Moroccan dishes are known for their unique combination of spices, with couscous and tagine being the most famous. Meals typically begin with hot and cold salads, followed by a tagine or dwaz, and then a meat dish with couscous. Common herbs include mint, parsley, and coriander. Spices like cinnamon, cumin, turmeric, and saffron are used extensively, with 27 spices combined to create the Moroccan spice mixture ras el hanout. Staple grains include rice and wheat, used in bread and couscous. Common flavorings include lemon pickle, argan oil, preserved butter (smen), and olive oil. Moroccan cuisine features a wide range of ingredients, including Mediterranean fruits, vegetables, beef, goat, mutton, lamb, chicken, and seafood. Īccording 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. Like the rest of the Maghrebi cuisine, Moroccan cuisine has more in common with Middle Eastern cuisine than with the rest of Africa. Moroccan cuisine is usually a mix of Berber, Andalusi, Mediterranean, and Arab cuisines, with minimal European (French and Spanish) and sub-Saharan influences. Moroccan cuisine ( Arabic: المطبخ المغربي) is the cuisine of Morocco, fueled by interactions and exchanges with many cultures and nations over the centuries.
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