The traditional cooking fats are butter and animal fat, though olive oil is now replacing them. Grapes are mostly eaten fresh, as a dessert wine consumption is only about 1 liter per capita per year. The staple grains today are rice and wheat, used for bread and couscous, though until the mid-20th century, barley was an important staple, especially in the south. Characteristic flavorings include lemon pickle, argan oil, preserved butter ( smen), olive oil, and dried fruits. Common meats include beef, goat, mutton and lamb, which, together with chicken and seafood, serve as a base for the cuisine. Morocco produces a large range of Mediterranean fruits and vegetables, as well as tropical products like snails.

Moroccan cuisine has been popularized by chefs such as Choumicha and Al-Amīn al-Hajj Mustafa an-Nakīr. Street food and fast food, such as potato fritters and sandwiches, are common, with dairy product shops offering various dairy items and local fare. Moroccan mint tea is the most popular drink, and the country has a rich tea culture. Soups, salads, and desserts are also part of Moroccan cuisine, with seasonal fruits often served as dessert. Bread is an essential part of daily meals, with durum wheat semolina being the main ingredient. 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.

A Biblical Feast by Kitty Morse