Sandwich

Sandwiches are common in Moroccan eateries. No wonder, as they are simple, quick and can be varied endlessly.

All sorts of things can end up on a sandwich. Grilled chicken, kefta (grilled minced beef), liver, tuna, turkey and cheese. And of course vegetables such as tomatoes, lettuce and olives.

Common sauces on Moroccan sandwiches are:

• Algerian sauce (mayonnaise, mustard, shallots, vinegar, chilli pepper)
• Andalusian sauce (mayonnaise, tomato, chilli pepper)
• Mayonnaise

But there are, of course, many more, such as ketchup and sauce fromage (cheese). If you are asked if you would like Har, it means something spicy, such as harissa or Tabasco.

The sandwiches are made with white bread.

If you prefer wholemeal bread, my tip is to bring your own bread and ask for a sandwich made with it. I’ve tried this once and it wasn’t a problem. Fresh bread is available almost everywhere and costs just a couple of dirhams.

A grilled sandwich is called a panini. A cold sandwich, or one that has only been briefly grilled, is simple called sandwish or a bocadillo.

Sandwiches are everywhere. Fancy restaurants. Simpler eateries such as fast-food restaurants and Halabiya. Food trolleys on the pavement. If you want to fill up, I recommend going to a butcher with a barbecue, where the meat is served in bread.

There are also sandwiches with deep-fried sardines. Some street vendors specialise in this classic. They often have a large pot where the sardines are deep-fried, and other pots where aubergine and green chilli pepper are deep-fried.