street food tour or Moroccan cuisine has been influenced by the ancient Berber cuisine, known in the past as Greek, in addition to Andalusian and Middle Eastern cuisine and provides important and beneficial food sources for the body; in fact, Moroccan cuisine occupies the first place in the Arab world, and the second in the world.

Join us on a journey through the maze of Fez’s old city.

Moroccan Faran

also known as the communal oven, it is a traditional underground wood-fired oven where local households bring dough on trays to be cooked for a little price.

Moroccan Baghrir

or Moroccan pancakes, which are offered in the morning for breakfast and in the early evening as Case la route by residents (snack).

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Meat Taggine

This is quite possibly the most well-known dish, and it is ready in numerous ways and plans, which are all particular and delicious. It is a dish ready from vegetables, meat, or chicken.

The dish’s name comes from the Moroccan pottery that has been around for quite some time, and it has become customary to refer to everything cooked there as a taggine throughout the years. It is best cooked over coals and does not require a short time over the fire.

One of the most popular taggines. It’s a meat dish made with onions, garlic, and Moroccan spices. It is served with honey plums, almonds, and sesame and is adorned with honey plums, almonds, and sesame.

street food tour

Moroccan Couscous

One of the dishes that vacationers search for when they set foot in Fez, and it is standard to have this feast at lunch on Friday for different families, close to cups of milk, and furthermore one of the fundamental dishes that are ready in weddings and occasions. 

There are 3 kinds of Moroccan couscous, and it is portrayed by the way that it contains many sorts of vegetables.

The couscous meal is made in a dish with small holes called couscous, which allows hot steam from the lower bowl, where the veggies or meat are cooked, to pass through the couscous grains.

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Moroccan Harrira

A popular Moroccan soup of Andalusian origin, it is a staple of Amazigh Moroccan cuisine and is largely prepared during the holy month of Ramadan, where most breakfast tables in Morocco are decorated because they contain many beneficial nutrients in the human body.

There are many ways to prepare silk, but in general, it is made of wheat, corn, and barley flour, and is a full meal usually served with Moroccan dates and nets.

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Moroccan Chebakia

It relies mainly on a paste mixed and is placed in authentic honey. They are often eaten with tea or hot silk.

street food tour

Moroccan Sweet Kaab Al-Ghazal 

One of the most popular desserts in Moroccan cuisine served on all family and religious occasions such as Eid al-Fitr and the Prophet’s Birthday, it is a family of delicate dough stuffed with ground almonds and poisoned with lemon blossom water.

The “deer heel” consists mainly of almonds and must be of high quality, so the cost of this dessert is relatively high in Morocco.