The Moroccan cuisine is Mediterranean cuisine characterized by its variety of dishes mainly from the Berber cuisine, with Arabic and Jewish influences. Despite its common traits with the kitchens of other North African countries, Moroccan cuisine has retained its originality and unique cultural specificities. In 2015, it was ranked second cuisine in the world by the site Worldsim
A Moroccan cuisine has undergone multiple influences: Berber, Arab-Andalusian and Jewish. There is also an influence of the kitchens of sub-Saharan Africa and Asia (especially India with its very spicy cuisine).
Moroccan cuisine offers a wide variety of dishes: couscous, tajines, pastilla, mechowe, briwhat (small triangular puffs filled with meat or fish). There are also other typical Moroccan dishes: tajine mrouzia, tangia marrakchie (from the Marrakech region), harira (soup for the breaking of fasting in ramadan), baddaz, tagoula (porridge of flour Of barley), the seffa, the Moroccan salad or the orange salad scented with cinnamon. The ingredients used are mainly vegetables, lentils, white beans, beans (notably for the preparation of bessara), but also fish (especially the sardine which is very popular)
Besides all these dishes, Moroccans breakfasts with the msemmen, the rziza, the harcha, the meloui (more flexible and less compact than the msemmen) or the baghrir accompanied by honey, butter or fresh cheese (jben).
As for the bread in Morocco, it is round, thick and very different from one city to another, both by its preparation (the m'hhemrats based on tahin are prepared differently from traditional bread) and by its ingredients (barley or Corn flour may also be used).
For each recipe, there are several variations and appellations depending on the region. For tea, for example, each region has its own way of preparing it: it is sweeter in the north of the country and more fragrant in the south (where saffron is added)
This is a picture of a Moroccan tajiin
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Welcome to Morocco