In Morocco,the cuisine is reserved to women and the recepies are passed from mother to daughter .The men involve to the tea and have no access to cooking .In general ,the preparation of Moroccan dishes takes a long time .Moroccan cooking awake the senses ,it's at first a matter of sight , smell,touch and finally taste.
The tagine :
this is the most common Moroccan dish. it's served in a round container with a glazed covered and a pointed lid . Tagine is a kind of stew both spicy and sweet . there are various tagines: lamb , fish , beef, and chicken .
The couscous :
the couscous is the most renowned dish of Morocco . it's made from wheat or millet semolina .
The seeds are steamed at the top of the couscous , while the meat and vegetables are simmering in the law part in a flavourful broth .
The harira :
it is a thick soup prepared with meat , lentils or chickpeas , onions , garlic , herbs and spices. It's usually eaten as a starter .
The pastilla :
a thin pastry stuffed with pigeon and almonds : it's the famous Moroccan sweet and salty .
Seafood:
Did you know that agadir is the first fishing port in Morocco .
To this fact fish is excellent .A multitude of tagines are prepared with local varieties of fish , Other types include sardines , turbot , sea bream , sole ,mackerel swordfish , tuna , as well as crustaceans such as crabs , shrimps , lobsters and clams .
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