Moroccan · Drink
Khoudenjal (Spiced Galangal Warming Drink)
Khoudenjal is Marrakech's famous winter and Ramadan warmer — a dark, intensely spiced infusion built on galangal (khodenjal) with ginger, black pepper, cinnamon and other roots, sweetened and often served with a spoonful of ground almonds and a boiled egg on the side. Sold from steaming urns in the medina after dark, it is prized as a warming, invigorating tonic.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Serves
- 4
- Level
- Medium
Ingredients
- 3 tbsp ground galangal (khodenjal)
- 1 litre water
- 1 tsp ground ginger
- 1/2 tsp ground black pepper
- 1 cinnamon stick
- 3 tbsp sugar or honey, to taste
- Ground almonds, to serve
- Boiled eggs, to serve (optional)
Method
- 1
Build the infusion
Bring the water to a boil with the galangal, ginger, pepper and cinnamon stick.
- 2
Simmer
Lower the heat and simmer for about 25 minutes so the roots release their heat and colour, and the liquid darkens.
- 3
Sweeten
Stir in sugar or honey to taste, balancing the drink's warming pungency.
- 4
Strain
Strain into cups, leaving the spices behind.
- 5
Serve
Top each cup with a spoon of ground almonds and serve very hot, with a boiled egg alongside in the medina style.
Chef's tips
- Galangal and pepper make this genuinely warming and spicy; adjust the pepper to your tolerance.
- A longer simmer gives a darker, more potent drink — reduce it for a milder version.
- The traditional garnish of ground almonds thickens and softens each mouthful; don't skip it.
Frequently asked questions
What is galangal and where do I find it?
Galangal (khodenjal) is a pungent, peppery root related to ginger, sold ground in Moroccan spice souks; specialist or online spice shops stock it elsewhere.
Why is it sold with boiled eggs?
In Marrakech, night vendors pair the hot, spicy drink with a boiled egg dipped in cumin and salt as a warming, fortifying late-night snack, especially in winter and Ramadan.