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couscous Moroccan cuisine is exotic!; It is extensive in its variety and remarkable in its taste and aroma. The centuries long history of invasions have contributed to the diverse sense of good food traditions, different ingredients and naturally the best possible combination of all these factors. It carries different levels of distinct tastes from north, south and the east; but the most strong influence comes undoubtedly from the east!

Morocca produce a large range of fruits and vegetables: nearly all tropical and Mediterranean varieties. Fish and seafood are plentiful while natural environment is very generous for feeding large quantities of sheep and goat. Poultry is also very popular throughout the country. Even the desert supplies a rich harvest of dates from its remote oases.

Most these ingredients have always been used by the indigenous Berber people of Morocco in their traditional dishes. Also the invaders introduced a large number of now traditional ingredients, along with previously unknown preparation and cooking methods. The people of Andalucia from southern Spain taught the Moroccan cooks how to use the ingredients such as; olives, olive oil, some fruits, nuts and herbs in cooked dishes. The Arabs introduced spices, different varieties of bread and dishes based on grains. French and Italian cuisine had a profound effect on the contemporary Moroccan cuisine as well.

Bread is eaten in every meal. Equally well known traditional segment of Moroccan cuisine is 'tajine'. Tajine is mainly a casserole of meat and poultry named after the cooking pot in which it is cooked. Tajine may be common menu item in every Moroccan restaurant but the most famous national dish is still 'couscous'. Couscous is cream-colored grains of semolina steamed over a highly-flavored stock made from meat and vegetables, and served with the meat and a sauce made from the bouillon.

Olives pickled in lemon juice and salt are essential ingredient of many Moroccan dishes. All kinds of olives are used for different recipes. Various sizes and colors of olives are utilized for different occasions, mainly for taste but also for presentation.

In special occasions, the most popular dish is always 'b'stilla'. It is made with an extravagant combination of spiced pigeon meat, creamy lemon flavored eggs and almonds. Then it is baked or fried in a circular case of overlapping leaves of pastry and topped with a lattice-like sugar and cinnamon decoration before served.

Charcoal roasted lamb, known as 'mechoui' is traditionally served during the Aid al Kebir festival which takes place just after Ramadan. Although there are many more delicious Moroccan dishes to be tasted before judging the superiority of Moroccan cuisine to the others we would like to apologise to offer only this much for the time being. Please visit us in the near future to see the most famous Moroccan cuisine recipes which will be published in this page during the first quarter of 1997.