Moroccan kitchen

Moroccan kitchen has long been one of the most diverse cuisine in the world. This is due to Morocco's interaction with the outside world for centuries. Moroccan cuisine is a mix of Amazigh, Arab, Maghreb, Middle Eastern, Mediterranean and African cuisine. Chefs in Moroccan cuisine over the centuries in Fez, Meknes, Marrakech, Rabat and Tetouan have created the basis for what is known as Moroccan cuisine today, Moroccan cuisine is the first Arab and African, and the second is the world after France.

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Morocco produces a large variety of Mediterranean fruits and vegetables and even some tropical. The country produces large amounts of sheep, poultry, livestock and fish that form the base of the kitchen.

Use spices
Spices are widely used in Moroccan cuisine. The import of spices to Morocco began thousands of years ago, and many elements, such as saffron of Taliouin, mint and olives from Meknes, oranges and lemons from Fez, local products. Spices include cinnamon, cumin, ginger, black pepper, anise seeds, sesame seeds, coriander, thyme, celery, saffron, Bildy (saffron) and mint.

Main dishes
The main meal among the people is the couscous, which is very old and was invented by the Amazigh. Chicken is the most common type of meat eaten in Morocco. The most common red meat in Morocco is beef and then lamb. The sheep in North Africa have a lot of fat concentrated in the tail, which means that the Moroccan lamb does not have the acute flavor, which is usually in Western sheep and give it an undesirable taste.
The most famous Moroccan Amazigh dishes are couscous, Bastille, Marouzia, Tagayn, Tangerine, Zallouq, Bisara, Harsheh, Malawai, Baghreer and Hreira. Although the latter is a soup, it is considered a complete meal and is usually served with dates during the month of Ramadan.

Drinks
The most popular drink is mint green tea. Traditionally, the preparation of mint tea in Morocco is considered a form of art and drinking with friends and family members is one of the most important rituals of the day. The method of pouring tea is as important as its quality. Tea is combined with cones or sugar cubes.

dessert
Moroccan sweets are not necessarily offered at the end of a meal. The dessert group is a deer heel ("horns of deer"), a pastry stuffed with almond paste and sugar. Another dessert is the honey buns, which is a piece of fried dough and immersed in a vase of honey with sesame seeds. Chocolates are sweets eaten during the month of Ramadan. Coke candy is a coconut cake, briyat, crunchle, graiaba, hamburger, slaw and squash.