Morocco – Lamb with Prunes

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Morocco is blessed to have coastal exposure to both the Atlantic Ocean and the Mediterranean sea. amb meat is highly cooked in the country as low as at home to the restaurants. It has a variety of cooks and mixes like with this cuisine.

Morocco – Chicken Tagine

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Tagine cuisines in Morocco refers to the undisturbed recipe, meaning a recipe is cooked until ready undisturbed. It is mostly used while preparing vegetable Tagine. These cuisines are normally prepared on Fridays where all the family, friends or relative are home and it's normally a day for week off.

Morocco – Harira

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Morocco is the only African country with coastal exposure to both the Atlantic Ocean and the Mediterranean sea. Harira cuisine is a herb-rich, tomato-based soup mostly prepared during the Ramadan fasting period and it is consumed as the first meal after sunset.

Morocco – Msemen

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Msemen is an Moroccan cuisine often taken as breakfast and sometimes for supper. It may be eaten along with meat or vegetable recipes or can be taken on it's own.

Morocco – Pastilla

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Hi, my name is Oussama from Morocco. In Morocco there are several local dishes, such as couscous, tagine and pastilla, with all kinds of "chicken-fish".