Guelmim-Oued Noun

The gateway to the Sahara, where Morocco begins to whisper its secrets

The story

Guelmim is the last city before Morocco becomes desert. The millennial crossroads of caravans linking the Sahara to the Souss, it developed a transitional cuisine: rare vegetables cooked with reverence, camel meat for great occasions, fermented milk drunk at sunset. Guelmim cuisine is the cuisine of the essential, what you keep when you can only take the necessary.

Best season

Winter and spring, the desert is livable, the cuisine at its best

Specialties

Signature dishes

Camel Mechoui

Whole camel or in pieces, slowly roasted in a buried oven. The meat, redder and slightly wild, becomes tender after hours of gentle heat.

Zrig

Drink of lightly fermented camel milk, diluted with cold water and seasoned with a pinch of salt. Refreshing, nutritious, the drink of Saharan travelers.

Tchicha

Thick porridge of barley or hard wheat semolina, enriched with melted camel butter. Simple and nourishing, it's the morning meal when the desert waits.

Nomadic Tajine

Lamb or goat with desert spices, cooked under a clay lid placed over embers. No vegetables, meat and spices alone suffice.

Key Ingredients

Camel milkDried datesCamel butterDesert barley

Ambassador Chef

Coming soon

Lalakook

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Every month, a woman's portrait, a region, a dish. Nothing more. Everything essential.