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What to order at Chez Lamine Hadj Mustapha
- The dish to know
- Mechoui (slow-pit lamb) and tangia
- Editor tip
- Mechoui sold by weight; 500g feeds two with khobz. Arrive before 14:00 or the good cuts are gone. Cash only.
CuisineMoroccan
Price$
Neighborhoodjemaa-el-fna
HoursDaily 11:00-23:00
Phone+212 6 61 28 11 25
The dishMechoui (slow-pit lamb) and tangia
PaymentCash only
Last verified
Tip: Mechoui sold by weight; 500g feeds two with khobz. Arrive before 14:00 or the good cuts are gone. Cash only.
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Location
Address: Derb Semmarine, off Place Jemaa el-Fna, Marrakech 40000
Also in jemaa-el-fna
Mechoui Alley ★ 4.5
Marrakech's Mechoui Alley off Sidi Bouchakour at Jemaa el-Fna stacks eight to nine lamb stalls; whole-lamb pit-roast served by weight, the city's classic.
Try: Slow-pit lamb (mechoui) by the kilo
Tip: Half-kilo at 120 to 150 DH feeds two; arrive between 11:00 and 14:00, or the good shops sell out. Shoulder cut is the pick.
Jemaa el-Fna Snail Stalls ★ 4.0
Marrakech's Jemaa el-Fna snail stalls (babbouche) ladle brown-shelled mollusks from steaming cauldrons spiced with thyme, fennel and aniseed, 10 to 20 DH.
Try: Babbouche, snails in spiced broth
Tip: Sip the broth like a hot tea; the flavour does double duty as digestive. Stalls 31 and 32 are the canonical picks.
Jemaa el-Fna Orange Juice Stalls ★ 4.4
Marrakech's Jemaa el-Fna orange juice stalls press the squeeze in front of you for 5 DH a glass; the cheapest, freshest juice in the city, 09:00 to 23:00.
Try: Freshly squeezed orange juice, 5 DH a glass
Tip: Pay before they pour; the 5 DH price is fixed but unfamiliar tourists get quoted higher. Bring small bills.
Jemaa el-Fna Harira Stalls ★ 4.4
Marrakech's harira stalls at Jemaa el-Fna ladle the chickpea-lentil-tomato broth for 10 to 15 DH, broken with a date; Ramadan staple year-round.
Try: Harira, the Moroccan chickpea-lentil broth
Tip: Eat with khobz bread on the side. The communal benches are the experience; sit, slurp, watch the square.
Jemaa el-Fna Boulfaf Grills ★ 4.1
Marrakech's boulfaf grills at Jemaa el-Fna spear lamb liver in caul fat onto skewers, charred over coals; 30 to 50 DH for four sticks with cumin and bread.
Try: Boulfaf, grilled lamb liver wrapped in caul fat
Tip: Boulfaf is best within minutes of the grill; the caul fat melts and the liver dries if it sits.
Jemaa el-Fna Tangia Counters ★ 4.3
Marrakech's tangia counters at Jemaa el-Fna serve the city-specific lamb cooked overnight in clay urn at the hammam furnace; 80 to 100 DH per portion.
Try: Tangia, lamb cooked overnight in clay urn
Tip: Order before 14:00 for the morning batch; the lamb sits in its broth on a hot table till sold.
More street food in Marrakech
Mechoui Alley ★ 4.5
Marrakech's Mechoui Alley off Sidi Bouchakour at Jemaa el-Fna stacks eight to nine lamb stalls; whole-lamb pit-roast served by weight, the city's classic.
Try: Slow-pit lamb (mechoui) by the kilo
Tip: Half-kilo at 120 to 150 DH feeds two; arrive between 11:00 and 14:00, or the good shops sell out. Shoulder cut is the pick.
Jemaa el-Fna Snail Stalls ★ 4.0
Marrakech's Jemaa el-Fna snail stalls (babbouche) ladle brown-shelled mollusks from steaming cauldrons spiced with thyme, fennel and aniseed, 10 to 20 DH.
Try: Babbouche, snails in spiced broth
Tip: Sip the broth like a hot tea; the flavour does double duty as digestive. Stalls 31 and 32 are the canonical picks.
Jemaa el-Fna Orange Juice Stalls ★ 4.4
Marrakech's Jemaa el-Fna orange juice stalls press the squeeze in front of you for 5 DH a glass; the cheapest, freshest juice in the city, 09:00 to 23:00.
Try: Freshly squeezed orange juice, 5 DH a glass
Tip: Pay before they pour; the 5 DH price is fixed but unfamiliar tourists get quoted higher. Bring small bills.
Jemaa el-Fna Harira Stalls ★ 4.4
Marrakech's harira stalls at Jemaa el-Fna ladle the chickpea-lentil-tomato broth for 10 to 15 DH, broken with a date; Ramadan staple year-round.
Try: Harira, the Moroccan chickpea-lentil broth
Tip: Eat with khobz bread on the side. The communal benches are the experience; sit, slurp, watch the square.
Jemaa el-Fna Boulfaf Grills ★ 4.1
Marrakech's boulfaf grills at Jemaa el-Fna spear lamb liver in caul fat onto skewers, charred over coals; 30 to 50 DH for four sticks with cumin and bread.
Try: Boulfaf, grilled lamb liver wrapped in caul fat
Tip: Boulfaf is best within minutes of the grill; the caul fat melts and the liver dries if it sits.
Jemaa el-Fna Tangia Counters ★ 4.3
Marrakech's tangia counters at Jemaa el-Fna serve the city-specific lamb cooked overnight in clay urn at the hammam furnace; 80 to 100 DH per portion.
Try: Tangia, lamb cooked overnight in clay urn
Tip: Order before 14:00 for the morning batch; the lamb sits in its broth on a hot table till sold.