From The Archives: Morocco Food Guide

If you’ve been thinking of going to Morocco, you’ve been thinking right. Now is the perfect time to go! I went two years ago at the end of May, and it was just a biiit too hot, but nothing the beauty of Morocco and its explosive flavors couldn’t distract me from…

Moroccan cuisine mixes salty and sweet in most dishes; they don’t wait to have dessert, but rather enjoy it alongside the main meal. It mixes colors from the entire rainbow, and all flavor profiles are used to their maximum potency. Below is my food guide from Marrakesh and Fes, two cities I visited on my trip to the country, one better than the other!

The name comes from the preparation of the fish, where two sardine filets are opened down the middle so they lie flat, then placed so they are stuck together, and finally covered in an herby batter and fried. This street-style sandwich is served with Moroccan bread, fried eggplant, tomato sauce, and very spicy green pepper.

This sandwich stood out from all my meals in Morocco because I’ve never had anything like it. I knew from my first bite that it was going to stay in my mental “best meals ever” list! An explosion of flavors so rich it’s hard to believe that it’s only considered a casual street food by locals.

I love it when the ingredients are served separately so you can assemble your plate to your liking. In my version, I spread a thin layer of the tomato sauce onto my bread and added a lot of spicy pepper before introducing the main ingredients to create my perfect married sardine concoction.