Editing Moroccan cuisine

{{Short description|Culinary traditions of Morocco}}
{{Lead too short|date=May 2022}}
{{Moroccan cuisine}}
'''Moroccan cuisine''' ({{Langx|ar|المطبخ المغربي}}) is the cuisine of [[Morocco]], fueled by interactions and exchanges with many cultures and nations over the centuries.<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}}</ref> Moroccan cuisine is usually a mix of [[Arab cuisine|Arab]], [[Berber cuisine|Berber]], [[Andalusian cuisine|Andalusi]], [[Mediterranean cuisine|Mediterranean]] and [[African cuisine|African]] cuisines, with minimal [[European cuisine|European]] (French and Spanish).<ref>{{Cite book |last=Howard |first=Herbert |url=https://books.google.com/books?id=Sb7KAQAAQBAJ |title=Ultimate African Travel - Morocco |date=2013-10-30 |publisher=Herbert Howard |language=en}}</ref> Like the rest of the [[Maghrebi cuisine]], Moroccan cuisine has more in common with [[Middle Eastern cuisine]] than with the rest of [[African cuisine|Africa]].<ref>{{Cite book |last=McCann |first=Jennifer |url=https://books.google.com/books?id=tbe2YLv7cU0C&pg=PA29 |title=Vegan Lunch Box Around the World (Large Print 16pt) |date=2011-01-22 |publisher=ReadHowYouWant.com |isbn=978-1-4596-0917-4 |pages=29 |language=en}}</ref>

According to Moroccan chef and cuisine researcher {{ill|Hossin Houari|ary|الحسين الهواري}}, the oldest traces of Moroccan cuisine that can still be observed today go back to the [[7th century BC]].<ref name="moroccanchefs">{{Cite web|url=https://2m.ma/ar/news/%D8%A8%D8%B1%D9%86%D8%A7%D9%85%D8%AC-%D9%85%D8%B3%D8%A7%D8%B1-%D9%8A%D9%83%D8%B1%D9%85-%D8%A7%D9%84%D9%85%D8%B7%D8%A8%D8%AE-%D8%A7%D9%84%D9%85%D8%BA%D8%B1%D8%A8%D9%8A-%D8%A8%D8%AD%D8%B6%D9%88%D8%B1-%D8%A3%D9%85%D9%87%D8%B1-%D8%A7%D9%84%D8%B7%D8%A8%D8%A7%D8%AE%D9%8A%D9%86%D8%A7%D9%84%D8%AD%D9%84%D9%82%D8%A9-%D9%83%D8%A7%D9%85%D9%84%D8%A9-20190121/|language=ar,ary|title=Best Moroccan Chefs honored on a TV program, interview with Hossin Houari|date=21 January 2019|access-date=15 November 2021|archive-date=5 September 2023|archive-url=https://web.archive.org/web/20230905032502/https://2m.ma/ar/news/%D8%A8%D8%B1%D9%86%D8%A7%D9%85%D8%AC-%D9%85%D8%B3%D8%A7%D8%B1-%D9%8A%D9%83%D8%B1%D9%85-%D8%A7%D9%84%D9%85%D8%B7%D8%A8%D8%AE-%D8%A7%D9%84%D9%85%D8%BA%D8%B1%D8%A8%D9%8A-%D8%A8%D8%AD%D8%B6%D9%88%D8%B1-%D8%A3%D9%85%D9%87%D8%B1-%D8%A7%D9%84%D8%B7%D8%A8%D8%A7%D8%AE%D9%8A%D9%86%D8%A7%D9%84%D8%AD%D9%84%D9%82%D8%A9-%D9%83%D8%A7%D9%85%D9%84%D8%A9-20190121/|url-status=live}}</ref>

Moroccan cuisine is known for its bold and diverse flavors, often achieved through the skillful use of spices such as [[cumin]], [[cinnamon]], [[turmeric]], [[ginger]], and [[saffron]].<ref name=":1" /> 

The cuisine also reflects Morocco’s historical role as a crossroads of civilizations, with Jewish, [[Moors|Moorish]], and [[Ottoman Empire|Ottoman]] influences layered into local culinary traditions. Dishes typically balance sweet and savory components, as seen in [[Tagine|tagines]] and [[pastilla]]. Staple ingredients include couscous, olives, preserved lemons, and an array of seasonal vegetables and meats, especially lamb and chicken. 

Meals often begin with an assortment of salads, known as [[zaalouk]] and others, and are accompanied by [[Khubz|khobz]], a round, crusty bread.

Moroccan culinary traditions are deeply embedded in the country’s regional and cultural diversity, with each area offering its own specialties and variations on national dishes. Coastal cities favor seafood, while interior regions emphasize hearty stews and grilled meats. Celebratory dishes and communal dining also play a key role in Moroccan food culture, especially during religious and family gatherings.

==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>

==Flavorings==
[[Spice]]s and [[ras el hanout]] are used extensively in Moroccan food.<ref>{{Cite web|url=https://www.thespruceeats.com/what-is-baharat-spice-2355809|title=What Is Baharat Spice? - Baharat vs. Ras el Hanout|access-date=2022-10-06|archive-date=2021-10-29|archive-url=https://web.archive.org/web/20211029174913/https://www.thespruceeats.com/what-is-baharat-spice-2355809|url-status=live}}</ref><ref>{{Cite book|url=https://books.google.com/books?id=dlIhiFC4L_sC&dq=%22Ras+el+hanout%22+%22morocco%22&pg=PT44|title=The Food of Morocco, Ras El Hanout|author=Paula Wolfert|date=January 2012 |page=32|publisher=A&C Black |isbn=9781408827468 }}</ref><ref>{{Cite book |last=Raghavan |first=Susheela |url=https://books.google.com/books?id=bePKBQAAQBAJ&pg=PA150 |title=Handbook of Spices, Seasonings, and Flavorings |date=2006-10-23 |publisher=CRC Press |isbn=978-1-4200-0436-6 |pages=150 |language=en}}</ref> Although some spices have been imported to Morocco through the [[Arabs]], introducing [[Persian cuisine|Persian]] and [[Arab cuisine|Arabic]] cooking influences, many ingredients—like [[saffron]] from Talaouine, mint and olives from [[Meknes]], and oranges and lemons from [[Fes]]—are home-grown, and are being exported. After the [[Idrisid dynasty|Idrissids]] established [[Fez, Morocco|Fes]] in 789, predominant in [[Arab culture]], many spices were brought from the east.<ref>{{Cite book |url=https://books.google.com/books?id=dqWwLlO4s8gC&pg=PA15 |title=Morocco: A Culinary Journey with Recipes from the Spice-Scented Markets of Marrakech to the Date-Filled Oasis of Zagora |date=2012-05-16 |publisher=Chronicle Books |isbn=978-0-8118-7738-1 |pages=15 |language=en}}</ref> Common spices include [[cinnamon]], [[cumin]], [[turmeric]], [[ginger]], [[paprika]], [[coriander]], [[saffron]], [[mace (spice)|mace]], [[cloves]], [[fennel]], [[anise]], [[nutmeg]], [[cayenne pepper]], [[fenugreek]], [[caraway]], [[black pepper]] and [[sesame|sesame seeds]]. Twenty-seven spices are combined for the Moroccan spice mixture ''[[ras el hanout]]''.<ref name=":1">Otal, 1999, p. 3</ref>

Common herbs in Moroccan cuisine include [[Mentha spicata|mint]], [[parsley]], [[coriander]], [[oregano]], [[peppermint]], [[marjoram]], [[verbena]], [[Salvia officinalis|sage]] and [[bay laurel]].

==Structure of meals==
[[File:خذنجال وسلو.jpg|thumb|''Khudenjal'', a herbal tea based on ''[[Alpinia officinarum]],'' and two types of [[sellou]] at [[Jemaa el-Fnaa]] in Marrakesh.]]
A typical lunch begins with a series of hot and cold salads, followed by a ''[[tagine]]'' or ''dwaz''. Often, for a formal meal, a lamb or chicken dish is next, or couscous topped with meat and vegetables. Traditionally, Moroccans eat with their hands and use bread.<ref>{{Cite book |last1=Trnka |first1=Susanna |url=https://books.google.com/books?id=riGUjLEPZx8C&pg=RA3-PA1992 |title=Senses and Citizenships: Embodying Political Life |last2=Dureau |first2=Christine |last3=Park |first3=Julie |date=2013-05-02 |publisher=Routledge |isbn=978-1-136-69059-4 |pages=1992 |language=en}}</ref> The consumption of pork and alcohol is uncommon due to [[Islamic dietary laws|religious restrictions]].{{cn|date=May 2025}}

== Main dishes ==
{{See also|List of Moroccan dishes}}
[[File:كسكس بالخضار والتفاية.jpg|left|thumb|[[Couscous]] with vegetables, meat, and ''[[tfaya]]'', a confection of caramelized onions, raisins, sugar, butter, and cinnamon.]]
The main Moroccan dish people are most 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=2014-05-31 }}. [http://maroccankitchenrecipes.blogspot.com/ Maroccan Kitchen Recipes] {{Webarchive|url=https://web.archive.org/web/20140531104957/http://maroccankitchenrecipes.blogspot.com/ |date=2014-05-31 }} (Website). Accessed April 2014.</ref> [[Lamb and mutton|lamb]] is the most commonly eaten meat in Morocco, usually eaten in a ''[[tagine]]'' with a wide selection of vegetables. Chicken is also very commonly used in ''tagines'' or roasted. They also use additional ingredients such as plums, boiled eggs, and lemon. Like their national food, the ''tagine'' has a unique taste of popular spices such as saffron, cumin, cinnamon, ginger, and cilantro, as well as ground red pepper.<ref>{{cite web |url=https://www.desertmoroccoadventure.com/wp-content/uploads/2017/05/Morocco-Travel-Guide-DMA.pdf |title= Food, Morocco Travel Guide |publisher= Desert Morocco Adventure}}</ref>

Moroccan cuisine has ample seafood dishes. [[European pilchard]] is caught in large but declining quantities.<ref name="Lanier1981">{{cite book|last=Lanier|first=B. V.|title=The World Supply and Demand Picture for Canned Small Pelagic Fish|url=https://archive.org/details/worldsupplyandde034905mbp|year=1981|publisher=Food & Agriculture Org.|isbn=978-92-5-101143-0|page=[https://archive.org/details/worldsupplyandde034905mbp/page/n105 15]}}</ref> Other fish species include [[Mackerel as food|mackerel]], [[Anchovies as food|anchovy]], [[sardinella]], and [[horse mackerel]].<ref>{{cite web|title=Moroccan Sardine FAO 34|url=http://fisheryimprovementprojects.org/fip/moroccan-sardine-2/|publisher=Fishery Improvement Projects|access-date=10 May 2016|archive-date=19 August 2016|archive-url=https://web.archive.org/web/20160819011014/http://fisheryimprovementprojects.org/fip/moroccan-sardine-2/|url-status=live}}</ref>

Other famous Moroccan dishes are ''[[pastilla]]'' (also spelled ''basteeya'' or ''bestilla''), [[Tangia|''tanjia'']], and ''[[rfissa]]''.
[[File:TAGINE COOKED CHICKEN AND VEGETABLES WITH MINT TEA IN JEMAA EL FNA SQUARE MARRAKECH MOROCCO APRIL 2013 (8704488002).jpg|thumb|[[Tajine|Tagine]]-cooked chicken and vegetables with [[Maghrebi mint tea|mint tea]] and [[khobz el-dâr]].|left]]
A big part of the daily meal is bread. Bread in Morocco is principally made 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 or baguettes. There are also a number of flat breads and pulled unleavened pan-fried breads.

In addition, there are dried salted meats and salted preserved meats such as ''[[khlea]]'' and ''g'did'' (basically [[sheep]] [[bacon]]), which are used to flavor ''tagines'' or used in ''el rghaif'', a folded savory Moroccan pancake.

== 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.

== Salads ==
[[File:Salade asortie Beni Mellal, Morocco.jpg|thumb|''Salad asorti'', served in Beni Mellal]][[Salad]]s include both raw and cooked vegetables, served either hot or cold.<ref name="zeldes" /> They include ''[[zaalouk]],'' an [[aubergine]] and [[tomato]] mixture, and ''[[taktouka]]'' (a mixture of tomatoes, smoked green peppers, garlic, and spices) characteristic of the cities of Taza and Fes, in the Atlas.<ref name="zeldes">{{Cite web | last=Zeldes | first=Leah A. | title=Eat this! Zaalouk, a cooked salad from Morocco | work=Authentic Moroccan Cuisine | publisher=Private Desert Tours | date=Jan 12, 2024| url=https://privatedeserttours.com/authentic-moroccan-cuisine/}}</ref> Another cold salad is called ''bakoula'', or ''khoubiza'', consisting of braised mallow leaves, but can also be made with spinach or arugula, with parsley, cilantro, lemon, olive oil, and olives.

== Desserts ==
[[File:Moroccan cookies seller marrakech.jpg|thumb|Moroccan traditional cookies seller in the old Medina in Marrakech]]
Usually, seasonal fruits rather than cooked desserts are served at the close of a meal. A common dessert is ''[[Gazelle ankles|kaab el ghzal]]'' ({{Lang|ar|كعب الغزال}}, ''gazelle ankles''), a pastry stuffed with [[almond paste]] and topped with sugar. Another is ''halwa [[chebakia]]'', pretzel-shaped dough deep-fried, soaked in honey and sprinkled with sesame seeds; it is eaten during the month of [[Ramadan]]. ''[[Pastilla#jowhara|Jowhara]]'' is a delicacy typical of Fes, made with fried ''[[Filo|waraq]]'' pastry, cream, and toasted almond slices.<ref>{{Cite news|url=https://moroccanzest.com/moroccan-food-you-must-try/|title=Traditional Moroccan Food {{!}} Moroccanzest|date=2018-07-28|work=Moroccanzest|access-date=2018-11-05|language=en-US}}</ref> Coconut fudge cakes, 'Zucre Coco', are popular also.

== Seafood ==
{{See also|Fishing industry in Morocco}}
Morocco is endowed with over 3000&nbsp;km of coastline. There is an abundance of fish in these coastal waters with the [[sardine]] being commercially significant as Morocco is the world's largest exporter.<ref>{{Cite web|url=https://www.finances.gov.ma/Docs/2012/depf/7405_etude_aout2012.pdf|title=Moroccan Fishery Products Exports on the World Market}}</ref> Sardines were used in the production of [[garum]] in [[Lixus (ancient city)|Lixus]].

At Moroccan fish markets, one can find [[Sole (fish)|sole]], [[swordfish]], [[Tuna as food|tuna]], [[turbot]], [[Mackerel as food|mackerel]], [[Shrimp and prawn as food|shrimp]], [[Conger|conger eel]], [[Skate (fish)|skate]], [[Red snapper (fish)|red snapper]], [[Majoidea|spider crab]], [[Lobster meat|lobster]] and a variety of [[Mollusca|mollusks]].

In Moroccan cuisine, seafood is incorporated into, among others, [[tajine|''tajines'']], [[Pastilla|''bastilla'']], ''[[briouat]]'', and ''[[paella]]''.

[[File:السوق المركزي فواكه البحر.jpg|thumb|upright=0.75|Seafood for sale at [[Casablanca]]'s [[Central Market (Casablanca)|Central Market]]]]

== Drinks ==
{{Main|Maghrebi mint tea}}
[[File:Moroccan mint tea on a traditional tray.jpg|thumb|upright=0.75|Moroccan mint tea]]
[[File:كرواصن بيستاش مع نص-نص.jpg|thumb|A pistachio croissant served with a ''nuṣṣ-nuṣṣ'' ({{Lang|ary|نص-نص}} "half-half," a Moroccan variant of ''[[Caffè crema|café crème]]''), served at a café in Casablanca.]]
The most popular drink is [[Moroccan mint tea]], locally called ''atay''. Traditionally, making good mint tea in Morocco is considered an art form and the drinking of it with friends and family is often a daily tradition. The pouring technique is as crucial as the quality of the tea itself. Moroccan tea pots have long, curved pouring spouts and this allows the tea to be poured evenly into tiny glasses from a height. For the best taste, glasses are filled in two stages. The Moroccans traditionally like tea with bubbles, so while pouring they hold the teapot high above the glasses. Finally, the tea is accompanied with hard sugar cones or lumps.<ref>Otal, 1999. p. 61</ref> Morocco has an abundance of oranges and tangerines, so fresh orange juice is easily found and inexpensive.

==Snacks and fast food==
[[File:Maakouda.jpg|thumb|Ma'quda]]
Selling [[fast food]] in the street has long been a tradition, and the best example is [[Djemaa el Fna|Djemaa el Fna square]] in [[Marrakech]]. ''[[Ma'quda]]'' is a potato fritter popular among students and people of modest means, particularly in [[Fes]].<ref name=":0">{{Cite web|date=2019-11-07|title=فيديو.."المعقودة"..تعرف على قصة أشهر أكلة فاسية شعبية.. أكلة " الطلبة وأولاد الشعب"|url=https://www.febrayer.com/679681.html|access-date=2021-11-09|website=فبراير.كوم {{!}} موقع مغربي إخباري شامل يتجدد على مدار الساعة|language=en-US|archive-date=2021-02-21|archive-url=https://web.archive.org/web/20210221230037/https://www.febrayer.com/679681.html|url-status=live}}</ref> Starting in the 1980s, new snack restaurants, primarily in the north, started serving ''bocadillos'' (a [[Spanish language|Spanish]] word for a [[sandwich]]).

[[Dairy product]] shops locally called ''mhlaba'' ({{Lang|ar|محْلَبة}}), are very prevalent all around the country. Those dairy stores generally offer all types of [[dairy product]]s, [[juice]]s, [[Smoothie|smoothies]], and local fare such as bocadillos, ''[[msemen|msemmen]]'' and ''[[harcha]]''.<ref>{{cite web|title=Dairy Development in Morocco |url=http://www.fao.org/docrep/013/al746e/al746e00.pdf|publisher=Food and Agriculture Organization|access-date=10 May 2016}}</ref>

The ''khanz u-bnīn'' ({{Lang|ar|خانز وبنين}} "stinky and delicious") is a cheap and popular street sandwich.<ref>{{Cite web|date=2018-02-10|title=ربورتاج … عشـاق "خانـز وبنيـن" - جريدة الصباح|url=https://assabah.ma/287880.html|access-date=2021-03-15|website=assabah.ma|language=ar}}</ref>

Another popular street food in Morocco is [[Escargot|snails]], served in their juices in small bowls, and eaten using a toothpick.<ref>{{Cite news|url=https://moroccanzest.com/moroccan-street-food/|title=Morocco Tastiest Street Food|date=2018-09-03|work=Moroccanzest|access-date=2018-11-09|language=en-US}}</ref>

In the late 1990s, several multinational fast-food [[Franchising|franchise]]s opened restaurants in major cities.<ref>{{cite web|title=Fast Food in Morocco|url=http://www.euromonitor.com/fast-food-in-morocco/report|publisher=Euromonitor International|access-date=10 May 2016}}</ref>

== Chefs ==
Among those who have brought Moroccan cuisine to a wider audience are TV chef Choumicha and [[Al-Amīn al-Hajj Mustafa an-Nakīr]], chef to the former king of Morocco [[Hassan II]].

== See also ==
{{Portal|Food|Morocco}}
{{div col|colwidth=30em}}
* [[Arab cuisine]]
* [[Beer in Morocco]]
* [[Culture of Morocco]]
* [[History of Morocco]]
* [[List of Moroccan dishes]]
* [[Tourism in Morocco]]
* [[Languages in Morocco]]
* [[Moroccan Jewish cuisine]]
* [[List of African cuisines]]
* [[Mediterranean cuisine]]
* [[Maghrebi cuisine]]
{{Div col end}}

== References ==
{{Reflist|28em}}

==Further reading==
{{commons category|Cuisine of Morocco}}
*{{Cite book|isbn=9781408827468|title=Food of Morocco|author-link=Paula Wolfert|first=Paula |last=Wolfert|language=en|year=2012|publisher=Bloomsbury}}
=== Recipe books ===
* ''Connaître la cuisine marocaine'', by Liliane Otal, Editions SudOuest, 1999 (in French). {{ISBN|978-2-879-01335-0}}
* ''Cooking at the Kasbah: Recipes from My Moroccan Kitchen'', by Kitty Morse, Laurie Smith {{ISBN|0-8118-1503-X}} <!--date, publisher needed for all these books-->
* ''Couscous and Other Good Food from Morocco'', by Paula Wolfert, Gael Greene {{ISBN|0-06-091396-7}}
* ''Cuisine des palais d'orient'', by Alain Mordelet {{ISBN|2-87678-868-3}}
* ''Food of Morocco: Authentic Recipes from the North African Coast'', by Fatema Hal {{ISBN|962-593-992-X}}
* ''Scent of Orange Blossoms: Sephardic Cuisine from Morocco'', by Kitty Morse, Owen Morse {{ISBN|1-58008-269-6}}
* ''Traditional Moroccan Cooking: Recipes from Fez'', by Madame Guinaudeau {{ISBN|1-897959-43-5}}

{{Cuisine of Morocco}}
{{Morocco topics}}
{{cuisine}}
{{African cuisine}}
{{Mediterranean cuisine}}
{{Authority control}}

[[Category:Moroccan cuisine| ]]
[[Category:Arab cuisine]]
[[Category:North African cuisine]]
[[Category:Mediterranean cuisine]]
[[Category:Maghrebi cuisine]]