Fès Street Food: We Ate 30 Local Dishes in the Medina

🍴 FES STREET FOOD: A Feast of 30 Local Dishes in the Historic Medina!

Fez Food Frenzy: Sampling Over 25 Authentic Dishes on a Single Street Food Tour

Description

Welcome to Fes, the heart of Morocco’s oldest medina! Prepare for an intense and authentic culinary journey. In this $11:50$ video, we took on the epic challenge of tasting **over 30 local dishes and specialties** in a single day!

From dawn till dusk, we explored the labyrinthine alleyways to uncover the hidden treasures of Fassie street food.

On the menu for this tasting marathon:

The famous sweet-and-savory **Pastillas** (chicken and pigeon).
Traditional slow-cooked **Tajines** (fresh meat and vegetables).
The flavorful Tanjia cooked in the ashes of a traditional hammam.
Moroccan street food classics: Ma’qouda, Harira soup, and the unmissable briouats.
Not to forget the sweet delights and the best freshly squeezed orange juice!

This isn’t just a vlog; it’s a true immersion into the soul of Fes, revealed through its flavors, spices, and encounters with local artisans.

⏱️ Key Moments:
0:45 – The Ultimate Local Breakfast (Msemen and Harcha)
3:12 – Discovering the Secret Pastilla
6:05 – Diving into the Flavors of Tajines
8:50 – The Masterpiece of Fes Tanjia
11:00 – Wrap-up and our Absolute Favorite Dish!

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#FesStreetFood #MoroccanFood #MoroccoTravel #FesFoodTour #MedinaFes #StreetFood

Today we’re embarking on an incredible culinary 
journey. One that will tantalize your taste buds and transport you to the vibrant, bustling streets 
of Morocco. We’re diving head first into the world of Moroccan street food. A universe of flavor 
that’s as rich and diverse as the country’s own history. From savory snacks to decadent sweets, 
we’re going to explore the absolute mustdry dishes that make Morocco a true foodie paradise. So, grab 
your virtual fork and let’s get started. First up, let’s talk about the absolute staples, the 
dishes you’ll see everywhere that form the heart and soul of Moroccan street food culture. 
And we have to begin with makuda. These are golden deep fried potato fritters, crispy 
on the outside and wonderfully soft on the inside. They’re often seasoned with cumin and 
a hint of spice. You can eat them on their own, but the best way stuffed into a fresh piece 
of bread or cobs for the ultimate carbon carb satisfaction. It’s simple, cheap, and unbelievably 
delicious. Next, we have a soup that’s practically a national treasure. Herrera. This isn’t just any 
soup. It’s a hearty, flavorful mix of tomatoes, lentils, chickpeas, and a fragrant blend of 
herbs and spices. It’s traditionally used to break the fast during Ramadan, but you’ll find it 
simmering in pots all year round. It’s warming, comforting, and packed with goodness. Another 
soup you’ll often see, especially in the mornings, is besp. This is a thick creamy soup made from 
dried fava beans or split peas drizzled with olive oil and sprinkled with cumin. It’s the 
breakfast of champions in Morocco, guaranteed to keep you going for hours. Now, let’s talk about 
something that’s synonymous with street food all over the world. Skewers. In Morocco, they’re 
called brochettes, and the smell of them grilling over hot coals is simply irresistible. You have 
to try the kefta brochettes, which are made from spiced ground beef or lamb packed with herbs 
like parsley and cilantro. Then there’s pulate, tender chunks of marinated chicken. And for 
the more adventurous, foy or liver skewers, which are surprisingly rich and delicious, served 
hot off the grill, often with a side of bread, they are a smoky, savory delight. Speaking of 
bread, let’s move on to the incredible world of Moroccan flatbreads. Mc Seaman is an absolute 
must. It’s a flaky layered square shaped flatbread that’s somewhere between a pancake and a pastry. 
It’s stretched and folded multiple times with oil, then pan fried until golden. You can have it 
plain with butter and honey, or get it stuffed with a savory mixture of spiced onions, peppers, 
and sometimes ground meat. Either way, it’s a textural masterpiece. While we’re on the topic 
of carbs, you absolutely cannot miss the classic Cobbs sandwich. Imagine a fresh, soft, round 
Moroccan bread, still warm from the oven, sliced open and filled to the brim with a mix of grilled 
meats. We’re talking turkey, beef, sausages, maybe some liver, all chopped up and mixed together with 
onions, olives, and of course, a generous helping of fries stuffed right inside. It’s a glorious, 
messy, and utterly satisfying meal in your hand. Now, for those of you with an adventurous palette, 
Morocco has some truly unique offerings. Let’s start in the city of Effy’s with te-hole or 
stuffed camel spleen. Yes, you heard that right. The spleen casing is stuffed with a mixture of 
spiced ground beef or lamb, camel fat, and herbs. It’s then cooked, sliced, and grilled or fried. 
It has a rich, almost sausage-like texture and a deeply savory flavor that’s unlike anything 
else. It’s a local delicacy and a true taste of traditional Moroccan cuisine. Another famous 
and often debated dish is babouch or snail soup. You’ll see huge vats of snails boiling away in 
a fragrant spiced broth. The broth itself is said to have medicinal properties and is flavored 
with a secret blend of over 15 different spices, including licorice root, anis, and thyme. You’re 
given a bowl of the snails and a toothpick to pull the meat out. And then you sip the wonderfully 
aromatic broth. Don’t be shy. Give it a try. You might just love it. The head is steamed for hours 
until the meat is incredibly tender and literally falls off the bone. It’s a communal and celebrated 
food experience. Rounding out our savory tours, let’s talk about some more dishes you’ll find 
bubbling away in clay tajons on the street. Laboui is a delicious white bean stew cooked in a 
savory tomato and spice sauce. Similarly, Addis is a hearty lentil stew. Both are perfect for dipping 
bread into and are fantastic filling snacks. Then you have the famous Moroccan salads which are 
more like cooked dips. Zolac is a smoky eggplant and tomato dip while Toka is a sweet and tangy 
dip made from roasted peppers and tomatoes. You order a little bit of everything and scoop it all 
up with fresh cobs. And don’t forget the sardines. Fresh sardines are stuffed with a spicy herb 
mixture called chamula, then deep fried until perfectly crispy. They’re salty, zesty, and 
absolutely addictive. All right, after all that savory goodness, you know, we need to satisfy our 
sweet tooth. And Moroccan pastries and sweets are on another level. The king of fried dough is 
this. This is the Moroccan doughut. A light, airy, slightly chewy ring of dough fried to golden 
perfection and served piping hot. You can get it dusted with sugar or just enjoy its simple yeasty 
goodness. It’s the perfect breakfast or afternoon pickme up. Then there are the Moroccan pancakes. 
Bagra, known as the thousandhole pancake, is a spongy, delicate pancake riddled with tiny 
holes on its surface. These holes are perfect for soaking up melted butter and honey, which is the 
classic way to eat them. Another one is harka, a pan fried flatbread made from. It has a slightly 
crumbly sandy texture almost like cornbread and is delicious served warm with cheese or honey. When 
you walk past a Moroccan bakery or petisserie, the window display is a sight to behold. You’ll 
find chabbacia. These beautiful flower-shaped cookies that are fried, coated in honey, and 
sprinkled with sesame seeds. They have a unique, slightly chewy texture and a complex flavor from 
spices like anise and cinnamon. Another classic is cobb elgazzle or gazelle horns. These are elegant 
crescent-shaped pastries filled with a sweet fragrant almond paste and flavored with orange 
blossom water. They are delicate, sophisticated, and absolutely divine. And of course, no trip 
to Morocco is complete without talking about the drinks. The most iconic without a doubt is 
Moroccan mint tea or ati. It’s more than just a drink. It’s a symbol of hospitality. You’ll 
be offered it everywhere you go, and you should always accept. For something more refreshing, 
look for the carts selling fresh orange juice. The oranges in Morocco are incredibly sweet, and the 
juice is squeezed right in front of Upure Liquid Sunshine. And for a uniquely Moroccan treat, 
try an avocado milkshake. It’s a creamy, thick, and surprisingly delicious blend of fresh avocado, 
milk, and sugar. It’s sweet, rich, and wonderfully smooth. Few from savory grilled meats and hearty 
soups to delicate pastries and refreshing teas. The streets of Morocco are a non-stop feast for 
the senses. Every corner holds a new flavor, a new aroma, and a new culinary adventure waiting 
to be discovered. I hope this has inspired you to explore the incredible world of Moroccan street 
food. What’s the one dish you’d want to try first? Let me know down in the comments. Thank you so 
much for joining me on this delicious journey today. If you enjoyed this video, please give it 
a thumbs up and do on to forget to subscribe and hit that notification bell so you do miss our 
next adventure. Until next time, happy eating.