Moroccan food is incredibly diverse due to the country’s interaction with other cultures and nations over the centuries, including Berber, Moorish, Arab and Mediterranean influences. The traditional cuisine of Morocco has been influenced by the Berber tribes of the mountains with their couscous and tajines, the Arabs from Persia bringing spices, the Moors on their return from Andalucia (Spain) bringing olive oil and citrus fruits, and more recently, the French.
Moroccan food can be described as mix of savory and sweet, smooth and textured, hot and cold. Traditional Moroccan cuisine uses fragrant spices like cinnamon, ginger, saffron, cumin, and caraway . Spices feature extensively in Moroccan cooking. Many ingredients, such as saffron, mint, olives oranges and lemons, are frequently homegrown. One other popular spice addition is harissa – a paste made of garlic, chillies, olive oil and salt that adds a fiery kick to many dishes The main Moroccan dish most people are familiar with is couscous, the old national delicacy.
Beef is the most commonly eaten red meat in Morocco. Lamb is also consumed, Poultry is also very common, and the use of seafood is increasing in Moroccan food.
Moroccan sweets are rich and dense mixtures of cinnamon, almond, and fruit perfumes that are rolled in filo dough, soaked in honey, and stirred into puddings.
Tea is an important part of socialising and making the popular green tea with mint is considered something of an art form.