Food in souks is sold by weight and a decent portion costs around MAD 10 ($1.18). The vendor will chop it up and serve it in a sandwich or with a handful of fries.
Steamed sheep head
This delicacy is usually eaten for breakfast after a home slaughter during the Islamic festival of Eid al-Adha (Feast of the Sacrifice).
In the souk, sheep heads are steamed for about five hours and ready by lunchtime.
"They're sold as a half (MAD 15/$1.77) or whole head (MAD 30/$3.55), with or without eyes, although the brains are sold separately at another stall," says Gail.
To eat a head, wait for the vendor to scrape off the fur. Then sprinkle it with cumin, salt and chili, and scrape out the tender cheek meat and tongue.
Morocco is the world's largest exporter of sardines, making the little fish a street food staple.
Sardines are stuffed with a spicy chermoula paste made of tomato, coriander, chili, garlic, paprika, cumin, olive oil and lemon juice.
They're coated in a light batter, fried until crisp and often served with a fried green chili. Again, they're sold by weight, but MAD 15 ($1.77) will buy you a tasty sandwich.
Vegetarians can happily scoff their way through the souks, too, with plenty of fresh, organic produce for sale.
Sliced aubergine dipped in sweet smoked paprika batter then deep-fried go for MAD 1 apiece ($0.12).
The silky, smoky slices are served with spicy lubia (white haricot beans stewed in tomatoes, cumin, paprika, garlic and ginger) or fresh salad.
Follow the billowing clouds of smoke and you'll find mini-chicken kebabs cooking over charcoal.
The meat is rubbed with salt and spices, such as paprika and cumin. Spiced ground lamb or beef (kefta) is formed around a skewer and grilled.
Brochettes are served with khobz, harissa (red pepper sauce), red onion, cumin and salt and cost around MAD 20-30 ($2.36-3.55).
Stalls selling steaming vats of snail soup are popular across the country. A bowl costs between MAD 5-10 ($0.59-1.18).
First you pluck the snails from their shells with a toothpick before slurping the soup.
"The snails have an earthy flavor, a bit like shitake mushrooms," says Gail.
Flavored with a concoction of around 15 different spices, Moroccans believe the broth is good for digestion and fever, so some drink it without snails.
Stuffed camel spleen
For an alternative take on sausage, how about tehal (stuffed camel spleen)?