We publish the recipes for the Moroccan dishes served in our riad in Marrakech. Check out our website for the latest –
Baghrir (or beghrir) Moroccan pancakes
Carrot and coriander soup
Moroccan lamb tagine
Tagin of chicken with preserved lemons and olives
Moroccan soul food is best sampled on the street, or in someone’s home. As a tourist it can be hard to secure an invite while on vacation, so after you’ve tried the delicious homecooked food at our riad, wander the makeshift food stalls around Djmaa el-Fna and surrounding streets. It is a quintessential Marrakchi experience.
Each night, the numbered stalls, topped with handwritten signs, are eagerly set up by Moroccan men in chefs’ whites. Bubbling cauldrons and hot pans contain everything from bean soups to skewered meats and often these delicious dishes will cost less than a sandwich back home.
With culinary traditions that draw on Morocco’s mix of Berber, Arab and European cultures, there are dozens of tasty dishes to try.
Stand number 6 is where Ahmed pitches up to ladle steaming bowls of escargot. Over at number 32, Hassan serves miniature beef sausages with red tomato chutney on the side. Other stands sell slow-cooked lamb, mini-chicken kebabs, aubergine dipped in sweet smoked paprika and of course tagines.
As with street eats anywhere in the world, there are a few key things to remember – choose busy stalls, eat where the locals eat (literally follow the crowd), dine where food is cooked fresh in front of you and be wary of fruit that may be regularly washed in dubious water to keep it looking fresh.
If you’re nervous give yourself a few days to adjust to the local cuisine, but be confident too – we’ve always been fine and you will be rewarded.