Morocco Cuisine

The national cuisine of Morocco totally reflects the rich history of the country. Many traditional Moroccan dishes have the Berbers’ origin. The Arabs brought some spices, nuts, dates, honey, and milk. The Ottomans introduced grilled meat. Nowadays there are five main ingredients, which are used in cooking: lemons, olives, figs, dates, and almonds. Morocco is the country which is rich in fish and seafood, so sea products are popular too. The most popular specialties of Morocco include Harissa (a paste of garlic, chiles, olive oil, and salt), Couscous (a dish made of semolina - fine grains of wheat), Tajine (a lamb or poultry stew). Desserts are also very important. The locals prefer sweet desserts made from almonds, honey, and other ingredients. Usually it is accomanied by mint tea – a traditional drink in Morocco.