Since the cuisine of Morocco is merge of Berber, Moorish, Middle Eastern, Mediterranean and African cuisines, it had considered to be one of the most diversified cuisine in the world.
Morocco produces a variety of Mediterranean fruits and vegetables. Plus a high quantity of sheep, poultry, cattle, seafood and fish that serves as the basic. Chicken are more common meat in Morocco. Mostly eaten red meat is beef while lamb is consider expensive.
Spices for Morocco are extremely important as it is used for flavors. Many frequent used spices are common spices include cinnamon, kamoun (cumin), kharkoum (tumeric), skingbir (ginger), libzar (pepper) , paprika, anis seed, sesame seed, kasbour (coriander), maadnous (parsley), zaafrane beldi (saffron) and mint.
Lunchtime is the central meal in Morocco. The general would start off with salads and breads, followed along with a dish of lamb or chicken covered with either meat or vegetable. It is usual for Moroccans to eat using their fingers.
One of the stable and old dishes that are well-known is couscous. Couscous is a traditional meal that is provide under a meat or vegetable stew. In my area, it is eaten on every Friday, holy day. In the United States, it is refer to as a kind of pasta and many countries think of it more like grain.
Pastilla is a pie originated from North African, made of pigeon, combined with sweet and salty flavors.