I grew up in a family that deified homemade food and so I do… But I reached a point in which I needed to discover street food in order to make it at home… As a food blogger, exploration is a must and knowing a country’s street food culture is a way to measure the evolution of its cuisine… Moroccan cuisine is very rich in history and loaded with traditions, but as we are rising in a fast growing and diverse context; a culinary alliance will certainly emerge… I had to see for myself to believe it…
So, I wore my tourist cape and hit the streets of Marrakesh to seize the beauty of this amazing city… Food in general reflects a way of living and in Marrakesh it is a mix of traditions with a modern inspiration. Within each corner, a food truck you will find: Juices, snail soups, Bissara, bread and goodies…. But, one should know where to eat? what to eat? and what to avoid!!
In Marrakesh, it is better to:
- Avoid tea in cups (which is a North’s specialty), always order tea pots (Berrad).
- Avoid fish and sea food, nothing can guarantee that it is fresh since Marrakesh is far from the Atlantic.
- Avoid pastries’ street vendors or shops who offer a range choice of COLORFUL pastries… Most of them are serving low quality pastries; replacing almonds with peanuts. (TRUST ME, I was FOOLED as well)
- Avoid to eat minced meat as much as you can (This is a rule that I always follow when I eat outside).
- Eat in a place where Moroccan families are heading to.
Don’t worry; there are still some memorable things to see in Marrakesh…
While I was lost in the streets of the old Medina, I came across a tiny shop located in Mouassine Street near a mosque with the same name. A middle aged man was carefully and heart-fully preparing a “no bread” sandwich. The intriguing part for me was the pastry that embraced the filling, a weird “tortilla” like pastry but thinner and half cooked. The man was nice enough to share the name of the sandwich… Silly me, I forgot it after 15 minutes! But, I went back to buy a second Sandwich (yes, it was worth it) and then I memorized its name because I documented it with a video and kept repeating “ Tchiza (the sandwich) without cheese”.
This snack is inspired from the Mexican Burrito, replacing a large tortilla with Trid pastry. “Tchiza” is a sort of a Sandwich spin on the classic “Trid”; which is a very thin Moroccan Pastry cooked over a M’ri or Terrada ( a copper bowl shaped pan) commonly served with chicken or meat stew and lentils as part of a dish called Rfissa.
Burrito has inspired the world, but I have always found it kind of heavy and never could finish it. But, then I tried the Trid version of it, and OMG , I went back to have a second one to make sure it was not the “hunger” effect… Never thought that my stomach would handle a sandwich filled with rice, avocado sauce, onions, tomatoes, pickles, lettuce, carrots, potatoes, olives and meat!
- For trid pastry:
- 250g Flour
- 100g Semolina
- pinch of salt
- Olive oil
- For the filling: ( for 2)
- 1 Onion + 1/2 for meat
- 2 Tomatos
- 1 carrot ( shreded)
- 1 medium potato ( cubed and boiled)
- 1/3 cup rice
- Green olives
- Tuna (optional)
- 500g minced meat (chicken or beef)
- Salt & pepper
- For the Sauce:
- 1 ripe Avocado
- Garlic (optional)
- Olive oil
- Salt to taste
- First of all, mix the trid ingredients ( flour, semolina, salt) using enough lukewarm water to make a soft dough (non sticky). Form into tinny balls and let it rest for a couple of minutes.
- Flatten the balls using olive oil until having a paper-thin layer then sprinkle some extra semolina.
- Heat a large pan, and cook both sides of the thin layer ( adjusting it to have a perfect shape). Cook for 30 seconds or so.
- Cook in another pan, 1/2 onion and minced meat ( spice it with salt, pepper, cumin (optional)) for about 15 minutes.
- When ready, Place the trid on a working surface: spread the avocado sauce and place over rice, chopped tomatoes, onions, pickles, carrots, olives, lettuce and meat.
- Fold up the bottom to cover the filling then fold the edges in. Roll up tightly, then heat both sides for 5 minutes until the trid becomes golden brown.