The cooks involved in preparing Food in Morocco and offering them exceptional tastes, belong mostly to the kitchens of the four royal cities in Morocco, namely Rabat, Marrakech, Fez and Meknes. In fact, these cooks belonging to the ethnic cuisines in Morocco are considered to be the basis of the modern cuisines in the country. The Moroccan food culture differs somewhat in the sense that the midday meal is considered to be the primary one, except for the holy months of Ramadan, when plentiful servings are the common feeding norms.
Food habits in Morocco consider a wide series of hot and cold salads to be the common starters, which is followed by a typical stew called "tagine". Non-vegetarian preparations like those with chicken or lamb are all-time favorites of the inhabitants, which are often found garnished with meat and vegetable toppings. At the end of each meal, sweet dishes are compulsorily served, comprising a soothing cup of sweet mint tea. It is this sweet dish that adds grace to dining in Morocco, adding a final note to it.
Two most popular types of Moroccan Food:
- Couscous
- Bisteeya
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