The culinary tradition
Moroccan cooking layers Amazigh, Arab, Andalusian and Sephardic influences. Spice blends such as ras el hanout, the clay tagine and preserved lemons define the technique, while the Friday couscous is a national ritual. Tea is poured from height to aerate it — a sign of hospitality.
Regional kitchens
Marrakech-Safi
Spice markets and slow-cooked tagines.
Fès-Meknès
Refined city cooking and pastilla.
