Moroccan cuisine is a mix of Mediterranean, Arabic, and Berber influences, featuring a wide variety of spices and ingredients.Popular dishes include tagine, a slow-cooked stew made with meat, vegetables, and preserved lemon; couscous, a staple grain typically served with vegetables and meat; and b'stilla, a savory pastry made with phyllo dough, meat, and spices. Spices commonly used in Moroccan cooking include cumin, paprika, cinnamon, and saffron. Harira, a hearty soup made with lentils and chickpeas, is often eaten during Ramadan. Moroccans also make a variety of pastries, including honey-soaked sweets and sesame-seed-covered delicacies.
Show More
