street food in meknes perfect street food in meknes delicious street food in meknes
Meknes, a historical city in Morocco, offers a rich array of delicious street food options that reflect the region’s culinary heritage.Here’s a more extensive list of street foods you might find in Meknes:
Harira: A traditional Moroccan soup made with tomatoes, lentils, chickpeas, and various spices. It’s often served during Ramadan to break the fast.
Khobz: Traditional Moroccan bread, often served with meals or used to make sandwiches.
Chermoula: A marinade or sauce used for grilling fish or seafood, made with herbs, spices, and oil.
Kebabs: Grilled skewers of seasoned meat, often served with bread and sauces.
Sardines: Grilled or fried sardines seasoned with spices and herbs.
Mechoui: Slow-roasted lamb or goat cooked in a pit or over an open fire, seasoned with spices like cumin, paprika, and coriander.
These are just a few examples of the delicious street foods you might encounter in Meknes. The city’s diverse culinary scene offers an array of flavors and dishes that reflect the richness of Moroccan cuisine.
00:00 intro
00:04 Harira
01:52 Khobz
04:49 Chermoula
07:26 Kebabs
10:18 Sardines
12:50 Mechoui
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#khobz
#chermoula
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Harira is a traditional Moroccan soup that holds great cultural significance and is widely enjoyed in Meknes and throughout Morocco. It’s particularly popular during Ramadan as it’s often consumed to break the fast at sunset. The soup typically consists of a hearty blend
Of tomatoes, lentils, chickpeas, onions, and a variety of herbs and spices. The exact recipe for harira can vary from region to region and from one family to another, but some common ingredients include: Tomatoes: Often the base of the soup, providing a rich and tangy flavor. Lentils and Chickpeas: These legumes add texture,
Protein, and thickness to the soup. Onions and Garlic: Aromatic elements that enhance the savory profile of the soup. Herbs and Spices: Commonly used are cilantro, parsley, saffron, ginger, turmeric, cinnamon, and pepper, among others. These spices contribute to the distinctive taste and aroma of harira. Vermicelli or Rice: Sometimes added to give
Additional body to the soup. Harira is simmered for a while to allow the flavors to meld together and the ingredients to soften. It’s usually served with dates, hard-boiled eggs, and traditional Moroccan bread like khobz. Here’s a basic recipe for making Moroccan khobz: Ingredients: 4 cups of all-purpose flour
1 tablespoon of active dry yeast 1 teaspoon of sugar 1 teaspoon of salt About 1 ½ cups of lukewarm water Preparation: Activate the yeast: In a small bowl, mix the yeast with the sugar and about ½ cup of lukewarm water. Let it sit for 5-10 minutes until it
Becomes frothy or starts to foam. This indicates that the yeast is active. Prepare the dough: In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the activated yeast mixture. Slowly add the rest of the lukewarm
Water while mixing the ingredients together with your hands or a wooden spoon. Knead the dough: Once the ingredients are combined, turn the dough out onto a floured surface. Knead the dough for about 10-15 minutes until it becomes smooth, elastic, and no longer
Sticks to your hands. You might need to adjust by adding a little more flour or water if the dough is too dry or too wet. Let the dough rise: Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in
A warm, draft-free place for about 1-2 hours or until it has doubled in size. Preheat the oven: Preheat your oven to around 450°F (230°C). If you’re using a baking stone or a baking sheet, place it in the oven to heat up.
Shape the loaves: Punch down the risen dough to remove excess air. Divide it into smaller portions and shape them into round, flat discs or oval shapes, around ½ to 1 inch thick. Bake the bread: Place the shaped dough onto a baking sheet or a preheated baking stone.
You can sprinkle some flour or cornmeal on the baking surface to prevent sticking. Bake for about 15-20 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom. Cool and serve: Once done, remove the bread
From the oven and let it cool on a wire rack. Serve the khobz warm or at room temperature with your favorite Moroccan dishes. Chermoula is a flavorful marinade, sauce, or condiment used in Moroccan cuisines. It’s known for its vibrant green color and bold, aromatic taste. Chermoula is incredibly versatile
And can be used with fish, seafood, poultry, meats, or vegetables. Ingredients: For a basic chermoula, you’ll need: 1 bunch of fresh cilantro (coriander) 1 bunch of fresh parsley 2-3 cloves of garlic, minced 1-2 teaspoons ground cumin 1-2 teaspoons ground paprika 1 teaspoon ground coriander
1 teaspoon ground chili pepper or cayenne pepper (adjust to taste) Juice of 1-2 lemons Zest of 1 lemon (optional) Salt to taste Olive oil (about 1/2 to 3/4 cup, enough to make a paste) Preparation: Prepare the herbs: Wash and finely chop the cilantro and parsley. You can include both
The leaves and the tender stems. Combine ingredients: In a food processor or mortar and pestle, combine the chopped cilantro, parsley, minced garlic, ground cumin, paprika, ground coriander, ground chili pepper or cayenne, lemon juice, lemon zest (if using), and a pinch of salt. Blend or grind: Pulse or grind the ingredients
Together while gradually adding the olive oil. Continue until you achieve a smooth paste-like consistency. You can adjust the quantities of the ingredients to suit your taste preferences. Taste and adjust: Taste the chermoula and adjust the seasoning according to your preference. You can add more salt, lemon juice, or spices if needed.
Marinate or use as a sauce: Chermoula can be used immediately as a marinade for fish, chicken, or vegetables. Simply coat your chosen ingredient with the chermoula paste and let it marinate for at least 30 minutes to impart the flavors. Alternatively, you can use it
As a sauce or condiment served alongside grilled or roasted dishes. Kebabs are a popular dish in many cultures, including Moroccan cuisine, and they are often enjoyed as a street food or as a main course in restaurants. In Morocco, kebabs are known for their flavorful grilled meat, typically seasoned with aromatic spices.
Moroccan Kebabs Ingredients and Preparation: Ingredients: Meat: You can use beef, lamb, or chicken. Trim excess fat and cut the meat into cubes or thin strips suitable for skewering. Marinade/Seasoning: A blend of spices such as paprika, cumin, coriander, turmeric, garlic powder, onion powder, ground ginger, cinnamon,
And cayenne pepper. Olive oil, lemon juice, or yogurt are often used as a base for the marinade to tenderize the meat and enhance flavor. Skewers: If you’re using wooden skewers, soak them in water for at least 30 minutes before threading the meat to prevent burning during grilling.
Preparation: Prepare the marinade: In a bowl, mix the spices and herbs together with your choice of oil, lemon juice, or yogurt to create a marinade. Adjust the quantities to suit your taste preferences. Marinate the meat: Place the meat cubes or
Strips into the marinade, ensuring they are thoroughly coated. Cover the bowl and refrigerate for at least 1-2 hours, or ideally overnight, to allow the flavors to penetrate the meat. Skewering the meat: Thread the marinated meat pieces onto the skewers, leaving a little
Space between each piece. Ensure the skewer is filled evenly but not overcrowded to ensure even cooking. Grilling or cooking: Preheat your grill or barbecue to medium-high heat. If using an oven, preheat it to a high temperature. Grill the kebabs, turning occasionally, until the meat is cooked through and has a nicely charred
Exterior. Cooking times will vary based on the type of meat and size of the pieces. Serve: Once done, remove the kebabs from the heat and let them rest for a few minutes. Serve the kebabs hot, garnished with fresh herbs like parsley or cilantro, alongside
A side salad, rice, couscous, or Moroccan bread such as khobz. Sardines are a popular and beloved seafood in Moroccan cuisine, particularly along the coastal regions where they’re abundant. In Morocco, sardines are often enjoyed fresh and prepared in various delicious ways. Moroccan Sardine Preparations:
Grilled Sardines (Sardines au Gril): Fresh sardines are cleaned, gutted, and then seasoned with a simple mixture of salt, pepper, and sometimes Moroccan spices like paprika or cumin. They’re usually grilled over charcoal or an open flame until they’re cooked through and have a nice char on the outside.
Grilled sardines are often served with a squeeze of lemon and accompanied by Moroccan bread, such as khobz, and a salad. Fried Sardines (Sardines Frites): The cleaned sardines are seasoned similarly to grilled sardines, then coated lightly in flour or semolina before being fried in hot oil until crispy and golden brown.
They’re served hot, sometimes with lemon wedges, as a delicious street food or part of a larger meal. Chermoula-Marinated Sardines (Sardines à la Chermoula): Sardines are marinated in chermoula, a flavorful Moroccan marinade made with herbs (such as cilantro and parsley), garlic, spices, and lemon juice. After marinating for some time to absorb the
Flavors, the sardines are either grilled or baked until tender and infused with the chermoula’s aromatic taste. Pickled Sardines: Another popular way of enjoying sardines in Morocco is pickling them. The cleaned sardines are packed in jars with a mixture of vinegar, herbs, spices, and sometimes olive oil.
The pickled sardines are left to marinate for a period of time to develop their flavor before being consumed. Stuffed Sardines: Sardines can be butterflied and stuffed with various fillings, such as a mixture of breadcrumbs, herbs, garlic, and spices, before grilling or baking them.