One Night in Marrakesh: An Evening Walking Food Tour with Soufiane Adnane

After a wonderful morning of Walking the Streets of Marrakesh: the Medina, Dar El Basha, Madrasa Ben Youssef and more with Soufiane Adnane, it was a pleasure to look forward to our second event with him later in the day - a walking food tour of Marrakesh.

Dairy ghita

J2F8+62M, Rue Riad Zitoun el Kdim, Marrakesh 40000, Morocco

Now, with my experiences with food tours such as Evening Taco and Mezcal Walking Tour in Mexico City with Airbnb Experiences and Twilight Trastevere Rome Food Tour with Eating Europe Rome, I knew that the key to food tours was to take small bites and not try to eat everything.

So when Soufiane walked the group to Dairy Ghita, I was excited.

We began with bites of Mesumen with Amlou (argan oil, almonds and honey).
We continued with Mesumen with Beef Jerky.
We finished with Mesumen with Honey and Butter. 

Personally, the mesumen with beef jerky was my favorite. But, I truly enjoyed the taste of them all.

Terrasse La Cigogne

112 Riad Zitoun Lakdim, Marrakech 40000 15 M, Marrakech 40000 Morocco

In short order, Soufiane led us to our next stop: Terrasse La Gigogne for their famous Sfinge – Moroccan donuts.

It was absolutely fantastic to watch the single cook master the hot grease and turn the yeasted dough into fried happiness.

As we stood outside and enjoyed the cool, crisp air, I enjoyed splitting my pipping hot fresh sfinge with Melanie. It was perfect – especially when I dipped my piece in honey.

Street vendor for Khoudanjal

Soufiane led the group a few feet away from Terrasse La Gigogne and invited us to try a cup of Khoudanjal, a Morrocan spiced tea.

As I smelled my cup, I identified hints of cinnamon, cardamom and cloves. It felt warming, sensual and wholly Moroccan. Perfect for the crisp autumn night.

Soupe Harira de Madame Fadma

J2C6+PJM, Marrakesh 40000, Morocco

When Soufiane walked us through shopping area and to Madame Fadma, I was taken with the beauty of the area. It felt beautiful because I felt the energy of tradition. When Soufiane explained that the legacy of harira soup had been continued through Fadma’s family, I was enthralled.

As we sat around a low table, the energy felt intimate and communal. Here, the tasting experience began with a selection of Moroccan cookies and dates. I especially enjoyed the Chebakia, as it reminded me of a similar cookie I had during the welcome tea and cookies at Dar Rihana Dades.

The warmed bowl of harira soup was the essence of Morocco in a cup. I tasted the spices, the low and slow cooking and the effect that love of craft had on each scooped bowl.

From the spoon to the bowl, each aspect of serving felt intentional. I didn’t need a Michelin star to inform me that this was an outstanding culinary masterpiece.

Restaurant Tiznit

Souk Ablouh N°74, Marrakech Medina

We spent the majority of our time at Restaurant Tiznit. As we ascended the stairs to the rooftop, overlooking the square, I absolutely loved feeling the night air and hearing the sounds of Marrakesh around me.

Soufiane ordered a selection of items for us to pass around and try.

We began with the Smoked Paprika Lentil Soup and Moroccan Salad.

With the Couscous and Tangia (lamb), I was in state of tasting pleasure. It truly brought home what Soufiane had explained to us earlier, where the jars of tangia were slow cooked around the heated vast of water for the local hammam.

As some of the group mentioned that they were tired and wanted to had back to Riad Siwan, the rest of us stayed to enjoy cups of Mint Tea and Raib (house made  Moroccan yogurt).

Olive Stand at the Night Market

We meandered the streets of Marrakesh toward our final stop, a taste of Moroccan olives. I’d joked with Soufiane that pink olives didn’t exist. But, seeing them piled high with other olives, the difference was clear.

Soufiane pulled out a selection of us to try as our last bites: Rosemary and Garlic Olives; Olives with Harissa; Black Olives with Rosemary and Olives with Herbs.

It was the perfect ending.

As Soufiane led the remaining group back to Riad Siwan, I was truly so appreciative of his deep knowledge of Marrakesh and the beautiful expressions of the cuisine that he introduced us to.

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