Spices of Fes
A medieval city of Morocco, with the largest car-free medina in the world and a refined cuisine built on spice and preserved lemon.
Traded and grown here
Best time: March to May, and September to November.
Fes el-Bali, the old walled city, was founded in the ninth century and holds one of the oldest universities in the world. Its lanes are home to tanneries, brass workers, spice sellers and kitchens known across Morocco.
Spices and trade
Spice shops sell cinnamon, ginger, saffron, turmeric, cumin, paprika and ras el hanout. Fassi cooking, the city's cuisine, is known for sweet and savoury tagines, such as chicken with preserved lemon and olives.
The place and its people
Fassi families are known for their cooking. Pastilla, a pastry of pigeon or chicken with almonds, cinnamon and sugar, is said to have been developed in Fes.
Visiting
Fes el-Bali is hard to navigate without a guide. Early mornings are quieter.
A trail idea for Fes
- Fes el-Bali souks Find spice sellers.
- Place Seffarine Hear the copper workers.
- A pastilla meal Eat the city's famous pie.
- Chouara tannery See the dyed leather pits.
Written by the EveryMasala desk with AI assistance. Background: "Fez, Morocco" on Wikipedia. Opening hours, markets and tours change; check locally before travelling. If something is wrong, tell us.
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