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Today's Moroccan Cuisine is considered as one of the most diverse Cuisines in the world, if not the most diverse one. For many centuries Morocco has been the subject of a lot of contact with the outside world.

If you look at the The Cuisine of Morocco, you will notice that it's has been influenced by many other Cuisines. In its roots you will savor Berber, Moorish, European, Mediterranean and even Middle Eastern Cuisines. Although the Berber Cuisine is very close to the Moorish Cuisine you can find few differences between the two, that helped the Moroccan Cuisine become more diverse and caters to so many tastes.

The Romans have also influenced the Moroccan Cuisine, for many centuries Morocco has been the preferred spot of many Roman conquerors. You can still find their traces in many places of Morocco.

Jewish Cuisine itself helped the Moroccan cooking go an extra step toward perfection, and the spices used in Jewish Cuisine are used largely in many well known Moroccan dishes.

Most of the Spices used in Moroccan food have been home grown for hundreds of years. Saffron, Basil, Oregano Peppers are just a few. Mint, olives, lemons dominate several parts of Morocco. The most eaten meat in Morocco is Chicken, while beef and lamb also, remain the favorites of many parts of the country.

Couscous remains by far the is the most famous Moroccan dish along with Pastilla, Vegetable and meat Tagines, and of course Harira.

Mint Green Tea is consumed all over the country and is considered the official drink of the Country.

 

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