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At a few pennies a bowl, this rich soup of dried broad beans is traditionally served for breakfast, topped with olive oil, cumin, and fresh-from-the-oven bread.
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Tagines can be seen bubbling in every roadside cafe, are found in high-end restaurants and every home, and are always served with bread.
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Chermoula is a blend of herbs and spices that is used as a pickle before grilling over coals and as a sauce.
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Loaded with tomatoes, lentils, chickpeas, and lamb, it's finished with a squeeze of lemon juice and some chopped coriander and served with a sticky sweet pretzel called chewakia.
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A tomato and onion sauce is served with garlic, fresh coriander, and a parsley roll. Before the dish is ready, the eggs are cracked, and in the sauce's depression, Cook everything quickly.
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It is steamed over meat and vegetable stews. To serve, the meat is covered with a pyramid of couscous, and the vegetables are pressed.
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The legendary and best place to sample a wide variety is Marrakech's Djemaa el-Fna square. Deep-fried potato balls, dipped in delicious, spicy
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These may include green peppers and tomatoes, sweet carrot or courgette puree, and a side dish of local olives. Zaluk is a smoked dab mixed with garlic, paprika, cumin, and a little chili powder.
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Paper-thin pastry layers Mix the pigeon meat, almonds, and eggs with spiced saffron, cinnamon, and fresh coriander; dust the whole with icing sugar and cinnamon.
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Known as "Morocco Whiskey," mint tea is the drink of choice. It is usually heavily sweetened with sugar. The teapot is filled with sprigs of spearmint.