Editing Marrakesh (section)

===Food===
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Surrounded by lemon, orange, and [[olive]] groves, the city's culinary characteristics are rich and heavily spiced but not hot, using various preparations of ''[[Ras el hanout]]'' (which means "Head of the shop"), a blend of dozens of spices which include ash berries, chilli, cinnamon, grains of paradise, monk's pepper, nutmeg, and turmeric.<ref name=Radan2013>{{cite news|last=Radan|first=Silvia|title=A journey through Marrakech cuisine|url=http://www.khaleejtimes.com/kt-article-display-1.asp?xfile=data/expressions/2013/April/expressions_April17.xml&section=expressions|access-date=1 June 2013|newspaper=[[Khaleej Times]]|date=13 April 2013|archive-date=6 October 2014|archive-url=https://web.archive.org/web/20141006084426/http://www.khaleejtimes.com/kt-article-display-1.asp?xfile=data%2Fexpressions%2F2013%2FApril%2Fexpressions_April17.xml&section=expressions|url-status=live}}</ref> A specialty of the city and the symbol of its cuisine is ''[[Tangia|tanjia marrakshia]]'', affectionately referred to as ''bint ar-rimad'' ({{Lang|ar|بنت الرماد}} "daughter of the ash"), a local meal prepared with beef meat, spices, and ''[[smen]]'' and slow-cooked in a ceramic pot in traditional oven in hot ashes.<ref>{{Cite web|date=2018-02-11|title=حكاية بنت الرماد!|url=https://doc.aljazeera.net/in-picture/%D8%AD%D9%83%D8%A7%D9%8A%D8%A9-%D8%A8%D9%86%D8%AA-%D8%A7%D9%84%D8%B1%D9%85%D8%A7%D8%AF/|access-date=2021-11-10|website=الجزيرة الوثائقية|language=ar|archive-date=2021-11-10|archive-url=https://web.archive.org/web/20211110024911/https://doc.aljazeera.net/in-picture/%D8%AD%D9%83%D8%A7%D9%8A%D8%A9-%D8%A8%D9%86%D8%AA-%D8%A7%D9%84%D8%B1%D9%85%D8%A7%D8%AF/|url-status=dead}}</ref> Tajines can be prepared with chicken, lamb, beef or fish, adding fruit, olives and preserved lemon, vegetables and spices, including cumin, peppers, saffron, turmeric, and ''ras el hanout''. The meal is prepared in a [[tajine]] pot and slow-cooked with steam. Another version of tajine includes vegetables and [[chickpea]]s seasoned with flower petals.{{sfn|Caldicott|Caldicott|2001|p=153}} Tajines may also be basted with "smen" Moroccan ghee that has a flavour similar to blue cheese.{{sfn|Mallos|2006|p=253}}

Shrimp, chicken and lemon-filled ''[[briouat]]s'' are another traditional specialty of Marrakesh. Rice is cooked with saffron, raisins, spices, and almonds, while [[couscous]] may have added vegetables. A ''[[pastilla]]'' is a [[filo]]-wrapped pie stuffed with minced chicken or pigeon that has been prepared with almonds, cinnamon, spices and sugar.{{sfn|Sullivan|2006|p=13}} [[Harira]] soup in Marrakesh typically includes lamb with a blend of chickpeas, lentils, vermicelli, and tomato paste, seasoned with coriander, spices and parsley. ''[[Kefta]]'' (mince meat), liver in ''[[crépinette]]'', ''[[merguez]]'' and [[tripe]] stew are commonly sold at the stalls of Jemaa el-Fnaa.{{sfn|Koehler|2012|p=32}}

[[File:شباكية ضخمة في مراكش.jpg|thumb|A massive [[Chebakia|shebakia]] in Marrakesh.]]
The desserts of Marrakesh include ''[[chebakia]]'' (sesame spice cookies usually prepared and served during Ramadan), [[tartlet]]s of filo dough with dried fruit, or cheesecake with dates.<ref name=telegraph2013>{{cite news|title=Marrakech magic|url=http://www.telegraphindia.com/1130310/jsp/graphiti/16652348.jsp|access-date=1 June 2013|newspaper=[[The Telegraph (Calcutta)|The Telegraph]]|date=19 March 2013|archive-url=https://web.archive.org/web/20150704223358/http://www.telegraphindia.com/1130310/jsp/graphiti/16652348.jsp|archive-date=2015-07-04|url-status=dead}}</ref>

The [[Moroccan tea culture]] is practiced in Marrakesh; [[green tea]] with mint is served with sugar from a curved teapot spout into small glasses.{{sfn|Humphrys|2010|p=114}} Another popular non-alcoholic drink is orange juice.{{sfn|Davies|2009|p=62}} Under the Almoravids, alcohol consumption was common;{{sfn|Ring|Salkin|Boda|1996|p=468}} historically, hundreds of Jews produced and sold alcohol in the city.{{sfn|Gottreich|2007|p=164}} In the present day, alcohol is sold in some hotel bars and restaurants.{{sfn|Sullivan|2006|p=71}}