Start in Jemaa el-Fnaa, where there are storytellers, musicians, and food vendors every evening. Visit Lady Fatima’s kitchen for harira soup, a local favorite that she has served for over ten years.

Next, go to the Mellah, the former Jewish quarter, for sfenj, a doughnut made by the same family for four generations. Also, learn about Morocco’s mint tea ritual.

Afterwards, see how tangia, a slow-cooked lamb dish, is prepared. Then, taste charcoal-grilled kefta at a stall that has operated for over 30 years.

Finally, enjoy tangia lamb at the Chez Lamine Restaurant, where a chef who once cooked for the king will prepare dishes for you. Your spot is secure, even with high demand.