Editing Moroccan cuisine (section)

==Ingredients==
Morocco produces a large range of Mediterranean fruits and vegetables, as well as tropical products like snails. Common meats include [[beef]], [[Goat meat|goat]], [[sheep|mutton and lamb]], which, together with [[Chicken as food|chicken]] and [[seafood]], serve as a base for the cuisine. Characteristic flavorings include [[lemon pickle]], [[argan oil]], preserved butter ([[smen]]), [[olive oil]], and dried fruits.

The staple grains today are rice and wheat, used for bread and couscous, though until the mid-20th century, [[barley]] was an important staple, especially in the south.<ref>{{cite book|first1=Ahmed|last1=Amri|first2=Latifa |last2=Ouammou|first3=Fatima |last3=Nassif|chapter=Barley-based food in Southern Morocco|editor1=Stefania Grando|editor2=Helen Gomez Macpherson|title=Food Barley: Importance, Uses and Local Knowledge|date=2005|pages=22–28}}</ref> Grapes are mostly eaten fresh, as a dessert; wine consumption is only about 1 liter per capita per year.<ref>International Organisation of Vine and Wine, [https://www.oiv.int/en/statistiques/?year=2016&countryCode=MAR]</ref><ref name="OCW">{{cite encyclopedia |editor=Jancis Robinson |editor-link=Jancis Robinson |encyclopedia=[[Oxford Companion to Wine]] |edition=3rd |title=Morocco |year=2006 |publisher=Oxford University Press |location=Oxford |isbn=0-19-860990-6 |pages=[https://archive.org/details/oxfordcompaniont00janc/page/453 453–454] |url=https://archive.org/details/oxfordcompaniont00janc/page/453 }}</ref><ref name="Decanter">[http://www.decanter.com/archive/article.php?id=258016 Moroccan wine and Muslims] {{Webarchive|url=https://web.archive.org/web/20080609214535/http://www.decanter.com/archive/article.php?id=258016 |date=2008-06-09 }}, [[Decanter (magazine)|Decanter]] 2008-06-06</ref> The traditional cooking fats are butter and animal fat, though olive oil is now replacing them.<ref>Patricia Crocker, ''Tastes of the Kasbah'', 2005, {{isbn|097369131X}}, p. 33</ref> Butter is used both fresh, ''zebeda'', and preserved, ''smen''.<ref>Pamela Goyan Kittler, Kathryn P. Sucher, Marcia Nelms, ''Food and Culture'', 2016, {{isbn|1305886879}}, p. 436</ref>