Moroccan Cuisine

   People have always considered Moroccan cuisine as one of the most picturesque and varied cuisines in the world. The interaction of Morocco with the rest of the World throughout history may be one of the main reasons to explain this. We can find a mix of Berber, Middle Eastern, Arab, Moorish, Mediterranean African and Jewish influences. Moroccan cuisine today is what the cooks in the royal kitchens of Meknes, Rabat, Tetouan, etc created to modify the mentioned Moroccan cuisine.

    Tradition when it comes to meals changes if we compare it to different parts of the World as the main meal is the one taking part in the midday, with a selection of hot and cold salads. Bread is also popular and you will not find a Moroccan meal without it. The most common meat is lamb or chicken and as it happens with the bread, it is easy that you find them in meals with couscous and vegetables. To end the meal there is usually a cup of mint tea. 

    Something different about cuisine and food traditions in Morocco is that Moroccan people use to eat with their fingers and using bread as an utensil. If you are travelling to Morocco during the “Holy month of Ramadan” you will find that people is not allowed (with very few exceptions) to eat or drink anything until the sun sets.