Moroccan Food

Morocco, the culinary star of North Africa, is the doorway between Europe and Africa. Much imperial and trade influence has been filtered through her and blended into her culture. Unlike the herb-based cooking across the sea to the north, Moroccan cooking is characterized by rich spicesand the famous once are: couscous but first look how to prepare it see this video

we can find traditional couscous like





and other modern it means we can prepare it with not only meat but also fish and rice






Tajines
in Moroccan cuisine are slow-cooked stews braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce. They are traditionally cooked in the tajine pot, whose cover has a knob-like formation at its top to facilitate removal. While simmering, the cover can be lifted off without the aid of a mitten, enabling the cook to inspect the main ingredients, add vegetables, move things around, or add additional braising liquid.
And moroccan tajine we can make it sweety and prapare it selty