Moroccan cuisine is a rich and diverse blend of flavors and cooking techniques, influenced by Berber, Arabian, Mediterranean, and African cuisine. Some of the most popular dishes in Moroccan cuisine include:
- Tagine – A slow-cooked stew made with meat, vegetables, and spices, traditionally cooked in a conical clay pot.
- Couscous – A type of pasta made from semolina wheat that is often served as a main dish with meat and vegetables.
- Harira – A hearty soup made with lentils, chickpeas, and tomatoes, often flavored with spices such as cumin, paprika, and saffron.
- Kefta – Spiced meatballs made from ground beef or lamb, often served with eggs or in a tomato sauce.
- Mechoui – A slow-roasted whole lamb or sheep, traditionally cooked over an open fire and served with bread.
- Pastilla – A sweet and savory pastry made with layers of phyllo dough, meat, and spices, dusted with cinnamon and sugar.
- Baghrir – A type of pancake made with a yeast-based batter, known for its unique honeycomb texture.
Moroccan food is typically served with bread, such as traditional round loafs of khobz or flatbreads like msemmen. The country is also known for its mint tea, a sweet and refreshing beverage that is served throughout the day.