ARABE COOKING & GASTRONOMY

hidangan Maroko biasanya campuran Berber Yahudi Arab & Subsaharian.

MOROCCAN COOKING & GASTRONOMY

Moroccan cuisine is influenced by Morocco's interactions and exchanges with other cultures and nations over the centuries.

Moroccan dishes are typically a mix of Mediterranean, Berber, Jewish, Arab, Andalusian,with a tiny European and Subsaharian influence.

We’ve put together a list of foods we think is worth trying out at home or while visiting Morocco.

Morocco produces a large range of Mediterranean fruits and vegetables and even some tropical ones. Common meats include beef, goat, mutton and lamb, chicken and seafood, which serve as a base for the cuisine. Characteristic flavorings include lemon pickle, argan oil, cold-pressed, unrefined olive oil and dried fruits.

As in Mediterranean cuisine in general, the staple ingredients include wheat, used for bread and couscous, and olive oil; the third Mediterranean staple, the grape, is eaten as a dessert, though a certain amount of wine is made in the country.