| Eating in Morocco is serious business. The midday | | | | huge emphasis on home cooking. Most Moroccans will |
| meal is the main one and you can expect large | | | | tell you that the best meals are found at home and not |
| portions - enough to keep you going all day! They | | | | in the restaurants. This is after all, a very traditional |
| usually start off with a series of hot and cold salads. | | | | country, that is why it is the women of the house who |
| Then, they have tagine or stew. Next is the main | | | | cook the meals and they spend hours in the |
| portion - normally a lamb or chicken dish with a huge | | | | preparation. Again, there are no chairs but rolled |
| plate of meet and vegetable couscous. Mint tea is | | | | carpets or cushions that serve as seats. The ladies |
| normally drunk after the meal. | | | | dress in long colorful robes. |
| The strong Arab influence found in two of the royal | | | | It is not a secret that, almost all business decisions |
| cities, Fez and Marrakech, contributed greatly to | | | | from buying leather to buying any Morocco property |
| Moroccan cuisine, as did the Andalusian sensibilities of | | | | with foreign representatives are took place at home |
| Tetuan and the Jewish traditions from the coastal city | | | | and host with all Moroccan hospitality meet his guests. |
| of Essaouira. In Morocco, they often eat with the first | | | | Every household in Morocco makes their own bread |
| three fingers of their hand and to use bread as a | | | | which is made from semolina flour. When the bread |
| utensil. Don't be alarmed. It's quite normal here. | | | | has been kneaded and shaped each family puts its |
| Morocco's best loved dishes include; couscous (of | | | | own mark on it before sending it to the bakery for |
| course), which is basically semolina grains served with | | | | cooking. |
| a variety of meat and vegetable toppings; mechoui - | | | | Spices also take center stage in Moroccan kitchens, |
| roasted lamb; djej emshmel - a roast chicken dish | | | | with chilies, cinnamon, cumin, coriander, saffron, paprika, |
| cooked with lemon and olives and bisteeya - a | | | | and ginger often playing starring roles. The Moroccans |
| delicious savoury and sweet pie with three layers, | | | | are very proud of their food. The sharing of meals is |
| wrapped in very thin pastry. | | | | an integral part of the culinary experience and the |
| While spices have been imported to Morocco for | | | | foundation of the Moroccan way of life. |
| thousands of years, many commonly-used raw | | | | On October 2007, participants of Moroccan American |
| ingredients are home-grown: mint and olives from | | | | Trade and Investment Center and the National |
| Meknes, oranges and lemons from sunny Fez, prickly | | | | U.S.-Arab Chamber of Commerce in Washington |
| pear from Casablanca and shad from the Sebou | | | | where was discussed opportunities on trade and |
| River. Also cultivated in Morocco are pomegranates, | | | | property in Morocco investment were very enjoyed of |
| almonds, dates, walnuts, chestnuts, honey, barley, | | | | marvelous and delicious tastes of Moroccan cuisine. |
| cherries and melon. Seafood is abundant along the | | | | Whether you're planning on visiting this mystical |
| Atlantic coast while lamb and poultry are raised on | | | | destination in Northern Africa, or simply adding flavor to |
| higher ground. | | | | your cooking repertoire, Morocco's culinary spirit is sure |
| In this land of abundant, high quality food, there is a | | | | to seduce you. |