Moroccan cuisine is characterized by numerous influences that tell, through food, the long history of the North African country made up of settlers and immigrants with flavors that evoke the Middle East, Andalusia and France. The Berber cuisine is still alive in dishes such as couscous and tagines: the first is a plate of beans semolina grains served with vegetables and meat while the latter is a stew that takes its name from the terracotta dish that is cooked on embers and composed lamb, fish or vegetables.
In Moroccan cuisine play an important role also olives, citrus fruits, coffee and of course spices, such as cumin, turmeric, ginger and pepper that are used in each dish and who approach cinnamon, paprika, to chiles Sahara and saffron. Very often you will taste dishes enriched with cardamom, in this case we speak of sweets, sesame seeds and cloves. What about the parsley and coriander, always purchased together in the Moroccan souks, and the Ras el Hanout, a 20-40 mix of different spices mixed by shopkeepers own recipe traditional and widely used for cooking.
Also, dates and dried fruits are an integral part of the Moroccan diet, especially in the tagine, and are essential during Ramadan, introduced dall'harira, soup largest in Morocco, tomato with chickpeas, meat, lentils and small noodles.
The Moroccan salads can be cooked and raw. The salad consists of raw tomatoes, cucumbers, onions, green pepper and coriander while zaalouk, the bakoula and choukchouka are made of different combinations of vegetables and spices cooked together in a pan.
If you are wondering where to eat in Morocco know that you can choose from various types of restaurants, including the classic ones and those on the grill where you can sample tasty and inexpensive. In markets you will find many stalls selling bread, preserved lemons, dried fruit, but also soups, stews and meat skewers. The new towns offer a wide variety of restaurants, from Moroccan to international, from pizzerias to fast food.
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