Marrakech Street Food: 8 North African Cannabis Recipes
By Lisa · June 2026
Marrakech is one of the world's great food cities — a place where the spice trade shaped not just cooking but an entire civilisation. Djemaa el-Fna square transforms into an open-air restaurant every evening, with smoke from lamb tajines curling into the night sky alongside the sound of storytellers and musicians. Moroccan cuisine is one of the most complex and aromatic in the world — ras el hanout, preserved lemon, argan oil, and saffron create dishes of extraordinary depth. ZenOil's herbal, earthy character fits naturally into this tradition. These eight cannabis recipes honour Marrakech's culinary soul, from the first bowl of morning harira to the sweet finish of bastilla.
Best Recipes from Marrakech
Cannabis Harira
Marrakech's defining soup — a rich, warming broth of lentils, chickpeas, tomatoes, fresh herbs, and a warming spice blend that fills the city's medina every morning. ZenOil is stirred in just before serving, adding an earthy depth that harmonises with the coriander and cumin.
- Lentil & chickpea base
- Warming cumin & coriander
- ZenOil stirred in before serving
Cannabis Bastilla
Morocco's most celebrated dish — a fragrant pigeon (or chicken) pie in tissue-thin warqa pastry, dusted with icing sugar and cinnamon. Sweet and savoury together, impossibly complex. ZenOil is mixed into the filling's butter sauce for a distributed infusion through every layered bite.
- Warqa pastry — ultra thin layers
- Sweet-savoury spiced filling
- ZenOil in the butter sauce
Cannabis Lamb Tajine
The iconic conical clay pot of Marrakech's souks — lamb slowly braised with preserved lemon, olives, apricots, and ras el hanout until meltingly tender. ZenOil is added during the final stage of the slow cook, where its properties are preserved at the lower temperature.
- Preserved lemon & olives
- Ras el hanout spice blend
- ZenOil added in the final simmer
Cannabis Couscous with Roasted Vegetables
Friday is couscous day in Marrakech — the whole city pauses for a communal bowl of steamed couscous with seven vegetables and slow-braised lamb or chicken. This cannabis version uses ZenOil stirred into the warm couscous for an earthy, herbal base that carries all the vegetable flavours.
- Steamed semolina couscous
- Seven roasted Moroccan vegetables
- ZenOil in the couscous
Cannabis Moroccan Mezze Dip
Marrakech's street vendors serve an array of dips with warm flatbread — chermoula, zaalouk, and spiced chickpea purees in a tradition stretching back centuries. This cannabis hummus with chermoula-inspired spicing uses ZenOil as the finishing pour for the ideal Marrakech mezze experience.
- Chermoula-spiced chickpea base
- Cumin & preserved lemon notes
- ZenOil poured over generously
Cannabis Moroccan Mint Tea
Marrakech's mint tea ceremony is one of the world's great hospitality rituals — green tea brewed with fresh mint and abundant sugar, poured from height into small glasses. This cannabis spiced tea uses ZenOil emulsified into the hot, sweet, minty brew for a Djemaa-el-Fna moment at home.
- Strong green tea base
- Fresh spearmint leaves
- ZenOil emulsified in while hot
Cannabis Moroccan Pastry
The medina's sweet stalls are laden with honey-drenched nut pastries — kaab el ghazal, chebakia, and almond-filled briouats alongside baklava. This cannabis version of the layered nut-and-honey pastry uses ZenOil in the butter layers for a consistent infusion through every flaky sheet.
- Honey & almond or walnut filling
- ZenOil in the butter layers
- Orange blossom water syrup
Cannabis Moroccan Spiced Chicken
Marrakech's roasted chicken with chermoula — a marinade of coriander, cumin, garlic, paprika, and lemon — is served in every riad and street grill in the medina. ZenOil is incorporated into the chermoula marinade so it penetrates the chicken during the long marinating time.
- Chermoula marinade: coriander & cumin
- Overnight marinating time
- ZenOil in the chermoula