The cuisine of Morocco - Africa

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Tanger - Tétouan Fès - Boulemane Taza-Al Hoceima-Taounate Gharb-Chrarda-Béni-Hssen Chaouia - Ouardigha Grand Casablanca Rabat-Salé-Zemmour-Zaer Meknès - Tafilalet Tadla - Azilal Oriental Souss - Massa - Draâ Marrakech-Tensift-Al-Haouz Doukkala-Abda Laâyoune - Boujdour - Sakia El Hamra Guelmim - Es-Semara Oued ed Dahab-Lagouira

The foods of Morocco

The main Moroccan dish most people are familiar with is couscous, the old national delicacy. Beef is the most commonly eaten red meat in Morocco, usually eaten in a tagine with a wide selection of vegetables. Chicken is also very commonly used in tagines, or roasted.


The types of Cuisines in Morocco are influenced by:

Cooking in Morocco

on The World Cuisine
 

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

 

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