Morocco Food

Due to the interaction of Morocco to other countries, the country's cuisine resulted to an amalgamation of cuisines of the other countries it interacted with. However, the national taste was not lost. The dishes of Morocco remained on the spicy side as is its trademark. For thousands of years it is being supplied with enough spices that made the cooking's taste tangibly sumptuous. Karfa (cinnamon), kamoun (cumin), kharkoum (turmeric), skingbir (ginger), and libzar (pepper) are some of the most commonly used spices in the country. In almost all dishes hints of these condiments cannot go unnoticed.

Some of the dishes that travelers must never let pass when visiting morocco are couscous, which is typically made out of lamb and cooked with veggies, spices and herbs, pastille or a meat pies cooked out of squab or a fledgling pigeon, and tajine , a dish named out of the pot in which it is traditionally cooked.

Aside from these there are also salads and desserts available for visitors who are touring Morocco. There is zaalouk, which is a salad made out of eggplants and tomatoes, served either chilled or warm. Another is halwa shabakia, which is a pretzel-like honey cake.

To push the food down the ropes to the stomach, the country also offers specialty drinks. There is green tea with mint, which is very good for digestion and in removing harmful toxins in the body.