Editing Moroccan cuisine (section)

== Soups ==
''[[Harira]]'', a typical heavy [[soup]], is eaten during winter to warm up and is usually served for dinner. It is typically eaten with plain bread or with [[date (fruit)|dates]] during the month of [[Ramadan]]. ''[[Bissara]]'' is a [[broad bean]]-based soup that is also consumed during the colder months of the year.<ref>{{cite web|url=http://www.seattletimes.com/nwshowcase/journeys/how-to-eat-breakfast-like-a-local-around-the-world/|title=How to eat breakfast like a local around the world - Provided By Advertising Publications|last=Valenta|first=Kyle|date=June 23, 2016|website=[[The Seattle Times]]|access-date=September 6, 2016|archive-date=January 13, 2018|archive-url=https://web.archive.org/web/20180113150437/https://www.seattletimes.com/nwshowcase/journeys/how-to-eat-breakfast-like-a-local-around-the-world/|url-status=live}}</ref>

Beboush, a savory and slightly spicy [[Snails as food|snail]] soup, is a traditional delicacy in Moroccan cuisine.<ref>{{Cite web |date=2023-10-26 |title=Moroccan Cuisine: The Ultimate Guide of the Best 25 foods! |url=https://www.marrakechgo.com/savoring-moroccan-cuisine-moroccan-food/ |access-date=2023-10-26 |language=en-US}}</ref> It is made by simmering tender snails in a fragrant broth infused with a medley of aromatic spices, including cumin, coriander, and mint.