5 Fassi Street Foods You Gotta Try And Can Also Make At Home!
A Taste of Morocco in Your Kitchen
Fassi street foods are the soul of Fez, the ancient imperial city in Morocco. These amazing dishes have been perfected over generations of street vendors and home cooks. The tight alleyways of the medina in Fez smell incredible, from sizzling tagines and fresh bread, every day.
To appreciate this cuisine, you don't need to visit Morocco. Street foods of Fassi at home are simpler than you think. You'll be able to find the ingredients for these recipes at many grocery stores. Every plate is a chapter of Morocco's culture and history.
What Makes Moroccan Street Food King? Fassi Cuisine Does.
For more than 1,200 years, the Moroccan culinary capital has been Fez. The city is located at the confluence of two historic trade routes. From the far reaches of Africa and the Middle East, spices commingled here to produce unique flavors.
The street food in Fez is not only the domain of fast food. It's about community, tradition and sharing. Families gather at small stalls to eat hot, freshly made food. The recipes we are providing embody this spirit beautifully. For those seeking to explore authentic Moroccan flavors further, www.bentahar.xyz offers an extensive collection of traditional recipes and cooking techniques.
These five meals are the top of what Fez puts on offer. They're great for beginners looking to dive into Moroccan cooking. Each recipe comes with tips for a successful cooking experience.
Recipe 1: Bissara - The Moroccan Comfort Soup of Dreams
What Makes Bissara Special
Bissara is Morocco's very own comfort food. This creamy fava and minty bean soup is the kind to warm up with on cold mid-morning winter days. All over town, street vendors dispense it steaming hot with a chunk of fresh bread and some olive oil.
The soup is smooth, silky and almost creamy. There's plenty of protein and fiber, courtesy of the fava beans. And the best part is that it's totally vegetarian, and incredibly good for you.
Ingredients You'll Need
- 2 cups split fava beans (peeled), available at Middle Eastern markets
- 6 cups water
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1/2 teaspoon salt
- 1/4 cup good extra-virgin olive oil
- Fresh bread for serving
Step-by-Step Cooking Guide
To prepare, first you soak the dried fava beans in cold water overnight. They soften, so then you can use them to cook. Drain and rinse your beans in the morning.
Place the beans in a large pot with 6 cups fresh water. Place over high heat and bring to a boil. Bring to a boil and let simmer for 45 minutes on medium heat.
The beans should be very soft at this point. Stir in the garlic, cumin, paprika and salt. Cook for another 10 minutes.
Puree the soup in a blender or food processor until smooth. Return to the pot and warm. Adjust seasoning if needed.
Serve deliciously hot drizzled with oil and eat with good bread. The combination of the creamy soup and crusty bread is just sublime.
Recipe 2: Ma'quda - Golden Potato Fritters
The Story Behind Ma'quda
Ma'quda is a distillation of simple things and bold tastes combined to reach perfection. These golden potato fritters come from Fez's Jewish quarter. Now, they're everyone's favorite in town.
The secret is the spice blend. Gorgeous golden color comes from turmeric. Fresh herbs give it a lift that contrasts with the rich potatoes.
Essential Ingredients
- 4 potatoes, peeled and chopped
- 3 eggs, beaten
- 1 teaspoon turmeric
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh cilantro, chopped
- Salt and pepper to taste
- Vegetable oil for frying
Cooking Instructions
Cook the potatoes in a large pot of salted water until very soft, about 20 minutes. Drain thoroughly and mash. Let cool slightly.
Combine the mashed potatoes and beaten eggs. Stir in turmeric, ginger, cinnamon, parsley and cilantro. Season with salt and pepper.
In a large skillet, heat oil over medium heat. The oil should be 1/2 inch deep.
Make small patties out of the potato mixture with your hands. All should end up approximately 3 inches wide.
Fry patties until golden brown on each side, about 3-4 minutes each. Drain on paper towels.
Remove immediately and serve hot and crispy. These are the ideal small bites or side dish.
Recipe 3: Harira - Morocco's Well-Known Soup
Harira's Cultural Importance
In Morocco, harira is more than just soup. This is the traditional soup that breaks the fast during Ramadan. Families come together each evening for this nourishing meal.
It's a soup made with tomatoes, lentils and chickpeas in a hearty broth. The fresh herbs and spices add depth as it cooks. All families have their own secret recipe.
Complete Ingredient List
- 1/2 cup red lentils
- 1/2 cup chickpeas, soaked overnight
- 1 large onion, finely chopped
- 2 stalks celery, diced
- 1 (14 oz) can crushed tomatoes
- 6 cups beef or vegetable stock
- 2 tablespoons tomato paste
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon saffron threads
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons flour stirred into 1/4 cup water
- Salt and pepper to taste
Detailed Cooking Method
After the chickpeas are soaked, drain and rinse. Boil 1 hour, until soft. Set aside.
In a large saucepan, cook the onion and celery until soft, for about 5 minutes. Stir in tomato paste and cook another minute.
Stir in crushed tomatoes, broth, lentils and cooked chickpeas. Bring to a boil.
Add ginger, cinnamon, and saffron. Lower the heat and simmer for 30 minutes.
Thicken the soup with the flour and water mixture. Toss with fresh herbs and season with salt and pepper.
Simmer for another 10 minutes to thicken the soup, according to how you like it. Ladle into bowls and serve hot with dates and chebakia cookies on the side.
Recipe 4: Chebakia - Sesame Sweet Cookies
The Art of Chebakia Making
Chebakia cookies are a work of art. These flower-shaped pastries take patience and skill to get just right. They are stacked into picturesque pyramids by the street vendors in Fez, and everybody notices them.
The thin dough is rolled and cut in complex patterns. Then, they're fried and finished with a dip in honey and sesame seeds. The result is a crunchy, sweet treat you cannot stop eating.
Ingredients for Success
- 3 cups all-purpose flour
- 1/4 cup sesame seeds, toasted
- 2 tablespoons anise seeds
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 3 egg yolks
- 1/4 cup orange blossom water
- 1/4 cup vegetable oil
- Vegetable oil for deep frying
- 2 cups honey for dipping
- Extra sesame seeds for sprinkling
Traditional Preparation Steps
Whisk together flour, sesame seeds, anise seeds, cinnamon, ginger and salt in a large bowl.
Create a well in the center. Beat in egg yolks, orange blossom water and oil. Mix until a soft dough forms.
Turn the dough onto a floured surface, and knead 10 minutes, until smooth. Cover and let rest for 30 minutes.
Roll the dough very thin, to 1/8th inch thick or so. Cut into strips and form it in the shape of a flower.
In a deep fryer, heat the oil to 350 degrees F. Fry the cookies until golden brown, 2-3 minutes per side.
Dip hot cookies immediately in warm honey. Sprinkle with sesame seeds and cool on a wire rack.
Transfer to an airtight container and store for up to 1 week. These taste even better after a day or two!
Recipe 5: Msemen - Moroccan Flaky Flatbread
Msemen's Morning Magic
Msemen is Morocco's take on croissants. These flaky, buttery flatbreads are ideal for breakfast or afternoon snack. The pastry is folded over and over to build dozens of tissue-thin layers.
Street vendors cook msemen on big griddles all day. The bread puffs up when it cooks, forming pockets that are just right for holding honey or jam. The scent of fresh msemen draws people from many blocks away.
Required Ingredients
- 3 cups bread flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup warm water
- 2 tablespoons vegetable oil
- 1/2 cup melted butter
- Fine semolina for dusting
Master the Folding Technique
In a large mixing bowl, add flour, sugar and salt. Gradually add warm water and oil, stirring as you do.
Knead until you have a smooth, pliable dough, about 10 minutes. The dough should be soft and slightly sticky, but not wet.
Divide into 8 equal portions. Shape each into a ball and rest for 20 minutes.
Roll out each ball to an ultra-thin circle, nearly see-through. Brush with melted butter.
Fold it in half, and then in half again to create a square. Let rest for 10 minutes.
Lightly flatten each square with a rolling pin. Cook on a hot, greased griddle for 2-3 minutes on each side.
The bread will puff up and the surface will go golden. Serve right away, warm and flaky.
Top Tips for Making Authentic Fassi Street Food
Shopping for Ingredients
Finding the right ingredients really elevates the taste! At Middle Eastern markets, you can find authentic Moroccan spices. The quality is often better than regular grocery stores.
Orange blossom water is widely used in many recipes. Do not use regular orange extract instead. The floral notes are something entirely different.
Preserved lemons lend their authentic touch to so many dishes. You can make your own or purchase them at a specialty store. For more detailed guidance on sourcing and using authentic Moroccan ingredients, Morocco World News offers excellent insights into traditional cooking methods and ingredient selection.
Spice Storage Secrets
Moroccan seasonings can lose flavor rapidly from exposure to light and air. Transfer to airtight containers and store in a cool, dark place.
Whenever you can, buy whole spices and grind them yourself. This will have much fuller flavor than pre-ground.
Lightly toast your whole spices before you grind them. This allows the oils to be released and flavors deepened.
Cooking Equipment Basics
For the vast majority of Fassi street foods, you don't need any special gear. For soups and stews, we recommend a heavy-bottomed pot.
A quality griddle or good cast-iron pan is ideal when it comes to cooking msemen and similar breads.
Deep-frying requires careful temperature control. A thermometer is the best gauge.
These Classic Recipes Are Good for Your Health
Nutritional Powerhouses
These Fassi street foods do more than just taste good. They are rich in nutrients that are beneficial to our health.
Bissara offers complete protein from fava beans. It is also high in fiber and iron. So, it's perfect for vegetarians and vegans.
Harira is a recipe containing several types of protein for nourishment. The lentils and chickpeas supply essential amino acids.
Natural Ingredients Advantage
Traditional Moroccan cooking is based on fresh ingredients and spices. It contains no artificial preservatives and additives.
Many Moroccan spices have anti-inflammatory properties. Turmeric, ginger, and cinnamon all contribute to your health.
Fresh herbs deliver vitamins and antioxidants to every dish. They also aid digestion naturally.
Common Mistakes to Avoid
Seasoning Errors
Feel free to taste as you go. Moroccan food is supposed to be spicy and full-flavored, but balanced.
Add salt gradually throughout cooking. It develops more flavor than if you added it all at once.
Allow spices to bloom in oil before adding other ingredients. This releases their full potential.
Timing Issues
A lot of Fassi street foods get better with time. Prepare harira a day in advance for better flavor.
Don't rush the rests in bread recipes. This develops texture properly.
Frying is all about temperature control. Too hot, and the outside burns without cooking the middle.
FAQs About Fassi Street Foods
Can I make vegetarian versions of these recipes?
Yes! Bissara and ma'quda are vegetarian already. For harira, substitute vegetable broth for beef broth. All the desserts also happen to be naturally vegetarian.
What's the best place to get Moroccan spices?
First check Middle Eastern groceries. You can also find authentic Moroccan spice blends at online stores such as Amazon. Some mainstream supermarkets now offer products from all over the world in their international sections.
How long do these foods keep?
Bissara and harira will last 3-4 days in the fridge. Msemen is preferably eaten fresh but can be reheated. Chebakia cookies can be stored, airtight, for up to a week.
Are these suitable recipes for beginners?
Many of these Fassi street foods are beginner-approved. Try bissara or ma'quda if you're just beginning to explore Moroccan cuisine. Chebakia is more complicated, but so worth it.
Can I freeze these dishes?
Bissara and harira freeze well for up to 3 months. Dough can also be frozen prior to cooking. Fried dishes like ma'quda are really best the day they're made.
How should I serve them?
Serve bissara with bread and olive oil. Ma'quda is wonderful as an appetizer. Dates and sweet pastries are often served with harira. Msemen is lovely finished with honey or jam.
Take Your Seat at the Table With Fez
These five Fassi street foods are the result of centuries of culinary tradition. Every recipe takes you into the vibrant life of Moroccan street food in the country's ancient capital. The flavors will take you straight to the busy medina of Fez.
Begin with the one recipe that most appeals to you. Learn it well, then proceed to the next. Before you know it, you'll have an entire repertoire of authentic Moroccan street foods.
Your friends and family will think you're cooking up a storm! You'll find that Fassi street food isn't just meals. They are a celebration of life, community and the joy that comes from sharing good food together.
The best part? You've picked up techniques that will last you for years. Everything becomes less daunting with practice. Soon enough you'll be inventing your own variations and family customs.
So strap on your apron and get cooking. Discover the enchanting world of Fassi street cuisine in your very own home!