Street Food and Night life in Marrakech
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Street Food and Night life in Marrakech
Next available dates
Tue
9 Dec
Thu
11 Dec
Fri
12 Dec
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Street Food and Night life in Marrakech
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AUD 52.07
Highlights
Embark on a tantalizing journey through the streets
bustling Marrakech with our captivating visit to
foot of street food. Dive into the flavors
rich, exotic aromas and lively atmosphere
of the Moroccan culinary scene. Led by
experienced local guides, this tour takes you
at the heart of the city's culinary culture, where you
discover hidden treasures and savor the
best street food Marrakech has to offer.
As you stroll through the labyrinthine streets of
the medina, your senses will come alive with the images and
sounds of sizzling grills, sizzling tagines
and bustling food stalls. Treat yourself to a
varied range of mouth-watering delicacies, spices
Moroccan dishes flavored with succulent meats
grilled, savory pastries and traditional sweets.
Taste iconic dishes such as
The harira, tasty spleen, snails and
aromatic mint tea and freshly baked bread
cooked. Discover the secrets of preparing these
delicious treats while chatting with
vendors and local chefs.
Itinerary
Jemaa el-Fnaa
30 minsAdmission Ticket FreeThe Harira Experience at Djemaa el-Fna Tasting Harira at one of the bustling food stalls in Marrakech's Djemaa el-Fna square is as much about the atmosphere as it is about the soup itself. The Setting and Sensation As the sun sets, the square transforms into a vibrant, chaotic, and mesmerizing open-air restaurant. The experience is an assault on the senses: Atmosphere: You'll be sitting on a low plastic stool or a crowded wooden bench at a makeshift table, often covered with a simple paper cloth. The air is thick with the savoury smoke from grills, the clatter of dishes, the calls of vendors (touts), and the rhythmic sounds of musicians and storytellers. It's both frenetic and wonderfully cozy. The Vessel: The soup is typically served piping hot in a simple, deep bowl, sometimes accompanied by a traditional wooden spoon.Riad Zitoun Jdid
30 minsAdmission Ticket FreeStuffed Spleen (Tihane) The Preparation: The spleen (usually beef, but sometimes lamb or camel) is stuffed with a savory mixture of minced meat (beef, lamb, or camel), rice, spices, and herbs. Key Flavors: The stuffing is heavily seasoned with classic Moroccan spices like cumin, paprika, coriander, and garlic, often brightened with a touch of lemon juice and olive oil. The Cooking Method: The stuffed spleen is slowly cooked, often roasted or simmered until the meat is succulent and the spices are deeply infused. The Serving: The Tihane is most commonly served as a sandwich. The vendor will slice a portion of the cooked spleen, chop it up, and stuff it into a piece of fresh Moroccan bread, such as khobz (a round flatbread) or batbout (a small, pita-like bread). For an extra kick, it is often topped with a spoonful of hot sauce, a drizzle of harissa, or slices of pickled vegetables.Jemaa el-Fnaa
30 minsAdmission Ticket FreeBabbouche (Snails in Broth) The Preparation: The snails are small land snails (often Helix Aspersa) that are cleaned meticulously and then slow-cooked for several hours in a large, bubbling cauldron. The Broth: This is the most famous part. The broth is a highly aromatic and complex infusion made from a secret blend of 15 to 35 different Moroccan spices and herbs. Key flavors often include aniseed, licorice, thyme, pepper, mint, and cumin. Medicinal Beliefs: The broth is traditionally believed by locals to have curative properties, particularly for colds and coughs, making it a soothing, warming snack. Flavor Profile: The broth is peppery, herbaceous, and deeply savory, while the snail meat itself is described as earthy, sweet, or slightly chewy.Rue Dar el Bacha
1 hoursAdmission Ticket FreeThe experience of tasting Moroccan cookies and tea in a Riad is a highlight of Moroccan hospitality, offering a moment of tranquility and culture away from the bustling medina. It is deeply rooted in tradition. The Moroccan Cookies and Pastries A selection of delicate Moroccan sweets and cookies is always served alongside the tea. These are typically almond-based and flavored with aromatic ingredients like orange blossom water, honey, and cinnamon. Common pastries you will encounter include: Kaab el Ghazal (Gazelle Horns): A crescent-shaped cookie with a sweet, ground almond paste filling flavored with orange blossom water. Fekkas: Crunchy, twice-baked, crescent-shaped biscuits similar to biscotti, often containing almonds and anise seeds. Ghriba: Round, soft, crumbly cookies, frequently made with almond or coconut, and often cracked on the surface. Chebakia: A flower-shaped, deep-fried pastry that is dipped in hot honey and sprinkled with sesame seeds.
What's included
INCLUDED
The spleen (usually beef, but sometimes lamb or camel) is stuffed with a savory mixture of minced meat (beef, lamb, or camel), rice, spices, and herbs.
Babbouche (Snails in Broth) The Preparation: The snails are small land snails (often Helix Aspersa) that are cleaned meticulously and then slow-cooked for several hours in a large, bubbling cauldron.
selection of delicate Moroccan sweets and cookies is always served alongside the tea. These are typically almond-based and flavored with aromatic ingredients like orange blossom water, honey.
Harira is not just a soup; it's a traditional, hearty meal that is essential to Moroccan culture, particularly during the holy month of Ramadan when it is used to break the daily fast.
Customer reviews
Additional information
Must Know
Mobile or paper ticket accepted
Good To Know
Wheelchair accessible
Service animals allowed
Public transportation options are available nearby
Infants are required to sit on an adult’s lap
Transportation options are wheelchair accessible
All areas and surfaces are wheelchair accessible
Suitable for all physical fitness levels
Location
Address
38 Jemaa el-Fna, Rue El Ksour, Marrakech, Morocco
Provider
Az-eddine Ben jouhra
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