Street Food

Shattering malsouka folded over spiced potato, tuna, and a daringly runny egg.

Rice, lentils, and macaroni layered under spiced tomato, dakka, and fried onions.

Cumin-turmeric potato patties fried to a crackling shell around a fluffy center.

Juicy merguez tucked into khobz with harissa and charred peppers and onions.

Flour-dusted fried squid rings packed into a crusty baguette with lemon.

Airy, chewy yeasted doughnuts eaten hot from the oil, plain or sugar-rolled.

Velvety split-fava soup finished with olive oil, cumin, and a dust of cayenne.

Spiced beef and lamb baked inside pita until the bread crisps and drips.

Egypt’s fava falafel — herb-green at the center, sesame-crusted outside.

A fried yeasted bun stuffed with harissa, tuna, olives, and potato.

Ghee-brushed dough coiled, rolled, and griddled into flaky Swahili layers.

Algerian chickpea-flour flan baked custardy, eaten hot in a baguette.

Paper-thin semolina crêpe folded over caramelized onion, tomato, and harissa.

Butterflied sardines stuffed with chermoula and grilled fast over coals.

Marrakech’s snail broth, steeped like herbal tea with wormwood and orange peel.

Crisp-flaky laminated squares dipped in sweet almond-argan amlou.

Salt-fermented grey mullet with lemon and onion, rolled for the spring festival.

Garlicky chickpea broth over torn bread, crowned with egg and harissa.

Beef liver seared screaming-hot with garlic, green chilies, and cumin.

Smoky eggplant-tomato zaalouk spread warm inside a crusty baguette.

Puffed mini stovetop pitas split and stuffed with spiced meat and salad.

Soft eggs folded through cumin-scented pepper ragout, wrapped to go.

Whole whitebait fried shatter-crisp, salted, and served in a paper cone.

Tomato, lentil, and chickpea soup with beef and saffron, served by the cup.

Casings stuffed with herbed rice, boiled tender, then deep-fried golden.

Rosewater pastry rings wrapped around sweet almond marzipan.

Flame-charred corn brushed with cumin butter and a squeeze of lime.

Eid skewers of tripe, lung, and heart, boiled tender then grilled with cumin.

Crisp fried sardine fillets in garlicky chermoula, rolled in warm flatbread.

Ember-roasted chestnuts, scored and salted, served hot in a paper cone.