Editing Morocco (section)

=== Cuisine ===
{{main|Moroccan cuisine}}
[[File:Couscous of Fes.JPG|thumb|Moroccan [[Couscous]]]]
Moroccan cuisine is considered one of the most diversified cuisines in the world. This is a result of the centuries-long interaction of Morocco with the outside world.<ref>{{cite web|url=http://fescooking.com/come-cook-with-us/the-art-of-moroccan-cuisine|title=The Art of Moroccan Cuisine|date=10 October 2007|access-date=18 July 2014|archive-date=5 November 2013|archive-url=https://web.archive.org/web/20131105070323/http://fescooking.com/come-cook-with-us/the-art-of-moroccan-cuisine|url-status=live}}</ref> The cuisine of Morocco is mainly a fusion of Moorish, European and Mediterranean cuisines. Spices are used extensively in Moroccan cuisine. While spices have been imported to Morocco for thousands of years, many ingredients such as [[saffron]] from [[Tétouan|Tiliouine]], [[Mentha|mint]] and [[olive]]s from [[Meknes]], and oranges and lemons from Fez, are home-grown.

Chicken is the most widely eaten meat in Morocco. The most commonly eaten red meat in Morocco is beef; [[Sheep|lamb]] is preferred but is relatively expensive.<ref>{{Cite web |date=2023-05-16 |title=The food in Morocco, a delight for the senses. |url=https://triumphadventure.es/en/the-food-in-morocco-a-delight-for-the-senses/ |access-date=2025-01-26 |website=Triumph |language=en-GB}}</ref> The main Moroccan dish most people are familiar with is [[couscous]],<ref>[http://maroccankitchenrecipes.blogspot.com/2014/05/moroccan-couscous.html "Moroccan Couscous Recipe"] {{Webarchive|url=https://web.archive.org/web/20140531091005/http://maroccankitchenrecipes.blogspot.com/2014/05/moroccan-couscous.html |date=31 May 2014 }}. [http://maroccankitchenrecipes.blogspot.com/ Maroccan Kitchen Recipes] {{Webarchive|url=https://web.archive.org/web/20140531104957/http://maroccankitchenrecipes.blogspot.com/ |date=31 May 2014 }} (Website). Retrieved 1 April 2014.</ref> the old national delicacy. Beef is the most commonly eaten red meat in Morocco, usually eaten in a tagine with vegetables or legumes. Chicken is also very commonly used in tagines; one of the most famous tagine is the tagine of chicken, potatoes and olives. [[domestic sheep|Lamb]] is also consumed, but as Northwest African sheep breeds store most of their fat in their tails, Moroccan lamb does not have the pungent flavour that Western [[lamb and mutton]] have. Poultry is also very common, and the use of seafood is increasing in Moroccan food. In addition, there are dried salted meats and salted preserved meats such as kliia/khlia<ref>{{cite web|url=http://moroccanfood.about.com/od/glossary/g/khlea_khlii.htm|title=klii|author=Benlafquih, Christine|publisher=About.com|access-date=20 July 2014|archive-date=11 July 2014|archive-url=https://web.archive.org/web/20140711003053/http://moroccanfood.about.com/od/glossary/g/khlea_khlii.htm|url-status=dead}}</ref> and "g'did" which are used to flavor tagines or used in "el ghraif", a folded savory Moroccan pancake.

Among the most famous Moroccan dishes are [[Couscous]], [[Pastilla]] (also spelled Bsteeya or Bestilla), [[Tajine]], [[Tangia|Tanjia]] and [[Harira]]. Although the latter is a [[soup]], it is considered a dish in itself and is served as such or with [[date (fruit)|dates]] especially during the month of [[Ramadan]]. Pork consumption is forbidden in accordance with [[Sharia]], religious laws of Islam.

A big part of the daily meal is bread. Bread in Morocco is principally from durum wheat semolina known as [[Khubz|khobz]]. Bakeries are very common throughout Morocco and fresh bread is a staple in every city, town and village. The most common is whole grain coarse ground or white flour bread. There are also a number of flat breads and pulled unleavened pan-fried breads. The most popular drink is "atai", [[green tea]] with mint leaves and other ingredients.