled Sardine Sandwich (Street Style)
Fresh sardines butterflied, marinated in chermoula, grilled over charcoal and packed into bread with a sharp tomato-onion salad and a squeeze of lemon — the everyday fish sandwich of Morocco's Atlantic ports and city stalls. Cheap, oily-rich and completely delicious eaten standing up.
- Total time
- 35 min
- Servings
- Serves 4
- Difficulty
- Medium
Street food
Kefta Sandwich (Marrakech Grill Stall)
Charcoal-grilled kefta pulled off the skewer into warm bread, dressed with chopped salad, harissa and a scatter of cumin — the sandwich you eat elbow-to-elbow at a Marrakech grill stall. Juicy, spiced minced meat and crisp salad in a soft roll, it is the city's most satisfying street bite.
- Total time
- 32 min
- Servings
- Serves 4
- Difficulty
- Easy
Street food
Charcoal-Grilled Corn (Street Style)
Whole cobs of corn grilled directly over glowing charcoal until smoky and charred in patches, then rubbed with salt — the simplest, most fragrant street snack, sold from braziers on Moroccan street corners and beaches. Nothing but corn, fire and salt, and utterly addictive.
- Total time
- 20 min
- Servings
- Serves 4
- Difficulty
- Easy
Street food
Spiced Snail Broth (Babbouche-Style Cups)
Small snails simmered in a deeply aromatic broth of some fifteen spices and herbs — aniseed, licorice root, thyme, gum arabic, wild mint and more — then eaten from little bowls with a pin, the fragrant broth sipped afterwards as a tonic. It is a Marrakech night-market institution, believed to be good for digestion.
- Total time
- 100 min
- Servings
- Serves 5
- Difficulty
- Advanced
Street food
Bouzelouf (Steamed Sheep's Head)
Bouzelouf is steamed or roasted sheep's head, singed to remove the wool, then cooked until the meat and cheeks are meltingly tender and served pulled apart with cumin and salt — a Marrakech grill-stall and Eid speciality for the adventurous. Nose-to-tail eating at its most traditional, prized for the tender cheek and tongue.
- Total time
- 220 min
- Servings
- Serves 4
- Difficulty
- Advanced
Street food
Fried Fish Cones (Street Style)
Small fish and squid dredged in a cumin-spiced flour and fried until shatteringly crisp, served in a paper cone with lemon and a dab of harissa — the fried-seafood snack of Morocco's Atlantic towns. Straight from the fryer, hot and salty, it is the taste of a coastal afternoon.
- Total time
- 35 min
- Servings
- Serves 4
- Difficulty
- Easy
Street food
Hot Cumin Chickpeas (Street Cup)
Chickpeas simmered soft, scooped hot into a bowl with a little of their broth and blitzed with cumin, salt and a spoon of olive oil — the steaming chickpea cup sold from Marrakech carts, especially in winter. Simple, warming and nourishing, it is street food that costs almost nothing and hits the spot.
- Total time
- 70 min
- Servings
- Serves 5
- Difficulty
- Easy
Street food
Grilled Kidney Skewers
Lamb kidneys trimmed, halved and threaded onto skewers, seasoned with cumin, paprika and garlic and grilled fast over charcoal until browned outside and just pink within — a rich, mineral grill-stall skewer eaten with cumin-salt and bread. Cooked quickly and correctly, kidneys are tender and savoury, never tough.
- Total time
- 28 min
- Servings
- Serves 4
- Difficulty
- Medium
Street food
Spiced Egg and Potato Sandwich
A hearty street sandwich of sliced boiled egg and cumin-spiced potato layered into bread with harissa, olives and a chopped salad — the cheap, filling breakfast-or-anytime sandwich of Moroccan cafés and stalls. Soft egg, warm potato and a hit of harissa in crusty bread make it far more than the sum of its parts.
- Total time
- 30 min
- Servings
- Serves 4
- Difficulty
- Easy
Street food
Fried Sardine Fritters
Two butterflied sardines sandwiched around a coriander-and-garlic chermoula filling, dipped in a light batter and fried crisp — the moreish fried-sardine snack of Morocco's coast. The herby filling melts between the fish and the whole thing fries to a golden, crackly parcel eaten hot with lemon.
- Total time
- 45 min
- Servings
- Serves 4
- Difficulty
- Medium
Street food
Spiced Brain Sandwich (Mokh)
Mokh — lamb's brain poached then sautéed with tomato, garlic, cumin and coriander into a soft, creamy spiced hash, piled into bread — is a beloved Marrakech grill-stall sandwich for the adventurous. Mild, rich and almost custardy, the brain takes on the chermoula spicing beautifully and makes a surprisingly delicate filling.
- Total time
- 45 min
- Servings
- Serves 4
- Difficulty
- Advanced
Main course
Marrakech Tangia (Cumin and Preserved Lemon)
Tangia is Marrakech's bachelor dish — beef or lamb sealed in a tall clay urn with cumin, garlic, preserved lemon, saffron and smen, then carried to the neighbourhood hammam to cook slowly in the furnace ashes overnight. It emerges falling-apart tender in a dark, intense, spice-soaked jus. This home version uses a low oven to mimic the ferran's gentle, all-night heat.
- Total time
- 260 min
- Servings
- Serves 4
- Difficulty
- Medium
Main course
Fes Pigeon Pastilla
The grand sweet-savoury pie of Fes — layers of crackling warqa pastry enclosing spiced shredded pigeon, a lemony saffron-onion sauce and a layer of almonds, dusted with icing sugar and cinnamon. It is the showpiece of a Fassi feast, the contrast of flaky pastry, savoury bird and sweet almond dusting utterly distinctive.
- Total time
- 120 min
- Servings
- Serves 6
- Difficulty
- Advanced
Main course
Rif Fresh Herb Cheese (Jben-Style)
The soft, fresh curd cheese of the Rif mountains — set from raw milk with a fig-sap or vegetable rennet, drained in rush baskets and eaten the same day with herbs, olive oil and honey. This home version uses lemon or rennet to set the curds, then folds in fresh herbs for a bright, spreadable cheese to eat with warm bread.
- Total time
- 40 min
- Servings
- Serves 6
- Difficulty
- Easy
Main course
Souss Argan Couscous
A couscous from the Souss, the argan heartland — steamed semolina finished with nutty argan oil and amlou-adjacent richness, piled with sweet caramelised onions, chickpeas and seasonal vegetables. The argan oil, drizzled over at the end, gives it a distinctive toasted, almost hazelnut depth found nowhere else.
- Total time
- 105 min
- Servings
- Serves 6
- Difficulty
- Medium
Main course
Atlas Shepherd's Lamb and Vegetable Tagine
A rustic High Atlas tagine as shepherds and mountain families make it — lamb slow-cooked with whatever the land gives: potatoes, carrots, onions and turnips, spiced simply with cumin, ginger and saffron and enriched with a knob of smen. Honest, hearty mountain food built for cold nights, cooked long over a low fire.
- Total time
- 125 min
- Servings
- Serves 5
- Difficulty
- Medium
Main course
Sahara Camel Meat Tagine
In the desert south, camel is prized meat, and this tagine slow-braises it with onions, tomato, cumin and a little sweetness from dates until the lean, deeply flavoured meat turns tender. Camel needs long, patient cooking, and the reward is a rich, gamey tagine quite unlike lamb or beef — true Saharan cooking.
- Total time
- 205 min
- Servings
- Serves 5
- Difficulty
- Advanced
Main course
Tetouan White Fish Tagine
From the Andalusian-influenced north around Tetouan — a fish tagine of firm white fish layered over potatoes and peppers in a bright chermoula and tomato sauce, cooked gently so the fish stays moist. The northern touch shows in the abundance of fresh herbs and the delicate, citrus-lifted sauce.
- Total time
- 75 min
- Servings
- Serves 4
- Difficulty
- Medium
Want to cook these dishes hands-on in Marrakech?
Book a cooking class — start in the spice souk, finish around the table.