Moroccan food displays influences from Africa, Arabia, and the Mediterranean. It’s a reflection of the country’s colorful past, blended with the culinary traditions of both its Arab and Berber inhabitants. Moroccan foods are strongly characterized by the subtle blending of spices, and Moroccans expertly use them to enhance, rather than mask, the flavor, and fragrance of their dishes. Spices such as cayenne, saffron, chilies, cinnamon, turmeric, ginger, cumin, paprika, and black pepper are all commonplace. Fresh herbs are also present in Moroccan foods, particularly garlic, coriander, parsley, and mint, as are fragrant additions such as rosewater, olives, and olive oil.

Morocco’s culinary delights begin in the morning. Even the most basic cafes will usually have an offering of fresh pastries or bread to accompany your coffee, tea, or freshly squeezed orange juice. Snak restaurants can be found all over Morocco, ranging from hole-in-the-wall pavement specials to larger, sit-down establishments. Dishes on offer will range from sandwiches, pizza, and Frites (french fries) to chawarma (roasted meat in pita bread) and more substantial dishes such as brochettes. The abundance of fresh fruits and vegetables throughout Morocco lends to a delicious variety of salads. Morocco’s Atlantic coastline is a much sought-after-fishing ground, and for good reason. The cold, nutrient-rich waters have always provided the country’s markets and restaurants with a wide range of fresh seafood year-round. Moroccan’s also love their meat and the concept of vegetarianism causes some looks of confusion among locals, who presume that seafood will still be eaten, hence a vegetarian salad usually comes with tuna, so be sure to specify when ordering. Lamb is favored and enjoyed with couscous, in tagines, skewered over charcoal, braised, boiled, or slow-roasted, until delectably tender. Beef and chicken are also common.

>> Read more: Morocco Travel Guide