Moroccan cuisine () is the cuisine of

Morocco Morocco (),, ) officially the Kingdom of Morocco, is the westernmost country in the Maghreb region of North Africa. It overlooks the Mediterranean Sea to the north and the Atlantic Ocean to the west, and has land borders with Algeria to A ...

, fueled by interactions and exchanges with many cultures and nations over the centuries. Moroccan cuisine is usually a mix of

Arab The Arabs (singular: Arab; singular ar, عَرَبِيٌّ, DIN 31635: , , plural ar, عَرَب, DIN 31635: , Arabic pronunciation: ), also known as the Arab people, are an ethnic group mainly inhabiting the Arab world in Western Asia, ...

Berber Berber or Berbers may refer to: Ethnic group * Berbers, an ethnic group native to Northern Africa * Berber languages, a family of Afro-Asiatic languages Places * Berber, Sudan, a town on the Nile People with the surname * Ady Berber (1913–19 ...

Andalusi The Arabic '' nisbah'' (attributive title) Al-Andalusi denotes an origin from Al-Andalus. Al-Andalusi may refer to: * Abu Hayyan al-Gharnati * Ibn Hazm * Ibn Juzayy * Ibn 'Atiyya * Said Al-Andalusi Ṣāʿid al-Andalusī (); he was Abū al-Qāsim ...

, and

Mediterranean The Mediterranean Sea is a sea connected to the Atlantic Ocean, surrounded by the Mediterranean Basin and almost completely enclosed by land: on the north by Western and Southern Europe and Anatolia, on the south by North Africa, and on ...

cuisines, with minimal European (French and Spanish) and sub-Saharan influences. Like the rest of the

Maghrebi cuisine Maghreb cuisine is the cooking of the Maghreb region, the northwesternmost part of Africa along the Mediterranean Sea, consisting of the countries of Algeria, Libya, Mauritania, Morocco, and Tunisia. Well-known dishes from the region include ''c ...

, Moroccan cuisine has more in common with

Middle Eastern cuisine Middle Eastern cuisine or West Asian cuisine includes Arab, Armenian, Assyrian, Azerbaijani, Cypriot, Egyptian, Georgian, Iranian, Iraqi, Israeli, Kurdish, Lebanese, Palestinian and Turkish cuisines. Common ingredients include olives ...

than with the rest of

Africa Africa is the world's second-largest and second-most populous continent, after Asia in both cases. At about 30.3 million km2 (11.7 million square miles) including adjacent islands, it covers 6% of Earth's total surface area ...

. According to Moroccan chef and cuisine researcher Hossin Houari, the oldest traces of Moroccan cuisine that can still be observed today, go back to the

7th century BC The 7th century BC began the first day of 700 BC and ended the last day of 601 BC. The Neo-Assyrian Empire continued to dominate the Near East during this century, exercising formidable power over neighbors like Babylon and Egypt. In the last ...

Ingredients

Morocco produces a large range of Mediterranean fruits and vegetables, as well as tropical products like snails. Common meats include

beef Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantit ...

goat The goat or domestic goat (''Capra hircus'') is a domesticated species of goat-antelope typically kept as livestock. It was domesticated from the wild goat (''C. aegagrus'') of Southwest Asia and Eastern Europe. The goat is a member of the a ...

, mutton and lamb, which, together with

chicken The chicken (''Gallus gallus domesticus'') is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adu ...

and

seafood Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus an ...

, serve as a base for the cuisine. Characteristic flavorings include lemon pickle,

argan oil Argan oil is a plant oil produced from the kernels of the argan tree ('' Argania spinosa'' L.), which is indigenous to Morocco. In Morocco, argan oil is used to dip bread in at breakfast or to drizzle on couscous or pasta. It is also used for cos ...

, preserved butter (

smen ''Smen'' (from ar, سمن or سمنة also called ''sman'', ''semn'', ''semneh'', or ''sminn'') is a salted, fermented butter, and a traditional Yemeni dish. In Yemen, Yemenis prepare a special version of ''semneh'' (سمنة) which is smoked wi ...

olive oil Olive oil is a liquid fat obtained from olives (the fruit of ''Olea europaea''; family Oleaceae), a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. It is commonly used in cooking: ...

, and dried fruits. The staple grains today are rice and wheat, used for bread and couscous, though until the mid-20th century,

barley Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley p ...

was an important staple, especially in the south. Grapes are mostly eaten fresh, as a dessert; wine consumption is only about 1 liter per capita per year.Moroccan wine and Muslims
,

Decanter A decanter is a vessel that is used to hold the decantation of a liquid (such as wine) which may contain sediment. Decanters, which have a varied shape and design, have been traditionally made from glass or crystal. Their volume is usually equ ...

2008-06-06 The traditional cooking fats are butter and animal fat, though olive oil is now replacing them. Butter is used both fresh, ''zebeda'', and preserved, ''smen''.

Flavorings

Spice A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spices a ...

s and

Ras el hanout ''Ras el hanout'' or ''rass el hanout'' ( ar, رأس الحانوت , ) is a spice mix found in varying forms in Tunisia, Algeria, and Morocco. The name in Arabic means "head of the shop" and implies a mixture of the best spices the seller has to ...

are used extensively in Moroccan food. Although some spices have been imported to Morocco through the

Arabs The Arabs (singular: Arab; singular ar, عَرَبِيٌّ, DIN 31635: , , plural ar, عَرَب, DIN 31635: , Arabic pronunciation: ), also known as the Arab people, are an ethnic group mainly inhabiting the Arab world in Western Asia, ...

, introducing Persian and

Arabic Arabic (, ' ; , ' or ) is a Semitic language spoken primarily across the Arab world.Semitic languages: an international handbook / edited by Stefan Weninger; in collaboration with Geoffrey Khan, Michael P. Streck, Janet C. E.Watson; Walter ...

cooking influences, many ingredients—like

saffron Saffron () is a spice derived from the flower of ''Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma (botany), stigma and stigma (botany)#style, styles, called threads, are collected and dried for use mainly ...

from Talaouine, mint and olives from

Meknes Meknes ( ar, مكناس, maknās, ; ber, ⴰⵎⴽⵏⴰⵙ, amknas; french: Meknès) is one of the four Imperial cities of Morocco, located in northern central Morocco and the sixth largest city by population in the kingdom. Founded in the 11th c ...

, and oranges and lemons from Fes—are home-grown, and are being exported. After the Idrissids established Fes in 789, predominant in

Arab culture Arab culture is the culture of the Arabs, from the Atlantic Ocean in the west to the Arabian Sea in the east, and from the Mediterranean Sea in the north to the Horn of Africa and the Indian Ocean in the southeast. The various religions the Ara ...

, many spices were brought from the east. Common spices include

cinnamon Cinnamon is a spice obtained from the inner bark of several tree species from the genus '' Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakf ...

cumin Cumin ( or , or Article title
) (''Cuminum cyminum'') is a

turmeric Turmeric () is a flowering plant, ''Curcuma longa'' (), of the ginger family, Zingiberaceae, the rhizomes of which are used in cooking. The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast ...

ginger Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine. It is a herbaceous perennial which grows annual pseudostems (false stems made of the rolled bases of ...

paprika Paprika ( US , ; UK , ) is a spice made from dried and ground red peppers. It is traditionally made from '' Capsicum annuum'' varietals in the Longum group, which also includes chili peppers, but the peppers used for paprika tend to be milder ...

coriander Coriander (;

, mace,

cloves Cloves are the aromatic flower buds of a tree in the family Myrtaceae, ''Syzygium aromaticum'' (). They are native to the Maluku Islands (or Moluccas) in Indonesia, and are commonly used as a spice, flavoring or Aroma compound, fragrance in fi ...

fennel Fennel (''Foeniculum vulgare'') is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized ...

anise Anise (; '), also called aniseed or rarely anix is a flowering plant in the family Apiaceae native to Eurasia. The flavor and aroma of its seeds have similarities with some other spices and herbs, such as star anise, fennel, licorice, and t ...

nutmeg Nutmeg is the seed or ground spice of several species of the genus ''Myristica''. ''Myristica fragrans'' (fragrant nutmeg or true nutmeg) is a dark-leaved evergreen tree cultivated for two spices derived from its fruit: nutmeg, from its seed, an ...

cayenne pepper The cayenne pepper is a type of '' Capsicum annuum''. It is usually a moderately hot chili pepper used to flavor dishes. Cayenne peppers are a group of tapering, 10 to 25 cm long, generally skinny, mostly red-colored peppers, often with ...

fenugreek Fenugreek (; ''Trigonella foenum-graecum'') is an annual plant in the family Fabaceae, with leaves consisting of three small obovate to oblong leaflets. It is cultivated worldwide as a semiarid crop. Its seeds and leaves are common ingredients ...

caraway Caraway, also known as meridian fennel and Persian cumin (''Carum carvi''), is a biennial plant in the family Apiaceae, native to western Asia, Europe, and North Africa. Etymology The etymology of "caraway" is unclear. Caraway has been ...

black pepper Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in dia ...

and

sesame seeds Sesame ( or ; ''Sesamum indicum'') is a flowering plant in the genus '' Sesamum'', also called benne. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cu ...

. Twenty-seven spices are combined for the Moroccan spice mixture ''

ras el hanout ''Ras el hanout'' or ''rass el hanout'' ( ar, رأس الحانوت , ) is a spice mix found in varying forms in Tunisia, Algeria, and Morocco. The name in Arabic means "head of the shop" and implies a mixture of the best spices the seller has to ...

''. Common herbs in Moroccan cuisine include

mint MiNT is Now TOS (MiNT) is a free software alternative operating system kernel for the Atari ST system and its successors. It is a multi-tasking alternative to TOS and MagiC. Together with the free system components fVDI device drivers, XaAE ...

parsley Parsley, or garden parsley (''Petroselinum crispum'') is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region (Sardinia, Lebanon, Israel, Cyprus, Turkey, southern Italy, Greece, ...

coriander Coriander (;

oregano Oregano (, ; ''Origanum vulgare'') is a species of flowering plant in the mint family Lamiaceae. It was native to the Mediterranean region, but widely naturalised elsewhere in the temperate Northern Hemisphere. Oregano is a woody perennial ...

peppermint Peppermint (''Mentha'' × ''piperita'') is a hybrid species of mint, a cross between watermint and spearmint. Indigenous to Europe and the Middle East, the plant is now widely spread and cultivated in many regions of the world.Euro+Med Plantb ...

marjoram Marjoram (; ''Origanum majorana'') is a cold-sensitive perennial herb or undershrub with sweet pine and citrus flavours. In some Middle Eastern countries, marjoram is synonymous with oregano, and there the names sweet marjoram and knotted marj ...

verbena ''Verbena'' (), also known as vervain or verveine, is a genus in the family Verbenaceae. It contains about 150 species of annual and perennial herbaceous or semi-woody flowering plants. The majority of the species are native to the Americas a ...

, sage and

bay laurel ''Laurus nobilis'' is an aromatic evergreen tree or large shrub with green, glabrous (smooth) leaves. It is in the flowering plant family Lauraceae. It is native to the Mediterranean region and is used as bay leaf for seasoning in cookin ...

Structure of meals

A typical lunch begins with a series of hot and cold salads, followed by a '' tagine'' or ''dwaz''. Often, for a formal meal, a lamb or chicken dish is next, or couscous topped with meat and vegetables. Traditionally, Moroccans eat with their hands and use bread. The consumption of pork and alcohol is uncommon due to religious restrictions.

Main dishes

The main Moroccan dish people are most familiar with is

couscous Couscous ( '; ber, ⵙⴽⵙⵓ, translit=Seksu) – sometimes called kusksi or kseksu – is a Maghrebi dish of small steamed granules of rolled durum wheat semolina that is often served with a stew spooned on top. Pearl millet, sorghum, ...

;

is the most commonly eaten red meat in Morocco, usually eaten in a '' tagine'' with a wide selection of vegetables. Chicken is also very commonly used in ''tagines'' or roasted. They also use additional ingredients such as plums, boiled eggs, and lemon. Like their national food, the ''tagine'' has a unique taste of popular spices such as saffron, cumin, cinnamon, ginger, and cilantro, as well as ground red pepper. Since Morocco lies on two coasts, the

Atlantic The Atlantic Ocean is the second-largest of the world's five oceans, with an area of about . It covers approximately 20% of Earth's surface and about 29% of its water surface area. It is known to separate the " Old World" of Africa, Europe ...

and the

, Moroccan cuisine has ample seafood dishes.

European pilchard The European pilchard (''Sardina pilchardus'') is a species of ray-finned fish in the monotypic genus ''Sardina''. The young of the species are among the many fish that are sometimes called sardines. This common species is found in the northeast ...

is caught in large but declining quantities. Other fish species include

mackerel Mackerel is a common name applied to a number of different species of pelagic fish, mostly from the family Scombridae. They are found in both temperate and tropical seas, mostly living along the coast or offshore in the oceanic environment. ...

anchovy An anchovy is a small, common forage fish of the family Engraulidae. Most species are found in marine waters, but several will enter brackish water, and some in South America are restricted to fresh water. More than 140 species are placed in 1 ...

sardinella ''Sardinella'' is a genus of fish in the family Clupeidae found in the Atlantic, Indian and Pacific Ocean. They are abundant in warmer waters of the tropical and subtropical oceans. Adults are generally coastal, schooling, marine fish but juveni ...

, and

horse mackerel Horse mackerel is a vague vernacular term for a range of species of fish throughout the English-speaking world. It is commonly applied to pelagic fishes, especially of the Carangidae (jack mackerels and scads) family, most commonly those of the gen ...

. Other famous Moroccan dishes are ''

pastilla Pastilla ( ara, بسطيلة, basṭīla, also called North African pie) is a North African meat or seafood pie made with ''warqa'' dough (), which is similar to filo. It is a specialty of Morocco and Algeria. It has more recently been spread ...

'' (also spelled ''basteeya'' or ''bestilla''), ''tanjia'', and ''

rfissa ''Rfissa'' ( ar, رفيسة) is a Moroccan dish and is served during various traditional celebrations. It is traditionally served with chicken and lentils and fenugreek seeds (''tifiḍas'' in Amazigh, ''helba'' in Arabic), msemmen, meloui or ...

''. A big part of the daily meal is bread. Bread in Morocco is principally made from durum wheat semolina known as ''khobz''. Bakeries are very common throughout Morocco and fresh bread is a staple in every city, town, and village. The most common is whole-grain coarse ground or white-flour bread or baguettes. There are also a number of flat breads and pulled unleavened pan-fried breads. In addition, there are dried salted meats and salted preserved meats such as '' khlea'' and ''g'did'' (basically

sheep Sheep or domestic sheep (''Ovis aries'') are domesticated, ruminant mammals typically kept as livestock. Although the term ''sheep'' can apply to other species in the genus '' Ovis'', in everyday usage it almost always refers to domesticate ...

bacon Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the bacon, lettuce, and tomato sand ...

), which are used to flavor ''tagines'' or used in ''el rghaif'', a folded savory Moroccan pancake.

Soups

Harira Harira ( ar, الحريرة ''al-ḥarīra'', shi, ⴰⵣⴽⴽⵉⴼ ''azkkif'' or ⴰⵙⴽⴽⵉⴼ ''askkif'') is a traditional North African soup prepared in Morocco and Algeria. Algerian harira differs from Moroccan harira in that Algerian ...

'', a typical heavy

soup Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling soli ...

, eaten during winter to warm up and is usually served for dinner. It is typically eaten with plain bread or with dates during the month of

Ramadan , type = islam , longtype = Religious , image = Ramadan montage.jpg , caption=From top, left to right: A crescent moon over Sarıçam, Turkey, marking the beginning of the Islamic month of Ramadan. Ramadan Quran reading in Bandar Torkaman, Iran. ...

. '' Bissara'' is a

broad bean ''Vicia faba'', commonly known as the broad bean, fava bean, or faba bean, is a species of vetch, a flowering plant in the pea and bean family Fabaceae. It is widely cultivated as a crop for human consumption, and also as a cover crop. Varieti ...

-based soup that is also consumed during the colder months of the year.

Salads

Salad A salad is a dish consisting of mixed, mostly natural ingredients with at least one raw ingredient. They are typically served at room temperature or chilled, though some can be served warm. Condiments and salad dressings, which exist in a va ...

s include both raw and cooked vegetables, served either hot or cold. include ''

zaalouk Zaalouk or Zalouk ( Berber: ⵣⴰⵄⵍⵓⴽ ary, زعلوك, zaʿlūk) is a Moroccan salad of cooked eggplants and tomato The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The ...

,'' an

aubergine Eggplant ( US, Canada), aubergine ( UK, Ireland) or brinjal (Indian subcontinent, Singapore, Malaysia, South Africa) is a plant species in the nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit. Mo ...

and

tomato The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word ...

mixture, and ''

taktouka Taktouka (Arabic: تكتوكة) is a traditional Moroccan savory dish and spread made from tomatoes, bell peppers, garlic, toasted paprika and olive oil. Overview Taktouka is typically made from tomatoes, bell peppers, paprika, garlic, and various ...

'' (a mixture of tomatoes, smoked green peppers, garlic, and spices) characteristic of the cities of Taza and Fes, in the Atlas. Another cold salad is called ''bakoula'', or ''khoubiza'', consisting of braised mallow leaves, but can also be made with spinach or arugula, with parsley, cilantro, lemon, olive oil, and olives.

Desserts

Usually, seasonal fruits rather than cooked desserts are served at the close of a meal. A common dessert is '' kaab el ghzal'' (, ''gazelle ankles''), a pastry stuffed with

almond paste Almond paste is made from ground almonds or almond meal and sugar in equal quantities, with small amounts of cooking oil, beaten eggs, heavy cream or corn syrup added as a binder. It is similar to ''marzipan'', but has a coarser texture. Almond pas ...

and topped with sugar. Another is ''halwa chebakia'', pretzel-shaped dough deep-fried, soaked in honey and sprinkled with sesame seeds; it is eaten during the month of

. '' Jowhara'' is a delicacy typical of Fes, made with fried '' waraq'' pastry, cream, and toasted almond slices. Coconut fudge cakes, 'Zucre Coco', are popular also.

Seafood

Morocco is endowed with over 3000 km of coastline. There is an abundance of fish in these coastal waters with the

sardine "Sardine" and "pilchard" are common names for various species of small, oily forage fish in the herring family Clupeidae. The term "sardine" was first used in English during the early 15th century, a folk etymology says it comes from the It ...

being commercially significant as Morocco is the world's largest exporter. Sardines were used in the production of

garum Garum is a fermented fish sauce that was used as a condiment in the cuisines of Phoenicia, ancient Greece, Rome, Carthage and later Byzantium. Liquamen is a similar preparation, and at times they were synonymous. Although garum enjoyed its gre ...

Lixus Lixus may refer to: * ''lixus'', the Latin word for "boiled" * Lixus (ancient city) in Morocco * ''Lixus (beetle)'', a genus of true weevils * Lixus, one of the sons of Aegyptus and Caliadne Caliadne (; Ancient Greek: Καλιάδνης ) or Cali ...

. At Moroccan fish markets one can find sole,

swordfish Swordfish (''Xiphias gladius''), also known as broadbills in some countries, are large, highly migratory predatory fish characterized by a long, flat, pointed bill. They are a popular sport fish of the billfish category, though elusive. Swordf ...

tuna A tuna is a saltwater fish that belongs to the tribe Thunnini, a subgrouping of the Scombridae (mackerel) family. The Thunnini comprise 15 species across five genera, the sizes of which vary greatly, ranging from the bullet tuna (max length: ...

, turbot,

shrimp Shrimp are crustaceans (a form of shellfish) with elongated bodies and a primarily swimming mode of locomotion – most commonly Caridea and Dendrobranchiata of the decapod order, although some crustaceans outside of this order are ref ...

conger eel ''Conger'' ( ) is a genus of marine congrid eels. It includes some of the largest types of eels, ranging up to 2 m (6 ft) or more in length, in the case of the European conger. Large congers have often been observed by divers during ...

skate Skate or Skates may refer to: Fish * Skate (fish), several genera of fish belonging to the family Rajidae * Pygmy skates, several genera of fish belonging to the family Gurgesiellidae * Smooth skates or leg skates, several genera of fish belongi ...

red snapper Red snapper is a common name of several fish species. It may refer to: * Several species from the genus ''Lutjanus'': ** ''Lutjanus campechanus'', Northern red snapper, commonly referred to as red snapper in the Gulf of Mexico and western Atlanti ...

spider crab The Majoidea are a superfamily of crabs which includes the various spider crabs. Taxonomy In "''A classification of living and fossil genera of decapod crustaceans''" De Grave and colleagues divided Majoidea into six families: * Family Epialti ...

lobster Lobsters are a family (Nephropidae, synonym Homaridae) of marine crustaceans. They have long bodies with muscular tails and live in crevices or burrows on the sea floor. Three of their five pairs of legs have claws, including the first pair, ...

and a variety of

mollusks Mollusca is the second-largest phylum of invertebrate animals after the Arthropoda, the members of which are known as molluscs or mollusks (). Around 85,000 extant species of molluscs are recognized. The number of fossil species is esti ...

. In Moroccan cuisine, seafood is incorporated into, among others, ''tajines'', ''bastilla'', '' briouat'', and ''

paella Paella (, , , , , ) is a rice dish originally from Valencia. While non-Spaniards commonly view it as Spain's national dish, Spaniards almost unanimously consider it to be a dish from the Valencian region. Valencians, in turn, regard ''paella'' ...

''.

Drinks

The most popular drink is Moroccan mint tea, locally called ''atay''. Traditionally, making good mint tea in Morocco is considered an art form and the drinking of it with friends and family is often a daily tradition. The pouring technique is as crucial as the quality of the tea itself. Moroccan tea pots have long, curved pouring spouts and this allows the tea to be poured evenly into tiny glasses from a height. For the best taste, glasses are filled in two stages. The Moroccans traditionally like tea with bubbles, so while pouring they hold the teapot high above the glasses. Finally, the tea is accompanied with hard sugar cones or lumps. Morocco has an abundance of oranges and tangerines, so fresh orange juice is easily found and inexpensive.

Snacks and fast food

Selling

fast food Fast food is a type of mass-produced food designed for commercial resale, with a strong priority placed on speed of service. It is a commercial term, limited to food sold in a restaurant or store with frozen, preheated or precooked ingredie ...

in the street has long been a tradition, and the best example is Djemaa el Fna square in

Marrakech Marrakesh or Marrakech ( or ; ar, مراكش, murrākuš, ; ber, ⵎⵕⵕⴰⴽⵛ, translit=mṛṛakc}) is the fourth largest city in the Kingdom of Morocco. It is one of the four Imperial cities of Morocco and is the capital of the Marrakes ...

. ''

Ma'quda ''Ma'qūda'' () is a Maghrebi fritter made of a potato-based batter. In addition to puréed potato, the batter can contain garlic, salt, hot pepper, egg, and cheese. In Algeria, the fritter is very popular across the northern part of the country ...

'' is a potato fritter popular among students and people of modest means, particularly in Fes. Starting in the 1980s, new snack restaurants, primarily in the north, started serving ''bocadillos'' (a

Spanish Spanish might refer to: * Items from or related to Spain: **Spaniards are a nation and ethnic group indigenous to Spain **Spanish language, spoken in Spain and many Latin American countries **Spanish cuisine Other places * Spanish, Ontario, Can ...

word for a

sandwich A sandwich is a food typically consisting of vegetables, sliced cheese or meat, placed on or between slices of bread, or more generally any dish wherein bread serves as a container or wrapper for another food type. The sandwich began as a po ...

Dairy product Dairy products or milk products, also known as lacticinia, are food products made from (or containing) milk. The most common dairy animals are cow, water buffalo, nanny goat, and ewe. Dairy products include common grocery store food items i ...

shops locally called ''mhlaba'' (), are very prevalent all around the country. Those dairy stores generally offer all types of

dairy product Dairy products or milk products, also known as lacticinia, are food products made from (or containing) milk. The most common dairy animals are cow, water buffalo, nanny goat, and ewe. Dairy products include common grocery store food items i ...

juice Juice is a drink made from the extraction or pressing of the natural liquid contained in fruit and vegetables. It can also refer to liquids that are flavored with concentrate or other biological food sources, such as meat or seafood, such as ...

s, smoothies, and local fare such as bocadillos, ''

msemmen M'semen, msemmen ( ar, مسمن ''msamman'', ''musamman'') or rghaif, is a traditional flatbread originally from the Maghreb, commonly found in Algeria, Morocco, and Tunisia. It is usually served with honey or a cup of aromatic morning mint tea ...

'' and ''

harcha Harcha ( ar, حرشة, ḥarša) is a griddle- or pan-cooked semolina flatbread native to the Middle Atlas in Morocco, and also found in Algeria. Preparation The cakes are made from a dough of semolina, butter, and milk or water, and leavened w ...

''. The ''khanz u-bnīn'' ( "stinky and delicious") is a cheap and popular street sandwich. Another popular street food in Morocco is snails, served in their juices in small bowls, and eaten using a toothpick. In the late 1990s, several multinational fast-food

franchise Franchise may refer to: Business and law * Franchising, a business method that involves licensing of trademarks and methods of doing business to franchisees * Franchise, a privilege to operate a type of business such as a cable television p ...

s opened restaurants in major cities.

Chefs

Among those who have brought Moroccan cuisine to a wider audience are TV chef Choumicha and Al-Amīn al-Hajj Mustafa an-Nakīr, chef to the former king of Morocco

Hassan II Hassan, Hasan, Hassane, Haasana, Hassaan, Asan, Hassun, Hasun, Hassen, Hasson or Hasani may refer to: People * Hassan (given name), Arabic given name and a list of people with that given name *Hassan (surname), Arabic, Jewish, Irish, and Scotti ...

References

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The Moroccan Food