Cuisine

No other cuisine surpasses Morocco's subtle use of multi spice blends. Moroccan Cuisine is known for its abundance. A platter full of meat, vegetables, fruits and sweet dish is quite a common sight on the Moroccan dinner table. It reflects the ampleness of the country's natural products and acts as a mirror to the culture of Morocco. Apart from this the cuisine of Morocco is also special because of its diversity, which is due to the strong influence of foreign countries over Morocco. The Berber, Moorish, Middle Eastern, Mediterranean and African cuisines make a lovely blend to form the Moroccan cuisine. Then over the years cooks from the major cities of Fez, Meknes, Marrakech and Rabat have worked hard to polish it further and make the cuisine as delicious and sumptuous as it is now.

One of most liked dishes in the Moroccan cuisine is the world famous 'Couscous', made of semolina grains and is usually served with bisteeya, a toothsome pie of three- tiers. Some of the other favorite Moroccan cuisines include Tajine, Tanjia and Harira. Among meats, chicken is most widely consumed in Morocco, followed by beef and lamb. Some of the favorite Moroccan meat preparations are Ferakh Maaner, Mililna, Boulfaf, Tanjia and Mourouzia.

For desert they prefer kaab el ghzal, a pastry puffed with almond paste and garnished with sugar. They also specialize in honey cakes, Rozz bel Hleeb, Halwa, Shebakia and many more. The most popular and traditional drink of Morocco is green tea with mint. They also make good beet juice and grape juice.