The history tells us that Morocco was once not only the doorway between Africa and Europe but a point of interaction between many civilizations. That is why many experts rate Moroccan cuisine as the best in the world and consider it as the culinary star of North Africa.
Due to the influence of many cultures and civilizations that coexisted in Morocco, the Moroccan cuisine has become a very diverse cuisine. Berber, who were the very first people that lived in Morocco, combining with other habits from Arab, Mediterranean, and Africa deeply influence the Moroccan cuisine.
In Morocco, the food is prepared more carefully and artistically and served with delights and enjoyed more than any other part of the world. Being an agricultural country, Morocco produces a wide range of fruits and Mediterranean vegetables, and in terms of meat it produces a large quantity of poultry, seafood, cattle, and sheep that serves as a base for their cuisine.
The spices are an important ingredient of the Moroccan dishes and have been imported for thousands of years. But few are locally grown as well, such as lemon, oranges, mint, and saffron etc. Rich spices like paprika, cinnamon, dried ginger, coriander, and cumin are often on cook' shelf and are characteristic of the famous Moroccan cuisine. A garlic paste, olive oil, salt, and chilies are often used in the dishes to make them spicy and stand out among other milder foods of Mediterranean nature. A mixture of dried spice mixture called Ras EI Hanout, which combines from 10 to 100 spices, is very famous in their cuisines. Every venture follows their own unique recipes in order to distinguish them from one another.
Beef is the common choice of red meat, even though people prefer lamb but is used less because of its higher price. As compared to the lamb, fish and poultry are used more due to their lower prices. Meat is cooked until it is tender and can be pulled apart and eaten with fingers. Meat is usually grilled, stewed and cooked in earthenware known as Tagine.
Like any other part of the world, Moroccans have three meals during the day. Bread is often part of each Moroccan meal of breakfast, lunch, and dinner. Lunch is the main meal and people often start with a hot and cold salad followed by the main dish. Lamb, beef, fish, or chicken constitutes the main part of the dish. They are sometimes served with vegetables. The meal usually ends with a cup of sweet Mint. In Morocco, the invitation to drink tea is considered a symbol of hospitality and welcoming the guest, and it is considered rude if someone rejects such an invitation. Washing hands is compulsory before starting a meal, as most Moroccans use hand to break bread and use it as a utensil to eat their meal.
Most famous dishes in Morocco are Harira, Couscous, Tanjia, Tajine, and Pastille.
It is a dish made by rolling and shaping moistened semolina wheat than coating them with finely grounded wheat flour. The spherical granules should be about 1 mm in diameter before cooking. It can be eaten alone, or with a dish, plain, flavored, warm or cold, it is by tradition topped with meat and vegetables.
It is the most famous soup in Morocco. During the holy month of Ramadan, Harisa is extensively used with dates.
The salads are made from cooked vegetables and raw ingredients and are served with either hot or cold Zaalouk, eggplant and tomato mixture.
The people of Morocco are famous for their hospitality to their guests. It is common to find different ways of cooking in different cities of Morocco like Meknes, Fez, Rabat, Marrakech, and Tetouan. They have refined and formed the basis of the modern day Moroccan cuisine through the experience of several hundred years.