Eating out is one of the big attractions of Morocco.  Morocco’s normal, intricate haute cuisine dishes are wonderful, healthy and good excellent value. 

It is simple to understand why Robert Carrier, celebrated cook and food writer, once described Moroccan food as among the most stimulating in the world. 

The variety of ingredients and spices used is galvanizing.  Morocco’s selection of fresh, locally grown comestibles creates a surplus of a meat, fish, fruit, root veg, nuts and savoury spices, so integral to characteristic Moroccan cuisine. 
With Arab, Berber, Roman, African, French and Spanish influences, the Moroccan food definitely reflects the state’s rich cultural heritage. 
Moroccan Specialities :

Harira – a rich soup made with chick peas and lentils

Pastilla – a pigeon-meat pastry made of dozens of different layers of thick flaky dough, almonds and cinnamon

Couscous – a dish based on steamed semolina that can be mixed with egg, chicken, lamb or vegetables

Tajine – a slow stew, often rich and perfumed, using drenched lamb or chicken.  It is named after the conical-shaped earthenware dish it is cooked in

Hout – fish version of the tajine stew

Djaja mahamara – chicken crammed with almonds, semolina and raisins

Mchoui – pit-roasted mutton

Kab-el-ghzal – ( gazelle’s horns ) almond pastries in crescent shapes and lined with icing sugar

..  Are your tastes tingling yet? 

Moroccan drinks :

Mint Tea – an integral part of Moroccan life.  It is intensely refreshing and made with green tea, fresh mint and plenty of sugar

Coffee – Arabic style, is really robust, thick and black

Freshly-squeezed fruit juice – from local oranges or lemons

Local lager – 3 regionally produced lagers are Flag Special, Stork and Casablanca

Local wine – this is excellent.  Labels to keep an eye out for include Guerrouane, Beau Vallon and Gris de Boulaoune

Restaurants : generally serve French, Italian or Spanish cuisine as well as everyday Moroccan dishes.  The three-course fixed menus are inexpensive. 

Bars : can have either waiter or counter service.  Laws on alcohol are liberal for non-Muslim visitors and in most visitor areas bars will stay open late.  Wines, lagers and spirits are generally available, while the Moroccan versions offer the best value for money. 

lots of the souks have stalls selling kebabs ( brochettes ) often served with a spicy sauce.  Other Moroccan dishes can be eaten in little, basic restaurants in the souks or medinas.  They’re cheap, simply served but mouth wateringly heavenly.

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