Moroccan Food & Moroccan Cuisine:

Morocco has a very diversified cuisine, the cuisine of Morocco is considered as one of the most rich and mixed cuisines in the world, the cuisine of Morocco has various styles and has inspired from different culture and civilizations and from their food habits.

Some of these food styles in Morocco are the Arab cuisine, the berber cuisine, the Berber, the Moorish, the mediterranean, the african, as well as the jewish influences, these styles have added a lot of food habits to the moroccan cuisine in general, all over morocco nowdays there is several styles, such as the cuisine of Marrakech, Tangier, The cuisine of Fez, and Rabat, there is also other regional food habits and dishes, such as in the south of Morocco, Morocco had developped along the years a very great cuisine, because of the abundance of fine and various ingredients, Morocco is a very rich land, this great cuisine has also been developped thanks to the cultural influences and the history of Morocco, the country has been dominated by foreign colonists and powers.

Thus several culinary secrets has been brought to Morocco and has been enriched over the years by Moroccans all over Morocco, Moroccan cooks imagination can not be challenged, the country is very blessed with all these Morocco cooks who made of the country's cuisine such a rich and diversified one in the Arab world and all over the world.

The country has a large variety of berber, desert , Mediterranean fruits and vegetables as well as some tropical fruits, plus Morocco produces huge quantities of cattle, sheep, seafood and poultry, all these serve as a base for the cuisine of Morocco, in Moroccan cuisine, the spices are used very extensively, many ingredients are cultuvated in Morocco, such as the saffron in the Tiliouine area, province of Taroudant.

The mint and olives from the province of Mekness, also from Ouazzane, Safi, the oranges and lemons from souss region, province of Taroudant, other common spices include Cinnamon : karfa, cumin, turmeric : kharkoum, the ginger : skingbir, pepper : lebzar, paprika : tahmia, as well as anis seed, coriander, parsley and saffron.

The famous moroccan meals, are couscous, tajine, soup "harira", There is four main meals, the breakfast, midday meal, afternoon meal, and evening meal, the first meal is early moroning and is mainly hot moroccan mint tea, coffee, soupe, bread, and crepes, the midday meal is the main meal with the evening one, it begins with a series of hot and cold salads, followed by either a tajine ou couscous, but couscous is mainly friday midday meal all over Morocco, bread is eaten with every meal. Often chicken, a lamb followed by couscous topped with meats and vegetables. c cup of moroccan hot mint tea is commonly used after each main meal, it is very common all over Morocco to eat using the fingers and use bread as a "utensil.