Chez Lamine Hadj Mustapha is a street-food stop in Jemaa El Fna, Marrakech.
Chez Lamine Hadj Mustapha at Marrakech's Mechoui Alley off Jemaa el-Fna has roasted 40 lambs daily in a pit oven since 1965; tangia is the other signature.
Tip: Mechoui sold by weight; 500g feeds two with khobz. Arrive before 14:00 or the good cuts are gone. Cash only.
Address: Derb Semmarine, off Place Jemaa el-Fna, Marrakech 40000
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.