Morocco produces a large range of Mediterranean fruits and vegetables and even some tropical ones. The country produces large quantities of sheep, cattle, poultry, and seafood which serve as a base for the cuisine.
The main Moroccan dish most people are familiar with is couscous which is very old and is probably of Berber origin.
Beef is the most commonly eaten red meat in Morocco. Lamb is preferred, but is not as common due to its higher cost. Poultry was historically used and the importance of seafood is increasing in Moroccan food. The breed of sheep in North Africa has much of its fat concentrated in its tail, which means that Moroccan lamb does not have the pungent flavor that Western lamb and mutton can have.
Among the most famous Moroccan dishes are Couscous, Bastilla (also spelled Bsteeya or Bastilla), Tagine, Tajine and Harira. Although the latter is a soup, it is considered as a dish in itself and is served as such or with dates especially during the month of Ramadan.
In a blender, mix pulse the almonds with the walnut oil and salt. When smooth, spoon in honey and blend for 30 seconds. Keep in an airtight container. Use to spread on breads.
- Moroccan Kefta
- Moroccan Salad
- Fish Kefta
- Fish in Charmoula
- Lentils & Pumpkin
- Mint Tea
- Rfissa (Marchouch)