Traditional Dishes of Oujda that You Have to Try

In the heart of Morocco’s northeast, traditional dishes offer a flavorful journey through the city’s rich history and vibrant culture.

Fez–Oujda, a city located in the northeastern corner of Morocco, is known for its unique culinary traditions.

The region’s food combines simplicity with rich flavors, reflecting the culture and history of the area.

Each dish tells a story of local ingredients and time-honored preparation methods passed down through generations.

Here is a closer look at some of Oujda’s most cherished traditional dishes.

‘Karan’

“Karan”, a beloved street food in Oujda, is both simple and satisfying. Made with chickpea flour, eggs, and a touch of oil, it is baked into a golden flan-like dish.

Its texture is soft and creamy, while the taste is mild and slightly nutty. It is often served fresh out of the oven, sliced into portions, and sprinkled with cumin, chili powder, or salt, depending on personal preference.

“Karan” is not just a dish; it is a cultural experience. Street vendors sell it in markets and neighborhoods, where it is enjoyed by people of all ages.

Affordable, filling, and nutritious, it is particularly popular among students and workers looking for a quick meal.

‘Berkoukesh’

“Berkoukesh” is a hearty dish made with large couscous-like grains. This comforting meal is prepared with a variety of ingredients such as seasonal vegetables, chickpeas, lentils, and sometimes pieces of lamb or beef.

The dish is slow-cooked with a flavorful blend of spices, including paprika, cumin, turmeric, and black pepper.

A hint of olive oil enhances the aroma and taste, making it a warming and nourishing choice, especially during the cold winter months.

Families in Oujda often gather around a communal dish of “berkoukesh”, sharing both food and stories.

‘Zamita’

“Zamita” is a unique traditional food made from roasted barley or wheat flour. It is finely ground and mixed with a variety of aromatic herbs and spices, including anise, fennel, and sometimes cinnamon and eggs.

The resulting powder is blended with olive oil or butter to create a crumbly, rich mixture.

Often sweetened with honey, it is a staple during Ramadan, where it provides energy and sustenance after long fasting hours.

It is also offered during special occasions as a symbol of hospitality and warmth. Compact and nutrient-dense, “zamita” is both a snack and a gesture of care in Oujda’s culinary culture.

‘Boudan’

“Boudan”, or Moroccan blood sausage, is a lesser-known traditional dish but an important part of Oujda’s culinary heritage.

Made by filling clean animal intestines with a mixture of fresh blood, minced meat, fat, and a blend of spices, it is then boiled or grilled until cooked through.

Though its preparation might seem unusual to some, “boudan” is celebrated for its bold and distinctive flavor.

It reflects the resourcefulness of traditional Moroccan cooking, where no part of an animal goes to waste.

In Oujda, the dish is usually served in small portions as an appetizer or paired with bread.

‘Mermouz’

“Mermouz” is a comforting dish made from crushed wheat or barley cooked in milk or buttermilk. Its preparation is simple, yet it delivers a wholesome and filling meal.

The dish is often sweetened with sugar or honey and topped with a dollop of butter for extra flavor.

“Mermouz” is traditionally enjoyed during breakfast or as a light evening meal. It is particularly popular in rural areas around Oujda, where people value its energy-boosting properties.

The creamy texture and mild sweetness make it a favorite among both children and adults.

These traditional dishes highlight the rich culinary heritage of Oujda, combining practicality with bold flavors and aromas.

Each meal reflects the region’s agricultural resources and historical influences. Whether enjoyed at a family table or purchased from a street vendor, these foods are more than sustenance, they are a connection to the culture and traditions of northeastern Morocco.