Moroccan cooking recipes and dishes are popular Arab and international

Moroccan cooking is an inseparable part of the art of living in

Morocco. It brings you the skill of combining the Amazigh, Oriental and Mediterranean influences. Morocco's richness also gives it a varied menu of foods by region, characterized by natural wealth, traditions and social customs, With kitchen.

Couscous, chicken and traditional dishes are the Moroccan cooking base of Amazigh origin, and the influence of the Arab Muslim conquerors who brought spices from the East and created a mixture of sweet and salty flavors.

Olive and sourced from the heritage of Mediterranean kitchens, this is a generous cuisine full of flavor with spices such as saffron, cumin and ginger to name a few, as there is an extensive list of aromas and flavors that put it among the best of international cuisine.

Moroccan cooking is popular in international cookbooks, in major magazines and in competitions such as "Master Chef" in its various versions, which often suggest visits to Morocco, or incorporate racers in the preparation of traditional Moroccan cuisine known Such as cauliflower or couscous.

Moroccan cooking is also divided according to the seasons of the year, the areas and the proximity to the coast. For example, fish is included in most varieties of different foods, both in the tajine, or grilled sardines, or in the form of pellets. On camel meat, couscous, camel milk and traditional tea.

Not to forget the presence and beauty of pastries and rich and popular Moroccan pastries, often prepared with almonds and honey, accompanied by traditional mint tea.

Moroccan cuisine is ranked second in the world, and we have chosen for you the most popular dishes in Morocco that must be tested at least once in life.

Moroccan salad with beans

Al-Rafaisa is attended by women who have given birth to a baby

Chicken chicken broth

Couscous with dry fruits

Marozia is Moroccan eaters with distinction

Couscous with chickpeas

Tagine with rabbit meat is another recipe for Moroccan poultry

Hira is a global brand registered in the name of Morocco

Al-Shabakiyya prepares it from the signs of approaching Ramadaan

Tagine fish when Moroccan women mastered

Couscous with seven vegetables

Shakshouka Marrakesh famous

Moroccan fish grilled Moroccan way

Moroccan salad mate lunch

Bisara during the cold days and harsh winter

The octopus baked another way

Atai Mint is the companion of all sessions

Cooking for breakfast and programming and Ramadan

Bastia Fascia eat rich with the benefits of Taba

Briets in almonds from dinner dishes

Dates related to events

Strange adult and young lovers

Heel to the royal dessert gourd