The Grand Tour Story
The Grand Tour leaves the eastern Mediterranean behind and crosses into North Africa, where the Atlantic and the
Sahara seem to compete for your attention. The streets become a maze of colourful souks, the air fills with the
scent of cumin, cinnamon and charcoal, and every market square echoes with the sound of traders calling out over
sizzling grills.
Welcome to Morocco.
We arrive in Marrakesh just before sunset as the famous Jemaa el-Fnaa square begins transforming into one
enormous open-air kitchen. Smoke rises from dozens of charcoal grills while tagines bubble gently nearby. Our
guide, Hassan, is calmly shaping lamb meatballs by hand before brushing them with a fiery homemade harissa.
He smiles.
"Spice should invite you back."
"Not chase you away."
After the first plate, we stayed for another.
You’ll Need
For the Lamb Meatballs
600g lamb mince
1 small onion, finely grated, 3 cloves garlic, finely grated
2 tbsp chopped fresh coriander, 2 tbsp chopped fresh parsley
2 tsp ground cumin, 1 tsp ground coriander
1 tsp smoked paprika, 1 tsp ground cinnamon
½ tsp ground turmeric, 1 tsp sea salt, ½ tsp cracked black pepper
Harissa Glaze
2 tbsp harissa paste
1 tbsp olive oil, 1 tbsp honey
Juice of ½ lemon
To Serve
Warm flatbreads
Greek yoghurt
Fresh coriander
Optional but dangerous
Pickled red onions
Crumbled feta
Roasted peppers
Cold Moroccan mint tea
Method
Preheat your air fryer to 200°C.
In a large bowl, combine the lamb mince, onion, garlic, coriander, parsley, cumin, ground coriander, smoked
paprika, cinnamon, turmeric, sea salt and black pepper.
Mix thoroughly until the mixture becomes slightly firm and evenly combined.
Roll into 16 evenly sized meatballs.
Place the meatballs into the air fryer basket in a single layer.
Air fry for 10–12 minutes, turning halfway through, until browned all over and cooked through.
Meanwhile, whisk together the harissa paste, olive oil, honey and lemon juice.
Brush the glaze generously over the meatballs during the final 3 minutes of cooking.
Return to the air fryer until the glaze becomes sticky, glossy and lightly caramelised.
Serve immediately with warm flatbreads, Greek yoghurt and plenty of fresh coriander.