From Karan to Kefta: Oujda’s Top Street Eats 🇲🇦
Oujda: A Journey to the Heart of Oriental Street Food!
Hey Foodies! 🤩 Get ready for an electrifying culinary adventure in the capital of Moroccan’s Oriental region, Oujda!
Forget everything you thought you knew about Moroccan cuisine (just for a moment 😉) and let yourself be drawn into the bustling streets and vibrant squares where Street Food reigns supreme. From the historic Medina to the modern corners, we’re hunting down the authentic flavors that make Oujda famous.
On the menu: the essential Karan (a chickpea flour flan served in a baguette, often called “Caliente”), delicious Brochettes (including local Kefta) grilled over charcoal, the famous Boudane (offal/tripe sausage), not to mention the spicy Berguieg and the comforting Berkoukech (large pasta in a rich sauce).
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Gourmet Chapters (Duration: 11:52)
0:00 | Introduction & The Grand Tour of the Oriental Begins
1:35 | ☀️ The Karan: The Taste of the East (The famous “Caliente” sandwich)
3:40 | 🍢 The Flame-Grilled Delights: Kefta, Skewers, and Malfouf
5:15 | 🥣 Traditional Comfort: Bissara and Berkoukech
7:00 | 🌶️ The Spicy Secrets: Boudane and Grandma’s Soups
9:10 | 🥨 Sweet Break: Ka’ak of Oujda and Local Pastries
10:30 | 🥤 The Refreshing Sidekick: Barida and Mint Tea
11:40 | Final Thoughts and Our Best Spots
Practical Info & Top Recommendations:
Key Areas: The surroundings of Bab Sidi Abdelouhab (the Mecca of Karan!) and the small vendors around the Medina Square.
Our Favorite: The hot Karan, served with cumin and a drizzle of chili: simple, delicious, and incredibly affordable!
#StreetFoodOujda #Morocco #MoroccanFood #Oujda #Oriental #Karan #Kefta #FoodTravel #FoodTour #Berkoukech
Today we re-embarking on a culinary adventure to
a corner of Morocco that often flies under the tourist radar, but is an absolute powerhouse of
flavor, the city of Uda, and the entire Eastern region. Forget what you think you know about
Moroccan food because we’re diving deep into the unique, hearty, and incredibly delicious
street food and local specialties that define this area. So, grab a snack. You’re going to need
it. And let’s get exploring. Our first stop is for a true UA icon. A dish you’ll see locals
grabbing on almost every corner. It’s called karon. Now imagine a savory warm flmade not from
eggs and sugar but from chickpea flour. It’s baked until it’s firm on the outside but still soft and
custardy in the middle. They slice a warm piece, stuff it into a fresh piece of bread cobs, and
sprinkle it generously with cumin and salt. It’s simple, it’s filling, and it’s the ultimate
alge comfort food. For just a few durhams, you get this warm, creamy, spiced sandwich
that’s just pure, unadulterated deliciousness. It’s the taste of the city in a single bite.
Now, for the more adventurous eaters, let’s talk about something truly traditional. Buddhan.
This is a unique type of sausage. And it’s a testament to the nosetotail eating philosophy
that’s been practiced here for centuries. It’s a casing often made from tripe that’s stuffed
with a flavorful mix of rice, rich spices, and sometimes finely chopped organ meats. This isn’t
your average sausage. It’s then roasted, often in a communal neighborhood oven until the outside
is crisp and the inside is aromatic and tender. The blend of textures and the deep savory spices
make bouon a memorable and authentic taste of eastern Morocco. It’s a dish with a lot of history
and a whole lot of soul. If you’re visiting during the colder months or just need a meal that feels
like a warm hug, you have to try Bert. This isn’t your typical light and fluffy couscous. Burko
kish uses large hand rolled pasta-like grains, sometimes called Moroccan pasta. These
large pearls are cooked in a thick, savory, and often spicy broth loaded with vegetables
and sometimes meat or legumes. It’s a rustic one pot wonder. Each spoonful is packed with
hearty grains and a rich fragrant sauce. It’s the kind of dish that families gather around.
A real centerpiece of homestyle Moroccan cooking that you can luckily find in many local eeries.
And you can’t talk about Moroccan food without mentioning the incredible slowcooked meat dishes.
While you might know about tonja from Marrakesh, UA has its own incredible versions of slowcooked
goodness like marua. We’re talking about tender chunks of lamb or beef slowcooked for
hours with a magical blend of spices, often with sweet notes from honey, prunes, and
raisins, balanced by savory spices like ras elhan. The meat becomes so tender, it just falls apart
with a gentle touch. Finding a local spot that serves this from a giant clay pot is like striking
culinary gold. It’s a rich, complex, and utterly luxurious taste experience. Let’s shift gears from
savory to sweet because the energy boosting snacks here are legendary. I’m talking about zamita, also
known as salu or sove. This isn’t just a dessert. It’s a powerhouse of nutrition. It’s a mix of
roasted wheat or barley flour, ground almonds, sesame seeds, and a whole host of aromatic
spices like anis and cinnamon. It’s all bound together with honey and either olive oil or melted
butter. You can buy it as a crumbly powder or a dense paste. Especially popular during Ramadan for
its energy-giving properties. Zamita is a nutty, sweet, and incredibly satisfying treat
that’s both delicious and good for you. Another comforting almost breakfast-like dish is
this is simplicity at its best. It’s made from crushed wheat or barley that’s slowly cooked in
milk or tangy buttermilk until it becomes a thick creamy porridge. It’s often lightly sweetened
with a drizzle of honey or a sprinkle of sugar. Mermuse is wholesome and warming, a taste of
the Moroccan countryside. It’s a humble dish, but one that’s deeply rooted in tradition and
provides a gentle, nourishing start to the day. Of course, no street food tour would be complete
without the classics that Morocco does so well. You’ll smell the pulate rotty or rotisserie
chicken from a block away. Golden brown chickens turning slowly, their skin crackling and crisp,
juices dripping down. They chop it up for you and serve it with a pile of crispy fries and a
side of flavorful sauce. It’s a simple pleasure, but one that’s executed perfectly. Then you
have McGar. These long, thin, fiery sausages are a North African staple made from ground beef or
lamb and seasoned with a punchy blend of harissa, cumin, and other spices. They are grilled over
open flames until they’re smoky and sizzling. stuffed into a baguette, it’s a quick, spicy, and
satisfying sandwich that’s full of character. And right next to the Megas Grill, you’ll often find
Kefta skewers, seasoned ground meat packed with herbs like parsley and coriander grilled to
perfection. The smoky char from the grill is everything. Let’s move on to the incredible
array of baked goods and flatbreads because this is where Moroccan street food truly shines.
First up, MSin. This is a square, flaky, layered flatbread that’s pan fried to golden perfection.
It’s like a hybrid of a crepe and a croissant. You can have it plain, drizzled with honey and butter,
or stuffed with savory fillings like spiced onions or cheese. It’s chewy, crispy, and utterly
addictive. Then there’s its cousin, Bagghra, the thousandhole pancake. This spongy, light
crepe is famous for the tiny holes that form on its surface as it cooks on one side. These little
pockets are perfect for soaking up a warm syrup of melted butter and honey. Watching them being made
is mesmerizing, and eating them is even better. For something a bit more like a donut, you have
to try. These are light, airy, deep fried rings of dough sold piping hot from street carts. They’re
crispy on the outside, chewy on the inside, and often dusted with sugar. They are the perfect
afternoon pickme up, especially with a hot cup of mint tea. And don’t miss out on the cookies.
Uja has its own version of [ __ ] a ring-shaped biscuit often flavored with anise and sesame
seeds, giving it a delightful crunch and a unique aromatic flavor. And of course, there’s macrout,
a beautiful semolina pastry stuffed with a sweet date paste, then fried and soaked in honey. It’s
dense, sweet, and absolutely divine. When it comes to drinks, you have to try the fresh juices or
a steer. Stalls are piled high with oranges, and you can get a glass of freshlysqueezed juice for
next to nothing. But the real star is the avocado juice. Yes, avocado. It’s blended with milk,
sugar, and sometimes other fruits like bananas or dates, creating a thick, creamy, and surprisingly
delicious smoothie. It’s a meal in a glass. And for a truly unique local experience, you might see
vendors selling babouch or snail soup. Especially popular in the cooler evenings, these snails are
cooked in a hot, spicy, and fragrant broth. You’re given a small bowl and a toothpick to pluck the
snails out. The broth itself is believed to have restorative properties, and it’s a cherished
local delicacy. It might not be for everyone, but it’s an authentic taste of Moroccan street
culture. The food of Uda and Eastern Morocco is a journey of its own. It’s rustic, generous, and
packed with spices and traditions that have been passed down for generations. It’s a region where
every meal tells a story. So, what do you think? Which of these dishes would you want to try first?
Let me know down in the comments. I’d love to hear from you. Thank you so much for joining me on
this delicious journey. If you enjoyed this video, please give it a thumbs up and do want to forget
to subscribe and hit that notification bell so you do miss our next culinary adventure. Until
next time, happy travels and happy eating.
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