Image by Chris Griffiths Lonely Planet
Just before noon, the vendors at this row of stalls start carving up steaming sides of mechoui (slow-roasted lamb). Point to the best-looking cut of meat, and ask for a nuss (half) or rubb (quarter) kilo. The cook will hack off falling-from-the-bone lamb and hand it to you with fresh-baked bread, cumin, salt and olives.
Choose to takeaway or sit down in a stall with your meal served to you on paper.