Moroccan cuisine has been influenced by Arab, Jewish, and French cultures
From local telephone network operators, you can subscribe to a service such as SMS mailing and receive news about upcoming exciting events, club parties, theater performances, and exhibitions. This will significantly save your time spent in this country. Since it is limited, you should spend it enjoying and relaxing to the fullest.
If you are a gourmet and a lover of various culinary delights, then Moroccan cuisine is exactly what will pleasantly surprise you. It is most famous for its huge variety of different seasonings and aromatic spices, which can give completely different flavors to the same dishes.
Perhaps the most famous traditional local dish is couscous. It is made from steamed semolina and served with vegetables or meat. Be sure to try the lamb soup – harira; it is usually served at the end of the Ramadan fast, which is observed by most of the local population. Lovers of oriental sweets will be surprised by the traditional pastilla with almonds; it can be either sweet or salty.
Another dish whose taste is undoubtedly associated with Morocco is tagine. This is the name for beef with lemon juice and spices, marinated for a long time in a clay pot. It is believed that if you have been to Morocco but have not tried tagine, you have wasted your time there. In many cases, such situations are avoided by SMS mailing, which informs you about which dishes are best to try in local restaurants on a particular day.
Speaking of Moroccan cuisine, one cannot forget about drinks, because this is truly a hot country. Throughout the day, locals drink green tea with mint. By the way, the process of tea drinking itself often becomes a kind of cult here. Coffee is also popular here; cinnamon, cardamom, or milk are usually added to it. Among juices, locals prefer orange juice.
Alcoholic drinks, however, are not in demand in Morocco, as the local religion does not approve of them. But if you wish, you can always enjoy wine produced at Moroccan vineyards.
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