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Moroccan cuisine

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Morocco’s long history of cultural exchange has led to a cuisine that is as eclectic as it is delicious – with influences from Arabic, Andalusian, Mediterranean, European, Berber and Subsaharan Africa. Highly flavourful and aromatic spices such as saffron, mint, cinnamon and cumin are central to the cuisine, as are meats such as beef, mutton, lamb, chicken and seafood. Couscous is perhaps the country’s best known export, and is served with everything from slow cooked beef and seafood to raw vegetables and mutton. Pastillas (pies), and salads are popular throughout the country while taktouka salad is typical of the Atlas regions.

Street food has a long and celebrated tradition throughout Morocco, but the most famous spot to partake is without a doubt the Djemaa el Fna square in Marrakech, which is now a haven for fans of freshly cooked seafood dishes served alongside international dishes and vats of mint tea.


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